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 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 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

Postharvest UV-B treatments increased fructose content of tomato (Solanum lycopersicon L. cv. Tayfun F1) harvested at different ripening stages

Abstract In the postharvest stage, taste and flavor are the key components of the marketability of tomato. Therefore, greater emphasis is now being placed on improving traits such as sugar content. In this study postharvest ultraviolet-B (UV-B) treatments on sugar, total soluble solids, and color of tomatoes harvested at different stages were investigated. Tomatoes harvested at turning, pink, and red stages were treated with two different doses of UV-B irradiation: UVB4 and UVB8. Color L* and hue angle values of tomatoes treated with UV-B were found to be high, which means the red color of tomatoes was improved. UVB4 treatments increased the color a* and saturation index values of tomatoes at pink and red harvest stage, although it did not affect at the turning stage. Additionally, UV-B irradiation treatments had no effect on sucrose content of the tomatoes. Fructose, glucose, and TSS content of tomatoes treated with UVB8 at red harvest stage were found to be high. Hence, the results obtained from this study are of great importance in terms of providing an increase in the amount of sugar without the need for breeding, and also consumer satisfaction

Biochemical changes and color properties of fresh-cut green bean (Phaseolus vulgaris L. cv.gina) treated with calcium chloride during storage

Calcium chloride is widely used in industries as a firming agent, and also to extend shelf-life of vegetables. The aim of this study was to determine, the effect of different doses of calcium chloride on biochemical and color properties of fresh-cut green bean. Fresh-cut green beans were dipped for 90 seconds in 0.5%, 1%, 2% and 3% solution of calcium chloride at 25°C. The fresh-cut green bean samples were packaged in polystyrene foam dishes, wrapped with stretch film and stored in a cold room at 5±1°C temperature and 85-90% RH. Calcium chloride treatments did not retain the green color of samples. Whiteness index, browning index and total color difference (ΔE) values of CaCl2 treated samples were high. Saturation index and hue angle were low compared to the control, especially at higher doses of CaCl2. Polyphenol oxidase (PPO) enzyme activity in samples treated with CaCl2 at 3% doses, was low at the 7th days of storage than with other treatments. Fructose and sucrose content of samples increased in all treatment groups whereas glucose level decreased during the first 4th days of storage

The effects of ultraviolet B (UV-B) irradiation on color quality and decay rate of Capia pepper during postharvest storage

Abstract The current study demonstrates that the ultraviolet-B (UV-B) irradiation not only helps in improvement of the red color of the peppers but also reduces their rate of decay. The Capia peppers were harvested at their full red ripe stage and subjected to the UV-B treatment at doses 4.46 kJ m–2 (UV-B 15) and 8.93 kJ m–2 (UV-B 30). Post irradiation, the peppers were packaged and stored at 5 ± 1 °C temperature with 90-95% RH for 49 days. The UV-B treated group showed lower L* values, but higher a* and h° values as compared to the control group. Therefore, it was found that both the doses of UV-B radiations could enhance the quality of red color of the peppers. However, the lower dose (4.46 kJ m-2) was found to be optimal for reducing the decay rate of the peppers. The UV-B 30 peppers showed highest respiration rate, electrolyte leakage, total soluble solids, and the amount of weight loss

Biochemical and color changes of fresh-cut melon (Cucumis melo L. cv. Galia) treated with UV-C

The importance of minimally processed commodities in the retail groceries of most developed countries has been rising continuously during the last decades. Cantaloupe melon is used more than any other fruit in fresh-cut processing. Ultraviolet (UV) light has been extensively used to simulate biological stres in plants and for determining resistance mechanisms of plant tissues. In this study the effect of ultraviolet irradiation on some properties of fresh-cut cantalope melon was determined during storage. Freshly cut cantalope melons cubes treated with ultraviolet irradiation at the doses of 1, 2 or 3 min before storage, and then placed in a cold room at 5±1°C temperature and 85-90% RH. Hue angle values of control group is low compared to UV-C treated samples, whereas L values of is high. EL of UV treated samples higher than those of control group. Total soluble solids of fresh-cut melon samples in UC3 treatment increased during storage. The results indicate that UV-C treatments on fresh-cut cantaloupe melon cubes increased total soluble solids independently from water loss