Effects of modifed atmosphere packaging on post harvest qualities of pink tomatoes

Bu araştırmada, parakende olarak satılabilecek tipte olan küçük paketleme sistemi kullanılmıştır. Pembe olum aşamasında hasadı yapılan domatesler 13°C de 60 gün depolanarak domatesin hasat sonrası kalitesi üzerine farklı gaz geçirgenliğine sahip plastik filmlerin etkileri araştırılmıştır. 20 mikron (PE20), 50 mikron (PESO) kalınlığındaki polietilen, 10 mikron kalınlığında polivinilklorür (PVC) ve kalınlığı 25 mikron olan polipropilen (PP) ile paketlenmiş domates meyveleri, 'tanık' olarak aynı ortamda paketlenmeden depolanan domatesler ile kalite değerleri açısından karşılaştırılmıştır. Depolama sırasında meyve sertliği, ağırlık kaybı, asitlik, suda çözünür toplam katı madde ve çürüme niceliklerinde oluşan değişmeler araştırılmıştır. Paketlenmeyerek depolanan domateslerin 30 gün depolanması sonucunda aşırı olgunlaşıp ve yumuşadıkları gözlenmiştir. Paketlenen domateslerin renk ve sertliklerinde oluşan değişmelerin geciktiği ve özellikle PP ve PE50 filmleri ile paketlenen domateslerin 30 gün sonra bile renklerinde önemli bir değişikliğin olmadığı gözlenmiştir. Aynı domateslerin 60 gün sonra bile yeterince sert oldukları ve en az ağırlık kaybına uğradıkları belirlenmiştir.

Modifiye atmosfer koşullarında depolamanın pembe olum döneminde hasadı yapılan domateslerin hasat sonrası kalitesi üzerine etkisi

An experiment retail plastic packaging system was used to compare the atmospheric composition within sealed packs containing tomato fruits. A range of plastic films with different permeability properties were tested to study the effects of these conditions on the changes in postharvest qualities of tomatoes harvested at the pink stage of maturity and stored at 13°C for 60 days. The films used were 20 micron (PE20) and 50 micron (PE50) polyethylene, 10 micron polyvinylcholoride (PVC) or 25 micron polypropylene (PP) compared with unwrapped fruit as a control. Tomatoes were evaluated for changes in colour, firmness, weight, titratable acidity, total soluble solids, decay and sensory attributes. All unwrapped tomatoes were overripe and soft after 30 days. Sealed packaging, especially using with PE50 and PB films, delayed the development of the red colour of tomatoes until 30 days of storage and those tomatoes were also still very firm even after 60 days of storage. Tomatoes sealed within PE50 and PP films had also the lowest weight loss and the highest soluble solids after 60 days of storage.

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