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

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

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

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