0900 Ziraat Kiraz Çeşidinde Hasat Sonrası Salisilik Asit ve Kitosan Uygulamalarının Depolama Performansı ve Meyve Kalitesi Üzerine Etkileri
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DOI:
https://doi.org/10.5281/zenodo.14784858Anahtar Kelimeler:
Hasat sonrası, kiraz, kitosan, salisilik asitÖzet
Klimakterik olmayan ve bozulma hızı yüksek bir meyve olan kirazın (Prunus avium L), hasat sonrası uygun koşullarda, insan sağlığına ve çevreye zararlı olmayan uygulamalarla depolanması önem arz etmektedir. Mevcut çalışmada, hasat sonrası salisilik asit ve kitosan kaplama uygulamalarının 0900 ziraat kiraz çeşidinin soğukta muhafazası süresince kalite parametrelerinde meydana gelen bazı değişimler incelenmiştir. Meyveler 0 °C’de ve %90-95 bağıl nemde 20 gün süreyle soğukta depolanmıştır. Depolama süresince her 5 günde bir meyve örneklerinde; ağırlık kaybı, pH, suda çözünebilir kuru madde, titre edilebilir asit miktarı, toplam fenolik madde içeriği, antioksidan kapasitesi, antosiyanin ve PAL aktivitesi analiz edilmiştir. Analizler sonucunda uygulamalar arasındaki fark istatistiki olarak %5 düzeyinde anlamlı bulunmuş olup sonuçların ağırlık kaybında %0-3.4, pH’da 3.76-4.54, suda çözünebilir kuru madde miktarında (SÇKM) 16.46-17.84 °brix, titre edilebilir asit miktarında (TEA) %0.6-0.79, toplam fenolik madde içeriğinde 108.46-130.79 mg GAE 100 g-1, antioksidan kapasitesinde 32.41-44.25 mg TE g-1 FW, antosiyaninde 24.38-43.32 mg siyanidin 3-glukozit 100 g-1 ve PAL aktivitesinde 30.59-76.65 nmol sinnamik asit h-1 mg-1 protein aralığında değişkenlik gösterdiği tespit edilmiştir. Çalışma sonucunda yenilebilir kitosan kaplama uygulanan kiraz meyvelerinin 20 gün boyunca başarılı bir şekilde muhafaza edilebileceği gözlemlenmiştir.
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