Memecik ve Ayvalık yağlık zeytin çeşitlerinde hasat ve hasat sonrası koşulların meyve metabolizması ve yağ kalitesine etkileri
Küçük Resim Yok
Tarih
1991
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Ege Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
- II - ABSTRAKT Bu araştırmada meyve metabolizmasını ve yağ kalitesini etkileyen hasat öncesi ve sonrası faktörlerin incelenmesi amaçlanmıştır. Hasat öncesi dönemde ağaçta gelişmekte olan meyvesel fizyolojik ve biyokimyasal yapısı ile yağlık olarak hasat
Bekletilmiş meyvelerden çıkartılan yağın bekletme öncesi meyvelerin yağma göre daha koyu renkli olduğu gözlen miştir. A B S T R k 0 T In this research, it is aimed to study pre and post harvest factors which effect fruit metabolism and oil quality during the pre-harvest period physiological and biochemical structures of fruits growing on the tree. At the post harvest period, the olives harvested for oil-extraction were stored for a month in jute and nylon sacks and case boxes, Biochemical and physiological changes occuring during this period arid which effect the olive oil quality were studied. Xn the olives stored in sacks a higher lipase activity was observed than those not stored. In the olives stored in case boxes a lower lipase activity was determined compared to those not stored. The olives in the sacks and case boxes from which oil was extracted had a higher free fatty acid content than the fruits from which oil was ektracted directly. The fruits within the sacks from which oil was extracted had the highest amount of free fatty acids. The respiration rates of fruits which were let in the sacks were more than those which did not wait; DU* the respiration rates of fruits waited in the case boxeswas lower than the ones not waited. The amount of titra table acidity of the fruits kept within the sacks and case boxes decreased and this decrease was much higher in the sacks than the fruits kept in the case boxes. The pH of the fruits stored for a month increased than those not stored. The color of the oil extracted from the stored fruits was darker than the fruits which were not stored.
Bekletilmiş meyvelerden çıkartılan yağın bekletme öncesi meyvelerin yağma göre daha koyu renkli olduğu gözlen miştir. A B S T R k 0 T In this research, it is aimed to study pre and post harvest factors which effect fruit metabolism and oil quality during the pre-harvest period physiological and biochemical structures of fruits growing on the tree. At the post harvest period, the olives harvested for oil-extraction were stored for a month in jute and nylon sacks and case boxes, Biochemical and physiological changes occuring during this period arid which effect the olive oil quality were studied. Xn the olives stored in sacks a higher lipase activity was observed than those not stored. In the olives stored in case boxes a lower lipase activity was determined compared to those not stored. The olives in the sacks and case boxes from which oil was extracted had a higher free fatty acid content than the fruits from which oil was ektracted directly. The fruits within the sacks from which oil was extracted had the highest amount of free fatty acids. The respiration rates of fruits which were let in the sacks were more than those which did not wait; DU* the respiration rates of fruits waited in the case boxeswas lower than the ones not waited. The amount of titra table acidity of the fruits kept within the sacks and case boxes decreased and this decrease was much higher in the sacks than the fruits kept in the case boxes. The pH of the fruits stored for a month increased than those not stored. The color of the oil extracted from the stored fruits was darker than the fruits which were not stored.
Açıklama
Bu tezin, veri tabanı üzerinden yayınlanma izni bulunmamaktadır. Yayınlanma izni olmayan tezlerin basılı kopyalarına Üniversite kütüphaneniz aracılığıyla (TÜBESS üzerinden) erişebilirsiniz.
Anahtar Kelimeler
Gıda Mühendisliği, Food Engineering, Bekleme süresi, Waiting time, Hasat zamanı, Harvesting date, Yağ kalitesi, Oil quality, Zeytin, Olive, Zeytinyağı, Olive oil
