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Full-Text Articles in Life Sciences
Effects Of Methyl Jasmonate On Quality Properties And Phytochemical Compounds Of Kiwifruit (Actinidia Deliciosa Cv. `Hayward') During Cold Storage And Shelf Life, Burhan Öztürk, Furkan Yücedağ
Effects Of Methyl Jasmonate On Quality Properties And Phytochemical Compounds Of Kiwifruit (Actinidia Deliciosa Cv. `Hayward') During Cold Storage And Shelf Life, Burhan Öztürk, Furkan Yücedağ
Turkish Journal of Agriculture and Forestry
The research aimed to assess the effects of methyl jasmonate (0.25, 0.5, and 1.0 mM MeJA) on weight loss and phytochemical compounds of kiwifruit (Actinidia deliciosa cv. `Hayward') throughout the cold storage and shelf life. Kiwifruits were stored at 0 ± 0.5 °C and 90 ± 5% RH for 180 days, and at 20 ± 1.0 °C and 80 ± 5% RH for 5 days in shelf life conditions. During cold storage, weight loss was significantly lower (P < 0.05) in 0.25 and 1.0 mM MeJA treatments than those of control and 0.5 mM MeJA treatments. The highest flesh firmness was determined in MeJA-treated fruits. In the latest measurement period of cold storage and shelf life, the lowest respiration rate was obtained from 0.5 and 1.0 mM MeJA treatments. MeJA-treated fruits had significantly higher hue angle at the end of cold storage. Generally, in shelf life analysis, acidity of MeJA-treated fruits was significantly lower than that of control fruits. At the end of cold storage, the highest vitamin C, total flavonoids, and antioxidant activity (DPPH) were measured in 1.0 mM MeJA treatment, whereas the highest total phenolics were detected in 0.25 mM MeJA treatment. Present findings revealed that MeJA could be used as an effective postharvest tool to maintain flesh firmness and phytochemical compounds of kiwifruits.
Determination Of The In Vitro Bioaccessibility Of Phenolic Compounds And Antioxidant Capacity Of Juniper Berry (Juniperus Drupacea Labill.) Pekmez, Kübra Özkan, Ayşe Karadağ, Osman Sağdiç
Determination Of The In Vitro Bioaccessibility Of Phenolic Compounds And Antioxidant Capacity Of Juniper Berry (Juniperus Drupacea Labill.) Pekmez, Kübra Özkan, Ayşe Karadağ, Osman Sağdiç
Turkish Journal of Agriculture and Forestry
In this study, the total phenolic content (TPC), total flavonoid content (TFC), in vitro antioxidant capacity and individual phenolic compounds of Juniperus drupacea Labill berry and pekmez (molasses) were determined. Since pekmez was the only edible form of berry, the bioaccessibility of phenolic compounds and the antioxidant capacity of the pekmez were assessed following exposure to simulated gastrointestinal conditions. The phenolic compounds determined in the berry and pekmez were similar, while the pekmez was especially rich in protocatechuic acid, and additionally, the berries were rich catechin and chrysin. Generally, through oral to the intestinal stage of the simulated gastric conditions, …