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Combined Effects Of Oxalic Acid Treatment And Modified Atmosphere Packaging On Postharvest Quality Of Loquats During Storage, Ayşe Tüli̇n Öz, Nesi̇be Ebru Kafkas, Adnan Bozdoğan
Combined Effects Of Oxalic Acid Treatment And Modified Atmosphere Packaging On Postharvest Quality Of Loquats During Storage, Ayşe Tüli̇n Öz, Nesi̇be Ebru Kafkas, Adnan Bozdoğan
Turkish Journal of Agriculture and Forestry
Effectiveness of two different (3 mM and 6 mM) concentrations of oxalic acid (OA) application in combination with modified atmosphere packaging (MAP) on skin browning, fruit skin color (L*, a*, b*) values, fruit flesh firmness, total soluble solids (TSS), titratable acidity (TA), ratio of TSS/TA, pH total phenolic content (TPC), total flavonoid content (TFC), organic acids and soluble sugars, and percentage of O2/CO2 change in Hafif Çukurgöbek loquats stored at 5 °C for 30 days were evaluated. Findings indicated that skin browning was reduced by pre-storage OA application in loquats. Furthermore, OA treatment produced the promising effects of inhibiting increases …
Impact Of Passive Modified Atmosphere Packaging On Physicochemical Properties, Bioactive Compounds, And Quality Attributes Of Sweet Pomegranates, Nurten Selçuk, Mustafa Erkan
Impact Of Passive Modified Atmosphere Packaging On Physicochemical Properties, Bioactive Compounds, And Quality Attributes Of Sweet Pomegranates, Nurten Selçuk, Mustafa Erkan
Turkish Journal of Agriculture and Forestry
The effects of two different types of modified atmosphere packaging (MAP) on the physicochemical properties, biochemical composition, and storage quality of sweet pomegranate variety Beynarı were investigated during long-term storage. Pomegranates were harvested at the commercial harvest stage and packed in two different commercial types of MAP (MAP1, sealed in packages made of Xtend® film; MAP2, sealed in bags made of ZOEPAC). Unpacked fruits stored in plastic boxes were used as the control. Following packaging treatments, all packed and unpacked fruit samples were stored at 6 ± 0.5 °C and 90 ± 5% relative humidity for 120 days, and they …
Bioactive And Antioxidant Characteristics Of Blackberry Cultivars From East Anatolia, Müttali̇p Gündoğdu, Tuncay Kan, İhsan Canan
Bioactive And Antioxidant Characteristics Of Blackberry Cultivars From East Anatolia, Müttali̇p Gündoğdu, Tuncay Kan, İhsan Canan
Turkish Journal of Agriculture and Forestry
Blackberry is commonly used both in the fresh and the processing market. In the present study antioxidant capacity, organic acids, phenolic compounds, vitamin C, and sugars content of blackberry cultivars grown in the east of Turkey were determined. Phenolic compounds, organic acids, vitamin C, and sugars were determined by HPLC. Antioxidant capacity was determined by spectrophotometric methods. The cultivar Cherokee had the highest antioxidant capacity (48.900 μmol TE g-1), and the cultivar Jumbo had the lowest antioxidant capacity (30.855 μmol TE g-1). It was determined that the chief phenolic compounds in blackberry cultivars were catechin (ranging from 111.599 to 438.970 …
Quality Traits Of Green Plums (Prunus Cerasifera Ehrh.) At Different Maturity Stages, Mehmet Ali̇ Saridaş, Nesi̇be Ebru Kafkas, Mozgan Zarifikhosroshahi, Onur Bozhaydar, Sevgi̇ Paydaş Kargi
Quality Traits Of Green Plums (Prunus Cerasifera Ehrh.) At Different Maturity Stages, Mehmet Ali̇ Saridaş, Nesi̇be Ebru Kafkas, Mozgan Zarifikhosroshahi, Onur Bozhaydar, Sevgi̇ Paydaş Kargi
Turkish Journal of Agriculture and Forestry
Fruits of 2 different plum cultivars (Prunus cerasifera Ehrh.) were collected in 2015 from 15-year-old trees in Hatay Province, Turkey. The 2 plum cultivars (Can and Gül) were on their own roots. Fruits were picked 5 times (both Can and Gül) at 12-day intervals (12 April [t1], 24 April [t2], 6 May [t3], 18 May [t4], and 30 May [t5]) during maturation in 2015. Higher levels of health-promoting components with the capacity to prevent several diseases, such as phenolic compounds with antioxidant activity, were found in the Can fruits, whereas the Gül fruits were characterized by lower values. The amounts …