Effects of storage conditions and packaging on moisture content, water activity and tissue hardness of dried apricots | Depo koþullarý ve ambalajlarýn kuru kayýsýlarýn su miktarý, su aktivitesi ve doku sertliðine etkileri

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Turco. Kuru kayýsý meyveleri, kurutmadan tüketiciye sunuluncaya kadarki dönemde ortam koþullarýnýn etkisiyle yavaþ veya hýzlý kalite kayýplarýna maruz kalýr. Uzun depolama dönemlerinde, bu daha büyük boyutlara ulaþýr. Depolama sürecinde ortam koþullarý kontrol altýnda tutulursa, bu kayýp-larda yavaþlama olabilir. Bu çalýþmada geleneksel olarak kurutulan ve kükürt dioksit ile fümige edilen Hacýhaliloðlu kayýsý çeþidi kullanýlmýþtýr. Kuru kayýsý meyveleri soðutmalý (4±1°C, 55-65% oransal nem) ve normal depo koþullarýnda farklý ambalaj kaplarýnda (tahta kasa, jüt çuval, PE torba) saklanmýþtýr. Ambalajlarýn farklý düzeylerden (alt, orta, üst) belirlenen aralýklarla alýnan meyve örneklerinde kalite ve bozulma durumlarý incelenmiþtir. Soðuk depo koþullarýnda kuru kayýsýlarýn su miktarý ve su aktivitesi artmýþtýr. Doku sertliði, normal depolama koþullarýnda saklanan kuru kayýsý meyvelerinde daha yüksek bulunmuþtur. Yýðýnýn üzerindeki meyvelerin kuru maddesi azalmýþ ve su aktivitesi artmýþtýr. PE torbalardaki meyveler, yüksek kuru madde ve düþük su aktivitesi gösterirken, jüt çuval ve tahta kasalardaki meyvelerin doku sertliði daha düþük bulunmuþtur.

Inglés. Dried apricot fruit is subject to slow or rapid quality losses due to environmental conditions during the period from completion of drying until consumption. During long storage periods, these losses reach to greater dimensions. These losses can be slowed down if the storage peri-od conditions are kept under control. The apricot variety Hacýhaliloðlu that is dried traditionally and fumigated with sulphur dioxide was used in this experiment. Dried apricot fruits packed in different packing materials (wooden crates, jute sacks, PE bags) were put in cold storage (4±1oC, 55-65% RH) as well as in normal storage. Fruit samples were taken at specified inter-vals from different levels of stacks (bottom, middle, top) and investigated for quality and deteri-oration. The moisture content decreased and water activity of the product increased in cold storage conditions. The tissue hardness was greater in case of the product stored in normal storage conditions. In the fruits present on the top of the heap, dry matter decreased and water activity increased. Whereas fruits in PE bags showed high dry matter and low water activity, the lower tissue hardness have been achieved in fruits in jute sacks and wooden crates.

Summaries (En, Tr)

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