Combined effects of controlled atmosphere and different postharvest treatment (salicylic acid, oxalic acid and putrescine) on bioactive compounds and quality of pomegranate cv. Hicaznar were investigated. Pomegranates were harvested at commercial harvest stage and transported immediately to postharvest physiology laboratory. Fruit were divided into four groups. 1 Control: Dipped into distilled water ? 0.01% Tween-20 solution for 10 min. 2 Oxalic acid (OA): Dipped into 6 mM OA ? Tween-20 solution for 10 min. 3 Salicylic acid (SA): Dipped into 2 mM SA ? Tween-20 solution for 10 min. 4 Putrescine (PUT): Dipped into 2 mM PUT ? Tween-20 solution for 10 min. After treatments, pomegranates were stored at 6°C and 90 ± 5% relative humidity for 6 months in controlled atmosphere (5% O 2 ? 15% CO 2). Weight loss, color, total soluble solids content, titretable acidity (TA), total phenolic content, vitamin C, antioxidant activity and sugar content (glucose and fructose) were determined at 0th, 2th, 4th and 6th month of cold storage. Generally, weight losses were minimized by treatments, especially PUT, compared to control. The level of ascorbic acid significantly tended to decrease throughout the storage in all treatments. Treated pomegranate exhibited higher titratable acidity, total phenolic contents and antioxidant activity compared to control samples. However, PUT was the best among all treatments. The results suggest that SA, OA and PUT have the potential to extend the storage life of pomegranate by delaying quality loss and maintaining some bioactive compound and antioxidant activity.
*This study is a part of first author master's thesis. The study was presented as an oral presentation in the 11 th International Frutic Symposium (Optimizing Water Use in the Supply Chain of Fresh Produce and printed as a summary).
Çalışma, derim sonrası salisilik asit (SA) ile muamele olmuş Anıt F1 domates çeşidinin soğukta muhafaza süresince meyve kalitesinde meydana gelen değişimi belirlemek amacı ile yürütülmüştür. Bu amaçla ticari derim döneminde toplanan domatesler, farklı dozlarda SA+Tween 20 [0 (kontrol), 0.5, 1 ve 2 mM] içeren çözeltiye 10 dak süre ile daldırılmıştır. Daha sonra meyveler karton kutulara yerleştirilmiştir. Ambalajlanmış domatesler 8 °C'de %90±5 oransal nem koşullarında 25 gün depolanmış ve 5 gün aralıklarla bazı fiziksel ve kimyasal analizler (ağırlık kaybı, meyve eti sertliği, suda çözünebilir kuru madde miktarı, titre edilebilir asitlik, pH, meyve kabuk rengi, solunum hızı, etilen üretim miktarı, dış görünüş, tat, üşüme zararı ve çürüme oranı) yapılmıştır. SA uygulamaları kontrol grubuna göre titre edilebilir asitlik miktarının korunması bakımından olumlu sonuçlar vermiştir. Domateslerde yumuşamanın geciktirmesi bakımından en etkili uygulama 0.5 mM SA dozu olmuştur. Sonuç olarak derim sonrası SA uygulamalarının, kontrole kıyasla domatesin meyve kalitesini korumada etkili bir araç olarak kullanılabileceği, özellikle 0.5 ve 1.0 mM SA dozlarının, ağırlık kaybı, solunum hızı ve etilen üretiminin azaltılmasında daha etkili olduğu ortaya konmuştur.
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