Ahmet GÖRGÜÇ, Esra GENÇDAĞ, Seçil TECİMEN, Sena ANAKIZ, Senem KÖSE, HACI HALİL BIYIK, FATİH MEHMET YILMAZ

Ultrases Yıkama İşleminin Taze Çileklerin Soğukta Depolama Esnasında Kalite Özelliklerine Etkisi

Çilek karakteristik özellikleri ile tüm dünyada en çok tercih edilen meyveler arasında yer almaktadır. Taze çileğin morfolojik yapısı gereği hasat işleminden sonra soğukta depolama esnasında üründe kalite kayıpları gözlenmektedir. Bu nedenle, taze çileklerde yıkama işlemi özellikle mikrobiyal yükün azaltılması ve raf ömrünün artırılması adına önem arz etmektedir. Tüketici kaynaklı sağlık endişelerinden dolayı meyve ve sebzelerin endüstriyel yıkama işleminde kimyasal kullanımına alternatif olarak geliştirilen yöntemlere talep giderek artmaktadır. Ultrases yıkama, kimyasal yıkama işlemlerine kıyasla mikrobiyal yükün azaltılmasının yanında kalite özelliklerinin korunması açısından tercih edilmeye başlanan yenilikçi bir yöntem olarak karşımıza çıkmaktadır. Bu çalışma kapsamında hasat sonrasında taze çileklere ultrases (550 W/35 kHz) ve peroksiasetik asit (40 ppm) ile yıkama işlemleri uygulanmıştır. Yıkama işlemleri gerçekleştirilen çileklere soğukta depolama esnasında 14 gün boyunca pH, toplam asitlik, suda çözünür kuru madde (briks), C vitamini, toplam fenolik madde, antioksidan kapasite, toplam canlı mikroorganizma, küf ve maya sayısı analizleri uygulanmıştır. Ultrases yıkamanın, kavitasyon etkisi sayesinde çileklerde mikrobiyal yükün azaltılması ve biyoaktif özelliklerin korunumunda diğer yönteme kıyasla daha etkili olduğu belirlenmiştir.

Effect of Ultrasound Washing Process on the Quality Parameters of Fresh Strawberry during Cold Storage

Strawberry is one of the most preferred fruits all over the world due to its characteristic properties. Due to the morphological structure of fresh strawberries after harvesting, quality losses are observed during cold storage. Therefore, industrial washing of fresh strawberries is especially important for reducing microbial load and increasing shelf life. Demand for the new methods as an alternative to the chemicals used in industrial washing of fruits and vegetables is increasing due to consumerrelated health concerns. Ultrasonic washing is a preferred innovative method in terms of reducing the microbial load and maintaining quality properties compared to chemical washing processes. In this study, fresh strawberries were washed with ultrasound (550 W/35 kHz) and peroxyacetic acid (40 ppm) after harvesting. The pH, total acidity, water soluble dry matter (brix), vitamin C, total phenolic content, antioxidant capacity, total viable, mold and yeast count analyses were performed in every two days during 14 days of cold storage of washed strawberries. Ultrasonic washing was found to be more effective in reducing microbial load and preserving bioactive properties of strawberries compared to other method due to its cavitation effect.

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