Berk, Selma KuruTaş, AkgülKibar, HakanGündoğdu, Müttalip2024-03-142024-03-142022Kuru Berk, S., Taş, A., Kibar, H., & Gündoğdu, M. (2022). An in‐depth study on shelf‐life indicators of red raspberry (Rubus idaeus L.) in correlation to putrescine treatments and storage duration. Journal of Food Processing and Preservation, 46(8), e16785.0145-88921745-4549http://dx.doi.org/10.1111/jfpp.16785https://hdl.handle.net/20.500.12491/12090Raspberries are delicate fruits and are quite quickly perishable due to many reasons. Therefore, the variation of weight loss (WL), decay rate (DR), titratable acidity (TA), soluble solids content (SSC), pH, respiration rate (RR), fruit density (FD), chromatic parameters (L, a, b, chroma, hue angle, and Delta E), phenolics and flavonoids, and organic acids and vitamin C fresh red raspberries were investigated at 15-day intervals during storage period at 0 (control), 0.3, 0.5, and 1 mM L-1 PUT for 30 days. The physiochemical properties and biochemical composition of red raspberries changed significantly (except for pH, a, b, and hue angle) with increasing PUT concentrations and storage duration (p < .05), and WL, TA, pH, RR, b, chroma, hue angle, and Delta E values were fitted to the zero-order kinetic model; the values of DR, L, and a followed the first-order kinetic model; on the other hand, the values of SSC and FD followed the second-order kinetic model. Biochemical contents were determined to fit the first-order and second-order kinetic models. As a result of the cluster analysis, two groups were formed as a storage group on the 15th day and a storage group on the 30th day. Novelty impact statement This study ensures useful information for improving the quality properties of red raspberries considering the combined effect of putrescine treatment and storage duration. Putrescine treatment is a good alternative for preservation studies to substitute the control treatments. This putrescine treatment enhances the quality of products with short duration of storage.eninfo:eu-repo/semantics/openAccessFruit-QualityPhysicochemical PropertiesPhenolic-CompoundsRespiration RatesPostharvest LifeChilling İnjuryArticle10.1111/jfpp.167854681162-s2.0-85132913255Q2WOS:000817788100001Q3