Hakan KARACA, Yakup Sedat VELIOGLU, Ozlem SEVILGEN, Nevzat KONARC

Chlorophylls Reductions in Fresh-Cut Chard (Beta vulgaris var. cicla) with Various Sanitizing Agents

Taze, yıkanmış ve doğranmış (fresh-cut) ürünlerde gıda güvenliği yaygın bir sorun olup, farklı yıkama ajanları kullanımıile bu sorunun giderilmesi mümkün olabilir. Bununla birlikte, bu ajanların kullanımının proses ve daha sonra saklamakoşullarına bağlı olarak, ürün kalitesini olumsuz etkileyebilir. Bu çalışmada, farklı düzeylerde klor (50-200 mg L-1),hidrojen peroksit (% 5.00-15.0) ve ozon (6.50 ve 10.0 mg L-1) yıkama ajanı olarak kullanımının, soğuk depolamasüresince (15 gün/4 °C) taze, yıkamış ve doğranmış Beta vulgaris var. cicla (pazı) klorofil içeriğine etkileri HPLC-DADkullanılarak incelenmiştir. Çalışma sonucunda, sanitasyon (yıkama) ajanlarının kullanımı ile örneklerin klorofil a veklorofil b içeriğinde düşüş belirlenmiştir. Bu düşüş genel olarak kullanılan ajan konsantrasyonu değişim düzeyi ile aynıyönde olmuştur. Klorofil a'nın, klorofil b'ye göre kullanılan ajanlardan kaynaklanan oksidasyona daha hassas olduğutespit edilmiştir. Ozonla muamele edilen örneklerdeki klorofil kaybı, diğer ajanların kullanıldığı örneklere göre dahayüksek olarak belirlenmiştir. Klor ve hidrojen peroksit ile muamele edilmiş örneklerin klorofil içeriği arasındaki farklarçok küçük olduğu için, hidrojen peroksit pazı sanitasyonunda klora alternatif olarak önerilebilir (P

Farklı Sanitasyon Ajanları Kullanımı ile Taze, Yıkanmış ve Doğranmış Pazılarda (Beta vulgaris var. cicla) Klorofil Düzeyinin Azalması

Safety of fresh-cut products is a widespread health concern and can be achieved by washing treatments with various agents. However, use of these agents can adversely affect the product quality depending on the processing and subsequent storage conditions. The effects of washing treatments with chlorine (50-200 mg L-1), hydrogen peroxide (5.00-15.0%) and ozone (6.50 and 10.0 mg L-1) followed by a cold storage (15 days/4 °C) period on chlorophylls contents of fresh-cut Beta vulgaris var. cicla (chard) were investigated by HPLC-DAD. In this study, treating samples with the sanitizing agents resulted in reductions in both chlorophyll a and chlorophyll b contents. These reductions generally increased with increasing the agent concentration. Chlorophyll a was found to be more sensitive than chlorophyll b to oxidation reactions with the agents used. Chlorophyll reductions of samples treated with ozone were at the higher level than samples treated by using other agents. Since the differences between chlorophylls contents of the samples treated with chlorine and hydrogen peroxide are very small, hydrogen peroxide can be suggested as an alternative to chlorine for sanitizing chard (P

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