Physiological physical chemical characteristics and sensory evaluation of minimally processed Grapefruit segments packaged under modified atmosphere

Bu çalısmanın amacı az islenmis ve modifiye atmosferde ambalajlanmıs altıntop segmentlerinin fizyolojik, fiziksel, kimyasal, ve duyusal özelliklerinin incelenmesidir. Bu amaçla altıntop yüzeyleri dezenfekte edilmis, soyulmus, segmentlerine ayrılmıs ve segmentler polipropilen tabaklarda pasif (%21 $O _2$ + %79 $N _2$) ve iki farklı aktif modifiye atmosfer (%20 $O _2$ + %10 C$O _2$ + %70 $N _2$ ve %70 $O _2$ + %20 C$O _2$ + %10 $N _2$) altında ambalajlanmıstır. Fizyolojik, fiziksel, kimyasal ve duyusal özellikler 4°C’de 15 gün depolama süresince izlenmistir. Genel olarak kimyasal özellikler üzerinde modifiye atmosferin önemli bir etkisi gözlenmemistir (P > 0.05). MAP uygulamasının a* ve b* renk değerlerinde önemli bir etkisi olmazken (P > 0.05), sertlik değerleri bütün uygulamalarda artıs göstermistir (P £ 0.05). Altıntop segmentleri yüksek oksijen uygulaması (%70) altında 10 gün dayanırken, aktif (%20 oksijen) ve pasif (normal atmosfer kosulları) modifiye atmosfer uygulamaları altında 10 günden daha az dayanmıstır. Bu sonuçlar; altıntopların, yüksek oksijen uygulaması kullanılarak tüketime hazır segmentler halinde dikkate alınabilir bir raf ömrü, kalite ve tüketim kolaylığı ile hazırlanabileceğini göstermektedir.

Modifiye atmosferde ambalajlanan az islenmis altıntop segmentlerinin fizyolojik fiziksel kimyasal özellikleri ve duyusal değerlendirmesi

The objective of this study was to investigate physiological, physical, chemical, and sensory characteristics of minimally processed and modified-atmosphere-packaged grapefruit segments. Grapefruits were sanitized, peeled, segmented and packed under passive (21%$O _2$ +79% $N _2$) and two active modified atmospheres (20% $O _2$+10% C$O _2$ +70% $N _2$ and 70% $O _2$+20% C$O _2$ +10% $N _2$) in polypropylene trays. Physiological, physical, chemical, and sensory properties were monitored at 4 ºC for 15 days. In general, there was no significant effect of MAP observed in chemical properties (P > 0.05). There was no significant effect of MAP treatment on a* and b* values (P > 0.05); however, the firmness values increased at all applications (P $leq$ 0.05). Grapefruit segments remained viable for 10 days under enriched oxygen (70%) and less than 10 days under active (20% oxygen) and passive MAP applications considering internal atmosphere and quality parameters. These results suggested that grapefruits could be prepared as ready to eat fruits with considerable shelf life, quality and convenience with using enriched oxygen MAP.

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