‘Black Diamond’ Erik Meyvelerinin Muhafazasında Modifiye Atmosfer Ambalajları ve 1-Metilsiklopropen Uygulamalarının Etkilerinin Araştırılması

Amaç: Çalışma, modifiye atmosfer (MA) ambalajları ve 1-metilsiklopropen (1-MCP) uygulamalarının ‘Black Diamond’ Japon erik çeşidi meyvelerinin hasat sonrası dayanımlarına etkilerinin belirlenmesi amacıyla yapılmıştır. Materyal ve Metot: Erik meyvelerinde a) Kontrol, b) 1-MCP, c) MA1 ambalajı, d) MA2 ambalajı, e) 1-MCP + MA1 ambalajı f) 1-MCP + MA2 ambalaj olmak üzere altı farklı uygulama yapılmıştır. 1-MCP, 24 saat süreyle 2°C sıcaklıkta 625 ppb dozunda olacak şeklinde uygulanmıştır. Erikler 0°C sıcaklık ve %90 oransal nemde 60 gün süreyle depolanmış, 20 günlük aralıklarla alınan örnekler 2 gün raf ömründe tutulduktan sonra bazı ölçüm ve analizler yapılmıştır. Bulgular: MA ambalajları, erik meyvelerinin ağırlık kaybını depolama süresince azaltmıştır. Depolama süresince meyve etinin yumuşaması, renk değişimi ve beğeni puanlarının azalışı, MA ambalajları ile 1-MCP’nin birlikte uygulandığı eriklerde daha sınırlı olmuştur. 1-MCP’nin teksel ve MA ambalajları ile birlikte uygulanması erik meyvelerinin solunum hızını düşürmüş, etilen salgısını yavaşlatmış, iç kararmasını geciktirmiştir. Sonuç: Çalışma sonuçları MA ambalajları ile 1-MCP’nin birlikte uygulanan ‘Black Diamond’ erik çeşitlerinin meyvelerinin 60 gün depolamaya ilaveten 2 gün raf ömründe başarıyla saklanabileceğini göstermiştir.

Anahtar Kelimeler:

Prunus salicina Lindl., storage, 1-MCP, MAP, quality

Investigation of the Effects of Modified Atmosphere Packaging and 1-Methylcyclopropene Treatments on the Storage of ‘Black Diamond’ Plums Fruit

Objective: The aim of this study is determination the effects of 1-methylcyclopropene (1-MCP) and modified atmosphere (MA) packages on post-harvest quality of plum cv. ‘Black Diamond’. Material and Methods: In this study, six different applications were performed as: a) Control b) 1-MCP, c) MA1, d) MA2, e) 1-MCP + MA1 f) 1-MCP + MA2. The 1-MCP was applied at the dose of 625 ppb at 2°C for 24 hours. In applications with MA packages, the packages were closed after pre-cooling. The plump fruits was stored at 90% relative humidity at 0°C for 60 days, samples taken at 20 day intervals and were kept under shelf life conditions for 2 days and some measurements and analyzes were performed. Results: In MAP treatments, the weight loss significantly reduced during cold storage of plum fruits. Fruit flesh firmness, color change and overall appearance decrease during storage were more limited in plums to which MA packages and 1-MCP were applied together. The respiration rate, ethylene production and decay rate were lower than control fruits in MA packages or 1-MCP treatments. Conclusion: The results show that plum fruits can be stored successfully combined with MA packages and 1-MCP for 60+2 days for ‘Black Ddiamond’ cultivar.

Keywords:

Prunus salicina Lindl., depolama, 1-MCP, MAP, kalite,

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