Burcu DÜNDAR, Ömür DÜNDAR, Okan ÖZKAYA, Hatice DEMİRCİOĞLU

Sitrik ve Askorbik Asit Daldırmalarının Taze Doğranmış Kivi Dilimlerinin Depolanması ve Kalite Özellikleri Üzerine Etkisi

Bu çalışmada, taze kesilmiş kivi dilimlerinin depolama ve kalite özellikleri üzerine %1 askorbik asit ve %1 sitrik asit çözeltileri ve dionize su (kontrol) daldırma uygulamalarının etkisi araştırılmıştır. Meyveler yıkanmış, soyulmuş, dilimlenmiş ve dilimler, çözeltilere daldırıldıktan sonra streç film ile paketlenmiştir. Paketlenen kivi dilimleri 12 gün boyunca 4°C'de muhafaza edilmiştir. Kivi örneklerinde ağırlık kaybı (%), meyve eti sertliği (Shore), suda çözünür toplam kuru madde (%), titre edilebilir asitlik (%), pH değeri, meyve et rengi (hº), C vitamini (L-Askorbik asit), toplam fenolik bileşikler (mg gallik asit.L-1), antioksidan aktivite (%) ve görünüm gibi fiziksel ve kimyasal özellikler raf ömrü boyunca üç günde bir belirlenmiştir. En yüksek ho değeri %1 sitrik asit uygulamasından, en yüksek sertlik %1 askorbik asit uygulamasından elde edilmiştir. Sonuçlar, %1 sitrik asit ve %1 askorbik asit çözeltilerine daldırma uygulamalarının kivi dilimlerinin genel kalite parametreleri üzerinde olumlu bir etkiye sahip olduğunu göstermiştir.

The Effect of Citric Acid and Ascorbic Acid Dips on Storage and Quality Properties of Fresh Cut Kiwifruit Slices

In this study, the effect of 1% ascorbic acid and 1% citric acidsolutions and dionize water (control) dips on storage and qualityproperties of fresh cut kiwifruit slices was investigated. The fruitswere washed, peeled, sliced, and the slices packaged with stretchfilm after immersion in the solutions. Kiwifruit slices packaged werekept at 4ºC for 12 days. In kiwifruit samples, physical and chemicalchanges such as weight loss (%), fruit flesh firmness (Shore), totalsoluble solids (%), titretable acidity (%), pH value, fruit flesh color(hº), vitamin C (L-Ascorbic acid), total fenolic compounds (mg gallikacid.L-1), antioksidant activity (%), appearance were determined ineach 3 days during shelf life. The highest h° angle value wasdetermined in 1% citric acid treatment. Among the treatments, thehighest firmness at the end of storage was determined in 1% ascorbicacid treatment. Results showed that 1% citric acid and 1% ascorbicacid dips had a positive effect on overall quality parameters ofkiwifruit slices.

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