Kısa Süreli Depolamada Üzüm Suyunun Stabilitesine Farklı Uygulamaların Etkilerinin Değerlendirilmesi

Üzüm, dünyada üretilen en önemli mahsullerden biridir. Yüksek miktarlarda üretilmesine rağmen depolama sırasında yaşanan bazı problemler nedeniyle meyve suyu fazla tüketilmemektedir. Asitleşme, ana sorunlardan biridir. Bu çalışmada üzüm suyunun kısa süreli (20 gün) buzdolabında saklandıktan sonra stabilitesi açısından farklı işlemler ve işleme süreleri incelenmiştir. Kırmızı ve beyaz olmak üzere iki tür üzüm suyu, bazı ana kalite kriterlerindeki değişikliklere göre değerlendirilmiştir. Sonuçlar, farklı konsantrasyon ve sürelerde UV-C (Ultraviyole-C) ve ultrason uygulamalarının üzüm suyunun stabilitesini önemli ölçüde etkilediğini göstermiştir. Kontrol uygulaması bazı özelliklerde daha yüksek miktarlar göstermesine rağmen, miktarlar kararsızdı ve çok büyük aralıklarda değiştiği görüldü. Aksine, uygulamalar yüksek stabilite sağlamıştır. Tüm bu bilgiler ışığında UV-C ve Ultrason uygualamlarının güvenilir saklama koşulları sağlaması açısından çok önemli olduğu değerlendirilmiştir.

Anahtar Kelimeler:

UV-C, Ultrason, Üzüm suyu, kalite, raf ömrü

Evaluation of the Effects of Different Treatments on Stability of Grape Juice in Short-term Storage

Grape is one of the most important crops propagated in the world. Although it is produced in high amounts, the juice is not consumed much due to some problems during storage. Acidification is one of the main problems. In this study, different treatments and durations were studied in terms of the stability of grape juice after short-term (20 days) refrigerator storage. Two types of grape juice, red and white, were evaluated according to changes in some main quality criteria. The results showed the treatments of UV-C (Ultraviolet-C) and ultrasound in different concentrations and durations significantly affected the stability of grape juice. Although control showed mostly higher amounts in some traits, the amounts were unstable and changed very large intervals. On the contrary, treatments provided very high stability. In light of all this information, the UV-C and Ultrasound treatments were considered crucial in terms of providing much reliable storage conditions.

Keywords:

UV-C, Ultrasound, Grape juice, quality, shelf-life,

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