Sodyum Aljinat Kaplama Uygulamalarının Az İşlem Görmüş Elma Kalitesine Etkileri

Bu çalışmada, Amasya çeşidi elma küplerinin sodyum aljinat (SA) ve stevia kombinasyonları (SAS) içeren çözeltiler ile kaplanması ve modifiye atmosferde (MAP) depolanması sonucu meydana gelen bazı fiziksel ve kimyasal kalite değişimleri incelenmiştir. Araştırma sonucunda; 3 gün depolanan kaplanmış ve kaplanmamış örneklerde (K) ağırlık kaybı gözlenmemiştir. Solunum hızı verileri incelendiğinde K, SA ve SAS örnekleri için sırasıyla oksijen tüketimi 82.95; 26.53 ve 230.56 ml kgs-1. (24sa), karbondioksit üretimi 193.55; 25.21 ve 157.00 ml kgs-1 (24sa) olarak tespit edilmiştir. Depolama başlangıcında titrasyon asitliği değerleri K, SA ve SAS örnekleri için sırasıyla %0.055, %0.118 ve %0.125 ve meyve sertliği değerleri sırasıyla 2.458, 1.665 ve 1.430 N olarak belirlenmiştir. K, SA ve SAS örnekleri için 0.gün/3. gün L* değerleri; 79.84/67.50;77.64/65.65 ve 69.46/42.94, a* değerleri, -1.44/4.04;-3.15/3.94 ve -3.04/18.63 ve b* değerleri 16.66/35.85;19.23/54.01 ve 28.01/46.68 olarak ölçülmüştür. Ayrıca, SA’nın yapışkanımsı özellik katması ve stevianın otsu kokusu ve tadı nedeniyle aljinat ve stevia kombinasyonu film kaplı örnekler duyusal olarak kabul görmemiştir. Sonuç olarak kaplama uygulamalarının solunum hızını azalttığı, titrasyon asitliği değerini arttırdığı ve doku değerini azalttığı belirlenmiştir.

Anahtar Kelimeler:

elma, raf ömrü, sodyum aljinat, stevia, yenilebilir film

Effects of Sodium Alginate Coatings on Quality of Fresh-Cut- Apples

In this study, some physical and chemical quality changes that occurred as a result of coating Amasya variety apple cubes with solutions containing sodium alginate (SA) and stevia combinations (SAS), and storage in modified atmosphere (MAP) were investigated. As a result of the research, no weight loss was observed in the coated and uncoated samples (K) stored for 3 days. When respiratory rate data are analyzed, oxygen consumption for K, SA and SAS samples has been determined as 82.95, 26.53 and 230.56 ml kgs-1 (24h) and the carbon dioxide production was 193.55, 25.21 and 157.00 ml kgs-1 (24h), respectively. Titration acidity values at the beginning of storage were determined as 0.055%, 0.1118% and 0,125% for K, SA and SAS samples, and fruit hardness values determined as 2.458, 1.665 and 1.430 N, respectively. The 0th/3rd day L* values for K, SA and SAS samples were measured as 79.84/67.50, 77.64/65.65 and 69.46/42.94, a* values as -1.44/4.04, -3.15/3.94 and -3.04/18.63, and b* values as 16.66/35.85, 19.23/54.01 and 28.01/46.68. Due to the adherent feature of SA and the herbaceous smell and taste of stevia, coated samples with the combination of alginate and stevia were not acceptable as sensory. As a result, it has been determined that coating applications decrease respiration rate, increase titration acidity value and decrease hardness value.

Keywords:

Apple, shelf life, sodium alginate, stevia, edible film,

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