Scarlet Spur Elma Çeşidinde Farklı Olgunluk Aşaması ve Depolama Sistemlerinin Yüzeysel Kabuk Yanıklığı ve Duyusal Kalite Üzerine Etkileri

Isparta/Eğirdir koşullarında yetiştirilen Scarlet Spur elma çeşidi meyveleri tam çiçeklenmeden 139 ve 150 gün sonra olmak üzere iki farklı olgunluk aşamasında hasat edilmiştir. Hasattan sonra meyveler normal atmosfer (NA) ve kontrollü atmosfer (KA) koşullarında 0°C sıcaklık ve %90±5 oransal nemde muhafazaya alınmıştır. NA koşullarında muhafaza edilen meyvelerin yarısına 625 ppb dozunda 12 saat süreyle 1-Metilsiklopropen (1-MCP) uygulaması yapılmıştır. KA koşullarında depolama için %1 O2 + %3 CO2 ve %3 O2 + %4 CO2 ve dinamik kontrollü atmosfer (DKA) olmak üzere 3 farklı atmosfer bileşimi kullanılmıştır. DKA ortamında CO2 oranı %1 olarak ayarlanmıştır. Klorofil flüoresans sensörü aracılığıyla stres sinyalinin alındığı minimum O2 seviyesi %0,2 olarak belirlenmiş ve meyveler %0,3 güvenlik payı eklenerek %0,5 O2 seviyesinde depolanmıştır. Raf ömrü çalışmaları için elmalar soğukta muhafazadan sonra 20℃ sıcaklık ve %60±5 oransal nem koşullarında 7 gün bekletilmiştir. Soğukta depolanan ve buna ilaveten raf ömrü koşullarında bekletilen meyvelerde belirli aralıklarla yüzeysel kabuk yanıklığı tespiti ve duyusal analizler yapılmıştır. Çalışma sonucunda, tam çiçeklenmeden 150 gün sonra hasat edilip 1-MCP uygulandıktan sonra NA koşullarında depolanan elmalarda ve yine aynı dönemde hasat edilip %0,5 O2 + %1 CO2 ve %1 O2 + %3 CO2 atmosfer koşullarında depolanan meyvelerde kabuk yanıklığı gözlenmemiştir. Ayrıca bu meyvelerin duyusal kalite özellikleri bakımından da daha iyi olduğu tespit edilmiştir.

Anahtar Kelimeler:

Elma, 1-MCP, Dinamik kontrollü atmosfer, Yüzeysel kabuk yanıklığı

The Effects of Different Maturity Stage and Storage Systems on Superficial Scald and Sensory Quality of Scarlet Spur Apple

The fruit of Scarlet Spur apple variety grown in Isparta/Egirdir were harvested at two different maturity stages, 139 and 150 days after full bloom. After harvest, the fruit were stored under normal atmosphere (NA) and controlled (CA) atmosphere conditions at 0°C and 90±5% relative humidity (RH). Half of the fruit kept under NA conditions were treated with 1-MCP (625 ppb) for 12 hours. For storage in CA conditions, three different atmosphere combinations were used: (1) 1% O2 + 3% CO2, (2) 3% O2 + 4% CO2 and (3) dynamic controlled atmosphere (DCA). In the DCA condition, the CO2 rate was set as 1%. The minimum O2 level, at which the stress signal was received by chlorophyll fluorescence sensor, was determined as 0,2%, and the fruit were stored at 0,5% O2 level by adding a 0,3% safety margin. For shelf life studies, apples were kept at 20℃ and 60±5% RH for 7 days after cold storage. The superficial scald incidence and sensory quality of fruit were determined at regular intervals during cold storage and shelf life. As a result, superficial scald was not observed in apples harvested at 150 days after full bloom and stored in NA after 1-MCP treatment, or in fruit harvested in the same stage and stored in 0,5% O2 + 1% CO2 and 1% O2 + 3% CO2 combinations. In addition, it was determined that these fruits were better in terms of sensory quality.

Keywords:

Apple, 1-MCP, Dynamic controlled atmosphere, Superficial scald,

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