Short Communication
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Farklı ticari yıkama çözeltilerinin kiraz mikrobiyal kalitesi üzerine etkisi

Year 2021, Volume: 3 Issue: 3, 184 - 188, 30.12.2021

Burcu Kaya Aycan Çınar Ferda Sobacı

https://doi.org/10.47769/izufbed.958125

Abstract

Taze tüketime sunulan kiraz, klimakterik olmayan meyve grubunda yer almaktadır. Bundan dolayı hasat sonrası uygulanacak muhafaza yöntemleri kirazın raf ömrü için oldukça önemlidir. Bu çalışmada soğuk depolarda muhafaza edilerek tüketime sunulan kirazların muhafaza süresi boyunca mikrobiyal kalitesinin arttırılması amaçlanmıştır. Çalışmada Konya Hadim bölgesinden Temmuz 2020 tarihinde hasat edilen Ziraat 0900 çeşidi kiraz örnekleri kullanılmıştır. %2.5 SemperfreshTM, %2 Bioflux ve %3 Bioflux püskürtme, %1.5 Huwa-San ve %1 Flavonin® Food daldırma yöntemleriyle kiraz örneklerine uygulanmıştır. Yıkama çözeltileri uygulanan kiraz örnekleri 15 gün 4°C’de muhafaza edilmiştir. Muhafaza süresi boyunca belirli periyotlarda toplam aerobik mezofilik bakteri sayımı, toplam psikrofil bakteri sayımı, maya-küf sayımı analizleri yapılmıştır. Sonuç olarak kontrol örneği ile karşılaştırıldığında toplam aerobik mezofilik bakteri sayısı için %2 Bioflux ve %1.5 Huwa-San çözeltilerinin yaklaşık 2.5 log KOB/g; toplam psikrofil bakteri sayısı ve maya-küf sayısı için %1.5 Huwa-San çözeltisinin yaklaşık 2 log KOB/g düzeyinde önemli azalma sağladığı belirlenmiştir (P <0.05). 

Keywords

Kiraz Semperfresh Huwa-San Bioflux Flavonin Food

References

  • Abdipour, M., Sadat Malekhossini, P., Hosseinifarahi, M., & Radi, M. (2020). Integration of UV irradiation and chitosan coating: A powerful treatment for maintaining the postharvest quality of sweet cherry fruit. Scientia Horticulturae, 264, 109197.
  • Al-Azzazy, M. M., & Alhewairini, S. S. (2018). Effectiveness of Huwa-San TR50 on tomato russet mite Aculops lycopersici (Massee) (Acari: Eriophyideae). Pakistan Journal of Zoology, 50(3).
  • Celik, Y., & SARIALTIN, H. K. (2019). TÜRKİYE’DE KİRAZ ÜRETİMİNİN YAPISAL ANALİZİ. Türk Tarım ve Doğa Bilimleri Dergisi, 596-608.
  • CNS, (2021). Flavonin®Food. Erişim Adresi: https://www.cns-world.com/php/flavonin-food_en_75.html
  • Conte, A., Scrocco, C., Lecce, L., Mastromatteo, M., & Del Nobile, M. (2009). Ready-to-eat sweet cherries: Study on different packaging systems. Innovative Food Science & Emerging Technologies, 10(4), 564-571.
  • Giménez, M. J., Valverde, J. M., Valero, D., Zapata, P. J., Castillo, S., & Serrano, M. (2016). Postharvest methyl salicylate treatments delay ripening and maintain quality attributes and antioxidant compounds of ‘Early lory’ sweet cherry. Postharvest Biology and Technology, 117, 102-109.
  • Ha, J. (2011). Synergistic effects of combined disinfecting treatments using sanitizers and UV to reduce levels of bacillus cereus in oyster mushroom. Journal of the Korean Society for Applied Biological Chemistry, 54(2).
  • Hayta, E., & Aday, M. S. (2015). The effect of different electrolyzed water treatments on the quality and sensory attributes of sweet cherry during passive atmosphere packaging storage. Postharvest Biology and Technology, 102, 32-41.
  • İncekara, H., & Selek, M. (2020). Görüntü İşleme Yöntemleri Kullanılarak Kiraz Meyvesinin Sınıflandırılması. European Journal of Science and Technology, 108-112.
  • Koyuncu, M., Seydim, A., Dilmaçünal, T., Savran, H., & Taş, T. (2008). Effects of different precooling treatments with ozonated water on the quality of '0900 ziraat' sweet cherry fruit. Acta Horticulturae, (795), 831-836.
  • Marquenie, D., Michiels, C., Geeraerd, A., Schenk, A., Soontjens, C., Van Impe, J., & Nicolaı̈, B. (2002). Using survival analysis to investigate the effect of UV-C and heat treatment on storage rot of strawberry and sweet cherry. International Journal of Food Microbiology, 73(2-3), 187-196.
  • Martínez-Romero, D., Alburquerque, N., Valverde, J., Guillén, F., Castillo, S., Valero, D., & Serrano, M. (2006). Postharvest sweet cherry quality and safety maintenance by aloe Vera treatment: A new edible coating. Postharvest Biology and Technology, 39(1), 93-100.
  • Muzaffar, S., Ahmad, M., Wani, S. M., Gani, A., Baba, W. N., Shah, U., … Wani, T. A. (2016). Ultrasound treatment: Effect on physicochemical, microbial and antioxidant properties of cherry (Prunus avium). Journal of Food Science and Technology, 53(6), 2752-2759.
  • Nanomik Biotechnology, (2021). Microsome. Erişim Adresi: https://www.nanomik-tech.com/?lang=tr
  • Onursal, C. E., Çalhan, Ö., Eren, İ., Çetinbaş, M., Butar, S., & Demirtaş İ. (2013). Derim Öncesi Aminoetoksi-vinilglisin (AVG) Uygulamalarının 0900 Ziraat Kiraz Çeşidinin Soğukta Muhafazası ve Raf Ömrü Kalitesi Üzerine Etkileri. International Journal of Agricultural and Natural Sciences, 6(1), 91-96.
  • Park, S. I., & Zhao, Y., (2006). Understanding the Effects of Different Edible Coating Materials on the Storability of 'Bing' Sweet Cherries. Korean Journal of Packaging Science & Technology, 12(1), 55-61.
  • Petriccione, M., De Sanctis, F., Pasquariello, M. S., Mastrobuoni, F., Rega, P., Scortichini, M., & Mencarelli, F. (2014). The effect of Chitosan coating on the quality and nutraceutical traits of sweet cherry during Postharvest life. Food and Bioprocess Technology, 8(2), 394-408.
  • Serradilla, M. J., Martín, A., Hernandez, A., López-Corrales, M., Lozano, M., & Córdoba, M. D. (2010). Effect of the commercial ripening stage and Postharvest storage on microbial and aroma changes of ‘Ambrunés’ sweet cherries. Journal of Agricultural and Food Chemistry, 58(16), 9157-9163.
  • Serrano, M., Martínez-Romero, D., Castillo, S., Guillén, F., & Valero, D. (2005). The use of natural antifungal compounds improves the beneficial effect of MAP in sweet cherry storage. Innovative Food Science & Emerging Technologies, 6(1), 115-123.
  • Sharma, M., Jacob, J. K., Subramanian, J., & Paliyath, G. (2010). Hexanal and 1-MCP treatments for enhancing the shelf life and quality of sweet cherry (Prunus avium L.). Scientia Horticulturae, 125(3), 239-247.
  • Şen, F., Teksür, P. K., & Türk, B., (2016). Perakende Modifiye Atmosfer Ambalajlarının Kiraz Meyvelerinin Depo ve Raf Ömrüne Etkilerinin Araştırılması. Meyve Bilimi, 1, 100-104.
  • Tokatlı, K., & Demirdöven, A. (2020). Effects of chitosan edible film coatings on the physicochemical and microbiological qualities of sweet cherry (Prunus avium L.). Scientia Horticulturae, 259, 108656.
  • Toledo del Árbol, J., Pérez Pulido, R., La Storia, A., Grande Burgos, M. J., Lucas, R., Ercolini, D., & Gálvez, A. (2016). Microbial diversity in pitted sweet cherries ( prunus avium L.) as affected by high-hydrostatic pressure treatment. Food Research International, 89, 790-796.
  • Torçuk, A. İ., Bal, E., Gülcü, M., & Seçkin, G. U. (2016). Etanol Buharı Uygulamasının Kiraz Muhafazası Üzerine Etkilerinin Araştırılması. Meyve Bilimi, 1, 85-93. TÜİK, (2020). Bitkisel Üretim İstatistikleri. Türkiye İstatistik Kurumu, Ankara.
  • Türküsay, H., & Tosun, N. (2005). Hidrojen Peroksit Uygulamalarının Domates Bakteriyel Solgunluk ve Kanser Hastalığı (Clavibacter michiganensis ssp. michiganensis (Smith) Davis et al)'na Etkileri. Ege Üniversitesi Ziraat Fakültesi Dergisi, 42(2), 45-56.
  • Yaman, Ö., & Bayoιndιrlι, L. (2002). Effects of an edible coating and cold storage on shelf-life and quality of cherries. LWT - Food Science and Technology, 35(2), 146-150.

The effect of different commercial washing solutions on sweet cherry microbial quality

Year 2021, Volume: 3 Issue: 3, 184 - 188, 30.12.2021

Burcu Kaya Aycan Çınar Ferda Sobacı

https://doi.org/10.47769/izufbed.958125

Abstract

Sweet cherry offered for fresh consumption is included in the non-climacteric fruit group. Therefore, preservation methods to be applied after harvesting are important for the shelf life of sweet cherries. In this study, it is aimed to increase the microbial quality of sweet cherries that are preserved in cold storages and offered for consumption during the storage period. Samples of Ziraat 0900 variety harvested in Konya Hadim region in July 2020 were used in the study. 2.5% SemperfreshTM, 2% Bioflux and 3% Bioflux with spraying method and 1.5% Huwa-San and 1% Flavonoid® Food with dipping method were applied to samples. Samples to which washing solutions were applied were stored for 15 days (4°C). During the storage period, analyzes of total mesophilic aerobic bacteria count, total psychrophile bacteria count, yeast-mold counts were performed at certain periods. As a result, approximately 2.5 log CFU/g of 2% Bioflux and 1.5% Huwa-San solutions for the total mesophilic aerobe bacteria count; it was determined that 1.5% Huwa-San solution provided a significant decrease of approximately 2 log CFU/g level for total psychrophile bacteria, yeast and molds (P <0.05).

Keywords

sweet cherry semperfresh bioflux huva-san Flavonin food

References

  • Abdipour, M., Sadat Malekhossini, P., Hosseinifarahi, M., & Radi, M. (2020). Integration of UV irradiation and chitosan coating: A powerful treatment for maintaining the postharvest quality of sweet cherry fruit. Scientia Horticulturae, 264, 109197.
  • Al-Azzazy, M. M., & Alhewairini, S. S. (2018). Effectiveness of Huwa-San TR50 on tomato russet mite Aculops lycopersici (Massee) (Acari: Eriophyideae). Pakistan Journal of Zoology, 50(3).
  • Celik, Y., & SARIALTIN, H. K. (2019). TÜRKİYE’DE KİRAZ ÜRETİMİNİN YAPISAL ANALİZİ. Türk Tarım ve Doğa Bilimleri Dergisi, 596-608.
  • CNS, (2021). Flavonin®Food. Erişim Adresi: https://www.cns-world.com/php/flavonin-food_en_75.html
  • Conte, A., Scrocco, C., Lecce, L., Mastromatteo, M., & Del Nobile, M. (2009). Ready-to-eat sweet cherries: Study on different packaging systems. Innovative Food Science & Emerging Technologies, 10(4), 564-571.
  • Giménez, M. J., Valverde, J. M., Valero, D., Zapata, P. J., Castillo, S., & Serrano, M. (2016). Postharvest methyl salicylate treatments delay ripening and maintain quality attributes and antioxidant compounds of ‘Early lory’ sweet cherry. Postharvest Biology and Technology, 117, 102-109.
  • Ha, J. (2011). Synergistic effects of combined disinfecting treatments using sanitizers and UV to reduce levels of bacillus cereus in oyster mushroom. Journal of the Korean Society for Applied Biological Chemistry, 54(2).
  • Hayta, E., & Aday, M. S. (2015). The effect of different electrolyzed water treatments on the quality and sensory attributes of sweet cherry during passive atmosphere packaging storage. Postharvest Biology and Technology, 102, 32-41.
  • İncekara, H., & Selek, M. (2020). Görüntü İşleme Yöntemleri Kullanılarak Kiraz Meyvesinin Sınıflandırılması. European Journal of Science and Technology, 108-112.
  • Koyuncu, M., Seydim, A., Dilmaçünal, T., Savran, H., & Taş, T. (2008). Effects of different precooling treatments with ozonated water on the quality of '0900 ziraat' sweet cherry fruit. Acta Horticulturae, (795), 831-836.
  • Marquenie, D., Michiels, C., Geeraerd, A., Schenk, A., Soontjens, C., Van Impe, J., & Nicolaı̈, B. (2002). Using survival analysis to investigate the effect of UV-C and heat treatment on storage rot of strawberry and sweet cherry. International Journal of Food Microbiology, 73(2-3), 187-196.
  • Martínez-Romero, D., Alburquerque, N., Valverde, J., Guillén, F., Castillo, S., Valero, D., & Serrano, M. (2006). Postharvest sweet cherry quality and safety maintenance by aloe Vera treatment: A new edible coating. Postharvest Biology and Technology, 39(1), 93-100.
  • Muzaffar, S., Ahmad, M., Wani, S. M., Gani, A., Baba, W. N., Shah, U., … Wani, T. A. (2016). Ultrasound treatment: Effect on physicochemical, microbial and antioxidant properties of cherry (Prunus avium). Journal of Food Science and Technology, 53(6), 2752-2759.
  • Nanomik Biotechnology, (2021). Microsome. Erişim Adresi: https://www.nanomik-tech.com/?lang=tr
  • Onursal, C. E., Çalhan, Ö., Eren, İ., Çetinbaş, M., Butar, S., & Demirtaş İ. (2013). Derim Öncesi Aminoetoksi-vinilglisin (AVG) Uygulamalarının 0900 Ziraat Kiraz Çeşidinin Soğukta Muhafazası ve Raf Ömrü Kalitesi Üzerine Etkileri. International Journal of Agricultural and Natural Sciences, 6(1), 91-96.
  • Park, S. I., & Zhao, Y., (2006). Understanding the Effects of Different Edible Coating Materials on the Storability of 'Bing' Sweet Cherries. Korean Journal of Packaging Science & Technology, 12(1), 55-61.
  • Petriccione, M., De Sanctis, F., Pasquariello, M. S., Mastrobuoni, F., Rega, P., Scortichini, M., & Mencarelli, F. (2014). The effect of Chitosan coating on the quality and nutraceutical traits of sweet cherry during Postharvest life. Food and Bioprocess Technology, 8(2), 394-408.
  • Serradilla, M. J., Martín, A., Hernandez, A., López-Corrales, M., Lozano, M., & Córdoba, M. D. (2010). Effect of the commercial ripening stage and Postharvest storage on microbial and aroma changes of ‘Ambrunés’ sweet cherries. Journal of Agricultural and Food Chemistry, 58(16), 9157-9163.
  • Serrano, M., Martínez-Romero, D., Castillo, S., Guillén, F., & Valero, D. (2005). The use of natural antifungal compounds improves the beneficial effect of MAP in sweet cherry storage. Innovative Food Science & Emerging Technologies, 6(1), 115-123.
  • Sharma, M., Jacob, J. K., Subramanian, J., & Paliyath, G. (2010). Hexanal and 1-MCP treatments for enhancing the shelf life and quality of sweet cherry (Prunus avium L.). Scientia Horticulturae, 125(3), 239-247.
  • Şen, F., Teksür, P. K., & Türk, B., (2016). Perakende Modifiye Atmosfer Ambalajlarının Kiraz Meyvelerinin Depo ve Raf Ömrüne Etkilerinin Araştırılması. Meyve Bilimi, 1, 100-104.
  • Tokatlı, K., & Demirdöven, A. (2020). Effects of chitosan edible film coatings on the physicochemical and microbiological qualities of sweet cherry (Prunus avium L.). Scientia Horticulturae, 259, 108656.
  • Toledo del Árbol, J., Pérez Pulido, R., La Storia, A., Grande Burgos, M. J., Lucas, R., Ercolini, D., & Gálvez, A. (2016). Microbial diversity in pitted sweet cherries ( prunus avium L.) as affected by high-hydrostatic pressure treatment. Food Research International, 89, 790-796.
  • Torçuk, A. İ., Bal, E., Gülcü, M., & Seçkin, G. U. (2016). Etanol Buharı Uygulamasının Kiraz Muhafazası Üzerine Etkilerinin Araştırılması. Meyve Bilimi, 1, 85-93. TÜİK, (2020). Bitkisel Üretim İstatistikleri. Türkiye İstatistik Kurumu, Ankara.
  • Türküsay, H., & Tosun, N. (2005). Hidrojen Peroksit Uygulamalarının Domates Bakteriyel Solgunluk ve Kanser Hastalığı (Clavibacter michiganensis ssp. michiganensis (Smith) Davis et al)'na Etkileri. Ege Üniversitesi Ziraat Fakültesi Dergisi, 42(2), 45-56.
  • Yaman, Ö., & Bayoιndιrlι, L. (2002). Effects of an edible coating and cold storage on shelf-life and quality of cherries. LWT - Food Science and Technology, 35(2), 146-150.
There are 26 citations in total.

Details

Primary Language Turkish
Journal Section Short Communication
Authors

Burcu Kaya 0000-0003-1755-7705

Aycan Çınar 0000-0003-2038-725X

Ferda Sobacı 0000-0003-1766-8667

Publication Date December 30, 2021
Submission Date June 28, 2021
Acceptance Date September 23, 2021
Published in Issue Year 2021 Volume: 3 Issue: 3

Cite

APA Kaya, B., Çınar, A., & Sobacı, F. (2021). Farklı ticari yıkama çözeltilerinin kiraz mikrobiyal kalitesi üzerine etkisi. İstanbul Sabahattin Zaim Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 3(3), 184-188. https://doi.org/10.47769/izufbed.958125
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