Influence of Hot Water and 1-Methylcyclopropane Treatments on Air-Stored Quince Fruit

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dc.authoridTUNA GUNES, NURDAN/0000-0002-8529-2211
dc.contributor.authorGunes, Nurdan Tuna
dc.contributor.authorPoyrazoglu, Ender Sinan
dc.date.accessioned2024-12-24T19:33:30Z
dc.date.available2024-12-24T19:33:30Z
dc.date.issued2022
dc.departmentSiirt Üniversitesi
dc.description.abstractThe commercial application potential of hot water treatments against 1-Methylcyclopropane (1-MCP) treatments for maintaining quality of fruit in quince (Cydonia oblonga Mill. cv. 'Esme') during long-term regular air storage was investigated. The fruits were treated with either hot water at 50 +/- 1 degrees C for 3 and 5 min or two different 1-MCP (SmartFresh(SM)) concentrations (300 ppb and 1000 ppb) at 12 degrees C for 20 h. Then, all fruits were stored at 0 +/- 1 degrees C temperature, 85-90% relative humidity and regular air conditioning for 6 months. The efficacy of postharvest treatments in some fruit treats was monitored at monthly intervals. Postharvest treatments did not remarkably affect physiological features of fruits, such as ethylene production and respiration rate. Hot water treatments and 1000 ppb 1-MCP treatments positively maintained flesh color, acidity, malic acid content, 5-caffeoylquinic acid and vitamin C levels, and alleviated flesh firmness and sensory expert analysis scores. Overall, hot water treatment, a non-chemical treatment, had a potential for maintaining quality in quince fruit during long-term regular air storage at 0 +/- 1 degrees C temperature and 85-90% relative humidity conditions for 6 months.
dc.description.sponsorshipScientific and Technological Research Council of Turkey (TUB.ITAK) [106O120]
dc.description.sponsorshipThis research was funded by The Scientific and Technological Research Council of Turkey (TUB.ITAK), grant number 106O120.
dc.identifier.doi10.3390/agronomy12020458
dc.identifier.issn2073-4395
dc.identifier.issue2
dc.identifier.scopus2-s2.0-85124845801
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.3390/agronomy12020458
dc.identifier.urihttps://hdl.handle.net/20.500.12604/8171
dc.identifier.volume12
dc.identifier.wosWOS:000763977900001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherMdpi
dc.relation.ispartofAgronomy-Basel
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20241222
dc.subjectCydonia oblonga Mill
dc.subjectstorage
dc.subjectquality
dc.subjectascorbic acid
dc.subjectflesh browning
dc.subjectcolor
dc.titleInfluence of Hot Water and 1-Methylcyclopropane Treatments on Air-Stored Quince Fruit
dc.typeArticle

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