The Effects of Hot and Cold Water Treatment on Quality Parameters and Enzymatic Activity in Chestnut

Authors : Murat ÇETİN, Bülent AKBUDAK, M Hakan ÖZER

Pages : 403-412

Doi:10.15832/ankutbd.456668

View : 50 | Download : 15

Publication Date : 2018-09-05

Article Type : Research Paper

Abstract :This study was carried out in order to limit the biochemical and enzymatic changes occurred after harvested in a variety of insert ignore into journalissuearticles values(Castanea sativa Mill. cv. `Sarıaşlama`); chestnuts to prolong the stored period by reduce the loss of quality. Before samples were stored, hot insert ignore into journalissuearticles values(46±2 °C, 45 minutes); and cold water insert ignore into journalissuearticles values(15±2 °C, 8 days); treatments were performed. After the hot and cold water treatments the fruits were stored in normal insert ignore into journalissuearticles values(NA); and controlled atmosphere insert ignore into journalissuearticles values(CA);. In CA storage the fruits were kept in three different atmosphere combinations: insert ignore into journalissuearticles values(10% CO2, 2% O2; 15% CO2, 2% O2; 20% CO2, 2% O2);. In both storage methods, chestnuts were stored for 5 months in 0±1 °C temperature and 90±5% relative humidity conditions. During the storage, parameters such as weight loss insert ignore into journalissuearticles values(%);, content of relative water insert ignore into journalissuearticles values(%);, polyphenol oxidase insert ignore into journalissuearticles values(PPO); insert ignore into journalissuearticles values(units mg-1 protein);, soluble solids insert ignore into journalissuearticles values(°brix);, starch insert ignore into journalissuearticles values(mg mL-1);, total sugar insert ignore into journalissuearticles values(mg mL-1);, vitamin C insert ignore into journalissuearticles values(mg 100 mL-1);, macro insert ignore into journalissuearticles values(potassium, phosphorus, calcium, sodium); and micro insert ignore into journalissuearticles values(iron, magnesium); elements insert ignore into journalissuearticles values(mg 100 g-1); were examined in the fruit samples taken. Maximum weight loss was examined in the fruit kept in NA whereas total sugar and starch showed less of a change in CA in this present study. PPO enzymatic activity can successfully control with hot water treatment in 15% CO2, 2% O2 gas combination. When soluble solids was examined, a smaller degree of change was observed in the fruit stored in CA. Promising results were achieved with the fruit that was stored using hot water treatment and 15% CO2, 2% O2 combination in this study, which was conducted on the ‘Sarıaşlama’chestnut. 
Keywords : Chestnut, Cold water treatment, Controlled atmosphere, Hot water treatment, Polyphenol oxidase, Quality

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