Effect of Ozonated Water on Fruit Quality of Capia Pepper During Storage

Yasin Şimşek; Mehmet Ali Koyuncu

Makale detayları

Effect of Ozonated Water on Fruit Quality of Capia Pepper During Storage

Yazarlar:

Yasin Şimşek | Mehmet Ali Koyuncu

Yayıncı:

Isparta University of Applied Sciences

Ana Başlıklar:

Hasat Sonrası Bahçecilik Teknolojileri (Taşımacılık ve Depolama dahil)

Dergi:

Türk Bilim ve Mühendislik Dergisi Vol.6 Issue 1, pp.55-63

Belge Tipi:

Makale

Yayın Tarihi:

6/2024

Belge Dili:

Türkçe

Document ID (Org No.):

2001319538

pISSN:

2687-6086

Anahtar kelimeler:

Özet:

 The effect of ozonated water 1 ppm on quality of capia pepper cv. Kaptan Capsicum annuum during storage was investigated. The peppers, harvested at the optimum stage, were transported to the laboratory immediately. The uniform and quality fruit, reflecting the characteristics of variety, were selected and pre-cooled. After pre-cooling, the fruits were divided into 2 groups. The first group was immersed in cold water 5-6 C containing 1 ppm ozone for 15 minutes. The second group control was immersed in distilled water 5-6 C for 15 minutes. After dipping, peppers were kept in room conditions for 30 minutes to remove excess water and placed in modified atmosphere bags MAP. Treated fruits were stored at 81 C and 905 relative humidity for 25 days and plus 1 day at room conditions. Weight loss, fruit firmness, TSS, TA, respiration rate, fruit skin color, and sensory quality of peppers were determined at 6-day intervals during storage. As a result, ozone treatment was more effective in reducing the weight loss and respiration rate, and preserving fruit firmness and sensory quality of peppers. The capia pepper treated with 1 ppm ozonated water could be stored for 21 days in MAP under these conditions.

 The effect of ozonated water 1 ppm on quality of capia pepper cv. Kaptan Capsicum annuum during storage was investigated. The peppers, harvested at the optimum stage, were transported to the laboratory immediately. The uniform and quality fruit, reflecting the characteristics of variety, were selected and pre-cooled. After pre-cooling, the fruits were divided into 2 groups. The first group was immersed in cold water 5-6 C containing 1 ppm ozone for 15 minutes. The second group control was immersed in distilled water 5-6 C for 15 minutes. After dipping, peppers were kept in room conditions for 30 minutes to remove excess water and placed in modified atmosphere bags MAP. Treated fruits were stored at 81 C and 905 relative humidity for 25 days and plus 1 day at room conditions. Weight loss, fruit firmness, TSS, TA, respiration rate, fruit skin color, and sensory quality of peppers were determined at 6-day intervals during storage. As a result, ozone treatment was more effective in reducing the weight loss and respiration rate, and preserving fruit firmness and sensory quality of peppers. The capia pepper treated with 1 ppm ozonated water could be stored for 21 days in MAP under these conditions.

 The effect of ozonated water 1 ppm on quality of capia pepper cv. Kaptan Capsicum annuum during storage was investigated. The peppers, harvested at the optimum stage, were transported to the laboratory immediately. The uniform and quality fruit, reflecting the characteristics of variety, were selected and pre-cooled. After pre-cooling, the fruits were divided into 2 groups. The first group was immersed in cold water 5-6 C containing 1 ppm ozone for 15 minutes. The second group control was immersed in distilled water 5-6 C for 15 minutes. After dipping, peppers were kept in room conditions for 30 minutes to remove excess water and placed in modified atmosphere bags MAP. Treated fruits were stored at 81 C and 905 relative humidity for 25 days and plus 1 day at room conditions. Weight loss, fruit firmness, TSS, TA, respiration rate, fruit skin color, and sensory quality of peppers were determined at 6-day intervals during storage. As a result, ozone treatment was more effective in reducing the weight loss and respiration rate, and preserving fruit firmness and sensory quality of peppers. The capia pepper treated with 1 ppm ozonated water could be stored for 21 days in MAP under these conditions.

 Bu çalışmada, Kaptan kapya biber Capsicum annuum çeşidinde ozonlu su 1 ppm uygulamasının depolama boyunca meyve kalitesi üzerine etkisi araştırılmıştır. Optimum aşamada derilen biberler hemen laboratuvara nakledilmiştir. Çeşit özelliklerini yansıtan üniform ve kaliteli biberler seçilerek ön soğutmaya tabi tutulmuştur. Ön soğutmadan sonra meyveler uygulamalar için 2 gruba ayrılmıştır. Birinci grup meyveler 15 dakika boyunca 1 ppm ozon içeren soğuk suya 5-6 C, ikinci grup kontrol meyveler de aynı süreyle distile suya 5-6 C daldırılmıştır. Daldırma işleminden sonra biberler fazla suyunun uzaklaştırılması için 30 dakika oda koşullarında bekletilmiş ve modifiye atmosfer poşetlerine MAP yerleştirilmiştir. Uygulama yapılan meyveler 81 C ve  905 oransal nemde 25 gün ve her 5 günün sonunda artı 1 gün oda koşullarında 201 C ve  605 oransal nem depolanmıştır. Biberlerde ağırlık kaybı, meyve sertliği, suda çözünebilir kuru madde miktarı, titre edilebilir asitlik miktarı, solunum hızı, meyve kabuk rengi ve duyusal kalite özellikleri depolama süresince 6 günlük aralıklarla soğuk odada 5 gün, oda koşullarında 1 gün belirlenmiştir. Sonuç olarak, ozon uygulamasının biberlerde ağırlık kaybı ile solunum hızını azaltmada ve meyve sertliği ile duyusal kaliteyi korumada kontrol grubuna göre daha etkili olmuştur. Ozon uygulanmış Kaptan kapya biber çeşidinin, MAP içerisinde belirtilen koşullarda 21 gün depolanabileceği belirlenmiştir.

Makale detayları

Effect of Ozonated Water on Fruit Quality of Capia Pepper During Storage

Yazarlar:

Yasin Şimşek | Mehmet Ali Koyuncu

Yayıncı:

Isparta University of Applied Sciences

Ana Başlıklar:

Hasat Sonrası Bahçecilik Teknolojileri (Taşımacılık ve Depolama dahil)

Dergi:

Türk Bilim ve Mühendislik Dergisi Vol.6 Issue 1, pp.55-63

Belge Tipi:

Makale

Yayın Tarihi:

6/2024

Belge Dili:

Türkçe

Document ID (Org No.):

2001319538

pISSN:

2687-6086

Capsicum annuum

MAP

O3

Sensory quality

Storage lifeCapsicum annuum

Depolama süresi

Duyusal kalite

MAP

O3

Sayı

Makale detayları

Yazarlar: Yasin Şimşek | Mehmet Ali Koyuncu

Yayıncı: Isparta University of Applied Sciences

Ana Başlıklar: Hasat Sonrası Bahçecilik Teknolojileri (Taşımacılık ve Depolama dahil)

Dergi: Türk Bilim ve Mühendislik Dergisi Vol.6 Issue 1, pp.55-63

Belge Tipi: Makale

Yayın Tarihi: 6/2024

Belge Dili: Türkçe

Document ID (Org No.): 2001319538

pISSN: 2687-6086

Sayı

Yazarlar:

Yasin Şimşek | Mehmet Ali Koyuncu

Yayıncı:

Isparta University of Applied Sciences

Ana Başlıklar:

Hasat Sonrası Bahçecilik Teknolojileri (Taşımacılık ve Depolama dahil)

Dergi:

Türk Bilim ve Mühendislik Dergisi Vol.6 Issue 1, pp.55-63

Belge Tipi:

Makale

Yayın Tarihi:

6/2024

Belge Dili:

Türkçe

Document ID (Org No.):

2001319538

pISSN:

2687-6086