Mert Ege TEPELİ, Kadir İLHAN, Mehmet TOPUZ, Özgür Akgün KARABULUT

Bursa Siyahi’ İncirinde Hasat Sonrası Çürümelerine Karşı Antimikrobiyal Modifiye Atmosfer Paketlerin Kullanımı

Amaç: Bu çalışma; biri antimikrobiyal (AM) özellikte olan 5 farklı modifiye atmosfer pakete (MAP), bunların kombinasyonlarıyla ve paketsiz (kontrol) olarak koyulan ‘Bursa siyahi’ incirlerinin muhafaza ve raf ömrü süresince karşılaşılan fizyolojik ve patolojik bozuklukların araştırılması için yürütülmüştür. Materyal ve Metot: Çalışma 3 tekrarlı olarak yürütülmüş ve meyveler 3±0.5°C ve %90-95 oransal nemde ortalama 32 gün muhafaza edilmiş ardından 3 gün 25±0.5°C’de raf ömrüne bırakılmıştır. Muhafaza sonunda ürünlerin mikrobiyal yükleri, gaz konsantrasyonları, ağırlık kaybı (%), çürük meyve (%) ve raf ömründe oluşan çürük meyve (%) belirlenmiştir. Bulgular: İncirlerin muhafaza süresince paketlenmesi meyvelerde oluşabilecek ağırlık kaybının önüne geçmiştir, polietilen paket (PE) %0,96, AM paket % 3,62, kontrol % 8,13(2. deneme). Depolama sonunda AM paketlerin, PE ve kontrol grubuna göre meyve çürümesini engellediği bulunmuştur, sırasıyla paketlerin çürüme yüzdeleri % 2,67, % 48,00, % 16,00(2. deneme). Sonuç: Çalışma sonucunda, AM özelliğe sahip paketlerin, ticari olarak kullanılabileceği ya da PE paketlerle AM filmlerin kombine edilebileceği bulunmuştur.

Use of Antimicrobial Modified Atmosphere Packages Against Postharvest Diseases in ‘Bursa Black’ Figs

Objective: In this investigation was carried out in order to determine the effect of 5different MAPs, one of which is with antimicrobial (AM) properties. ’Bursa Black’ figswhose combinations and unpackaged ones, on the changes in physiological andpathological disorders during storage and shelf life.Material and Methods: This study was carried out on 3 trials and the products werestored at 3±0.5°C and 90-95% humidity during 32 days and put into the shelf life at 25 ±0.5°C for 3 days. At the end of the storage, microbiological analysis of the products, gasconcentrations, weight loss (%), decayed fruits (%) and decayed fruits at shelf life (%)result were determined.Result: The packaging of figs during storage has prevented the weight loss thatmay occur in the products; polyethylene packages (PE) %0,96, AM packages %3,62,control %8,13 (2.trial). At the end of storage, it was observed that AM packages weresignificantly lower in decayed fruit than in PE package and control, respectively % 2,67,% 48,00, % 16,00 (2.trial).Conclusion: As a result of the study, it was found that the packages of AM can be usedin the commercially or that the PE packages and AM films can be combined.

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