Effects of the coating and calcium application on the quality and shelf life of radishes
Tulin Ayse O.Z. | Eryol Busra
Local Kadirli radises were harvested and divided into four different groups. The crops were selected according to their uniformity, and then cut manually using a sharp knife. Treatments with 1% calcium chloride, 1% chitosan coating and 1% calcium chloride + 1% chitosan coating were applied to the fresh-cut radish slice samples and stored in a polypropylene box at 0° C in the 90% relative humidity for 12 days. The treated fresh-cut radish samples were analyzed for mass loss, firmness, ethylene production, color (Chroma), sensory analysis, chemical (TSS, pH), microbiological and E.C. membrane integrity for 3-day intervals during storage. When the data obtained from the study were evaluated, it was determined that the calcium chloride application had significant effects on the mass loss (%) and firmness (N) of the samples examined, whereas CaCI2 exerted a significant impact on the firmness and E.C. (%) membrane integrity of the samples examined. According to the results of microbiological analysis, the chitosan application was found to exert a notabe effect on the development of total aerobic bacteria.
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