Physiological effects of melatonin on polyphenols, phenolic compounds, organic acids and some quality properties of peach fruit during cold storage

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dc.authoridGUNDOGDU, MUTTALIP/0000-0002-9375-7365
dc.contributor.authorKucuker, Emine
dc.contributor.authorGundogdu, Muttalip
dc.contributor.authorAglar, Erdal
dc.contributor.authorOgurlu, Ferhat
dc.contributor.authorArslan, Tuncer
dc.contributor.authorOzcengiz, Ceyda Kizgin
dc.contributor.authorTekin, Onur
dc.date.accessioned2024-12-24T19:24:52Z
dc.date.available2024-12-24T19:24:52Z
dc.date.issued2024
dc.departmentSiirt Üniversitesi
dc.description.abstractIn peach, which is a climacteric fruit species, the fruit deteriorates rapidly at post harvest with the increase in ethylene production and respiration rate during ripening, and significant changes occur in quality properties and antioxidant activity. In the study, the effect of melatonin applications at different doses (0, 0.10, 0.25, 0.50 and 1.00 mM) at postharvest on fruit quality characteristics and biochemical content during cold storage was determined. The increased weight loss and decay rate with the prolongation of the cold storage period were lower in melatonin-treated fruit and varied depending on the application concentration. Melatonin application was effective in maintaining fruit flesh firmness, but application concentration had no effect. An increase in soluble solids content (SSC) ratio and a decrease in acidity occurred during storage, and changes in SSC and titratable acidity ratios were lower with melatonin application. In general, melatonin application was effective in maintaining the concentration of organic acids, but this effect varied depending on the concentration and compound. As a result, it was concluded that 0.25 mM melatonin application can be used to maintain the postharvest fruit quality of peach.
dc.identifier.doi10.1007/s11694-023-02199-7
dc.identifier.endpage833
dc.identifier.issn2193-4126
dc.identifier.issn2193-4134
dc.identifier.issue1
dc.identifier.scopus2-s2.0-85175166306
dc.identifier.scopusqualityQ1
dc.identifier.startpage823
dc.identifier.urihttps://doi.org/10.1007/s11694-023-02199-7
dc.identifier.urihttps://hdl.handle.net/20.500.12604/6172
dc.identifier.volume18
dc.identifier.wosWOS:001094591700002
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherSpringer
dc.relation.ispartofJournal of Food Measurement and Characterization
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241222
dc.subjectCatechin
dc.subjectChlorogenic acid
dc.subjectDecay ratio
dc.subjectFirmness
dc.subjectGallic acid
dc.subjectRutin
dc.titlePhysiological effects of melatonin on polyphenols, phenolic compounds, organic acids and some quality properties of peach fruit during cold storage
dc.typeArticle

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