Yarı-Kurutulmuş Trabzon Hurmalarının Bazı Kalite Özellikleri Üzerine Donmuş Depolamanın ve Modifiye Atmosferde Paketleme Sonrası Soğuk Depolamanın Etkisi

Kurutulmuş Trabzon hurması, Türk tüketiciler için nispeten yeni bir üründür. Bu nedenle, söz konusu ürünün kalite karakteristikleri ve depolama koşulları henüz net bir şekilde tanımlanmamıştır. Bu çalışmada, donmuş muhafazanın ve modifiye atmosferde (%100 N2 and %30 CO2+%70 N2) paketleme sonrası uygulanan soğukta depolamanın yarıkurutulmuş Trabzon hurmalarının mikrobiyolojik, fizikokimyasal ve duyusal özelliklerine etkisi incelenmiştir. Hem modifiye atmosferde paketleme hem de donmuş muhafaza toplam aerobik mezofilik bakteri, maya ve küf gelişimini baskılamada etkili bulunmuştur. Normal ve modifiye atmosferde paketlenen örneklerde, şeker göçünün bir göstergesi olarak L renk değerlerinde artış gözlenmiştir. Donmuş muhafaza edilen örneklerde, gerçekleşen esmerleşme reaksiyonları nedeniyle a ve b renk değerlerinde artışlar meydana gelmiştir. Örneklerin nem içerikleri ve sertlik değerleri depolama boyunca istatistiksel açıdan anlamlı düzeyde değişmemiş ve bu değerler gerçekleştirilen uygulamalardan etkilenmemiştir. Duyusal analiz sonuçları göstermiştir ki, modifiye atmosferde paketlenen ve donmuş muhafaza edilen örneklerin renk, tat ve genel kabul edilebilirlik skorları hava atmosferinde paketlenen örneklerinkinden yüksektir. Bu nedenle, gerek modifiye atmosferde paketleme gerekse donmuş muhafaza teknikleri yarı-kurutulmuş Trabzon hurmalarında kalitenin korunması için önerilebilir.

Effect of Frozen Storage and Modified Atmosphere Packaging Followed by Cold Storage on Some Quality Characteristics of Semi-Dried Persimmons

Dried persimmon is a relatively new product for Turkish consumers. Thus, the quality characteristics and storageconditions of this product have not yet well-defined. In this study, the effect of frozen storage and modifiedatmosphere packaging (100% N2 and 30% CO2+70% N2) followed by cold storage on microbiological,physicochemical and sensory quality of semi-dried persimmons was investigated. Both modified atmospherepackaging and frozen storage were effective in suppressing the growth of total aerobic mesophilic bacteria, yeast andmold. Increase in L color values, an indicator of sugar migration, was observed in air and modified atmospherepackaged samples. Increases in a and b color values were recorded during frozen storage probably due to ongoingbrowning reactions. Moisture contents and firmness values merely changed during storage and were not affected byany of the treatments. Sensory analysis results revealed that color, taste and general acceptability scores of modifiedatmosphere packaged and freeze-stored samples were significantly higher than those of air packaged ones.Therefore, both modified atmosphere packaging and frozen storage can be recommended to maintain the qualitycharacteristics of semi-dried persimmons.

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