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.

The effects of combinations of modified atmosphere packaging (MAP) with salicylic acid (SA) treatment on storage and shelf life quality of dill (Anethum graveolens L. cv. Asder) leaves were investigated. After harvest, dill leaves were dipped into an aqueous solution containing different concentrations of salicylic acid (1, 2 and 4 mM) for 2 minutes. The control group was immersed in distilled water only for 2 minutes. Treated samples were dried with blotting paper and placed in modified atmosphere package and stored at 0 ºC and 90±5% relative humidity (RH) conditions for 25 days. After cold storage, dill leaves were kept at 10 ºC and 55-60% RH for 2 days to simulate commercial practice (shelf life), and analyzed for same quality parameters performed during cold storage. Weight loss, color, respiration rate, gas composition in package, soluble solids content (SSC) and ascorbic acid content were determined initially and at 5 dayintervals. The dill bunches were also evaluated for visual quality during storage period. According to the results, SA treatment allowed dill leaves to stay green longer than those of control group. 1 mM concentration of SA was the best treatment for prolonging the storage life of dill leaves with keeping the quality.

)] at 10°C for 24 h following harvest then fruits were stored in regular atmosphere (RA) at 0±0.5°C and 90±5% RH for 6 months. Fruits, which removed from cold storage for each month and stored shelf life (at 20°C and 60±5% RH for 7 days), quality was analyzed. Under RA conditions both concentrations of SencyFresh™ maintained firmness and titratable acidity, suppressed ethylene production, reduced respiration rate for 6 months compared to the control treatment. SencyFresh™ treatments did not show notable effect on skin color of Galaxy Gala variety. SencyFresh™ treatments were determined to be more effective than control in reduced of quality losses during both cold storage and shelf life. During storage and shelf life of the Galaxy Gala apple varieties due to be similar results at SencyFresh™ treatments both doses, the recommended dose was 625 ppb.

Hasattan sonra 10 °C sıcaklıkta ve 24 saat süreyle 0, 156.25, 312.5, 625 ppb dozlarında 1- Metilsiklopropen (1-MCP) Granny Smith elma meyvelerine uygulanmıştır. Çalışmada referans olarak kullanılan 1-MCP ürünü 625 ppb dozunda uygulanmıştır. Uygulamalardan sonra meyveler 0±0.5 °C sıcaklık ve %90±5 oransal nem koşullarında 4 ay süreyle muhafaza edilmiş ve her ay kalite analizleri yapılmıştır. Raf ömrü çalışması için her dönem meyveler 20 °C sıcaklık ve %55±5 oransal nem koşullarında 1 hafta bekletilip kalite analizleri yapılmıştır. Her analiz döneminde meyvelerde ağırlık kaybı, meyve kabuk rengi, meyve eti sertliği, suda çözünebilir kuru madde miktarı (SÇKM), titre edilebilir asitlik (TEA), solunum hızı, etilen üretim miktarı analizleri ile kabuk yanıklığı oluşumu gözlemleri yapılmıştır. Çalışma sonucunda etilen üretiminin baskılanmasında, kabuk yanıklığının oluşmasının engellenmesinde, meyve eti sertliği, h0 değerinin ve TEA muhafazasında 156.25 ve 312.5 ppb 1-MCP uygulamaları ile referans ürün uygulamasının etkili olduğu gözlemlenmiştir.

Bu çalışmada Antalya ilinde yetiştirilen yirmi altı pikan çeşidinin toplam fenolik, flavonoid miktarı ve antioksidan aktivitelerinin belirlenmesi amaçlanmıştır. Pikan çeşitlerinin toplam fenolik ve flavonoid miktarları sırasıyla 372.94-1271.92 mg GAE/100 g ve 137.03-575.32 mg CE/100 g olarak belirlenmiştir. Shoshoni çeşidinin en yüksek toplam fenolik içeriğine sahip olduğu, bunu sırasıyla Wichita (1134.07 mg GAE/100 g), Mahan (1100.21 mg GAE/100 g) ve Moneymaker (1085.12 mg GAE/100 g) çeşitlerinin izlediği belirlenmiştir. En yüksek toplam flavonoid miktarı ise Wichita çeşidinde belirlenmiş, bunu sırasıyla Mahan (385.83 mg CE/100 g), Cheroke (335.94 mg CE/100 g) ve Big Z (344.45 mg CE/100 g) çeşitleri takip etmiştir. Çeşitler arasında en yüksek fenolik içeriğine sahip Shoshoni çeşidi, aynı zamanda en yüksek DPPH radikali giderme aktivitesi (3.50 mg/mL) göstermiştir. FRAP değerleri açısından, en yüksek değerler sırasıyla Wichita (147.93 mmol TE/g), Mahan (112.10 mmol TE/g), Harris Super (99.90 mmol TE/g) ve Shoshoni (99.17 mmol TE/g) çeşitlerinde belirlenmiştir. Antioxidant properties of some pecan [Carya illinoinensis (Wangenh.