Akademik Veri Yönetim Sistemi
Tezin Türü: Yüksek Lisans
Tezin Yürütüldüğü Kurum: Bursa Uludağ Üniversitesi, FEN-EDEBİYAT FAKÜLTESİ, BİYOLOJİ, Türkiye
Tezin Onay Tarihi: 2016
Tezin Dili: Türkçe
Öğrenci: ERMAN YALDIZ
Danışman: Egemen Dere
Özet:
The chestnut occupies a significant position among fruits of Turkey. Nutritional elements of a chestnut may differ not only due to its kind, variety and ecological conditions where it’s grown, but also due to processing technologies applied. Enzymes, contributing to reaction-eliciting, are affected by these changes as well. Enzymatic changes play a critical role for the quality of two kinds of chestnuts, Osmanoğlu and Sarıaşlama, which are stored in different modified and controlled atmospheric conditions. The study aims to examine the changes in enzyme activities under different atmospheric conditions.
The study samples were harvested from the province, Cumalıkızık, near the city of Bursa in Turkey. All study chestnuts were kept in reserved plastic containers and carried to physiology laboratory after the harvest. The chestnuts were packed into 100gram bags and placed into cold storage room with 0 °C heat and 90 percent relative humidity, where they were kept for 5 months under these circumstances. For modified atmospheric (MA) conditions, polyethylene bags were preferred whereas seal barrels with 20lt capacity were used for controlled atmospheric (CA) conditions. The resulting homogenates, obtained from required homogenization steps, were used as enzyme sources.
In conclusion, it was observed that the catalase enzyme (CAT) activities were lower in Sarıaşlama chestnut in cold water application under normal atmospheric (NA) conditions and in Osmanoğlu chestnut in control group application under the same conditions. However, it was also observed that the ascorbate peroxidase (APX) enzyme activities under modified atmospheric conditions (MA) were lower in control group application of Sarıaşlama chestnut which was placed into vacuum bags with 50μ thicknessand in cold water application of Osmanoğluchestnut placed into non-vacuum bags with 65μ thickness.
KeyWords:CastaneasativaMill.,Catalase, AscorbatePeroxidase, Storage