Maintenance of Physicochemical Qualities of Nectarine Fruits During Cold Storage Using Ultrasonic Treatment with Salicylic Acid

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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.departmentFakülteler, Ziraat Fakültesi, Bahçe Bitkileri Bölümü
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,
dc.identifier.doi10.15316/SJAFS.2020.197
dc.identifier.endpage77
dc.identifier.issn2458-8377
dc.identifier.issue1en_US
dc.identifier.startpage70
dc.identifier.trdizinid519507
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.identifier.volume34
dc.indekslendigikaynakTR-Dizin
dc.institutionauthorBal, Erdinç
dc.language.isoen
dc.relation.ispartofSelcuk Journal of Agriculture and Food Sciences
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccess
dc.titleMaintenance of Physicochemical Qualities of Nectarine Fruits During Cold Storage Using Ultrasonic Treatment with Salicylic Acid
dc.typeArticle

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