Böğürtlenin (Rubus L.) rengi üzerine dondurarak depolamanın etkisi

Bu çalışma, böğürtlenin dondurularak depolanması sırasında renkteki kaybı belirlemek amacıyla yapılmıştır. Dondurulmuş böğürtlenler -18°C'de 7 ay depolanmıştır. Depolama süresince örneklerin pH, L, a, b ve toplam antosiyanin değerlerinde istatistiksel olarak önemli (p

Anahtar Kelimeler:

böğürtlen, antosiyaninler, Samsun, depolama, dondurarak depolama, renk

Effect of frozen storage on the color of blackberry (Rubus L.)

The study was performed to determine the color loss during the frozen storage of the blackberry. Frozen blackberries were stored at -18 °C for 7 months. During the storage, statistically important changes were occured in pH, L,a,b and total anthocyanin values (p<0.01). At the end of the storage, 15.23 % loss was determined in total anthocyanin.

Keywords:

blackberries, anthocyanins, Samsun, storage, frozen storage, colour,

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