Kozak Siyahı Üzüm Çeşidi Üzerine Hasat Sonrası Bazı Uygulamaların Etkisi
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Dosyalar
Tarih
2011
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Namık Kemal Üniversitesi, Ziraat Fakültesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu araştırmada, Kozak Siyahı üzüm çeşidinde etanol, mentol ve thymol uygulamalarının soğukta muhafaza sürecinde etkinliğini belirlemek için kalite değişimleri incelenmiştir. Bu amaçla, etanol uygulamasında salkımlar %40 etanol içeren solüsyona batırılmış, mentol ve thymol uygulamalarında ise salkımların yanına 0.1 ml dozunda mentol ve thymol emdirilmiş gazlı bez konulmuştur. Bunun yanında kükürt içeren fumigasyon örtüsü ve uygulamasız kontrol grupları da oluşturulmuştur. Daha sonra tüm salkımlar polietilen torbalarla paketlenerek 0-1 oC ve %85-90 nispi nem koşullarında 90 gün süre ile depolanmış ve 30 gün ara ile bazı kalite özellikleri incelenmiştir. Elde edilen bulgular sonucunda, üzümlerin modifiye atmosferde muhafazasında etanol, mentol ve thymol uygulamalarının kontrol uygulamasına göre daha iyi sonuçlar verdiği tespit edilmiştir. Araştırmada muhafaza süresi sonunda toplam fenolik bileşik, tanen ve antosiyanin miktarlarında düşüşler görülmüştür. Uygulamalar içerisinde mentol uygulamasının kükürt uygulamasına benzer etki gösterdiği ve alternatif bir yöntem olarak kullanılabileceği tespit edilmiştir.
In the research, in order to determine effectivenesses of ethanol, menthol and thymol treatments, during the cold storage of cv. Kozak Siyahı, quality variations were examined. For this aim, grape clusters were dipped into solution containing 40% ethanol for ethanol treatment, on the other hand; 0.1 ml menthol and thymol absorbed gauzes were put near the clusters for treatments of menthol and thymol. Besides, pads containing sulfur and control grape (without treatment) were also taken form. Later, all clusters were packed with polyethylene bags and stored at 0-1 oC and conditions of 85-90 % relative humidity; some quality characteristics were examined at 30 day interval. As a result of findings, better results from treatments of ethanol, menthol and thymol than control were found out during the storage of modified atmosphere. In the research, decreases in total phenolic compound content, tannin content and anthocyanin content were observed at the end of the storage period. Among the treatments, it was determined that menthol treatment showed as same effect as sulfur treatment and would be used as an alternative method for sulfur treatment.
In the research, in order to determine effectivenesses of ethanol, menthol and thymol treatments, during the cold storage of cv. Kozak Siyahı, quality variations were examined. For this aim, grape clusters were dipped into solution containing 40% ethanol for ethanol treatment, on the other hand; 0.1 ml menthol and thymol absorbed gauzes were put near the clusters for treatments of menthol and thymol. Besides, pads containing sulfur and control grape (without treatment) were also taken form. Later, all clusters were packed with polyethylene bags and stored at 0-1 oC and conditions of 85-90 % relative humidity; some quality characteristics were examined at 30 day interval. As a result of findings, better results from treatments of ethanol, menthol and thymol than control were found out during the storage of modified atmosphere. In the research, decreases in total phenolic compound content, tannin content and anthocyanin content were observed at the end of the storage period. Among the treatments, it was determined that menthol treatment showed as same effect as sulfur treatment and would be used as an alternative method for sulfur treatment.
Açıklama
Anahtar Kelimeler
Üzüm, Muhafaza, Mentol, Etanol, Thymol, Grape, Storage, Menthol, Ethanol
Kaynak
Tekirdağ Ziraat Fakültesi Dergisi
WoS Q Değeri
Scopus Q Değeri
Cilt
8
Sayı
2
