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Mantar Muhafazasında Hipobarik Depolama Tekniği

Hypobaric Storage Technique in The Mushroom Preservation

Journal Name:

  • International Journal of Agriculture and Wildlife Science

Publication Year:

  • 2015

Key Words:

Keywords (Original Language):

Author NameUniversity of AuthorFaculty of Author
Abstract (2. Language): 
Edible mushroom production is gradually increasing in the world and our country. Increasing mushroom production increases the importance of storage techniques to maintain for a longer period the vitality and quality of mushrooms until it reaches the consumer. Because mushroom have a high water content and respiration rate of mushroom is high, it deteriorates very rapidly after harvest and loses its quality. Slow or rapid loss of vitality and quality in the mushrooms after harvest depends on providing of optimum storage conditions. When optimum storage conditions can not be provided after harvest, quality losses in mushrooms such as shrinkage, water and weight loss, stem elongation and thinning, cap opening, decrease in protein, sugar and soluble solids content, undesirable odor development, color changes (darkening, browning), texture changes (softening or the loss of hardness in the fleshy part) and microbial infections occur. Harvested mushrooms have a very short shelf life such as only 3-4 days due to its high moisture and enzyme content. Therefore, different techniques such as cold storage, controlled atmosphere storage, modified atmosphere packaging, drying preservation, canning, hyperbaric and hypobaric storage are applied to prolong the shelf life of mushrooms postharvest and to maintain quality of mushrooms for a longer time until it reaches the consumer. In this study, hypobaric storage technique from mentioned storage techniques for edible mushrooms which have very short preservation period is described.
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Abstract (Original Language): 
Dünyada ve ülkemizde yemeklik mantar üretimi giderek bir artış eğiliminde olup, artan mantar üretimi mantarların tüketiciye ulaşıncaya kadar canlılığını ve kalitesini daha uzun süre muhafaza etmesi için depolama tekniklerinin önemini artırmaktadır. Mantar, yüksek su içeriğine sahip olduğu ve solunum hızı yüksek olduğu için hasattan sonra çok hızlı bozulmakta ve kalitesini kaybetmektedir. Mantarda hasattan sonra canlılık ve kalite kaybının yavaş veya hızlı olması optimum depolama koşullarının sağlanmasına bağlıdır. Hasattan sonra optimum depolama koşulları sağlanmadığında mantarlarda büzüşme, su ve ağırlık kaybı, sap uzaması ve incelmesi, şapka açılması, protein, şeker ve çözünebilir kuru madde miktarlarında azalma, istenmeyen koku gelişimi, renk değişimleri (kararma, kahverengileşme), doku değişimleri (yumuşama veya etli kısımda sertliğin kaybı) ve mikrobiyal enfeksiyonlar gibi kalite kayıpları meydana gelmektedir. Hasat edilen mantarlar yüksek nem ve enzim içeriği nedeniyle yalnızca 3-4 gün gibi çok kısa bir raf ömrüne sahiptir. Bu nedenle mantarların hasat sonrası raf ömrünün uzatılması ve tüketiciye ulaşıncaya kadar kalitesini daha uzun süre sürdürebilmeleri için soğukta muhafaza, kontrollü atmosfer depolama, modifiye atmosfer paketleme, kurutarak muhafaza, konserveye işleme, hipobarik ve hiperbarik depolama gibi farklı teknikler uygulanmaktadır. Bu çalışmada muhafaza süresi kısa olan yemeklik mantarlar için bahsedilen depolama tekniklerinden hipobarik depolama tekniği açıklanmaktadır.
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