Influence of Pre-Harvest Gibberellic Acid and Post-Harvest 1-methyl Cyclopropane Treatments on Phenolic Compounds, Vitamin C and Organic Acid Contents during the Shelf Life of Strawberry Fruits

Abstract

In recent years, significant portions of the fresh fruits and vegetables produced worldwide have been decaying before reaching the consumer because of insufficient preservation after harvest. In this direction, we carried the study out to investigate the effect of gibberellic acid (GA3) and 1-methyl cyclopropane (1-MCP) applications on phenolic compounds and organic acid contents of the strawberry fruits (cv. Albion) during shelf-life. Gibberellic acid treatments, which prepared in two different concentrations (50 and 100 ppm), were performed by spraying the leaves before harvest. 1-methyl cyclopropane applied after harvest. The results of the study showed a greater decrease in organic acids (except oxalic and succinic acid) in Gibberellic acid-applied fruits during shelf-life. Citric acid was recorded as the most abundant organic acid in the control group. In phenolic compounds, gallic acid (15.22 mg 100 g−1) and ellagic acid (9.38 mg 100 g−1) were recorded as the highest phenolic compounds on the third day. 1-MCP and GA3 (50 ppm) + 1-MCP treatment reduced the breakdown of vitamin C during the shelf-life of strawberry fruits compared to the control group. As a result, phenolic compounds, vitamin C, and organic acids decreased during the shelf-life, and 1-MCP applications slowed down the breakdown of these compounds.

Influence of the Post-Harvest Storage Time on the Multi-Biological Potential, Phenolic and Pyrrolizidine Alkaloid Content of Comfrey (Symphytum officinale L.) Roots Collected from Different European Regions

“…With respect to the storage time, our results showed that the individual phenolic constituents reached the highest values at M1–M3, after which a significant reduction (by 19–60%) became noticeable at M6. The current phytochemical data could imply that post-harvest metabolic activation reactions, well-described in numerous fresh fruits and vegetables [ 21 , 22 , 23 ], might still occur in dried comfrey materials for a certain period of time (up to 2–3 months), before enzymatic or physico-chemical degradative processes become prevalent (up to six months). Previously, it has only been shown that the harvest time can have a significant influence on the phytochemical composition of fresh comfrey roots.…”

Fabrication of carboxymethyl chitosan/oxidized carboxymethyl cellulose composite film and its assessment for coating preservation of strawberry

“…Meanwhile, the contents of soluble solids and reducing sugars increased slightly in the early stages of storage due to the hydrolysis of polysaccharides, such as pectin, cellulose, and starch (Figure 8d,e). Thereafter, the contents of both soluble solids and reduc-ing sugars decreased rapidly, which was also attributed to the strong respiration of strawberry (Tas et al, 2021). Nevertheless, the decrease in the contents of organic acids, soluble solids, and reducing sugars was slowed by coating treatment.…”

Comparison of Polyphenol, Sugar, Organic Acid, Volatile Compounds, and Antioxidant Capacity of Commercially Grown Strawberry Cultivars in Turkey

“…Organic acids show antioxidant properties, which explains their extensive use for pharmacological purposes. The organic acid content of strawberry fruits changes according to the genotypic background of the plant and the variety has a decisive role on the taste of the fruit by affecting the acid–sugar balance [ 14 , 15 , 16 ].…”