Combined effects of controlled atmosphere storage and postharvest ozone treatment on storage life and quality of pomegranate

Bolel, Hakan; Koyuncu, Mehmet Ali; Erbaş, Derya

doi:10.29278/azd.555195

Cited by 11 publications

(5 citation statements)

References 16 publications

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“…On the other hand, increased gas permeability of leaves with higher doses, as mentioned in the weight loss section, can be reason of higher respiration rates. In the present study, the suppressing effect of 0.5 ppm ozone on respiration rate is accordance with the findings of previous researchers who reported that ozone treatments decreased respiration rates by delaying metabolic activity and senescence processes in different horticultural crops during storage (Zhang et al, 2005;Bolel et al, 2019a;2019b). The positive effect of ozone on respiration rate can also be attributed to its ability to increase systemic resistance in crops by increasing antioxidant capacity, which may suppress respiration processes in cell (Artes-Hernandez et al, 2007).…”

Section: Respiration Ratesupporting

confidence: 93%

“…In agreement with our findings, ozone treatment delayed sensory quality losses in different fruit and vegetables compared to control samples during storage (Beltran et al, 2005;Çakir et. al., 2014;Uner et al, 2018;Bolel et al, 2019b). In the present study, shelf life studies in ambient condition showed a decrease in external appearance scores compared to cold storage, and the decrease was more evident after 15+1 days.…”

Section: Sensory Analysissupporting

confidence: 58%

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Quality retention of minimally processed spinach using low-dose ozonated water during storage

Mersinli¹,

Koyuncu²,

Erbaş³

2021

Turk J Agric For

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The use of ozone for the sanitization of fresh-cut produce has been postulated during all steps of the cold chain from harvest to consumption. However, little is known about its effects on the postharvest quality of minimally processed spinach. In the present study, the effects of different doses of ozone on the storage life and quality of minimally processed spinach were determined and compared with sodium hypochlorite. Minimally processed spinaches were subjected to four treatments: immersion in sodium hypochlorite solution (100 ppm) as control, and exposure to three different ozonated water (0.5, 1 and 2 ppm) for 10 min. Treated spinaches were packaged in modified atmosphere packaging and 2 stored at 0 ºC and 90 ± 5% relative humidity for 25 days. After each cold storage period, spinach samples were kept for one day at 20 ºC and 60 ± 5% relative humidity for shelf life studies. During cold storage and shelf life, weight loss, leaf color, SPAD value, respiration rate, gas composition in package, soluble solids content (SSC) and visual quality were determined. In general, weight losses of spinach samples were delayed by ozone treatments, especially low dose. The best suppressing dose for respiration rate of minimally processed spinaches was 0.5 ppm among all treatments. Additionally, the 0.5 ppm ozone treatment preserved vivid green color and visual quality of spinach leaves better than those treated with higher doses and sodium hypochlorite. Although 1 and 2 ppm ozone treatments retarded quality losses by suppressing the respiration rates of spinaches, some undesirable results were obtained from these doses due to their higher oxidative properties. The 0.5 ppm, therefore, can be considered as limit dose for postharvest treatments in minimally processed spinach. These findings revealed that ozonated water with appropriate dose can be used instead of sodium hypochlorite for minimally processed spinach during storage.

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Section: Respiration Ratesupporting

confidence: 93%

Section: Sensory Analysissupporting

confidence: 58%

Quality retention of minimally processed spinach using low-dose ozonated water during storage

Mersinli¹,

Koyuncu²,

Erbaş³

2021

Turk J Agric For

Self Cite

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“…Various combinations of CA storage were effective for controlling CI in pomegranates. The most successful combination was 5% CO 2 + 3% O 2 and 15% CO 2 + 5% O 2 [ 129 , 130 ].…”

Section: Factors Affecting Chilling Injury Incidencementioning

confidence: 99%

Prevention of Chilling Injury in Pomegranates Revisited: Pre- and Post-Harvest Factors, Mode of Actions, and Technologies Involved

Maghoumi

Amodio

Cisneros‐Zevallos

et al. 2023

Foods

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The storage life of pomegranate fruit (Punica granatum L.) is limited by decay, chilling injury, weight loss, and husk scald. In particular, chilling injury (CI) limits pomegranate long-term storage at chilling temperatures. CI manifests as skin browning that expands randomly with surface spots, albedo brown discoloration, and changes in aril colors from red to brown discoloration during handling or storage (6–8 weeks) at <5–7 °C. Since CI symptoms affect external and internal appearance, it significantly reduces pomegranate fruit marketability. Several postharvest treatments have been proposed to prevent CI, including atmospheric modifications (MA), heat treatments (HT), coatings, use of polyamines (PAs), salicylic acid (SA), jasmonates (JA), melatonin and glycine betaine (GB), among others. There is no complete understanding of the etiology and biochemistry of CI, however, a hypothetical model proposed herein indicates that oxidative stress plays a key role, which alters cell membrane functionality and integrity and alters protein/enzyme biosynthesis associated with chilling injury symptoms. This review discusses the hypothesized mechanism of CI based on recent research, its association to postharvest treatments, and their possible targets. It also indicates that the proposed mode of action model can be used to combine treatments in a hurdle synergistic or additive approach or as the basis for novel technological developments.

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“…Depolama başlangıcında ve her analiz döneminde (tekerrürde 12 adet) 6 panelist tarafından depodan çıkartılan narlarda kabuk yüzeyindeki buruşma, kırışma ve köşeleme gibi bozukluklar dikkate alınarak dış görünüşleri 1-9 skalasına (1-3: pazarlanamaz, 5:pazarlanabilir, 7: iyi, 9: çok iyi) göre değerlendirmiştir. Narların tat değerleri ise 1 -5 skalasına (1: çok kötü, 2: kötü, 3: orta, 4: iyi, 5: çok iyi) göre puanlandırılmıştır (Bolel, 2019b).…”

Section: Dış Görünüş Ve Tatunclassified

Farklı Depolama Sıcaklıklarının Narda Meyve Kalitesi Üzerine Etkileri

Erbaş

Koyuncu²,

ATAKAN

2022

Ziraat Fakültesi Dergisi

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Çalışmada, depolama boyunca farklı depo sıcaklıklarının Hicaznar nar çeşidinde meyve kalitesi üzerine etkilerinin belirlenmesi amaçlanmıştır. Bu amaçla Türkiye’de yaygın olarak üretimi yapılan Hicaznar nar çeşidi ticari derim zamanında derilerek hemen laboratuvara nakledilmiştir. Laboratuvarda, narlar üç gruba ayrılarak plastik kasalara yerleştirilmiş ve 20±1, 12±1 ve 6±1°C’de 30 gün depolanmıştır. Sıcaklık değeri artıkça beklendiği gibi depolama sırasında kalite kayıpları hızlanmıştır. Depolamanın 10. gününde 20 °C’lik depoda çoğu meyve türü için sınır değer kabul edilen % 5’lik ağırlık kaybının aşılması, narların muhafazasında ortam sıcaklığı ve ambalaj malzemesinin ne denli önemli olduğunu göstermiştir. Çalışmada meyvelerin plastik kasalarda depolanması ağırlık kayıplarının 30 günlük sürede genel olarak yüksek olmasına neden olmuştur. Soğuk odada (6 °C) depolanan narlarda usare ve suda çözünebilir kuru madde (SÇKM) miktarının daha iyi korunduğu ve titre edilebilir asitliğin (TEA) daha yavaş azaldığı belirlenmiştir. Depo sıcaklığı arttıkça narlarda görsel kalite kayıpların hızının arttığı gözlemlenmiştir. Soğuk odada bile meyvelerin 30. günde dış görünüş bakımından pazarlanabilir kalitenin (≥ 5) altında kalması, uzun süreli nar depolanmasında belirli bir su buharı geçirgenliği olan ambalaj malzemelerinin gerekli olduğunu göstermiştir. Çalışmada ağırlık kayıpları ve görsel kalite dikkate alındığında, Hicaznar çeşidinin plastik kasa içerisinde 6 °C ‘de 25 gün, 12°C’de 20 gün ve 20°C’de 10-15 gün kaliteli olarak depolanabileceği belirlenmiştir.

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Combined effects of controlled atmosphere storage and postharvest ozone treatment on storage life and quality of pomegranate

Abstract: *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).

Cited by 11 publications

References 16 publications

Quality retention of minimally processed spinach using low-dose ozonated water during storage

Quality retention of minimally processed spinach using low-dose ozonated water during storage

Prevention of Chilling Injury in Pomegranates Revisited: Pre- and Post-Harvest Factors, Mode of Actions, and Technologies Involved

Farklı Depolama Sıcaklıklarının Narda Meyve Kalitesi Üzerine Etkileri

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