An in-depth study on shelf-life indicators of red raspberry (Rubus idaeus L.) in correlation to putrescine treatments and storage duration

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dc.authorid0000-0002-4553-7069en_US
dc.authorid0000-0003-0249-6065en_US
dc.authorid0000-0003-1739-4547en_US
dc.authorid0000-0002-9375-7365en_US
dc.contributor.authorBerk, Selma Kuru
dc.contributor.authorTaş, Akgül
dc.contributor.authorKibar, Hakan
dc.contributor.authorGündoğdu, Müttalip
dc.date.accessioned2024-03-14T11:49:14Z
dc.date.available2024-03-14T11:49:14Z
dc.date.issued2022en_US
dc.departmentBAİBÜ, Seben İzzet Baysal Meslek Yüksekokulu, Bitkisel ve Hayvansal Üretim Bölümüen_US
dc.description.abstractRaspberries are delicate fruits and are quite quickly perishable due to many reasons. Therefore, the variation of weight loss (WL), decay rate (DR), titratable acidity (TA), soluble solids content (SSC), pH, respiration rate (RR), fruit density (FD), chromatic parameters (L, a, b, chroma, hue angle, and Delta E), phenolics and flavonoids, and organic acids and vitamin C fresh red raspberries were investigated at 15-day intervals during storage period at 0 (control), 0.3, 0.5, and 1 mM L-1 PUT for 30 days. The physiochemical properties and biochemical composition of red raspberries changed significantly (except for pH, a, b, and hue angle) with increasing PUT concentrations and storage duration (p < .05), and WL, TA, pH, RR, b, chroma, hue angle, and Delta E values were fitted to the zero-order kinetic model; the values of DR, L, and a followed the first-order kinetic model; on the other hand, the values of SSC and FD followed the second-order kinetic model. Biochemical contents were determined to fit the first-order and second-order kinetic models. As a result of the cluster analysis, two groups were formed as a storage group on the 15th day and a storage group on the 30th day. Novelty impact statement This study ensures useful information for improving the quality properties of red raspberries considering the combined effect of putrescine treatment and storage duration. Putrescine treatment is a good alternative for preservation studies to substitute the control treatments. This putrescine treatment enhances the quality of products with short duration of storage.en_US
dc.identifier.citationKuru Berk, S., Taş, A., Kibar, H., & Gündoğdu, M. (2022). An in‐depth study on shelf‐life indicators of red raspberry (Rubus idaeus L.) in correlation to putrescine treatments and storage duration. Journal of Food Processing and Preservation, 46(8), e16785.en_US
dc.identifier.doi10.1111/jfpp.16785
dc.identifier.endpage16en_US
dc.identifier.issn0145-8892
dc.identifier.issn1745-4549
dc.identifier.issue8en_US
dc.identifier.scopus2-s2.0-85132913255en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage1en_US
dc.identifier.urihttp://dx.doi.org/10.1111/jfpp.16785
dc.identifier.urihttps://hdl.handle.net/20.500.12491/12090
dc.identifier.volume46en_US
dc.identifier.wosWOS:000817788100001en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorBerk, Selma Kuru
dc.institutionauthorTaş, Akgül
dc.institutionauthorKibar, Hakan
dc.institutionauthorGündoğdu, Müttalip
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofJournal of Food Processing and Preservationen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectFruit-Qualityen_US
dc.subjectPhysicochemical Propertiesen_US
dc.subjectPhenolic-Compoundsen_US
dc.subjectRespiration Ratesen_US
dc.subjectPostharvest Lifeen_US
dc.subjectChilling İnjuryen_US
dc.titleAn in-depth study on shelf-life indicators of red raspberry (Rubus idaeus L.) in correlation to putrescine treatments and storage durationen_US
dc.typeArticleen_US

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