Organik gübreleme yapılarak tarım ilacı çok kullanılmadan ve klasik yöntem uygulanarak üretilen domatesler ile bunlardan elde edilen bazı ürünlerin kalitelerinin belirlenmesi

Abstract

Bu çalışmada; organik gübreleme yapılarak tarım ilacı kullanmadan ve klasik yöntem uygulanarak üretilen AG 2286 F1 hibrit ve AG 2296 F1 hibrit sanayi çeşidi domatesler ile bu domateslerden üretilen domates konservesi ve suyu araştırmanın materyalini oluşturmuştur. Domates konservesi 720 mL’ lik cam kavanozlarda, domates suyu ise 200 mL’ lik şişelerde ambalajlanmıştır. Elde edilen ürünler 100 °C' de 25 ve 35 dakika olmak üzere iki farklı ısıl işleme tabi tutularak pastörize edilmiştir. Hammaddelerde ve elde edilen ürünlerde 1., 4., 8., 12. aylarda (1., 2., 3., 4. Dönem) fiziksel (suda çözünür kuru madde, pH, renk, kuru madde, ham protein), kimyasal (asitlik, tuz, vitamin C, likopen, karoten, indirgen şeker, toplam şeker, ham protein, nitrit, nitrat) ve duyusal analizler ile mineral madde (sodyum, potasyum, kalsiyum, mağnezyum, demir, bakır, çinko, mangan), ağır metal (kurşun, kadmiyum) ve pestisit (α-BHC, β-lindan, endosülfan, endrin, dieldrin, aldrin, heptachlor epoxide, methylparathion, malathion, diazinon, chlorpyrifof, bromoproproylate, pp-DDT, opDDE, ve pp-DDD) analizleri de yapılmış, her iki yetiştirme tekniğinin hammadde ve ürünlerinin kalitelerine etkileri belirlenmiştir. Yapılan duyusal değerlendirmeler sonucunda en fazla beğeniyi organik gübreleme yapılarak ve tarım ilacı kullanılmadan yetiştirilen AG 2286 F1 hibrit sanayi domatesleri ve bu domateslerden üretilip 100 °C’ de 25 dakika süre ile pastörize edilen domates suyu ve domates konserveleri almıştır.

In this research, some hybrid tomatoes named AG 2286 F1 and AG 2296 F1 were used as research materials.These tomatoes were harvested with both organic and inorganic agricultural methods and processed in order to get tomato juice and canned tomato. Packing materials were 720 mL glass jar for canned food, and 200 mL glass bottle for juice. These commodities were pastorized in 100 °C for 25 and 35 minutes. For crude material and product, after the production of these commodities, at 1th, 4th, 8th, 12th months, physical, chemical and sensorial analyses were performed. In addition minerals, heavy metals and pestisides contents of these commodities were determined. In this research, some hybrid tomatos named AG 2286 F1 and AG 2296 F1 were used as research material.These tomatos were harvested both organic and inorganic agricultural methods and processed in order to get tomato juice and canned tomato. Packing materials were 720 mL glass jar for canned food, and 200 mL glass bottle for juice. These commodities were pastorized in 100 °C for 25 and 35 minutes. For crude material and product, after the production of these commodities, at 1th, 4th, 8th, 12th months, physical, chemical and sensorial analyses were performed. In addition minerals, heavy metals and pestisides content of these commodities were determined. Pastorised tomato juices and pastorised canned tomatoes (in 100 °C for 25 minutes) were liked mostly by degustateurs because of their flavor and taste. It was determined that after sensory evaluations performed the AG 2286 F1 hybrid industrial type tomatoes grown with organic methods were better for taste, odour and flavor.