Impact of postharvest putrescine treatments on phenolic compounds, antioxidant capacity, organic acid contents and some quality characteristics of fresh fig fruits during cold storage

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dc.authorid0000-0001-7286-2863en_US
dc.authorid0000-0002-9375-7365en_US
dc.contributor.authorKüçüker, Emine
dc.contributor.authorAğlar, Erdal
dc.contributor.authorSakaldaş, Mustafa
dc.contributor.authorŞen, Fatih
dc.contributor.authorGündoğdu, Müttalip
dc.date.accessioned2023-08-18T07:04:44Z
dc.date.available2023-08-18T07:04:44Z
dc.date.issued2023en_US
dc.departmentBAİBÜ, Ziraat Fakültesi, Bahçe Bitkileri Bölümüen_US
dc.description.abstractThe 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.en_US
dc.identifier.citationKucuker, 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/plants12061291en_US
dc.identifier.doi10.3390/plants12061291
dc.identifier.endpage17en_US
dc.identifier.issn2223-7747
dc.identifier.issue6en_US
dc.identifier.pmid36986981en_US
dc.identifier.scopus2-s2.0-85151371578en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage1en_US
dc.identifier.urihttp://dx.doi.org/10.3390/plants12061291
dc.identifier.urihttps://hdl.handle.net/20.500.12491/11571
dc.identifier.volume12en_US
dc.identifier.wosWOS:000958924800001en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.institutionauthorGündoğdu, Müttalip
dc.language.isoenen_US
dc.publisherMDPIen_US
dc.relation.ispartofPlantsen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectFigen_US
dc.subjectStorageen_US
dc.subjectPutrescineen_US
dc.subjectBioactive Compoundsen_US
dc.subjectOrganic Acidsen_US
dc.titleImpact of postharvest putrescine treatments on phenolic compounds, antioxidant capacity, organic acid contents and some quality characteristics of fresh fig fruits during cold storageen_US
dc.typeArticleen_US

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