Deniz CEKMECELİOGLU, Hilal CELEBİOGLU YILMAZ

RETENTION of PHYSICAL QUALITY of BANANAS by HEMICELLULOSE COATING

Renk ve tekstür gibi duyusal özelliklerin korunması amacıyla kullanılacak bitkisel kaynaklı yenilebilir kaplama maddeleri besin maddelerinde hava ve nem engelleyici yönleriyle avantajlıdırlar. Bu çalışmada, mısır kabuğundan özütlenen hemiselüloz 4 °C'de buzdolabında depolanan muzlarda kaplama maddesi olarak kullanılmıştır. Depolama sonunda, kontrol olarak kullanılan ve kaplanmamış muz örneklerinin %20 sinde küf oluşumu gözlenirken kaplanmış muz örneklerinde hiçbir küf oluşumu görülmemiştir. %1, 1.5 ve 2 hemiselüloz (HC) ile kaplanmış muzlarda ağırlık kaybı sırasıyla % 3.6, 3.3 ve 3.1 iken, kontrol grubu toplam ağırlığının %5.1ni kaybetmiştir. Hemiselüloz kaplama ayrıca muzların sertliğini (701.1 gf kaplanmış örnek ve 509.6 gf kaplanmamış örnek için) de korumuştur. Renk ölçümleri, kaplanmamış muzların kahverengine dönüştüğünü gösterirken, kaplanmış muzlarda açıklık ve sarılık değerleri ihmal edilebilir kayıpla korunmuştur. Böylece, bu çalışma hemiselülozların alternatif olarak meyve yüzeylerinde kaplama maddesi olarak kullanılabileceğini göstermiştir.

HEMİSELÜLOZ KAPLAMA ile MUZLARIN FİZİKSEL KALİTESİNİN KORUNMASI

In order to maintain color and texture, plant-origin edible coatings are advantageous to foodstuffs as an air and moisture barrier. In this study, hemicelluloses extracted from corn peels were used as the coating material on bananas stored at 4 °C. At the end of storage, no fungal decay was detected on coated bananas, whereas 20% of uncoated bananas (control) were infected. Samples coated with 1, 1.5 and 2% hemicellulose (HC) lost 3.6, 3.3 and 3.1 of their total weight, respectively, whereas the control group lost 5.1% of total weight. Hemicellulose coating also protected firmness of bananas (701.1 gf for coated and 509.6 gf for uncoated samples). Color measurements showed that lightness and yellowness of the coated bananas were preserved with negligible losses while uncoated samples turned brown at unacceptable level. Thus, this study showed that hemicelluloses can be alternatively used as the coating material on surface of fruits.

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