The effect of some post harvest treatments on quality of fresh-cut Eşme quince (Cydonia oblonga Mill.) cultivar

In this study, Ascorbic acid (AA) (2%), sugar (1: 1), UV-C, AA (2%) + sugar (1: 1) in samples taken from Izmit and Sakarya locations of the fresh-cut Eşme quince variety. It was made to determine the effects of UV-C + sugar (1: 1) and AA (2%) + sugar (1: 1) + UV-C applications. In the study, the fruits were chopped and stored in 500g plastic-covered containers at 4 ° C for 2, 4 and 6 days, weight loss, titratable acid amount (TEA), dry matter, pH, L * a * b *, Chroma and Hue color values The changes in sensory quality characteristics such as general appearance, color, taste and smell were examined with. In the findings obtained; weight loss between 0.47% and 3.51%, TEA amounts between 0.34 and 0.46%, solubilization amounts between 12.10% and 14.22%, Color values (a *, b * Chroma * and When looking at pH values where there is no significant difference in Hue) values, the values were recorded as 3.86% and 4%, and L * values between 68.09% and 73.59%. When the sensory analyzes were examined, it was seen that there were no significant differences between the application and time effects in both locations. Izmit location Eşme quince variety and Sakarya location Eşme quince variety has not been found to have a significant effect on PG activity over time. When looking at all analyzes and sensory analysis results in İzmit and Sakarya location Eşme quince variety, it is thought that AA (2%) application in reducing browning, browning and UV-C application preventing bad odor in freshly chopped Quince slices due to the effect of browning and microorganism activities. For the Eşme quince variety, it is thought that the application of AA (2%) together with the reduction of UV-C application time will preserve its quality properties better. KEYWORDS:Ascorbik acid, Sugar, UV-C, Modified atmosphere packages, Quince, Location