Physicochemical changes in 'Santa Rosa' plum fruit treated with melatonin during cold storage

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dc.authorscopusid35730782500
dc.contributor.authorBal, Erdinç
dc.date.accessioned2022-05-11T14:07:06Z
dc.date.available2022-05-11T14:07:06Z
dc.date.issued2019
dc.departmentFakülteler, Ziraat Fakültesi, Bahçe Bitkileri Bölümü
dc.description.abstractThis study was conducted to investigate the effects of melatonin treatments on biochemical compounds and postharvest quality plum cv. “Santa Rosa” during storage at 1 °C for 40 days. The plums were dipped in 0, 1, 10, 100 and 1000 µmol l ?1 melatonin solution immediately after harvest. The changes of plums were assessed at 10-day intervals by evaluating the following quality parameters: weight loss, firmness, soluble solids content (SSC), titratable acidity (TA), SSC:TA, ascorbic acid content, total anthocyanin content, total phenolic content, antioxidant activity and decay rate. The results showed that treatment of melatonin at 100 and 1000 µmol l ?1 was effective in reducing weight loss and maintaining greater firmness. However, low doses of melatonin treatment had no effect positively on carbohydrate, acids, biochemical compounds and spoilage. During cold storage, ascorbic acid content, total phenolic content and antioxidant activity were greater in 100 and 1000 µmol l ?1 melatonin treated plums than the control and other doses. Meanwhile, 1000 µmol l ?1 melatonin substantially reduced decay rate, which result from significantly higher biochemical compounds. These findings suggested that especially 1000 µmol l ?1 melatonin treatment may be useful technique to extend the postharvest life of plum with acceptable fruit quality. © 2019, Springer Science+Business Media, LLC, part of Springer Nature.
dc.identifier.doi10.1007/s11694-019-00088-6
dc.identifier.issn2193-4126
dc.identifier.scopus2-s2.0-85062655167
dc.identifier.scopusqualityQ2
dc.identifier.urihttps://doi.org/10.1007/s11694-019-00088-6
dc.identifier.urihttps://hdl.handle.net/20.500.11776/4945
dc.identifier.wosWOS:000481420900010
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorBal, Erdinç
dc.language.isoen
dc.publisherSpringer Verlag
dc.relation.ispartofJournal of Food Measurement and Characterization
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectBiochemical compound
dc.subjectMelatonin
dc.subjectPostharvest life
dc.subjectPrunus salicina
dc.subjectQuality
dc.subjectAnthocyanins
dc.subjectAntioxidants
dc.subjectAscorbic acid
dc.subjectCold storage
dc.subjectDecay (organic)
dc.subjectFood storage
dc.subjectFruits
dc.subjectImage quality
dc.subjectAnti-oxidant activities
dc.subjectBio-chemical compounds
dc.subjectMelatonin
dc.subjectPhysico-chemical changes
dc.subjectPostharvest
dc.subjectPrunus salicina
dc.subjectSoluble solids content
dc.subjectTotal anthocyanin contents
dc.subjectHormones
dc.titlePhysicochemical changes in 'Santa Rosa' plum fruit treated with melatonin during cold storage
dc.typeArticle

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