Bazı hasat sonrası uygulamaları ile stanley eriğinin kurutulması

Bu çalışma bazı fiziksel, kimyasal ve mikrodalga ön uygulamalarının güneş altında kurutulan Stanley çeşidine ait erik örneklerinde kuruma süresi ve kuru erik rengi üzerine etkisinin belirlenmesi amacıyla yürütülmüştür. Bu amaçla ince iğne ile meyvelerin delinmesi, bıçak ile meyve kabuğunun çizilmesi, mikrodalga uygulaması, NaOH ve K2CO3 solüsyonlarına zeytinyağı ilaveli veya ilavesiz olarak daldırma uygulamaları ile uygulama yapılmamış örnekler karşılaştırılmıştır. Mikrodalga uygulaması kurutma süresinin kısaltılmasında en etkili uygulama olmuş (95 s), kontrol en yavaş kuruyan uygulama (401 s) olmuştur. Mikrodalga uygulaması ve diğer kimyasal uygulamalarının kuru erik kalitesine kızıl renk oluşumunu artırarak olumsuz etkisi olmuştur. Zeytinyağı ilavesi bu olumsuz etkileri azaltmış, fakat kurutma süresi uzatmıştır. Meyve kabuğunun çizilmesi uygulamasının meyve rengini koruyarak önemli seviyede kurutma süresini kısaltmasıyla ümitvar bir uygulama olduğu sonucuna varılmıştır.

Drying of stanley plum with some post-harvest applications

This study was conducted to observe the effects ofsome physical, chemical and microwavepretreatments on drying period and prune colour ofStanley plums dried in the sun. For this aim, sevenpretreatments including piercing with thin needle,cutting fruit layer by knife, microwave application,dipping into solutions of NaOH and K2CO3 with orwithout olive oil addition were compared withuntreated samples. Microwave application was themost effective pretreatment in reducing drying time(95 h) while control was the slowest dryingapplication (401 h). Microwave and other chemicalapplications negatively affected colour by increasingredness of prunes. Olive oil addition decreased thisnegative effect but decelerated drying process. Layercutting were concluded to be a promising methodsince it significantly accelerated drying while savingcolour of prunes.

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