Narın Hasat Sonrası Hastalıklarına Sisleme Şeklinde Bazı Dezenfektanların ve Fumispore OPP Uygulamalarının Etkisi

Bu çalışmada, sisleme şeklinde bazı dezenfektanların ve Fumispore OPP uygulamasının “Hicaznar” nar çeşidi meyvelerin hasat sonrası hastalıklarına karşı etkisi araştırılmıştır. Dezenfektan olarak klor dioksit (CIO2), sodyum hipoklorit (NaOCI) ve perasetik asit (PAA)’in 1000, 1500 ve 2000 μL L-1 dozları kullanılmıştır. Uygulamalar 16m3 büyüklüğünde kapalı bir kabinde nar meyvelerine oda sıcaklığında uygulanmıştır. Dezenfektan uygulamaları kabin içinde sisleme şeklinde 30 dk süre ile uygulanmış, kabinin kapısı açılmadan 30 dk ilave süre boyunca da meyveler kabinde bekletilmişlerdir. Fumispore OPP uygulaması da aynı kabinde yapılmış ve meyveler kabinde 15 saat süre ile bekletilmişlerdir. Tüm uygulama yapılan meyveler uygulamaların hemen sonunda bekletilmeden ticari modifiye atmosfer paketler içerisine alınmışlar ve 6ºC’de %90-95 oransal nemde, 60 ve 100 gün süre ile muhafaza edilmişlerdir. Birbirini tekrar eden iki nar sezonu içerisinde denemeler yürütülmüştür. Her iki denemenin 60 gün yapılan muhafazalarında CIO2 ve PAA 2000 μL L-1, NaOCI 1500 ve 2000 μL L-1 dozlarında, 100 gün yapılan muhafazalarında ise PAA ve NaOCI 2000 μL L-1 dozlarında, kontrol uygulamalarına göre önemli düzeyde meyve çürümesini azaltmışlardır. Fumispore OPP uygulaması ise kontrol uygulamalarına göre önemli düzeyde meyve çürümesinde farklılık oluşturmamıştır. Genel olarak dezenfektanların tüm dozlarının ve Fumispore OPP uygulamasının meyve kaliksi içinde ve uygulama kabininin havasında bulunan mikroorganizma populasyonunu kontrol uygulamalarına göre önemli düzeyde azalttığı tespit edilmiştir.

The Effect of Some Disinfectants and Fumispore OPP Treatments Applied As Fogging Against Postharvest Diseases of Pomegranate

In this study, the effect of some disinfectants and Fumispore OPP applies as fogging was investigated. Chlorine dioxide (CIO2), sodium hypochlorite (NaOCI), and peracetic acid (PAA) were used at a dose of 1000, 1500 and 2000 μL L-1. Fruit were treated in chamber at 16 m3 and at room temperature. Fruits were fogged in closed chamber for 30 min and then kept in room for extra 30 min without fogging. Fumispore were similarly treated in the same chamber and kept in the room for 15 h.Treated fruit were immediately placed in MAP and stored at 6°C, 90-95 % humidity for 60 and 100 days. The experiments were repeated in two consecutive years. In both experiments, ClO2 and PAA at a dose of 2000 μL L-1 and NaOCl at doses of 1500 and 2000 μL L-1 reduced the decay significantly after 60 days of storage as compared to control treatment. Similarly, PAA and NaOCI at a dose of 2000 μL L-1 reduced the decay significantly after 100 days of storage. Fumispore OPP showed failure in reducing the decay incidence. In general, all doses of disinfectants and Fumispore OPP significantly reduced microbial population inside calyx and chamber air compared to control.

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