The Influence of Hot Water and Calcium Chloride on The Changes in Color, Phenolics and Polyphenol Oxidase Activity of Mushroom During Postharvest Storage

Yıl 2018, Cilt: 55 Sayı: 3, 351 - 356, 28.09.2018

Damla Güvercin , Yaşar Karakurt , Döne Toka

https://doi.org/10.20289/zfdergi.399576

Öz

Mushrooms undergo significant
changes in quality after harvest due mainly to changes in color. This study was
performed to determine the effects of CaCl₂ and hot water on the
changes in color, phenolics and polyphenoloxidase activities of mushrooms
during storage. Mushrooms were treated with various concentrations of CaCl₂
and hot water at various degrees for different time periods and stored for 12
days at 10^oC. Significant changes were observed in color components
during storage. Color change was associated with the increases in total soluble
phenolics, esspecially increases in chlorogenic acid and polyphenol oxidase
activity, suggesting that both phenolics and polyphenol oxidase contribute
significantly to the browning in mushrooms. Hot water and CaCl₂
treatments significantly reduced color change possibly through reductions in
total soluble phenolics and the activity of polyphenol oxidase. The results
suggest that CaCl₂ and hot water treatments could be used to reduce
color change after harvest and extend the shelf life of mushrooms.

Anahtar Kelimeler

Agaricus bisporus, Browning, Chlorogenic acid, Enzyme activity

Mantarda Sıcak Su ve Kalsiyum Klorürün Hasat Sonu Depolama Sırasında Renk, Fenolikler ve Polifenol Oksidaz Aktivitesindeki Değişimler Üzerine Etkisi

Öz

Mantarlar hasattan sonra çoğunlukla renk değişiminden
kaynaklanan önemli kalite değişimleri gösterirler. Bu çalışma, mantarda
depolama sırasında sıcak su ve kalsiyum klorürün renk, fenolikler ve polifenol
oksidaz aktivitesi üzerindeki etkilerini belirlemek amacıyla yapılmıştır. Bu
amaçla mantarlar değişik konsantrasyonlarda kalsiyum klorür ve farklı sıcaklık
dereceleri ve sürelerinde sıcak suya daldırılmış ve 10^oC’lik depoda
12 gün depolanmıştır.  Depolama sırasında
renk bileşenlerinde önemli değişiklikler gözlenmiştir. Renk değişiminin toplam
çözünebilir fenoliklerdeki, özellikle de klorogenik asit içeriğindeki ve
polifenol oksidaz enzim aktivitesindeki artışlarla birlikte ortaya çıkması, hem
fenoliklerin hem de polifenol oksidazın mantarlarda ortaya çıkan
kahverengileşmeye önemli katkılar sağladığını göstermektedir. Sıcak su ve CaCl₂
uygulamaları, muhtemelen toplam çözünebilir fenoliklerde ve polifenol oksidaz
enzim aktivitesinde azalmalar meydana getirmek suretiyle renk değişimini önemli
ölçüde azaltmışlardır. Elde edilen sonuçlar, CaCl₂ ve sıcak su
uygulamalarının hasattan sonraki renk değişimini azaltmak için
kullanılabileceğini ve böylece mantarın hasat sonu ömrünün uzatılabileceğini
göstermektedir.

Anahtar Kelimeler

Agaricus bisporus, Enzim aktivitesi, Kahverengileşme, Klorogenik asit

Kaynakça

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