Bülent AKBUDAK, M. Hakan ÖZER

Farklı sıcaklıklarda muhafaza edilen turşuluk hıyarlarda meydana gelen fiziksel ve kimyasal değişimler

Bu araştırma, "Opera", "Ajax", "Troy" ve "Octobus" turşuluk hıyar çeşitlerinin uygun depolama sıcaklıklarının ve muhafaza sürelerinin belirlenmesi amacıyla yapılmıştır. Bu amaçla çalışmada kullanılan çeşitler l, 4, 7 ve 10°C sıcaklık ile %90±5 oransal nem içeren soğuk odalarda depolanmıştır. Depolama süresince 5 gün aralıklarla alman meyve örneklerinde ağırlık kaybı (%), solunum hızı (mg CO2/kg h), meyve eti sertliği (MES) (kg), suda çözünebilir kuru madde (SÇKM) (%), titre edilebilir asit (TEA) (%), pH, iyon sızıntısı (%), toplam klorofil (mg/100 g), meyve et ve kabuk rengi (L, a, b), genel görünüm gibi bazı fiziksel ve kimyasal değişimler belirlenmiştir. Çalışma sonunda, "Octobus", "Troy" ve "Opera" çeşitlerinin 4 veya 7°C sıcaklık ile %90±5 oransal nem koşullarında, "Ajax" çeşidinin de 10°C sıcaklık ile %90±5 oransal nem koşullarında başarılı bir şekilde depolanabileceği tespit edilmiştir. Ayrıca, "Opera" çeşidi 4°C'de 15-20 günlük depolama potansiyeli ile en iyi sonucu vermiştir.

Anahtar Kelimeler:

fermente gıdalar, depolama bozulmaları, hıyar, kalite, fiziksel özellikler, kimyasal özellikler, depolama kalitesi, salamura gıdalar

Physical and chemical changes during storage under different temperatures in pickling cucumbers

This study was carried out with the aim of determining the suitable storage conditions and storage life for pickling cucumber cvs. "Opera", "Ajax", "Troy" and "Octobus". For this purpose, pickling fruits were stored at 1, 4, 7 or 10°C and 90+5% relative humidity (RH). Some physical and chemical analysis [weight loss (%), respiration rate (mgCO2/kgh), fruit flesh firmness (FFF) (kg), water soluble solids (WSS) (%), titratable acidity (TA) (%), pH, ion leakage (%), total chlorophyll (mg/100g), fruit flesh and fruit skin colour (L, a, b), overall appearance] were realised on fruit samples taken at 5-day intervals during storage. At the end of the study, it was determined that cvs. "Octobus", "Troy", "Opera" could be stored succesfully at 4 or 7°C and 90+5% RH, and cv. "Ajax" at 10°C and 90+5% RH. Moreover, cv. Opera gave the best result with a storage potential of 15-20 days at 4°C.

Keywords:

fermented foods, storage disorders, cucumbers, quality, physical properties, chemical properties, storage quality, pickled foods,

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