Farklı Kurutma ve Muhafaza Koşullarının Kayısıların Kimyasal Bileşimi ve Duyusal Niteliklerine Etkisi

Abstract

ÖZ PARKLI KURUTMA VK MUHAFAZA KOŞULLARINIM KAYISILARIM KİMYASAL BİLEŞİMİ VE DUYUSAL NI TELİ KLERİ NE ETKİ Sİ Bu çalışmada iki farkla yöreden temin edilen aynı çeşit kayısılar çeşitli ön işlemlerden geçirildikten sonra güneşte ve etüvde olmak üzere iki farklı yöntemle kurutulup polistilen poşetler içerisinde ambalajlandıktan sonra oda sıcaklığı ve buzdolabında olmak üzere iki farklı sıcaklıkta 12 ay süreyi depolanmışlardır. Kurutmanın hemen ardından ve depolama sırasında 3.,6.., 9, vs 12. aylarda alınan örneklerde nem, kül, protein., toplam şeker invert şeker, sakkaroz, pH ve titraayon asitliği, as korbik asit, toplam karoten gibi bileşenlerin tayini yanında depolamanın 3. vo 6. aylarında alman örneklerde duyusal değerlendirme de yapılmıştır» Elde edilen sonuçlar istatistiksel olarak değerlendirilmiştir» uygulanan kurutma yöntemlerinin kuru kayısıların nem miktarları, kurumaddede invert şeker ve sakkaroz, kurumaddede protein miktarları, aktüel asitlik

ABSTRACT THE EFFECTS OF DIFFERENT DRYING AND STORAGE CONDITIONS ON THE CHEMICAL COMPOSITION AND ORGANOLEPTIC PROPERTIES OF APRICOTS In this research, same apricot variety obtained from two different reaions were sun dried and dehydrated. The apricots dried according to the two methods were packaqed in polyetilene bags and stored in refr i aerator and room temperature for 12 months period. The water, ash, protein, total sugar, invert suqar, sucrose, pH, titratable acidity, ascorbic acid and total carotenoid contents of the apricots immediately after dryinq and after 3, £, 9 and 12th months of storaqe were determined. Also the organoleptic properties of samples stored for 3 and 6 months periods were anal i zed. The results were statistically evaluated. Accordinq to the results of chemical analysis, the effects of drying methods on the water, pH, and invert sugar, sucrose, protein, titratable acidity, total carotenoids in dry basis contents of dried apricots were found to be significant at p<0.01 level and on ascorbic acid in dry basis at p<0.G5 level. The effect of storage conditions on the water contents of dried apricots were found to be significant at p<0.01 level, while their effects on sucrose and ascorbic acid in dry basis contents were significant at p<0.05 level. The effects of storaqe periods on the water contents of dried apricots were found to be significant at p<0.01 level and on oH v a lues a t p < 0. 0 5 level. Accordinq to the results of organoleptic evaluations, there were significant difference at p<0.05 level between drying methods with respect to color points of dried apricots. Also, the effects of storage periods on structure scores of dried apricots were found to be significant at p<0.01 level.