Fatih ŞEN, İsmail KARAÇALI, Deniz EROĞUL

Depo Koşulları ve Ambalajların Kuru Kayısıların Su Miktarı, Su Aktivitesi ve Doku Sertliğine Etkileri

Kuru kayısı meyveleri, kurutmadan tüketiciye sunuluncaya kadarki dönemde ortam koşullarının etkisiyle yavaş veya hızlı kalite kayıplarına maruz kalır. Uzun depolama dönemlerinde, bu daha büyük boyutlara ulaşır. Depolama sürecinde ortam koşulları kontrol altında tutulursa, bu kayıplarda yavaşlama olabilir. Bu çalışmada geleneksel olarak kurutulan ve kükürt dioksit ile fümige edilen Hacıhaliloğlu kayısı çeşidi kullanılmıştır. Kuru kayısı meyveleri soğutmalı (4±1°C, 55-65% oransal nem) ve normal depo koşullarında farklı ambalaj kaplarında (tahta kasa, jüt çuval, PE torba) saklanmıştır. Ambalajların farklı düzeylerden (alt, orta, üst) belirlenen aralıklarla alınan meyve örneklerinde kalite ve bozulma durumları incelenmiştir. Soğuk depo koşullarında kuru kayısıların su miktarı ve su aktivitesi artmıştır. Doku sertliği, normal depolama koşullarında saklanan kuru kayısı meyvelerinde daha yüksek bulunmuştur. Yığının üzerindeki meyvelerin kuru maddesi azalmış ve su aktivitesi artmıştır. PE torbalardaki meyveler, yüksek kuru madde ve düşük su aktivitesi gösterirken, jüt çuval ve tahta kasalardaki meyvelerin doku sertliği daha düşük bulunmuştur.

Anahtar Kelimeler:

Kuru kayısı, depolama, kitlesel ambalaj, kalite

Effects of Storage Conditions and Packaging on Moisture Content, Water Activity and Tissue Hardness of Dried Apricots

Dried apricot fruit is subject to slow or rapid quality losses due to environmental conditions during the period from completion of drying until consumption. During long storage periods, these losses reach to greater dimensions. These losses can be slowed down if the storage period conditions are kept under control. The apricot variety Hacıhaliloğlu that is dried traditionally and fumigated with sulphur dioxide was used in this experiment. Dried apricot fruits packed in different packing materials (wooden crates, jute sacks, PE bags) were put in cold storage (4±1oC, 55-65% RH) as well as in normal storage. Fruit samples were taken at specified intervals from different levels of stacks (bottom, middle, top) and investigated for quality and deterioration. The moisture content decreased and water activity of the product increased in cold storage conditions. The tissue hardness was greater in case of the product stored in normal storage conditions. In the fruits present on the top of the heap, dry matter decreased and water activity increased. Whereas fruits in PE bags showed high dry matter and low water activity, the lower tissue hardness have been achieved in fruits in jute sacks and wooden crates.

Keywords:

Dried apricot, storage, mass packing, quality,

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