Etilen Tutucu Kullanımının Pasif Modifikasyonla Ambalajlanmış Taze Doğranmış Ispanağın Raf Ömrü Üzerine Etkisi

Taze doğranmış ıspanak; kolay hazırlanabilen ve besin değeri yüksek bir ürün olmasının yanı sıra üretim aşamasında maruz kaldığı kesme, doğrama, yıkama gibi ön işlemlerin etkisiyle bütün halde işlem görmemiş ıspanağa göre daha kolay bozulabilen bir üründür. Pasif modifikasyonla modifiye atmosferde ambalaj uygulamalarında önemli nokta ambalaj içerisinde denge gaz bileşiminin sağlanmasıdır. İstenen denge gaz bileşimlerini sağlayabilmek için ambalaj malzemesinin gaz geçirgenlik özelliği önemlidir. Bu çalışmada; değişik gaz geçirgenlik değerlerine sahip yedi farklı ambalaj malzemesi kullanılarak, taze doğranmış ıspanağın pasif modifikasyon uygulamasıyla modifiye atmosferde ambalajlanması teknolojisine uygun ambalaj malzemesinin belirlenmesi ve etilen tutucu kullanımının taze doğranmış ıspanağın raf ömrüne etkisinin belirlenmesi amaçlanmıştır. Örnekler 4?C, % 90 bağlı nemde 12 gün süreyle muhafaza edilmiştir. Tüm ambalaj malzemeleri içerisinde mikroperforeli ambalaj malzemesi ıspanak için önerilen denge gaz bileşimlerini sağlamak açısından en iyi sonucu verirken, mikroperforeli ambalaj malzemeleri kullanılarak pasif modifikasyonla ambalajlamada deneysel raf ömrü 9 gün, etilen tutucu kullanılarak pasif modifikasyon altında ambalajlamada ise deneysel raf ömrü 10 gün olarak belirlenmiştir. ABSTRACT

Effect of Ethylene Absorber on the Shelf Life of Passive Modified Atmosphere Packaged Fresh Cut Spinach

Fresh-cut packaged spinach is easy to use and prepare and rich in nutritive value. However it has a shorter shelf life than the whole unprocessed spinach due to the exposure to the processes such as cutting, washing, sanitizing. The most important point in passive modified atmosphere packaging process is obtaining and maintaining equilibrium gas concentrations inside the package and the permeability properties are important to obtain and maintain the equilibrium gas concentration in the package. The objective of this study was to determine the most suitable packaging material to maintain the equilibrium gas concentration for passive modified atmosphere packaged and fresh cut spinach among seven packaging material having different permeability property and to determine the effect of ethylene absorber on the shelf life of fresh cut spinach. The samples were stored at 4?C and 90% relative humidity during twelve days. Desired equilibrium gas concentration in the package was obtained in samples packaged with micro perforated packaging material. Experimental shelf life of fresh-cut spinach was determined as 9 days for passive modified atmosphere packaged fresh cut spinach and 10 days for samples packaged with ethylene absorber.

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