Details
| Original language | English |
|---|---|
| Article number | 4286507 |
| Number of pages | 14 |
| Journal | Journal of Food Biochemistry |
| Volume | 2024 |
| Issue number | 1 |
| Publication status | Published - 25 Jun 2024 |
Abstract
In this study, we investigated the effects of preharvest oxalic acid (2.5 mM (OA1) and 5 mM (OA2)) and salicylic acid (0.5 mM (SA1) and 1 mM (SA2)) treatments on the storage and quality of blackberry cv. Chester. We applied salicylic acid and oxalic acid to the plants seven and fourteen days before harvest and recorded the physiological, physicochemical, and external appearance characteristics of the fruits during the cold storage period (nine days). The results showed that the treatments decreased ethylene production by 29.5% (SA1) at harvest and by 28.5% (SA2) at the end of the storage period. In addition, the respiration rate was reduced between 13.0% (OA2) and 28.0% (SA2) compared to the control. Although fruit weigh loss increased as storage extended, the highest losses were observed in control with 1.35%. Titratable acidity decreased from harvest (0.46%) to the end of storage (0.39%) in the control, whereas it ranged from 0.52% (SA1) to 0.62% (OA1) in the treatment groups. Malic acid and syringic acid were the dominant organic acid and phenolic, respectively, and although their content decreased continuously in the control group, no loss was observed in the treated groups after the sixth day. These effects were positively reflected in the external appearance of the fruits, total phenolic content, total flavonoid content, and properties related to antioxidant activity. As a result of the cumulative evaluation of all parameters, it can be suggested that Chester fruits can be stored for nine days in marketable quality with the SA2 applications. Among oxalic acid concentrations, 2.5 mM can be recommended for phytochemical accumulation at harvest and short-term storage of three days.
ASJC Scopus subject areas
- Agricultural and Biological Sciences(all)
- Food Science
- Biochemistry, Genetics and Molecular Biology(all)
- Biophysics
- Biochemistry, Genetics and Molecular Biology(all)
- Cell Biology
- Pharmacology, Toxicology and Pharmaceutics(all)
- Pharmacology
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In: Journal of Food Biochemistry, Vol. 2024, No. 1, 4286507, 25.06.2024.
Research output: Contribution to journal › Article › Research › peer review
}
TY - JOUR
T1 - Preharvest salicylic acid and oxalic acid decrease bioactive and quality loss in blackberry (cv. Chester) fruits during cold storage
AU - Erbas, Derya
AU - Mertoglu, Kerem
AU - Eskimez, Ilknur
AU - Polat, Mehmet
AU - Koyuncu, Mehmet A.
AU - Durul, Melekber S.
AU - Bulduk, Ibrahim
AU - Kaki, Barış
AU - Esatbeyoglu, Tuba
A2 - Gavlighi, Hassan Ahmadi
N1 - Publisher Copyright: © 2024 Derya Erbas et al.
PY - 2024/6/25
Y1 - 2024/6/25
N2 - In this study, we investigated the effects of preharvest oxalic acid (2.5 mM (OA1) and 5 mM (OA2)) and salicylic acid (0.5 mM (SA1) and 1 mM (SA2)) treatments on the storage and quality of blackberry cv. Chester. We applied salicylic acid and oxalic acid to the plants seven and fourteen days before harvest and recorded the physiological, physicochemical, and external appearance characteristics of the fruits during the cold storage period (nine days). The results showed that the treatments decreased ethylene production by 29.5% (SA1) at harvest and by 28.5% (SA2) at the end of the storage period. In addition, the respiration rate was reduced between 13.0% (OA2) and 28.0% (SA2) compared to the control. Although fruit weigh loss increased as storage extended, the highest losses were observed in control with 1.35%. Titratable acidity decreased from harvest (0.46%) to the end of storage (0.39%) in the control, whereas it ranged from 0.52% (SA1) to 0.62% (OA1) in the treatment groups. Malic acid and syringic acid were the dominant organic acid and phenolic, respectively, and although their content decreased continuously in the control group, no loss was observed in the treated groups after the sixth day. These effects were positively reflected in the external appearance of the fruits, total phenolic content, total flavonoid content, and properties related to antioxidant activity. As a result of the cumulative evaluation of all parameters, it can be suggested that Chester fruits can be stored for nine days in marketable quality with the SA2 applications. Among oxalic acid concentrations, 2.5 mM can be recommended for phytochemical accumulation at harvest and short-term storage of three days.
AB - In this study, we investigated the effects of preharvest oxalic acid (2.5 mM (OA1) and 5 mM (OA2)) and salicylic acid (0.5 mM (SA1) and 1 mM (SA2)) treatments on the storage and quality of blackberry cv. Chester. We applied salicylic acid and oxalic acid to the plants seven and fourteen days before harvest and recorded the physiological, physicochemical, and external appearance characteristics of the fruits during the cold storage period (nine days). The results showed that the treatments decreased ethylene production by 29.5% (SA1) at harvest and by 28.5% (SA2) at the end of the storage period. In addition, the respiration rate was reduced between 13.0% (OA2) and 28.0% (SA2) compared to the control. Although fruit weigh loss increased as storage extended, the highest losses were observed in control with 1.35%. Titratable acidity decreased from harvest (0.46%) to the end of storage (0.39%) in the control, whereas it ranged from 0.52% (SA1) to 0.62% (OA1) in the treatment groups. Malic acid and syringic acid were the dominant organic acid and phenolic, respectively, and although their content decreased continuously in the control group, no loss was observed in the treated groups after the sixth day. These effects were positively reflected in the external appearance of the fruits, total phenolic content, total flavonoid content, and properties related to antioxidant activity. As a result of the cumulative evaluation of all parameters, it can be suggested that Chester fruits can be stored for nine days in marketable quality with the SA2 applications. Among oxalic acid concentrations, 2.5 mM can be recommended for phytochemical accumulation at harvest and short-term storage of three days.
UR - http://www.scopus.com/inward/record.url?scp=85198073371&partnerID=8YFLogxK
U2 - 10.1155/2024/4286507
DO - 10.1155/2024/4286507
M3 - Article
VL - 2024
JO - Journal of Food Biochemistry
JF - Journal of Food Biochemistry
SN - 0145-8884
IS - 1
M1 - 4286507
ER -