Phd Degree / Doktora

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Author: search.filters.author.Hakgüder Taze, BengiSubject: search.filters.subject.cv. Şalak apricot

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  • Doctoral Thesis
    Investigation of the Effect of Different Processing Techniques on the Overall Quality and Shelf Life of Local Apricot Variety of Iğdır (prunus Armeniaca L., Cv. Şalak)
    (Izmir Institute of Technology, 2017) Hakgüder Taze, Bengi; Hakgüder Taze, Bengi; Ünlütürk, Sevcan; Ünlütürk, Sevcan; 01. Izmir Institute of Technology; 03.08. Department of Food Engineering; 03. Faculty of Engineering
    cv. Şalak apricot is a specific type of product with its unique size, shape and taste. However, its distribution and marketing is very limited due to its perishable nature and restricted shelf life. Since drying is not applicable for cv. Şalak apricot due to its low dry matter content, a novel method which would not alter the fruit quality and maintain the product safety was urged to be developed. The objective of this thesis was to explore the effect of combined processing (mild heat (MH) treatment+UV-C irradiation+CaCl2 dipping=MUC) and MAP on the shelf life of cv. Şalak apricots during cold storage. Characteristics of the samples and the effect of MUC on physicochemical properties, enzymatic activities and sensory were determined. At last, samples packed either with MAP or without MAP were stored at 1°C. Microbial quality and physicochemical properties were assessed throughout the storage. Optimum treatment conditions were 19 min at 3.23 mW/cm2 for UV-C irradiation; 6% of CaCl2 at 40°C for 21 min for MH + CaCl2 dipping. MUC treatment did not alter the physicochemical and sensorial properties, PPO and PME activities. After MUC, coliforms were completely inactivated whereas Total Aerobic Plate Count (TAPC) and Yeast and Mould Count (YMC) were reduced by 2.1-log and 2.67-log, respectively. Microbial shelf life of apricots could be extended from 3-5 days up to 14 days by MUC+MAP. Firmness was also maintained. But, MUC adversely affected the colour. On the other hand, MAP application alone was not sufficient to provide the microbial quality.