Influence of pre-harvest gibberellic acid and post-harvest 1-methyl cyclopropane treatments on phenolic compounds, vitamin c and organic acid contents during the shelf life of strawberry fruits

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dc.authorid0000-0002-8286-8262en_US
dc.authorid0000-0003-2692-9670en_US
dc.authorid0000-0002-5753-8560en_US
dc.authorid0000-0001-5006-5687en_US
dc.authorid0000-0002-4553-7069en_US
dc.authorid0000-0003-0249-6065
dc.authorid0000-0002-9375-7365
dc.contributor.authorTaş, Akgül
dc.contributor.authorBerk, Selma Kuru
dc.contributor.authorOrman, Erdal
dc.contributor.authorGündoğdu, Müttalip
dc.contributor.authorErcişli, Sezai
dc.contributor.authorKarataş, Neva
dc.contributor.authorJurikova, Tunde
dc.date.accessioned2021-06-23T19:55:09Z
dc.date.available2021-06-23T19:55:09Z
dc.date.issued2021
dc.departmentBAİBÜ, Seben İzzet Baysal Meslek Yüksekokulu, Bitkisel ve Hayvansal Üretim Bölümüen_US
dc.description.abstractIn recent years, significant portions of the fresh fruits and vegetables produced worldwide have been decaying before reaching the consumer because of insufficient preservation after harvest. In this direction, we carried the study out to investigate the effect of gibberellic acid (GA(3)) and 1-methyl cyclopropane (1-MCP) applications on phenolic compounds and organic acid contents of the strawberry fruits (cv. Albion) during shelf-life. Gibberellic acid treatments, which prepared in two different concentrations (50 and 100 ppm), were performed by spraying the leaves before harvest. 1-methyl cyclopropane applied after harvest. The results of the study showed a greater decrease in organic acids (except oxalic and succinic acid) in Gibberellic acid-applied fruits during shelf-life. Citric acid was recorded as the most abundant organic acid in the control group. In phenolic compounds, gallic acid (15.22 mg 100 g(-1)) and ellagic acid (9.38 mg 100 g(-1)) were recorded as the highest phenolic compounds on the third day. 1-MCP and GA(3) (50 ppm) + 1-MCP treatment reduced the breakdown of vitamin C during the shelf-life of strawberry fruits compared to the control group. As a result, phenolic compounds, vitamin C, and organic acids decreased during the shelf-life, and 1-MCP applications slowed down the breakdown of these compounds.en_US
dc.identifier.doi10.3390/plants10010121
dc.identifier.issn2223-7747
dc.identifier.issue1en_US
dc.identifier.pmid33435551en_US
dc.identifier.scopus2-s2.0-85099258360en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.3390/plants10010121
dc.identifier.urihttps://hdl.handle.net/20.500.12491/10741
dc.identifier.volume10en_US
dc.identifier.wosWOS:000610707500001en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.institutionauthorTaş, Akgül
dc.institutionauthorBerk, Selma Kuru
dc.institutionauthorGündoğdu, Müttalip
dc.language.isoenen_US
dc.publisherMdpien_US
dc.relation.ispartofPlants-Baselen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectStrawberryen_US
dc.subjectShelf-lifeen_US
dc.subject1-MCPen_US
dc.subjectGA(3)en_US
dc.subjectBiochemical Compoundsen_US
dc.titleInfluence of pre-harvest gibberellic acid and post-harvest 1-methyl cyclopropane treatments on phenolic compounds, vitamin c and organic acid contents during the shelf life of strawberry fruitsen_US
dc.typeArticleen_US

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