Preservation of Postharvest Quality of Fresh-Cut Cauliflower through Exogenous Putrescine, Citric Acid and Salicylic Acid Treatments

Basit Öğe Kaydı
dc.contributor.authorKibar, Beyhan
dc.contributor.authorKibar, Hakan
dc.contributor.authorGündebahar, Emine
dc.date.accessioned2024-09-25T20:12:41Z
dc.date.available2024-09-25T20:12:41Z
dc.date.issued2024
dc.departmentAbant İzzet Baysal Üniversitesien_US
dc.description.abstractCauliflower is among the perishable vegetables after harvest. In recent years, the popularity of fresh-cut cauliflower has increased among consumers as a minimally processed product. This study was carried out to determine the effects of exogenous putrescine (PUT), citric acid (CA) and salicylic acid (SA) treatments on postharvest quality of fresh-cut cauliflower stored at 4±0.5 °C and 90±5% relative humidity for 21 days. In the study, a total of seven different treatments using two different doses (0.5 and 1.0 mM) of PUT, CA and SA were investigated. To evaluate the quality of fresh-cut cauliflower, the necessary measurements and analyzes were performed at periodic intervals on days 0, 7, 14, and 21 of storage. The results demonstrated that quality properties changed significantly depending on the postharvest treatments and storage durations. With the increase of storage duration, weight loss and ash content increased, while K, Zn and Cu contents decreased. In general, the treatments examined in the study had positive effects on postharvest quality of cauliflower. Among the treatments, especially 1.0 mM PUT was found to be more effective. Compared to the control, 1.0 mM PUT treatment decreased weight loss by 61.32%, though it increased protein content by 14.48% and P content by 21.55%. It was concluded that 1.0 mM PUT treatment can be recommended as an alternative application method to extend the storage life of fresh-cut cauliflower and reduce postharvest quality losses.en_US
dc.identifier.doi10.24180/ijaws.1428301
dc.identifier.endpage95en_US
dc.identifier.issn2149-8245
dc.identifier.issue1en_US
dc.identifier.startpage79en_US
dc.identifier.trdizinid1232799en_US
dc.identifier.urihttps://doi.org/10.24180/ijaws.1428301
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/1232799
dc.identifier.urihttps://hdl.handle.net/20.500.12491/14604
dc.identifier.volume10en_US
dc.indekslendigikaynakTR-Dizinen_US
dc.language.isoenen_US
dc.relation.ispartofUluslararası Tarım ve Yaban Hayatı Bilimleri Dergisien_US
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.snmzYK_20240925en_US
dc.subjectBrassica oleracea L. var. botrytisen_US
dc.subjectstorageen_US
dc.subjectnatural compoundsen_US
dc.subjectqualityen_US
dc.subjectnutritional compositionen_US
dc.titlePreservation of Postharvest Quality of Fresh-Cut Cauliflower through Exogenous Putrescine, Citric Acid and Salicylic Acid Treatmentsen_US
dc.typeArticleen_US

Dosyalar

Koleksiyon

TR-Dizin İndeksli Yayınlar Koleksiyonu
Uluslararası Tarım ve Yaban Hayatı Bilimleri Dergisi Koleksiyonu