Selen AKAN, Özge HORZUM, Nurdan TUNA GÜNEŞ

Modifiye atmosferli paketlemenin yeşil sarımsak (Allium sativum L.) yapraklarında kalite korunumuna etkisi

Amaç: Sektörün talebi doğrultusunda yürütülen bu çalışmada, 12 günlük depolama sürecinde yeşil sarımsak yapraklarının kalite korunması üzerine modifiye atmosferli paketleme (MAP)’nin etkisi incelenmiştir. Yöntem ve Bulgular: Bala/Ankara’dan hasat edilen yeşil sarımsak yaprakları, ön soğutma (2°C sıcaklıkta 5 saat süre ile soğuk hava deposunda bekletilmiştir) sonrasında düşük yoğunluklu polietilen torbalarda paketlenerek 2° C sıcaklık, % 75-85 oransal nemde 12 gün süre ile depolanmıştır. Depolama sürecinde, ağırlık kaybı, renk, suda çözünür kuru madde (SÇKM), titre edilebilir asitlik (TEA) kapsamı, antioksidan kapasite, görsel kalite özellikleri ve nispi klorofil içeriği (SPAD) gibi bazı kalite bileşenlerinde oluşan değişimler izlenmiştir. MAP, yeşil sarımsak yapraklarında, SÇKM ve TEA miktarı, ağırlık kaybı ve görsel kalite üzerinde etkili olmuştur. Genellikle muhafaza süresinin uzamasına paralel olarak ağırlık kayıpları ve TEA değerleri artış göstermiştir. Genel Yorum: Yeşil sarımsak yapraklarının modifiye atmosferli koşullarda paketlenerek depolanması, tüketici tercihini olumlu etkilemiş, muhafaza süresince SÇKM kapsamındaki düşüş ile ağırlık kayıplarındaki artışı yavaşlatmıştır. Çalışmanın Önemi ve Etkisi: Yeşil sarımsak yapraklarında pazarlama sırasında oluşan kayıpların engellenmesine yönelik olarak ülkemizde ilk kez yürütülen bu çalışmanın, gelecek çalışmalar için aydınlatıcı bir zemin oluşturacağı düşünülmektedir.

The effect of modified atmosphere packaging on keeping quality in green garlic (Allium sativum L.) leaves

Aims: In this study which has been carried out due to demand of industry, the effect of modified atmosphere packaging (MAP) on keeping quality in green garlic leaves during a storage period of 12 days was investigated. Methods and Results: Green garlic leaves were harvested from Bala/Ankara. After precooling (stored in cooled room at 2°C for 5 hours) they were packed with low density polyethylene packages and then stored at 2 °C, 75-85 % relative humidity conditions for 12 days. During the storage period, changes in some quality parameters such as weight loss, color, soluble solids and titratable acidity content, antioxidant capacity, visual quality properties and relative chlorophyll content (SPAD) were investigated. According to the results, modified atmosphere packaging had positive effect on keeping soluble solids content (SSC), weight loss and visual quality of green garlic leaves. Generally, weight loss and titratable acidity values increased by prolonging of storage period. Conclusions: Storage of green garlic leaves under MAP conditions positively affected consumer preference, slowed down the increase in SSC and weight loss during storage. Significance and Impact of the Study: This study on green garlic leaves was firstly conducted in Turkey to prevent losses during storage period. It has been expected that this study could provide knowledge for further studies.

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