Preservation of kumquat and its uses in the production of various foods

Year 2022, Volume: 5 Issue: 1, 36 - 44, 08.06.2022

Nuray Can , Meryem Badayman

https://doi.org/10.46239/ejbcs.1049566

Abstract

Kumquat, which belongs to the Fortunella genus of the Rutaceae family, is a tree with small fruits. Kumquat is grown in Japan, America, Australia, South Africa, Puerto Rico, Guatemala, Colombia, Brazil and India as well as its homeland of China. There are species such as Meiwa (Fortunella crassifolia), Hong Kong (F. hindsii), marumi (F. japonica), nagami (F. margarita), F. obovata and F. polyandra. The kumquat fruit, which has a diameter of 2 cm and a weight of 10 g, is round or oval in shape and has a sour taste. Its color is orange-yellow and the peel, which has a typical aroma, is sweet and edible. The post-harvest shelf life of kumquat fruit, which is rich in fiber, sugar and microelements, is relatively short due to the effect of Penicillium, and this causes a high level of rot. It can be stored for 1-2 months in commercial cold stores at 2-4°C, 2-3 weeks in domestic refrigerators, without significant loss in quality, and only a few days at room temperature. Various technologies are applied to preserve the quality of kumquat and increase its shelf life. These applications are some methods such as low temperature, drying, modified atmosphere packaging, and coating. Kumquat can be consumed fresh as well as used in various food recipes such as jam, marmalade, jelly, sauce, syrup, liqueur, wine, pickles, candy, sorbet, soufflé. When the literature is examined, it is seen that the effects of applications such as using kumquat fruit fresh or dried, using it as puree or powdered, on the aroma, color, textural properties and nutritional value of various foods. There are studies in which kumquat fruit powder is used in the production of biscuits and cakes, and kumquat fruit puree is used in the production of yogurt and functional beverage. In addition, studies have been carried out to determine the production and production parameters of products such as fruit juice, jam, vinegar, liquor and wine from kumquat. In this study, information about kumquat fruit is given and its storage and usage areas in food production are mentioned.

Keywords

Kumquat, preservation methods of kumquat, kumquat products

Kamkatın muhafazası ve çeşitli gıdaların üretiminde kullanımı

Abstract

Rutaceae familyasının Fortunella cinsine ait olan kamkat, küçük meyveleri olan bir ağaçtır. Kamkat, anavatanı olan Çin’in yanı sıra Japonya, Amerika, Avustralya, Güney Afrika, Porto Riko, Guatemala, Kolombiya, Brezilya ve Hindistan’da yetiştirilmektedir. Meiwa (Fortunella crassifolia), Hong Kong (F. hindsii), marumi (F. japonica), nagami (F. margarita), F. obovata ve F. polyandra gibi türleri bulunmaktadır. Çapı 2 cm, ağırlığı 10 g olan kamkat meyvesinin şekli yuvarlak veya oval olup tadı ekşidir. Rengi turuncu sarı kabuğu ise tipik bir aromaya sahip, tatlı ve yenilebilirdir. Lif, şeker ve mikroelementler yönünden zengin olan kamkat meyvesinin hasat sonrası raf ömrü, Penicillium'un etkisinden dolayı nispeten kısadır ve bu da yüksek düzeyde çürüme ile sonuçlanmaktadır. 2-4°C’de ticari soğuk depolarda 1-2 ay, ev tipi buzdolabında ise 2-3 hafta, kalitede önemli kayıp olmadan muhafaza edilebilmekte, oda sıcaklığında ise yalnızca birkaç gün dayanmaktadır. Kamkatın kalitesini korumak ve raf ömrünü artırmak için çeşitli teknolojiler uygulanmaktadır. Bu uygulamalar, düşük sıcaklık, kurutma, modifiye atmosfer paketleme ve kaplama gibi bazı yöntemlerdir. Kamkat taze olarak tüketilebildiği gibi reçel, marmelat, jöle, sos, şurup, likör, şarap, turşu, şekerleme, sorbe, sufle gibi çeşitli yiyecek tariflerinde kullanılmaktadır. Literatür incelendiğinde kamkat meyvesinin taze veya kurutularak kullanılması, püre veya toz haline getirilerek kullanılması gibi uygulamaların çeşitli gıdaların aroma, renk, tekstürel özellikler ve besin değerine etkilerinin araştırıldığı görülmektedir. Kamkat meyve tozunun bisküvi, kek; püresinin dondurma, yoğurt ve fonksiyonel içecek eldesinde kullanıldığı çalışmaların yanı sıra kamkattan meyve suyu, reçel, sirke, likör ve şarap gibi ürünlerin üretimi ve üretim parametrelerinin belirlenmesine yönelik çalışmalar bulunmaktadır. Bu derlemede kamkat meyvesi ile ilgili bilgilere yer verilmiş olup muhafazası ve gıda üretimindeki kullanım alanlarından bahsedilmiştir.

Keywords

Kamkat, kamkatın muhafaza yöntemleri, kamkat ürünleri

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