Impact of postharvest putrescine treatments on phenolic compounds, antioxidant capacity, organic acid contents and some quality characteristics of fresh fig fruits during cold storage
Yükleniyor...
Dosyalar
Tarih
2023
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
MDPI
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
The storage and shelf life of the fig, which has a sensitive fruit structure, is short, and
this results in excessive economic losses. In a study carried out to contribute to the solution of this
problem, the effect of postharvest putrescine application at different doses (0, 0.5, 1.0, 2.0, and 4.0 mM)
on fruit quality characteristics and biochemical content during cold storage in figs was determined.
At the end of the cold storage, the decay rate and weight loss in the fruit were in the ranges of
1.0–1.6% and 1.0–5.0 %, respectively. The decay rate and weight loss were lower in putrescine-applied
fruit during cold storage. Putrescine application had a positive effect on the changes in fruit flesh
firmness values. The SSC rate of fruit varied between 14 and 20%, while significant differences in
the SSC rate occurred depending on storage time and putrescine application dose. With putrescine
application, the decrease in the acidity rate of the fig fruit during cold storage was smaller. At the
end of the cold storage, the acidity rate was between 1.5–2.5% and 1.0–5.0. Putrescine treatments
affected total antioxidant activity values and changes occurred in total antioxidant activity depending
on the application dose. In the study, it was observed that the amount of phenolic acid in fig fruit
decreased during storage and putrescine doses prevented this decrease. Putrescine treatment affected
the changes in the quantity of organic acids during cold storage, and this effect varied depending on
the type of organic acid and the length of the cold storage period. As a result, it was revealed that
putrescine treatments can be used as an effective method to maintain postharvest fruit quality in figs.
Açıklama
Anahtar Kelimeler
Fig, Storage, Putrescine, Bioactive Compounds, Organic Acids
Kaynak
Plants
WoS Q Değeri
Q1
Scopus Q Değeri
Q1
Cilt
12
Sayı
6
Künye
Kucuker, E., Aglar, E., Sakaldaş, M., Şen, F., & Gundogdu, M. (2023). Impact of Postharvest Putrescine Treatments on Phenolic Compounds, Antioxidant Capacity, Organic Acid Contents and Some Quality Characteristics of Fresh Fig Fruits during Cold Storage. Plants, 12(6), 1291. https://doi.org/10.3390/plants12061291
