Hünnap (Ziziphus Jujuba Mill.) Meyvesinin Soğukta Muhafaza Performansı Üzerine Hasat Sonrası 1-Metilsiklopropen (1-mcp) Uygulamasının Etkisi

Abstract

Araştırma, hünnap meyvesinin soğukta muhafaza süresince meyve kalitesi üzerine farklı konsantrasyonlarda uygulanan 1-MCP’nin etkilerini (312.5, 625 ve 1000 nL L-1 ) belirlemek amacı ile yürütülmüştür. Meyveler, kabuk yüzeyinin yaklaşık %25’nin kırmızı rengi aldığı olgunluk aşamasında hasat edilmiştir. Meyveler, 60 gün süresince, 0±0.5 °C ve %90±5 oransal nem koşullarında muhafaza edilmiştir. Kontrol meyveleri ile kıyaslandığında, soğukta muhafaza süresince ağırlık ve sertlik kaybı, 1-MCP uygulamaları ile önemli derecede geciktirilmiştir. 1-MCP, meyvelerin solunum hızını ve olgunluğunu yavaşlatmış, meyve kabuğundaki renk değişimini geciktirmiştir. Soğukta muhafaza süresince 1-MCP uygulamaları ile meyve olgunluğunun geciktirilmesine bağlı olarak, daha düşük SÇKM, aksine daha yüksek titre edilebilir asitlik tespit edilmiştir. Meyvenin antioksidan içeriğine önemli katkı sunan C vitamini, fenol bileşikler ve flavonoid içeriğinin, 1-MCP ile muamele olmuş meyvelerde, kontrole kıyasla önemli derecede daha yüksek olduğu belirlenmiştir. Sonuç olarak hünnap meyvesinin soğukta muhafaza süresince ağırlık kaybını geciktirmek ve meyve kalitesini muhafaza etmek için 1-MCP’nin etkin bir araç olarak kullanılabileceği ifade edilebilir.,The study was carried to determine the effects of 1-MCP (312.5, 625 and 1000 nL L-1) applied at different concentrations on the fruit quality during the cold storage of jujube fruit. Fruit were harvested at the maturity stage that approximately 25% of the skin surface received a red color. Fruit were stored at 0 ± 0.5 ° C and 90 ± 5% relative humidity for 60 days. As compared to control, weight and firmness loss during cold storage were significantly delayed with 1-MCP treatments. 1-MCP slowed the respiration rate and maturity of the fruits, and delayed the skin coloration of the fruit. Due to the delay of fruit maturity with 1-MCP treatments during cold storage, lower SSC, but higher titratable acidity was determined. Vitamin C, phenolic compounds and flavonoid contents, which are contribute to antioxidant content of fruits, were significantly higher in fruits treated with 1- MCP compared to control. As a result, it can be stated that 1-MCP can be used as an effective tool to delay weight loss during the cold storage period and to maintain fruit quality.

The study was carried to determine the effects of 1-MCP (312.5, 625 and 1000 nL L-1) applied at different concentrations on the fruit quality during the cold storage of jujube fruit. Fruit were harvested at the maturity stage that approximately 25% of the skin surface received a red color. Fruit were stored at 0 ± 0.5 ° C and 90 ± 5% relative humidity for 60 days. As compared to control, weight and firmness loss during cold storage were significantly delayed with 1-MCP treatments. 1-MCP slowed the respiration rate and maturity of the fruits, and delayed the skin coloration of the fruit. Due to the delay of fruit maturity with 1-MCP treatments during cold storage, lower SSC, but higher titratable acidity was determined. Vitamin C, phenolic compounds and flavonoid contents, which are contribute to antioxidant content of fruits, were significantly higher in fruits treated with 1- MCP compared to control. As a result, it can be stated that 1-MCP can be used as an effective tool to delay weight loss during the cold storage period and to maintain fruit quality.