Sýcak su uygulamalarýnýn Hana Fuyu Trabzon urmalarýnda soðukta muhafazaya etkileri | The effects of hot water treatments on cold storage of Hana Fuyu persimmon cultivar
2015
Yýldýz, E., Uþak Univ., Faculty of Agriculture and Nature Sciences, Uþak (Turkey). Div. of Horticulture | Özdemir, A.E., Mustafa Kemal Univ., Faculty of Agriculture, Hatay (Turkey). Div. of Horticulture | Toplu, C., Mustafa Kemal Univ., Faculty of Agriculture, Hatay (Turkey). Div. of Horticulture | Duman, C., Mustafa Kemal Univ., Faculty of Agriculture, Hatay (Turkey). Div. of Horticulture | Ünlü, M., Alata Horticultural Research Institute, Mersin (Turkey)
anglais. The aim of this study is to determine effects of hot water dips on cold storage of non-astringent Hana Fuyu persimmon cultivar. Fruits were subjected to hot water dips at 20ºC, 50ºC or 55ºC for 10 min. Treated and untreated fruits were then kept at 0ºC and 85-90; relative humidity for 4 months. Percent weight loss, fruit flesh firmness (kg force), total soluble solids (;), fruit skin and flesh color (L*, C* and h°), appearance (1-5), incident of fungal decay and physiological disorders were determined at a month interval. During storage, fruit flesh firmness decreased while weight loss increased. Fungal disorders were observed at 4rd month of storage. Physiolo-gical deterioration wasn't observed. Hot water applications had been successful. 50ºC and 55ºC for 10 min. were the best treatments and 'Hana Fuyu' persimmon fruits could be stored for 4 months successfully.
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Afficher plus [+] Moins [-]turc. Bu çalýþmanýn amacý, buruk olmayan Hana Fuyu Trabzon hurmasý meyvelerinde sýcak su uygula-malarýnýn soðukta muhafaza üzerine etkisini belirlemektir. Bu amaçla, meyvelere 10 dakika sü-reyle 20ºC, 50ºC ve 55ºC'lik sýcak suya daldýrma uygulamalarý yapýlmýþtýr. Daha sonra kontrol (hiçbir uygulama yapýlmadan) meyveleri ve uygulama yapýlan meyveler 0ºC sýcaklýkta ve %85-90 oransal nemde 4 ay süreyle muhafaza edilmiþtir. Muhafaza sýrasýnda birer aylýk aralýklarla alýnan meyve örneklerinde aðýrlýk kaybý, meyve eti sertliði, suda çözünebilir toplam kuru madde, meyve kabuk ve et rengi (L*, C* ve h°), görünüþ (1-5), mantarsal ve fizyolojik bozulmalar saptanmýþtýr. Depolama sürecinde meyve eti sertliðinde azalmalar, aðýrlýk kaybýnda ise artýþlar olmuþtur. Man-tarsal bozulmalar depolamanýn 4. ayýnda görülürken, fizyolojik bozulma ise görülmemiþtir. Çalýþ-mada sýcak su uygulamalarý baþarýlý bulunurken, 50ºC ve 55ºC'de 10 dakika uygulamalarý en baþarýlý uygulamalar olmuþtur. 'Hana Fuyu' Trabzon hurmasý meyvelerinin 4 ay baþarýyla muhafa-za edilebileceði saptanmýþtýr.
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