Türk Tarım ve Doğa Bilimleri Dergisi

Yazarlar: Fatma TERLEMEZ, İbrahim Halil ÇERÇİ

Konular:-

DOI:10.30910/turkjans.633613

Anahtar Kelimeler:Watermelon,Heat treatment

Özet: In the study, it was aimed to produce value-added and durable watermelon products from the rind, seeds and fleshy parts of the watermelons which are out of market. In the research, three different products were produced watermelon juice, watermelon puree and watermelon pulp from watermelons that were harvested 15 days ago. No treatment of these products was called fresh group, the steam pressurized heat treated group was called acid-free group and the steam pressurized heat treated + citric acid addition was called acidic group. In this study, chemical and microbiological analyzes were carried out on fresh samples, samples taken immediately after canning processes, samples stored at 0., 30., 90. and 180. days. The products obtained from watermelons are defined as pulp, puree and water. According to the results of the samples taken immediately after canning processes (with and without acid), pasteurization was provided microbiologically in both treatments. Microbiological reproduction status of the samples taken from the canned products opened on the 0., 30., 90. and 180. days of storage were examined. It was determined that total mesophilic aerobic bacteria (p <0.01) and total Clostridia (p <0.01) were higher in the acid-free group than the acidic group. According to storage on day 0.; In the 30. and 90. day storage, both bacteria numbers increased but in the 180. day samples the number of bacteria decreased. In the study, it was determined that watermelon juice, watermelon puree and watermelon pulp which can be used in animal feeding can be produced from the non-marketing watermelons. It has been found that acid addition + heat treatment is more suitable than other applications.

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