Domateste Salisilik Asit Uygulamasıyla Soğukta Depolama Süresince Kalite Kayıplarının Azaltılması

Davras, İsmail; Koyuncu, Mehmet Ali; Erbaş, Derya

doi:10.24180/ijaws.536754

Cited by 3 publications

(4 citation statements)

References 27 publications

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“…In studies conducted on tomato (Akbulut, 2015) and pepper (Gülsoylu, 2015), soluble solid content in SA treatments was found to be higher than in the control at the end of the storage period. Davras et al (2019) and Üner (2021) reported that no significant difference was observed between control and SA applications in terms of soluble solid content in tomato and parsley during storage.…”

Section: Changes In Wl Dry Matter Ash Tss and Ph Contentsmentioning

confidence: 99%

“…Alali et al (2023) reported that CA has the ability to close stomata, reduce transpiration rates, and decrease WL in fruits and vegetables. In studies conducted on cucumber (Altıkardeş et al, 2018), tomato (Davras et al, 2019) and parsley (Üner, 2021), it was determined that postharvest SA applications significantly reduced WL at the end of the storage period compared to the control.…”

Section: Changes In Wl Dry Matter Ash Tss and Ph Contentsmentioning

confidence: 99%

“…At the end of the storage period, the pH value in CA applications was found to be lower than the control. In studies conducted on pepper (Gülsoylu, 2015) and tomato (Davras et al, 2019), it was found that the pH value increased during storage and that the pH value in SA applications was lower than the control at the end of the storage period. It was determined that the effect of SA on pH in grated carrot stored at 4 °C for 10 days was insignificant (Ergun and Kösetürkmen, 2008).…”

Section: Changes In Wl Dry Matter Ash Tss and Ph Contentsmentioning

confidence: 99%

“…Previous studies have shown that exogenously applied PUT, CA and SA reduce the losses in postharvest quality parameters in vegetables (Jia et al, 2018;Davras et al, 2019;Motamedi et al, 2020;Üner, 2021;Şahin, 2022;Kibar et al, 2023). However, there is little information on the effect of these compounds on the postharvest quality and shelf life of fresh-cut cauliflower.…”

Section: Introductionmentioning

confidence: 99%

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Preservation of Postharvest Quality of Fresh-Cut Cauliflower through Exogenous Putrescine, Citric Acid and Salicylic Acid Treatments

Kibar,

Gündebahar

2024

Uluslararası Tarım Ve Yaban Hayatı Bilimleri Dergisi

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Cauliflower is among the perishable vegetables after harvest. In recent years, the popularity of fresh-cut cauliflower has increased among consumers as a minimally processed product. This study was carried out to determine the effects of exogenous putrescine (PUT), citric acid (CA) and salicylic acid (SA) treatments on postharvest quality of fresh-cut cauliflower stored at 4±0.5 °C and 90±5% relative humidity for 21 days. In the study, a total of seven different treatments using two different doses (0.5 and 1.0 mM) of PUT, CA and SA were investigated. To evaluate the quality of fresh-cut cauliflower, the necessary measurements and analyzes were performed at periodic intervals on days 0, 7, 14, and 21 of storage. The results demonstrated that quality properties changed significantly depending on the postharvest treatments and storage durations. With the increase of storage duration, weight loss and ash content increased, while K, Zn and Cu contents decreased. In general, the treatments examined in the study had positive effects on postharvest quality of cauliflower. Among the treatments, especially 1.0 mM PUT was found to be more effective. Compared to the control, 1.0 mM PUT treatment decreased weight loss by 61.32%, though it increased protein content by 14.48% and P content by 21.55%. It was concluded that 1.0 mM PUT treatment can be recommended as an alternative application method to extend the storage life of fresh-cut cauliflower and reduce postharvest quality losses.

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Section: Changes In Wl Dry Matter Ash Tss and Ph Contentsmentioning

confidence: 99%

Section: Changes In Wl Dry Matter Ash Tss and Ph Contentsmentioning

confidence: 99%

Section: Changes In Wl Dry Matter Ash Tss and Ph Contentsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Preservation of Postharvest Quality of Fresh-Cut Cauliflower through Exogenous Putrescine, Citric Acid and Salicylic Acid Treatments

Kibar,

Gündebahar

2024

Uluslararası Tarım Ve Yaban Hayatı Bilimleri Dergisi

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Oxalic acid treatment delays quality loss and biochemical changes of minimally processed leeks during storage

Erbaş,

Ünlü,

Ünlü

et al. 2024

Hortic. Environ. Biotechnol.

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Using Artificial Neural Network Application in Modeling the Mechanical Properties of Loading Position and Storage Duration of Pear Fruit

Cevher

Yıldırım²

2022

Processes

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In the study, rupture energy values of Deveci and Abate Fetel pear fruits were predicted using artificial neural network (ANN). This research aimed to develop a simple, accurate, rapid, and economic model for harvest/post-harvest loss of efficiently predicting rupture energy values of Deveci and Abate Fetel pear fruits. The breaking energy of the pears was examined in terms of storage time and loading position. The experiments were carried out in two stages, with samples kept in cold storage immediately after harvest and 30 days later. Rupture energy values were estimated using four different single and multi-layer ANN models. Four different model results obtained using Levenberg–Marquardt, Scaled Conjugate Gradient, and resilient backpropagation training algorithms were compared with the calculated values. Statistical parameters such as R2, RMSE, MAE, and MSE were used to evaluate the performance of the methods. The best-performing model was obtained in network structure 5-1 that used three inputs: the highest R2 value (0.90) and the lowest square of the root error (0.018), and the MAE (0.093).

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Domateste Salisilik Asit Uygulamasıyla Soğukta Depolama Süresince Kalite Kayıplarının Azaltılması

Cited by 3 publications

References 27 publications

Preservation of Postharvest Quality of Fresh-Cut Cauliflower through Exogenous Putrescine, Citric Acid and Salicylic Acid Treatments

Preservation of Postharvest Quality of Fresh-Cut Cauliflower through Exogenous Putrescine, Citric Acid and Salicylic Acid Treatments

Oxalic acid treatment delays quality loss and biochemical changes of minimally processed leeks during storage

Using Artificial Neural Network Application in Modeling the Mechanical Properties of Loading Position and Storage Duration of Pear Fruit

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