Dima AL HABBAL, Hatice Neval ÖZBEK, Derya KOÇAK YANIK, Fahrettin GÖĞÜŞ

Pektin-vaks kaplamanın taze kesilmiş elma kalitesi üzerine etkisi

Pektin-mum (vaks) (PW) karışımı, antepfıstığı kabuğu ekstraktı içeren pektin-mum (vaks) (PWE) karışımı ve kontrol olarak sitrik asit (CA) kullanılarak farklı kaplama malzemelerinin taze kesilmiş elmaların kalite özellikleri üzerindeki etkisi depolama süresi boyunca incelenmiştir. Örnekler 5 ° C’de 8 gün ve 20 ° C'de 32 saat olmak üzere iki ayrı sıcaklıkta depolanmıştır. Depolama süresi boyunca farklı zaman aralıklarında ağırlık, renk, toplam fenolik içeriğinde meydana gelen değişiklikler incelenmiştir. Esmerleşme indeksinde en düşük artışı fıstık kabuğu ekstraktı içeren pectin-mum (vaks) ile kaplanmış elma parçaları göstermiş, onu pektin-mum (vaks) ile kaplanmış örnekler takip etmiştir. Uygulanan kaplamalar örneklerin renklerinde meydana gelen bozulmayı engellemede etkili olmuştur. Taze kesilmiş elmaların fıstık kabuğu ekstraktı içeren pektin-mum (vaks) ile kaplanması L * ve b * değerlerine göre *a değeri üzerinde daha az etkili olmuştur. Ek olarak pektin-mum (vaks) ile kaplama L* değerlerini önemli ölçüde etkilemiştir. Sıcaklık örneklerin rengini etkileyen diğer bir faktördür. Daha düşük sıcaklıkta saklanan örneklerin renklerini korudukları gözlemlenmiştir. Depolama süresi boyunca her iki sıcaklıkta kaplanmamış örneklerde kaplanmış örneklere kıyasla önemli ölçüde ağırlık kaybı gözlenmiştir. Kaplanmamış örneklerde fenolik kaybının daha yüksek olması kaplamanın fenolik bileşenlerin korunmasında etkili olduğunu göstermiştir.

Anahtar Kelimeler:

Taze kesilmiş elma, Esmerleşme, Renk parametreleri, Pektin, Mum (vaks)

Effect of pectin-wax coating on the quality of fresh-cut apples

Efficacy of different coating materials including citric acid (CA) as a control, pectin-wax (PW) mixture and pectin-wax mixture containing pistachio hull extract (PWE) were investigated on the quality characteristics of fresh-cut apples during the storage period. The samples were kept under two separate temperatures at 5 °C for 8 days and at 20 °C for 32h. Changes in weight, color, total phenolic content, were examined at different time points along storage time. Results indicated that the apple pieces coated with PWE showed the lowest increase in browning index followed by samples coated with PW. The applications of coatings were effective on delaying the degradation of samples’ colors. The effect of coating fresh-cut apples with PWE was less pronounced on a* values than on L* and b* values. Furthermore coating with PW was affected L* values significantly. The temperature was also a factor affecting the samples color. It was observed that samples kept at lower temperature have maintained the color coordinates. Weight loss was observed significantly in uncoated samples comparing to those prepared with coating, over time of storage at both temperatures. The coatings were effective in maintaining phenolic components where losing in phenolics was higher in non-coated samples.

Keywords:

Fresh-cut apple, Browning, Color parameters, Pectin, Wax,

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