THE EDIBLE COATING TREATMENTS ON COLOR QUALITY FRESH-CUT LEEK DURING COLD STORAGE

This study was carried out to determine the effect of plant-based edible coating on color changes of fresh-cut leek during storage. For this aim 0.5, 1 and 2% solutions of tapioca-starch were prepared and 0,25% gelatine was added to each dose. The fresh-cut leek samples were dipped these solutions for 5 minutes, then dried, packaged and stored at 4 C and %85-90 RH for 28 days. The color values (L*a*b* and ho), discoloration rate (%), poliphenol oxydase (PPO) activity, total soluble solids (TSS) and weight losses of samples were determined in seven days intervals during storage. The results of the research shoved that, L values of coated samples were higher than that of the control group while the ho values of control group were higher. PPO activity of samples increased in all treatment groups, but did not show evident differences among the treatments. The TSS of samples treated with 0,5% tapioca-starch edible coating were the lowes, whereas it remained the same for the other doses of edible coatings ofthe control group. The weight losses of the samples treated with 1% were the lowest among the treatment groups. Discoloration rate of samples treated with 2% edible coating, however, were found to the lowest. Therefore it could be said that, the coating with tapioca-starch of fresh-cut leek was found to be effective in preventing discoloration especially at the higher dose (2%)

THE EFFECT OF TAPIOCA-STARCH EDIBLE COATING ON QUALITY OF FRESH-CUT CAULIFLOWER DURING STORAGE

The purpose of this study is to determine preventing browning of cut surface of fresh-cut cauliflower using edible coating. Three different contrentration of tapioca-starch solution (5, 10 and 20 g/L) was used, and gelatine was added at the stable concentration (2.5 g/L). The fresh-cut cauliflower stalk was dipped these solutions for 5 minutes, then dried, packaged and stored at 4oC and 85-90% RH for 28 days. Poliphenol oxydase (PPO) activity, total soluble solids (TSS), color L*a*b*, and ho values, weight loss, and browning rate were determined seven days intervals during storage. According to the results; PPO activity of edible coated samples were found to be higher than control. Also, hue angle values of coated samples were lower than control group. However, weight losses and browning rate of samples treated with 2,0% of tapioca-starch coating were the lowest compared to the other treatments. Also, TSS of fresh-cut cauliflower stalks coated with tapioca-starch at all doses were determined higher than control group. In conclusion, the edible coating with tapioca-starch was not effect to prevent browning. But this coating increased TSS of samples and decreased weight loss

THE FUNGAL DISEASES IN KIWIFRUIT STORAGE, AND NON-CHEMICAL METHODS USING TO PREVENT THESE DISEASES

The kiwifruit is originated Southeast Asia whose production and consumption is increased each day. The production quantity has reached 3.447.605 tonnes around the world. It is also important to protect the quality of kiwifruit which has a high vitamin C, in the postharvest period. One of the most important problems of kiwifruit is infections originated by fungus during storage. The most common fungal disease in kiwifruit storage is Botrytis cinerea. The first symptom is seen after a few week storage. Because the pathogen can develope in the cold storage conditions, it causes decay and serious economical damage. Although the chemical methods is used to prevent this disease, with the increasing consumer awareness and due to caused the risk both environmental and human health, the tendency towards non-chemical methods of combat has been increased. The aim of this study is to compile the studies on non-chemical struggle methods used in Botrytis cinerea struggle. It was found that the most common non-chemical treatments are curing, heat applications, ultraviolet light applications, gamma radiation applications, ozone application and essential oil applications. Because these physical methods are not risk to the human health, it will guide for future research

The Effect of Harvesting Onions at Different Diameter on Color and Weight Loss in Fresh Cut Green Onions

Abstract: The effect of harvesting onions at different diameter, on storage quality attributes was investigated. Onions were harvested at five different diameter and trimmed of leaf tips and roots 2 mm above the compressed stem of 20 cm total length. Quality attributes of the samples evaluated periodically in terms of colour, weight loss, hollow green leaf extension growth, total soluble solids and electrolyte leakage during the storage at 2°C temperature and 90-95% relative humidity for 28 days. Harvesting of onions at >17.5 mm diameter and significantly effect changes in color (L* value) of white stem and weight loss. Total soluble solids of onions at the diameter less than 10 mm (D1) was the highest due to higher weight loss while hollow green leaf extension growth was the lowest. The hollow green leaf extension was the highest in onions at the diameter between 15 and 17.5 mm (D4) and at the diameter more than 17.5 mm (D5) however electrolyte leakage in these treatments were the lowest. Key Words: Onion (Allium cepa L) % Fresh-cut % Harvest % Diameter %Color % Storage