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Journals / Harran Üniversitesi Ziraat Fakültesi Dergisi / 2008 / Cilt: 12 - Sayı: 1

Effects of Jasmonic and salicylic acids on Quality of fresh-shredded carrot

Jasmonik ve salisilik asit uygulamalarının rendelenmiş taze havuç kalitesi üzerine etkileri

Muharrem ERGUN
Nazan KÖSETÜRKMEN
Pages
49–55
Publication Date
2022-10-17
DOI
—
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AI Summary & Key Takeaways

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

Results indicated that only jasmonic acid applications can delay quality loses of shredded carrots at stored 4 °C.

📌 3 Key Takeaways

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Objective & Hypothesis:Effects of different concentrations of jasmonic (0, 0.1, 0.5 and 1 pM ) and salicylic (0, 1, 5 and 10 mM) acid solutions on quality of shredded carrots were studied.
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Key Findings & Data:Shredded carrots were stored at 4 °C for 10 days after imposing the treatments of jasmonic and salicylic acid.
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Conclusion & Impact:Results indicated that only jasmonic acid applications can delay quality loses of shredded carrots at stored 4 °C.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters

Abstract

Effects of different concentrations of jasmonic (0, 0.1, 0.5 and 1 pM ) and salicylic (0, 1, 5 and 10 mM) acid solutions on quality of shredded carrots were studied. Shredded carrots were stored at 4 °C for 10 days after imposing the treatments of jasmonic and salicylic acid. During the time of the storage, organoleptic characteristics (aroma, texture and bitterness), pH and total soluble solids content were recorded with a 2-day interval. Jasmonic acid had almost no effects on aroma of shredded carrots while salicylic acid caused unpleasant aroma formation after 4th day of the storage. Deterioration in textural structure was delayed by jasmonic application, whereas, not affected by salicylic application. Effects of jasmonic acid applications on bitterness were insignificant whilst the 10 mM dose of salicylic acid caused more bitterness after 6th day of the storage. Effects of both jasmonic and salicylic acid on pH and total soluble solids content were negligible. Results indicated that only jasmonic acid applications can delay quality loses of shredded carrots at stored 4 °C.

Özet

Farklı jasmonik (0, 0.1, 0.5 ve 1 pM) ve salisilik (0, 1, 5 ve 10 mM) asit çözeltilerinin rendelenmiş havuç kalitesi üzerine etkileri araştırılmıştır. Rendelenmiş havuçlar jasmonik ve salisik asit ile muamele edildikten sonra 4 °C'de 10 gün süre ile depolanmıştır. Depolama boyunca 2 gün aralıklarla, organoleptik özellikler (aroma, tekstür ve acılık), pH ve suda çözünür kuru madde miktarları kayıt edilmiştir. Jasmonik asit rendelenmiş havuçların aromasını hemen hemen etkilemezken salisilik asitin 0.5 ve 1 mM dozları depolamanın 4. gününden itibaren kötü aroma oluşumuna neden olmuştur. Tekstürel yapıdaki bozulma jasmonik asit uygulamaları ile geciktirilebilmesine rağmen salisilik asit uygulamalarından etkilenmemiştir. Jasmonik asit uygulamalarının acılık üzerine etkileri önemsiz bulunmuş, ancak salisilik asitin 10 mM dozu, 6. günden itibaren daha fazla acılığa neden olmuştur. Depolama süresince hem jasmonik asitin hem de salisilik asitin, pH ve suda çözünür kuru madde üzerine etkisi önemsiz kabul edilebilecek düzeyde az olmuştur. Sonuçlar 4 0C'de depolanan rendelenmiş havuçlardaki kalite kayıplarının sadece jasmonik asit uygulamaları geciktirilebileceğini göstermiştir.

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Cite This Article

ERGUN, M., KÖSETÜRKMEN, N. (2022). Effects of Jasmonic and salicylic acids on Quality of fresh-shredded carrot. Harran Üniversitesi Ziraat Fakültesi Dergisi, Cilt: 12 - Sayı: 1, 49–55. https://ajindex.com/articles/534583

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