Damla GÜVERCİN, Yaşar KARAKURT, Döne TOKA

Mantarda Sıcak Su ve Kalsiyum Klorürün Hasat Sonu Depolama Sırasında Renk, Fenolikler ve Polifenol Oksidaz Aktivitesindeki Değişimler Üzerine Etkisi

Mantarlar hasattan sonra çoğunlukla renk değişiminden kaynaklanan önemli kalite değişimleri gösterirler. Bu çalışma, mantarda depolama sırasında sıcak su ve kalsiyum klorürün renk, fenolikler ve polifenol oksidaz aktivitesi üzerindeki etkilerini belirlemek amacıyla yapılmıştır. Bu amaçla mantarlar değişik konsantrasyonlarda kalsiyum klorür ve farklı sıcaklık dereceleri ve sürelerinde sıcak suya daldırılmış ve 10oC’lik depoda 12 gün depolanmıştır. Depolama sırasında renk bileşenlerinde önemli değişiklikler gözlenmiştir. Renk değişiminin toplam çözünebilir fenoliklerdeki, özellikle de klorogenik asit içeriğindeki ve polifenol oksidaz enzim aktivitesindeki artışlarla birlikte ortaya çıkması, hem fenoliklerin hem de polifenol oksidazın mantarlarda ortaya çıkan kahverengileşmeye önemli katkılar sağladığını göstermektedir. Sıcak su ve CaCl2 uygulamaları, muhtemelen toplam çözünebilir fenoliklerde ve polifenol oksidaz enzim aktivitesinde azalmalar meydana getirmek suretiyle renk değişimini önemli ölçüde azaltmışlardır. Elde edilen sonuçlar, CaCl2 ve sıcak su uygulamalarının hasattan sonraki renk değişimini azaltmak için kullanılabileceğini ve böylece mantarın hasat sonu ömrünün uzatılabileceğini göstermektedir.

Anahtar Kelimeler:

Agaricus bisporus, Enzim aktivitesi, Kahverengileşme, Klorogenik asit

The Influence of Hot Water and Calcium Chloride on The Changes in Color, Phenolics and Polyphenol Oxidase Activity of Mushroom During Postharvest Storage

Mushrooms undergo significant changes in quality after harvest due mainly to changes in color. This study was performed to determine the effects of CaCl2 and hot water on the changes in color, phenolics and polyphenoloxidase activities of mushrooms during storage. Mushrooms were treated with various concentrations of CaCl2 and hot water at various degrees for different time periods and stored for 12 days at 10oC. Significant changes were observed in color components during storage. Color change was associated with the increases in total soluble phenolics, esspecially increases in chlorogenic acid and polyphenol oxidase activity, suggesting that both phenolics and polyphenol oxidase contribute significantly to the browning in mushrooms. Hot water and CaCl2 treatments significantly reduced color change possibly through reductions in total soluble phenolics and the activity of polyphenol oxidase. The results suggest that CaCl2 and hot water treatments could be used to reduce color change after harvest and extend the shelf life of mushrooms.

Keywords:

Agaricus bisporus, Browning, Chlorogenic acid, Enzyme activity,

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