MAINTENANCE OF POSTHARVEST QUALITY OF BLACKBERRY (Rubus fructicosus L.) FRUITS THROUGH SALICYLIC ACID AND CaCl2 IMMERSIONS

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dc.contributor.authorSabir, Ferhan
dc.contributor.authorSabir, Ali
dc.contributor.authorOzcelik, Sevil
dc.contributor.authorKucukbasmaci, Alper
dc.date.accessioned2020-03-26T20:15:08Z
dc.date.available2020-03-26T20:15:08Z
dc.date.issued2019
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractBlackberries (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.en_US
dc.identifier.doi10.24326/asphc.2019.4.11en_US
dc.identifier.endpage128en_US
dc.identifier.issn1644-0692en_US
dc.identifier.issn2545-1405en_US
dc.identifier.issue4en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage121en_US
dc.identifier.urihttps://dx.doi.org/10.24326/asphc.2019.4.11
dc.identifier.urihttps://hdl.handle.net/20.500.12395/37989
dc.identifier.volume18en_US
dc.identifier.wosWOS:000502048400011en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWYDAWNICTWO AKAD ROLNICZEJ W LUBLINIEen_US
dc.relation.ispartofACTA SCIENTIARUM POLONORUM-HORTORUM CULTUSen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectRubus fructicosus L.en_US
dc.subjectcold storageen_US
dc.subjectpostharvest physiologyen_US
dc.titleMAINTENANCE OF POSTHARVEST QUALITY OF BLACKBERRY (Rubus fructicosus L.) FRUITS THROUGH SALICYLIC ACID AND CaCl2 IMMERSIONSen_US
dc.typeArticleen_US

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