The Effects of Some Post-Harvest Organic Acid Treatments on the Storage Quality of Brussels Sprouts
Yükleniyor...
Dosyalar
Tarih
2022
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Selçuk Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
In this study, the effects of ascorbic, folic, and salicylic acid treatments on postharvest quality losses in 'Franklin F1' Brussels sprouts stored at 4°C for 28 days were investigated. Weight loss (%), color values (L*, a*, b*), total soluble solids (TSS, %), pH, titrable acidity (TA, %), total chlorophyll (mg/g), and CO2 concentration (ppm) were all measured at 7-day intervals. When the findings were compared to the control group, it was observed that all of the treatments were effective in reducing losses in the examined properties. At the end of the storage period, it was found that ascorbic acid was the most effective in terms of weight loss, pH, and TA features, salicylic acid in terms of L* value, and folic acid in terms of preventing pH, total chlorophyll, and CO2 concentration changes. There has been no research on the effects of ascorbic, folic, and salicylic acid treatments in Brussels sprouts during the post-harvest period, and the goal of this study is to fill in the gaps in the literature and give light on future research. It is thought that determining the appropriate doses of the treatments performed in future studies, as well as examining the efficiency of the treatments in more detail, will be beneficial.
Açıklama
Anahtar Kelimeler
Ascorbic Acid, Folic Acid, Salicylic Acid, Post-harvest Storage, Brussels Sprout
Kaynak
Selcuk Journal of Agriculture and Food Sciences
WoS Q Değeri
Scopus Q Değeri
Cilt
36
Sayı
3
Künye
Bilgin, J., Aslantaş, R., (2022). The Effects of Some Post-Harvest Organic Acid Treatments on the Storage Quality of Brussels Sprouts. Selcuk Journal of Agriculture and Food Sciences, 36(3), 393-398.
DOI: 10.15316/SJAFS.2022.051
