Evaluation of biochemical changes and quality in peach fruit: Effect of putrescine treatments and storage
Yükleniyor...
Dosyalar
Tarih
2021
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Academic Press Inc Elsevier Science
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
The effects of putrescine (0.4, 0.8, 1.2 and 1.6 mM) on quality and bioactive compounds of peach fruit (cv. Monley) are the focus of this study. Fruits were stored at 0 +/- 0.5 degrees C and 90 +/- 5% relative humidity for 40 days. In the controls, increases in weight loss, decay and soluble solids concentration, and decreases in fruit density, firmness, titratable acidity, pH, respiration rate and L*, a*, b*, C* and H degrees detected higly throughout storage period. All these properties examined were delayed importantly after putrescine treatments. It was observed that the phenolics, vitamin C and organic acid contents of fruits in general decreased during storage. All doses of putrescine prevented the breakdown of phenolic compounds more than the control group. The least changes in chlorogenic acid (9.26 mg 100g-1) and rutin (5.74 mg 100g-1) contents on the 40th day were obtained in 1.6 mM. Malic acid, which is the dominant organic acid of fruits, was determined as 6.73 and 8.61 g kg-1 in the treatments of 1.2-1.6 mM putrescine on the 40th day, respectively. It was noted that 1.6 mM (12.90 mg 100g-1) application prevented the breakdown of vitamin C more than the control group (6.10 mg 100g-1).
Açıklama
Anahtar Kelimeler
Putrescine, Peach, Storage, Organic Acids, Phenolic Compounds
Kaynak
Journal of Food Composition and Analysis
WoS Q Değeri
Q2
Scopus Q Değeri
Q1
Cilt
102
Sayı
Künye
Kibar, H., Taş, A., & Gündoğdu, M. (2021). Evaluation of biochemical changes and quality in peach fruit: Effect of putrescine treatments and storage. Journal of Food Composition and Analysis, 102, 104048.
