KaydedilenlerDerginizi ekleyin

Dergiler / Nevşehir Bilim ve Teknoloji Dergisi / 2020 / Cilt: 9 - Sayı: 1

Effect of Pre-Harvest Oxalic Acid Treatment on shelf-life of Apricot cv. ‘Roxana’

Seda SEVİNÇ ÜZÜMCÜ
Mehmet Ali KOYUNCU
Cemile Ebru ONURSAL
Atakan GÜNEYLİ
Derya ERBAŞ
Sayfa
73–80
Yayın Tarihi
2020-06-01
DOI
—
🏛️Bu makalenin bibliyografik verileri ve tam metin bağlantısı DergiPark üzerinden sağlanmıştır.
DergiPark Kaydı ↗
✨

Yapay Zeka Hızlı Bakış & Çıkarımlar

AI Insight
⚡ TL;DR(1 Cümlede Hızlı Çıkarım)

Especially, 1 mM dose of OA was the most effective treatment for maintaining fruit quality.

📌 3 Maddede Bu Makale

🎯
Amaç & Hipotez:The effect of pre-harvest oxalic acid treatment on shelf-life of apricot cv. ‘Roxana’ was investigated.
📊
Temel Bulgular & Veri:For this purpose, different doses (0, 1, 2, 4 and 8 mM) of OA solution were applied 7 days before optimal harvest stage.
💡
Sonuç & Katkı:Especially, 1 mM dose of OA was the most effective treatment for maintaining fruit quality.
🔬Tür:Araştırma Makalesi
📍Kapsam:Genişletilmiş Akademik Örneklem
⚙️Değişkenler:Oxalic acid · apricot · shelf life

Özet

The effect of pre-harvest oxalic acid treatment on shelf-life of apricot cv. ‘Roxana’ was investigated. For this purpose, different doses (0, 1, 2, 4 and 8 mM) of OA solution were applied 7 days before optimal harvest stage. Fruit, harvested at optimum stage (firm ripe stage), transported to the postharvest physiology laboratory, immediately. Harvested fruit were kept at room (20±1°C) temperature and 50–60% relative humidity conditions for 8 days for shelf life evaluation. During storage period, some physical and chemical analyses (weight loss, fruit firmness, soluble solids content, titratable acidity fruit color, ethylene production and respiration rate) were performed at 2-day intervals. As a result, all doses of OA gave better results than control group in terms of some quality parameters. Especially, 1 mM dose of OA was the most effective treatment for maintaining fruit quality.

🔖

Bu Makaleye Atıf Yap

ÜZÜMCÜ, S. S., KOYUNCU, M. A., ONURSAL, C. E., GÜNEYLİ, A., ERBAŞ, D. (2020). Effect of Pre-Harvest Oxalic Acid Treatment on shelf-life of Apricot cv. ‘Roxana’. Nevşehir Bilim ve Teknoloji Dergisi, Cilt: 9 - Sayı: 1, 73–80. https://ajindex.com/articles/793634

📄 Tam Metin PDF Okuyucu

📄

PDF görüntüleyici hazırlanıyor...

Kaynakça (3)

  1. Özdoğru, B., Şen, F., Acarsoy Bilgin, N., Mısırlı, A. (2015). Bazı Sofralık Kayısı Çeşitlerinin Depolanma Sürecinde Fiziksel ve Biyokimyasal Değişimlerinin Belirlenmesi. Ege Üniv. Ziraat Fak. Derg.,52 (1):23-30 [2] Muradoğlu, F., Pehluvan, M., Gündoğdu, M., Tuncay K. 2011. ‘‘Iğdır Yöresinde Yetiştirilen Bazı Kayısı (Prunus armeniaca L.) Genotiplerin Fizikokimyasal Özellikleri ile Mineral İçerikleri’’, Iğdır Üni. Fen Bilimleri Enst. Dergisi, 1(1): 17-22. 3] Abd El Wahab, S.M.(2015).
  2. Apricot Postharvest Fruit Quality, Storability and Marketing in Response to Pre harvest Application. Middle East Journal of Agriculture. 4(2):347-358 [4] Jing, Y., Ma, X., Jin, P., Zhu, X. (2018). Effects of Harvest Maturity on Chilling Injury and Storage Quality of Apricots. Journal of Food Quality. 4954931. [5] Razavi, F., Hajilou, J., 2016. Enhancement of Postharvest Nutritional Quality and Antioxsidant Capacity of Peach Fruits by Preharvest Oxalic Acid Treatment. Scientia Horticulturae, 200, 95-101. [6] Wu, F., Zhang, D., Zhang, H., Jiang, G., Su, X., Qu, H., Jiang, Y., Duan, X., 2011. Physiological and Biochemical Response of Harvested Plum Fruit to Oxalic Acid During Ripening or Shelf-Life. Food Research International, 44, 1299- 1305. [7] Razzaq K.,Khan AS., Malik AU., Shahid, M., 2015. Effect of oxalic acid application on Samar Bahisht Chaunsa mango during ripening and postharvest. LWT-Food Science and Technology, 63, 152-160. [8] Martinez-Espla, A., Zapata, P.J., Valero, D., Garcia-Viguera, C., Castillo, S., Serrano, M., 2014. Preharvest Application of Oxalic Acid Increased Fruit Size, Bioactive Compounds, and Antioxidant Capacity in Sweet Cherry Cultivars (Prunus avium L.). Journal of Agricultural and Food Chemistry, 62, 3432-3437. [9] Erbaş, D., 2019. Derim Sonrası Bazı Uygulamaların Angeleno ve Black Diamond Erik Çeşitlerinin Soğukta Muhafazası ve Kalitesi Üzerine Etkileri, Süleyman Demirel Üniversitesi,
  3. Fen Bilimleri Enstitüsü, Doktora Tezi, 208 sayfa, Isparta, 2019. [10] Zheng, X., Tian, S., Meng, X., & Li, B. (2007). Physiological and biochemical responses in peach fruit to oxalic acid treatment during storage at room temperature. Food Chemistry, 104, 156-162. [11] Zhu, Y., Yu, J., Brecht, JK., Jiang, T., Zheng X., (2016). Pre-harvest application of oxalic acid increases quality and resistance to penicillium expansum in kiwifruit during postharvest storage. Food Chemistry, 190,537-543 [12] Jin, P., Zhu, H., Wang, L., Shan, T., Zheng, Y., 2014. Oxalic Acid Allev