Use of spermidine to preserve organic acids, polyphenols, and quality of cold stored plum fruits

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dc.authorid0000-0002-9375-7365en_US
dc.authorid0000-0003-3327-1651en_US
dc.authorid0000-0002-4199-5716en_US
dc.authorid0000-0002-3584-5279en_US
dc.authorid0000-0002-5780-6342en_US
dc.contributor.authorGündoğdu, Müttalip
dc.contributor.authorGüler, Emrah
dc.contributor.authorAğlar, Erdal
dc.contributor.authorArslan, Tuncer
dc.contributor.authorKan, Tuncay
dc.contributor.authorÇelik, Kenan
dc.date.accessioned2023-08-15T11:51:15Z
dc.date.available2023-08-15T11:51:15Z
dc.date.issued2023en_US
dc.departmentBAİBÜ, Ziraat Fakültesi, Bahçe Bitkileri Bölümüen_US
dc.description.abstractOne of the primary goals of fruit production and storage is to ensure pre-and post-harvest food quality. Polyamines have recently been used to improve food quality after harvest. We used spermidine concentrations of 0.5, 1, and 1.5 mM in plum fruits for 20 and 40 days of cold storage. Each dose provided significantly higher preservation of sensory properties, organic acids, and phenolic compounds than the control, with a gradual improvement by doses. Malic acid was the predominant organic acid and was gradually preserved by spermidine doses, including 25% more malic acid for the 1.5 mM spermidine treatment. Similarly, chlorogenic acid, the most abundant phenolic compound studied, was also 25% higher when the spermidine dose rose to 1.5 mM. The 1.5 mM spermidine notably inhibited weight loss and respiration rate. Organic acids and phenolic compounds were particularly protected by the 1 and 1.5 mM doses, and multivariate approaches suggested that spermidine has a comprehensive stability effect on secondary metabolites. This study proposes spermidine as a comprehensive metabolic preserver that protects polyphenols and organic acids, thus preserving the taste and healthiness of cold-stored plum fruits.en_US
dc.identifier.citationGundogdu, M., Güler, E., Ağlar, E., Arslan, T., Kan, T., & Çelik, K. (2023). Use of spermidine to preserve organic acids, polyphenols, and quality of cold stored plum fruits. Journal of Food Composition and Analysis, 121, 105411.en_US
dc.identifier.doi10.1016/j.jfca.2023.105411
dc.identifier.endpage11en_US
dc.identifier.issn0889-1575
dc.identifier.issn1096-0481
dc.identifier.scopus2-s2.0-85160525497en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage1en_US
dc.identifier.urihttp://dx.doi.org/10.1016/j.jfca.2023.105411
dc.identifier.urihttps://hdl.handle.net/20.500.12491/11531
dc.identifier.volume121en_US
dc.identifier.wosWOS:001013592700001en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorGündoğdu, Müttalip
dc.institutionauthorGüler, Emrah
dc.language.isoenen_US
dc.publisherAcademic Press Inc Elsevier Scienceen_US
dc.relation.ispartofJournal of Food Composition and Analysisen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectPhenolic Compoundsen_US
dc.subjectMalic Aciden_US
dc.subjectDecayen_US
dc.subjectShelf-Lifeen_US
dc.subjectBioactive Compoundsen_US
dc.subjectPostharvest Lifeen_US
dc.titleUse of spermidine to preserve organic acids, polyphenols, and quality of cold stored plum fruitsen_US
dc.typeArticleen_US

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