Effects of different storage techniques and 1-MCP application on quality of ‘Granny Smith’ apple

Çalhan, Özgür; Onursal, Cemile Ebru; Güneyli, Atakan; Eren, I.; Koyuncu, Mehmet Ali

doi:10.17660/actahortic.2016.1120.18

Cited by 5 publications

(1 citation statement)

References 18 publications

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“…Camilla et al (2016) stated that water loss during storage increased the sugar content in the fruit. In shelf-life studies, it has been reported by many researchers that the TSS content increases during shelf-life (Kim et al, 1998;Şen and Karaçalı, 2005;Altuntaş et al, 2009;Dal and Gözen, 2010;Yadav et al, 2010;Çalhan et al, 2012;Kaur and Kumar, 2014;Rokaya et al, 2016a;Dündar et al, 2018). Şen and Karaçalı (2005) reported that 'Satsuma' mandarin generally did not change the TSS value and slightly decreased the TA value in the post-harvest period.…”

Section: Total Soluble Solid (Tss) Contentmentioning

confidence: 98%

Determination of Shelf-Life of New Satsuma (Rize) Mandarin (Citrus unshiu Marc.) Cultivar Candidates Obtained by Clonal Selection

Yazıcı

KARAOĞLU

AYDIN

2023

Horticultural Studies

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Satsuma (Rize Mandarin) is Türkiye's most widely produced and exported mandarin variety. Due to its early ripeness and seedlessness, Satsuma mandarin (Citrus unshiu Marc.) is a popular citrus fruit in domestic and foreign markets. The present study was conducted at Recep Tayyip Erdogan University, Faculty of Agriculture, Department of Horticulture in 2020-2021 to determine the shelf-life of satsuma mandarin genotypes obtained as a result of clone selection carried out in Rize province and its districts. The harvested mandarin variety candidates were pomologically analyzed and stored in an environment containing 15°C ± 1 temperature and 55-60% humidity. The changes in fruit weight (g), fruit yield (%), rind thickness (mm), total soluble solid (%, TSS), and titratable acid (%, TA) content were examined at one-week intervals during the storage period. It was determined that weight loss (%) and TSS (%) increased steadily, while fruit juice content (%), rind thickness (mm), and titratable acid (%) decreased steadily during storage in all genotypes and control. Also, the differences detected in terms of the properties examined were lower on days 7 and 14 than the initial value, whereas they were higher on days 21. As a result of the findings, it was determined that the quality losses of mandarin genotypes showed differences during the shelf-life, but they could be stored for 14 days without much loss in quality.

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