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Journals / Gıda / 2026 / Cilt: 50 Sayı: 5

THE EFFECTS OF SALICYLIC ACID APPLICATION METHODS ON THE STORAGE DURATION AND PRODUCT QUALITY OF RED CABBAGE

SALİSİLİK ASİT UYGULAMA YÖNTEMLERİNİN KIRMIZI LAHANANIN MUHAFAZA SÜRESİ VE ÜRÜN KALİTESİNE ETKİLERİ

Mehmet Emin İşbilir(Tokat Gaziosmanpaşa Üniversitesi)0000-0002-9022-3624
Necdettin Sağlam(Tokat Gaziosmanpaşa Üniversitesi)0000-0002-1414-1141
Onur Saraçoğlu(Tokat Gaziosmanpaşa Üniversitesi)0000-0001-8434-1782
Journal
Gıda
Pages
723–737
Publication Date
2025-10-15
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

Results showed that spraying significantly improved shelf life, total phenolic and anthocyanin content, antioxidant activity, and color compared to both dipping and control.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:The main objective of this study was to evaluate the effects of salicylic acid application methods on storage life and postharvest losses in red cabbage.
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Key Findings & Data:As a perishable vegetable, red cabbage rapidly deteriorates if not stored properly.
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Conclusion & Impact:Results showed that spraying significantly improved shelf life, total phenolic and anthocyanin content, antioxidant activity, and color compared to both dipping and control.
🔬Design:Araştırma Makalesi
📍Scope:Comprehensive Sample
⚙️Variables:Antioksidan · Antosiyanin · Muhafaza

Abstract

The main objective of this study was to evaluate the effects of salicylic acid application methods on storage life and postharvest losses in red cabbage. As a perishable vegetable, red cabbage rapidly deteriorates if not stored properly. Salicylic acid, a plant growth regulator, influences various physiological and metabolic processes. In this study, 2 mM salicylic acid was applied using two methods: spraying and dipping. The cabbages were stored at 4 ± 1 °C and 85 ± 5% relative humidity for 28 days. Quality parameters including weight loss, soluble solids, vitamin C, total phenolics, total monomeric anthocyanin, antioxidant activity, and color were evaluated at 0, 7, 14, 21, and 28 days. Results showed that spraying significantly improved shelf life, total phenolic and anthocyanin content, antioxidant activity, and color compared to both dipping and control. Therefore, salicylic acid spraying is recommended as an effective method to reduce postharvest weight and quality losses in red cabbage.

Özet

Bu çalışmanın amacı, salisilik asit (SA) uygulama yöntemlerinin kırmızı lahanada depolama süresi ve kalite parametrelerine etkisini değerlendirmektir. Kırmızı lahana uygun koşullarda saklanmadığı takdirde hasattan sonra çabuk bozulan sebzeler arasındadır. SA, güvenilir bir büyüme düzenleyicisi olup birçok fizyolojik ve metabolik süreci etkiler. Hasat sonrası SA uygulamaları 2 mM dozda iki farklı yöntemle (püskürtme ve daldırma) yapılmıştır. Kırmızı lahanalar 4±1°C sıcaklıkta ve %85±5 bağıl nemde 28 gün depolanmıştır. Ağırlık kaybı, SÇKM, C vitamini, toplam fenolik madde, toplam monomerik antosiyanin, toplam antioksidan aktivite ve renk gibi kalite parametreleri depolamanın başlangıcında ve 28 günlük depolama boyunca incelenmiştir. Raf ömrü, toplam fenolik ve monomerik antosiyanin içeriği, toplam antioksidan aktivite, L* renk değeri ve renk tonu değeri kontrol ve daldırma yöntemine göre püskürtme uygulama yöntemi tarafından önemli düzeyde etkilenmiştir. Sonuç olarak, püskürtme salisilik asit uygulama yöntemi, kırmızı lahananın depolama ömrünü uzatmak, ağırlık ve kalite kayıplarını azaltmak için alternatif bir yöntem olarak önerilebileceği sonucuna varılmıştır.

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Cite This Article

İşbilir, M. E., Sağlam, N., Saraçoğlu, O. (2025). THE EFFECTS OF SALICYLIC ACID APPLICATION METHODS ON THE STORAGE DURATION AND PRODUCT QUALITY OF RED CABBAGE. Gıda, Cilt: 50 Sayı: 5, 723–737. https://doi.org/10.15237/gida.GD25023

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