Bu çalışmada kiraz ve kayısı ağaçlarından sızan reçineler yenilebilir kaplama materyali olarak kullanıldı. Reçinelerin yenilebilir kaplama olarak uygun olup olmadıkları bazı kimyasal özellikleriyle incelendi. Karbon, hidrojen, azot ve kükürt yüzdeleri elementel analiz ile belirlendi. Yapılan analizler sonucunda her iki reçinenin de fenolik madde bakımından zengin olduğu bulundu ve antioksidan kapasitelerinin yüksek olduğu tespit edildi. Termal analizlerle reçinelerden elde edilen filmlerin ısıya karşı davranışları ve ağırlık kayıpları belirlendi. Bu analizlere göre, filmlerin 400°C’ye kadar ısıya dayanıklı oldukları bulundu. Filmlerin SEM ile elde edilen yüzey görüntülerinin homojen ve düzgün bir yapıda oldukları görüldü. Daha sonra, reçinelerden elde edilen film çözeltileriyle çilek ve yenidünya meyveleri kaplandı. 4±1°C’de buzdolabında muhafaza edilen kaplamalı/kaplamasız meyveler; raf ömrü, organoleptik ve mikrobiyolojik özellikler bakımından karşılaştırıldı. Filmlerin kaplanmış meyvelerin raf ömrünü uzattığı görüldü. Depolama sonunda kaplamasız örneklerin toplam bakteri, maya-küf ve koliform bakteri düzeyleri en yüksek seviyedeydi. Ayrıca, kaplamalar meyvelerin organoleptik özelliklerini olumlu etkiledi. Duyusal analiz testine göre kaplamalı meyveler, kaplamasız meyvelerden daha yüksek puanlara sahip oldular. Kiraz ve kayısı ağacı reçineleri yenilebilir kaplama olarak kullanıma uygun materyallerdir.

The aim of this study was to determine the yield and various quality characteristics of two different strawberry cultivars (Fragaria x ananassa var. Festival and Camarosa), grown in the ecological conditions of Sultanhisar, Aydın, Turkey. The study was conducted over two years, in ten randomly selected open grown plantations for each of the two cultivars. When the fruits reached harvest maturity, they were harvested and their yield values, mean fruit weight, fruit diameter, fruit length, fruit firmness, colour, pH, titrable acidity, water-soluble dry matter, vitamin C content, total antioxidant capacity and total phenolics were determined. According to the results obtained, yield values fell in the second year of the study, but mean fruit weight, diameter and length increased. Similarly, the fruit firmness of both varieties was considerably greater in the second year, and these differences between the years were found to be statistically significant. While the highest antioxidant capacity and phenolic content were obtained from the Festival cultivar, the highest vitamin C content was found in the Camarosa cultivar. The changes of total antioxidant capacity and the amount of total phenolics according to years of both varieties were found to be statistically significant.

Strawberry is one of the most preferred fruits all over the world due to its characteristic properties. Due to the morphological structure of fresh strawberries after harvesting, quality losses are observed during cold storage. Therefore, industrial washing of fresh strawberries is especially important for reducing microbial load and increasing shelf life. Demand for the new methods as an alternative to the chemicals used in industrial washing of fruits and vegetables is increasing due to consumer-related health concerns. Ultrasonic washing is a preferred innovative method in terms of reducing the microbial load and maintaining quality properties compared to chemical washing processes. In this study, fresh strawberries were washed with ultrasound (550 W/35 kHz) and peroxyacetic acid (40 ppm) after harvesting. The pH, total acidity, water soluble dry matter (brix), vitamin C, total phenolic content, antioxidant capacity, total viable, mold and yeast count analyses were performed in every two days during 14 days of cold storage of washed strawberries. Ultrasonic washing was found to be more effective in reducing microbial load and preserving bioactive properties of strawberries compared to other method due to its cavitation effect.