Postharvest putrescine and ultrasound treatments to improve quality and postharvest life of table grapes (Vitis vinifera L.) cv. Michele Palieri

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dc.authorid0000-0001-9817-5842
dc.authorscopusid35730782500
dc.authorscopusid24587244100
dc.authorscopusid57195770774
dc.authorwosidBal, Erdinç/ABA-6222-2020
dc.authorwosidKOK, Demir/A-7574-2012
dc.contributor.authorBal, Erdinç
dc.contributor.authorKök, Demir
dc.contributor.authorTorçuk, Ali İzzet
dc.date.accessioned2022-05-11T14:43:19Z
dc.date.available2022-05-11T14:43:19Z
dc.date.issued2017
dc.departmentFakülteler, Ziraat Fakültesi, Bahçe Bitkileri Bölümü
dc.description.abstractThe main objective of this study was to assess the effectiveness of putrescine (Put) (1 and 2 mM for 10 min) and ultrasound treatments (32 kHz for 10 min) alone or in combination on changing biochemical compounds and extending postharvest life of grape. After treatments, clusters were packed in boxes with modified atmosphere packaging and stored at 1-2 degrees C with 90-95% relative humidity for 60 days. The weight loss, total soluble solids, titratable acidity, total anthocyanins, total phenolic content, antioxidant capacity, stem browning, decay rate and visual appearance at 0, 20, 40 and 60 days after harvest were recorded. Statistically significant differences were observed between different treatments in all measured parameters except for weight loss and total soluble solids. The data showed that individual Put or ultrasound treatment had a positive response in maintaining grape quality during storage, but conjugation of Put with ultrasound treatments showed better effects. Combination treatments maintained higher levels of anthocyanins, total phenolic content, antioxidant capacity and reduced the loss of sensory acceptability and decay incidence compared to control. At the end of the storage, control grapes markedly lost their quality, reaching below the critical marketable level while all the treatments preserved better the visual quality. These results demonstrated that the combined treatments of Put and ultrasound could be a promising approach to maintain postharvest storage quality of grapes.
dc.identifier.doi10.5513/JCEA01/18.3.1934
dc.identifier.endpage615
dc.identifier.issn1332-9049
dc.identifier.issue3en_US
dc.identifier.scopus2-s2.0-85029806558
dc.identifier.scopusqualityQ4
dc.identifier.startpage598
dc.identifier.urihttps://doi.org/10.5513/JCEA01/18.3.1934
dc.identifier.urihttps://hdl.handle.net/20.500.11776/9541
dc.identifier.volume18
dc.identifier.wosWOS:000412476300006
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorBal, Erdinç
dc.institutionauthorKök, Demir
dc.language.isoen
dc.publisherUniv Zagreb, Fac Agriculture
dc.relation.ispartofJournal of Central European Agriculture
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectbiochemical compound
dc.subjectgrape
dc.subjectpolyamine
dc.subjectpostharvest quality
dc.subjectultrasonic
dc.subjectShelf-Life
dc.subjectExogenous Putrescine
dc.subjectAntioxidant Capacity
dc.subjectPiceid Contents
dc.subjectFruit
dc.subjectPolyamines
dc.subjectResveratrol
dc.subjectAcid
dc.titlePostharvest putrescine and ultrasound treatments to improve quality and postharvest life of table grapes (Vitis vinifera L.) cv. Michele Palieri
dc.typeArticle

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