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Yüksek Konsantrasyonda Karbondioksit Uygulamasının Domates Kalitesi Üzerine Etkisi

EFFECTS OF HIGH CARBON DIOXIDE TREATMENT ON TOMATO QUALITIES

Journal Name:

  • Gaziosmanpaşa Üniversitesi Ziraat Fakültesi Dergisi

Publication Year:

  • 1996
Author NameUniversity of AuthorFaculty of Author
Abstract (2. Language): 
In this research, the effect of short term high C02 treatment on ripening quality of tomatoes were investigated. Tomatoes were harvested at mature green stage and stored at 13°C in controlled atmosphere (CA) conditions for 5 days. The CA conditions were 8 and 30 % C02 all with 3 % 02 plus air as control. The tomatoes were then stored at either 13°C or 20°C in air for 40 days but control fruits were stored for 45 days. At during storage colour, firmness, titratable acidity and total soluble solids were measured. While the tomatoes exposed to 30 % C02 for 5 days were not ripe even after 45 days storage. The fruits exposed to 8 % C02 reached to turning colour stage after 25 days storage whereas it was reached to "Hgt red" stage of maturity. Particularly the colour of the fruits were better stored at 13°C, fruits were firmer and had higher total soluble solids with higher acidity values than other treatments. Furthermore, the colour of the control fruits reached to desired fruit colour within 15 days whereas the texture of the fruits especially stored at 20°C became unuseful after 15 days of storage.
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Abstract (Original Language): 
Bu araştırmada, kısa süreli C02 uygulamasının domates meyvesinin olgunlaşması üzerine etkileri araştırılmıştır. Yeşil domates meyvesi 5 gün süre ile 13°C de % 8 ve % 30 C02 konsantrasyonlarının ve % 3 02 ile muamele edilerek, ayrıca olgunlaşmaları için 13°C ve 20°C de 40 gün süre ile tekrar depolanmıştır. Bunun yanında kontrol olarak hiç C02 uygulanmamış muamelede 13°C ve 20°C'de 45 gün depolanmıştır. 40 gün depolama süresince domateslerin renk, sertlik, asitlik ve suda çözünür toplam katı madde değerlerinde oluşan değişmeler incelenmiştir. 5 gün süre ile % 30 C02 ile muamele edilen domatesler toplam 40 gün depolamanın sonunda bile olgunlaşmaz iken, % 8 C02 ile muamele edilen meyveler olgunlaşıp 25 inci günün sonunda renk dönümüne ve 45 gün sonra tüketim rengi olan "açık kırmızı" oluma ulaşmıştır. Özellikle 13°C de olgunlaşan domateslerin rengi daha iyi ve daha sert bir tekstüre sahip olup, uygun bir suda çözünür toplam katı madde içerirken en yüksek titrasyon asitliğine sahip olmuştur. Ayrıca, kontrol olarak saklanan domatesler 15 gün içinde arzu edilen bir renge ulaşırken özellikle 20°C de olgunlaşmaya bırakılan meyveler 15 gün sonra kullanılamıyacak kadar yumuşamışlardır.
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37-52
  • Turkish

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