Evaluation of biochemical changes and quality in peach fruit: Effect of putrescine treatments and storage

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dc.authorid0000-0003-1739-4547en_US
dc.authorid0000-0003-0249-6065en_US
dc.authorid0000-0002-9375-7365en_US
dc.contributor.authorKibar, Hakan
dc.contributor.authorTaş, Akgül
dc.contributor.authorGündoğdu, Müttalip
dc.date.accessioned2023-05-30T12:52:59Z
dc.date.available2023-05-30T12:52:59Z
dc.date.issued2021en_US
dc.departmentBAİBÜ, Ziraat Fakültesi, Tohum Bilimi ve Teknolojisi Bölümüen_US
dc.description.abstractThe 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).en_US
dc.identifier.citationKibar, 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.en_US
dc.identifier.doi10.1016/j.jfca.2021.104048
dc.identifier.endpage11en_US
dc.identifier.issn0889-1575
dc.identifier.issn1096-0481
dc.identifier.scopus2-s2.0-85108327667en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage1en_US
dc.identifier.urihttp://dx.doi.org/10.1016/j.jfca.2021.104048
dc.identifier.urihttps://hdl.handle.net/20.500.12491/11005
dc.identifier.volume102en_US
dc.identifier.wosWOS:000679929300013en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorKibar, Hakan
dc.institutionauthorTaş, Akgül
dc.institutionauthorGündoğdu, Müttalip
dc.language.isoenen_US
dc.publisherAcademic Press Inc Elsevier Scienceen_US
dc.relation.ispartofJournal of Food Composition and Analysisen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectPutrescineen_US
dc.subjectPeachen_US
dc.subjectStorageen_US
dc.subjectOrganic Acidsen_US
dc.subjectPhenolic Compoundsen_US
dc.titleEvaluation of biochemical changes and quality in peach fruit: Effect of putrescine treatments and storageen_US
dc.typeArticleen_US

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