MAINTENANCE OF POSTHARVEST QUALITY OF BLACKBERRY (Rubus fructicosus L.) FRUITS THROUGH SALICYLIC ACID AND CaCl2 IMMERSIONS
Küçük Resim Yok
Tarih
2019
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
WYDAWNICTWO AKAD ROLNICZEJ W LUBLINIE
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Blackberries (Rubus spp.) have significant nutraceutical properties, providing phenolic compounds for the consumers. These compounds are useful to human health due to their high antioxidant activity. However, most blackberries destined for fresh markets become unmarketable in 2 to 3 days due to decay and leakage, because they have thin and fragile skin. The present study was aimed to investigate the effect of salicylic acid (SA) and calcium chloride (CaCl2) on extending the postharvest quality and bioactive compounds of blackberry during refrigerated storage. Blackberry fruits cv. 'Jumbo' were dipped in 2% CaCl2 or in 2.0 mM salicylic acid (SA) for 10 min. Total soluble solids contents, titratable acidity, pH, ascorbic acid contents, total phenolics contents, and total antioxidant activity were investigated initially on 4th, 7th, or 10th day (d) of storage. Changes in fresh weight, titratable acidity, ascorbic acid and total phenol contents were markedly delayed by both treatments. Berries treated with 2 mM SA or 2% CaCl2 exhibited markedly better visual quality during the storage period. Considering the overall findings, this study revealed that postharvest SA or CaCl2 applications maintained the storage-life and conserved the valuable marketing features of blackberries over 10 d in cold storage, presumably due to their inhibitory effects on fruit senescence.
Açıklama
Anahtar Kelimeler
Rubus fructicosus L., cold storage, postharvest physiology
Kaynak
ACTA SCIENTIARUM POLONORUM-HORTORUM CULTUS
WoS Q Değeri
Q4
Scopus Q Değeri
Q3
Cilt
18
Sayı
4
