Qasid ALİ, Mehmet Seckin KURUBAS, Hayri USTUN, Mustafa ERKAN

Raf ömrü koşullarında muhafaza edilen farklı domates tiplerinin derim sonrası performansları ve besin değerlerinin belirlenmesi

Bu çalışmada beef (cv. ‘Tybif’), köy (cv. ‘Yüksel Köy’) ve salkım tipi (cv. ‘Merkür’) domatesler çakır (dönüm) olum aşamasında derilmiş ve derim sonrası performansları, etilen üretimi, solunum hızı ve fitokimyasal özelliklerini karşılaştırmak amacıyla 20ºC sıcaklık ve %60±5 oransal nemde muhafaza edilmiştir. Çalışmada, 21 gün süren muhafaza süresince ağırlık kaybı, antioksidan aktivitesi, karotenoid, flavonoid, toplam fenolik maddeler, askorbik asit içerikleri, etilen üretimi, solunum hızı ve pazarlanamaz ürün miktarları belirlenmiştir. Muhafaza süresince ağırlık kaybı, etilen üretimi, solunum hızı, karotenoid ve pazarlanamaz ürün miktarları artış buna karşın flavonoid ve askorbik asit miktarları ise azalış göstermiştir. Maksimum antioksidan aktivite, karotenoid, toplam fenolik madde, askorbik asit içeriği ile en düşük ağırlık kaybı, etilen üretimi ve solunum hızı beef tipi domateslerden elde edilmiştir. Araştırma sonuçlara göre, raf ömrü koşullarında muhafaza edilen beef tipi domatesler, köy ve salkım tipi domateslere göre daha yüksek besin içeriğine sahip olmuştur.

Anahtar Kelimeler:

Domates, Solanum lycopersicum, Antioksidan, Besin içeriği, Raf ömrü

Determination of nutritional values and postharvest performance in different types of tomatoes stored under shelf-life conditions

In this study, beefsteak (cv. ‘Tybif’), heirloom (cv. ‘Yuksel Koy’) and cluster types (cv. ‘Merkur’) of tomato were harvested at breaker stage of maturity and stored at 20ºC temperature and 60±5% relative humidity for comparing their ethylene production, respiration rate, postharvest performance and nutritional characteristics. Analysis for weight loss, antioxidant activity, carotenoid, flavonoid, total phenolics, ascorbic acid contents, ethylene production, respiration rates and amount of unmarketable fruits were determined during 21 days of storage. Weight loss, ethylene production, respiration rate, carotenoid content and amount of unmarketable fruits exhibited increase whereas flavonoid and ascorbic acid content showed decrease with extending storage duration. Maximum antioxidant activity, carotenoid, total phenolics and ascorbic acid contents and minimum weight loss, ethylene production and respiration rate were noted in beefsteak type of tomatoes. Based on results obtained it can be concluded that beefsteak type of tomatoes can be successfully stored with maximal nutritional quality for 21 days of storage as compared to heirloom and cluster types of tomatoes.

Keywords:

Solanum lycopersicum, Tomato, Antioxidants, Nutritional quality, Shelf-life,

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