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dc.contributor.authorBal, Erdinç
dc.date.accessioned2023-05-06T17:23:37Z
dc.date.available2023-05-06T17:23:37Z
dc.date.issued2020
dc.identifier.issn2458-8377
dc.identifier.urihttps://doi.org/10.15316/SJAFS.2020.197
dc.identifier.urihttps://search.trdizin.gov.tr/yayin/detay/519507
dc.identifier.urihttps://hdl.handle.net/20.500.11776/12205
dc.description.abstractThis study was carried out to retain the high quality of nectarine cv. ‘Venus’ fruits during the cold storage. In the study, fruits were treated with ultrasonic and salicylic acid (1 and 2 mM) separately or in combination as well as water in control and then, they were stored at 0°C and 90±5% relative humidity for 60 days. Fruits were examined for weight loss, fruit firmness, soluble solids content, titratable acidity, ascorbic acid, total flavonoids, total phenolics, antioxidant content and chilling injury at 15 days intervals. The results showed that no significant differences were observed among control and ultrasonic alone treatments in the experiment. However, salicylic acid combined with ultrasonic treatment has more potential than salicylic acid alone in regulation of nectarine fruit ripening. Moreover, combination treatments, in comparison to the control, led to better preservation of firmness, ascorbic acid, total phenols, flavonoids and antioxidant contents, more weight loss control, alleviating the chilling injury symptoms. Synergistic effects between salicylic acid and ultrasonic treatment were observed and the most effective treatment for preserving the quality of nectarine fruits was the combination of 2 mM salicylic acid with ultrasonic treatment. These results demonstrated that the combined treatments of salicylic acid and ultrasonic could provide a useful means of extending nectarine postharvest life during cold storage. Edited by: Ali SABIR; Selçuk University, Turkey Reviewed by: Aşkın BAHAR; Selçuk University,en_US
dc.language.isoengen_US
dc.identifier.doi10.15316/SJAFS.2020.197
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.titleMaintenance of Physicochemical Qualities of Nectarine Fruits During Cold Storage Using Ultrasonic Treatment with Salicylic Aciden_US
dc.typearticleen_US
dc.relation.ispartofSelcuk Journal of Agriculture and Food Sciencesen_US
dc.departmentFakülteler, Ziraat Fakültesi, Bahçe Bitkileri Bölümüen_US
dc.identifier.volume34en_US
dc.identifier.issue1en_US
dc.identifier.startpage70en_US
dc.identifier.endpage77en_US
dc.institutionauthorBal, Erdinç
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.identifier.trdizinid519507en_US


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