Biopestisit Bacilius Subtilis Qst 713 ile Azotobacter Uygulamalarının Muhafaza Sürecinde Sofralık Üzüm Kalitesine Etkileri

Zeki Kara, Ferhan Küçükbasmacı Sabır, Ali Sabır, Kevser Yazar, Ece Günal

Abstract


Hasat sonrasında tane hasarı ve salkım iskeleti kuruması gibi zararlar ile Botrytis cinerea başta olmak üzere mantari enfeksiyonlar sofralık üzümün pazarlamasını sınırlar. Sofralık üzüm kalitesinin hasattan sonra korunmasında SO2 yaygın olarak kullanılmaktadır. Bununla birlikte üründe sülfit birikimi riski vardır. Bu nedenle organik ürünlerin muhafazasında kullanımına izin verilmemektedir. Çürümeleri geciktirmek için SO2‘ye alternatif yöntemler denenmektedir. Bu çalışmada ‘Antep Karası’ (‘AK’) Vitis vinifera L. sofralık üzüm çeşidinde hasat sonrasında kalitenin korunması amacıyla Bacillus subtilis (Bs) QST 713 ile Azotobacter chroococum + Azotobacter vinelandii (Ac+Av) karışımı preparatların etkileri denenmiştir. Üretici bağında hasat öncesinde (24 saat) Bs 15 ml L-1, Bs 30 ml L-1, Ac+Av 10 ml L-1, Ac+Av 20 ml L-1 omca üzerinde salkıma püskürtme şeklinde uygulanmıştır. Ürün hasattan 2 saat sonra soğuk hava deposuna (0 ±1 °C, %85 oransal nem) 500 gramlık poşetlerde konulmuştur. SO2 jeneratörü ped tek doz ile hiçbir uygulama yapılmayan örnekler kontrol olarak kullanılmıştır. 15 gün arayla alınan örneklerde kalite değişimi takip edilmiştir. Bs uygulamalarında ağırlık kaybı (ak), depolama sürecinde, Azotobacter ve SO2 uygulamalarının altında kalmıştır. Bs 15 ml L-1, ak, tane L değeri, olgunluk indisi (oi); Bs 30 ml L-1, ak, °Brix, salkım iskeleti sararması (sk), saptan kopma direnci (kd), tat, görünüm ve titre edilebilir asitlik (ta) üzerine olumlu etkileri ile öne çıkmıştır. Bs ve Ac+Av uygulamaları 1 ay gibi kısa süreli sofralık üzüm muhafazasında SO2 uygulamalarına bir alternatif olabilir görünmektedir.

Keywords


Sofralık üzüm; Biopestisit; Muhafaza;Kalitenin korunması

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References


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DOI: https://doi.org/10.15316/SJAFS.2018.75

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