Exogenous citric acid, salicylic acid, and putrescine treatments preserve the postharvest quality and physicochemical properties of broccoli (Brassica oleracea L. var. italica) during cold storage

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dc.authorid0000-0003-1739-4547en_US
dc.authorid0000-0001-9253-5747en_US
dc.authorid0000-0002-5753-0390en_US
dc.contributor.authorKibar, Hakan
dc.contributor.authorKibar, Beyhan
dc.contributor.authorTurfan, Nezahat
dc.date.accessioned2024-06-27T08:23:46Z
dc.date.available2024-06-27T08:23:46Z
dc.date.issued2023en_US
dc.departmentBAİBÜ, Ziraat Fakültesi, Tohum Bilimi ve Teknolojisi Bölümüen_US
dc.description.abstractTo extend the postharvest storage life of broccoli samples (Brassica oleracea L. var. italica), an exogenous application of citric acid (CA), salicylic acid (SA), and putrescine (PUT) was tested in multiple combinations (0.5 and 1 mM) at 4 +/- 0.5 degrees C and 90 +/- 5% relative humidity (RH) for 21 days (d). The weight loss (WL), respiration rate (RR), total soluble solids (TSS), pH, color (L*, a*, b*, chroma, and hue angle), proximate and mineral contents, phenolic and flavonoid contents, and other biochemical properties of the treated and untreated broccoli samples were evaluated throughout the storage duration. The lowest WL was observed when exposed to 0.5 mM of PUT. 1 mM CA and PUT treatments were affected by RR, depending on storage conditions. The lowest TSS content was observed in broccoli samples treated with 0.5 mM CA among all treatments. The chroma value of the samples was preserved by the 0.5 mM SA treatment. The most abundant element in broccoli samples was potassium in the control application, followed by a 1 mM SA treatment. In addition, the protein content was the highest in the 1 mM PUT treatment. The highest vitamin C was determined in the 1 mM CA treatment, and the most abundant vanillic acid was found in broccoli exposed to the 0.5 mM and treatment. Glucose content was determined at the lowest level in the 0.5 mM SA treatment, while higher increases occurred in other treatments. In terms of these findings, 1 mM CA, 1 mM SA, and 1 mM PUT delay WL, RR, and color degradation and prolong the storage life of broccoli samples stored at 4 +/- 0.5 degrees C. It was concluded that the biochemical content, fresh weight, and green color of broccoli samples throughout postharvest and storage can be maintained longer by exogenous application of these natural compounds. Therefore, we recommend 1 mM PUT and 1 mM CA treatments to maintain the quality of broccoli by minimizing losses in morphological properties, mineral, and biochemical compositions during postharvest storage.en_US
dc.identifier.citationKibar, H., Kibar, B., & Turfan, N. (2024). Exogenous citric acid, salicylic acid, and putrescine treatments preserve the postharvest quality and physicochemical properties of broccoli (Brassica oleracea L. var. italica) during cold storage. Food Science & Nutrition, 12(3), 1686-1705.en_US
dc.identifier.doi10.1002/fsn3.3862
dc.identifier.endpage1705en_US
dc.identifier.issn2048-7177
dc.identifier.scopus2-s2.0-85178386313en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage1686en_US
dc.identifier.urihttp://dx.doi.org/10.1002/fsn3.3862
dc.identifier.urihttps://hdl.handle.net/20.500.12491/12226
dc.identifier.volume12en_US
dc.identifier.wosWOS:001109676700001en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorKibar, Hakan
dc.institutionauthorKibar, Beyhan
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofFood Science & Nutritionen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectBroccoli Sampleen_US
dc.subjectColor Propertiesen_US
dc.subjectFlavonoiden_US
dc.subjectHealth-Promoting Compoundsen_US
dc.subjectAntioxidant Activityen_US
dc.subjectShelf-Lifeen_US
dc.titleExogenous citric acid, salicylic acid, and putrescine treatments preserve the postharvest quality and physicochemical properties of broccoli (Brassica oleracea L. var. italica) during cold storageen_US
dc.typeArticleen_US

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