Chlorophylls Reductions in Fresh-Cut Chard (Beta vulgaris var. cicla) with Various Sanitizing Agents

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dc.authoridKonar, Nevzat/0000-0002-7383-3949
dc.authoridVelioglu, Yakup Sedat/0000-0002-3281-6229
dc.contributor.authorKaraca, Hakan
dc.contributor.authorSevilgen, Ozlem
dc.contributor.authorKonar, Nevzat
dc.contributor.authorVelioglu, Yakup Sedat
dc.date.accessioned2024-12-24T19:30:04Z
dc.date.available2024-12-24T19:30:04Z
dc.date.issued2016
dc.departmentSiirt Üniversitesi
dc.description.abstractSafety of fresh-cut products is a widespread health concern and can be achieved by washing treatments with various agents. However, use of these agents can adversely affect the product quality depending on the processing and subsequent storage conditions. The effects of washing treatments with chlorine (50-200 mg L-1), hydrogen peroxide (5.00-15.0%) and ozone (6.50 and 10.0 mg L-1) followed by a cold storage (15 days/4 degrees C) period on chlorophylls contents of fresh-cut Beta vulgaris var. cicla (chard) were investigated by HPLC-DAD. In this study, treating samples with the sanitizing agents resulted in reductions in both chlorophyll a and chlorophyll b contents. These reductions generally increased with increasing the agent concentration. Chlorophyll a was found to be more sensitive than chlorophyll b to oxidation reactions with the agents used. Chlorophyll reductions of samples treated with ozone were at the higher level than samples treated by using other agents. Since the differences between chlorophylls contents of the samples treated with chlorine and hydrogen peroxide are very small, hydrogen peroxide can be suggested as an alternative to chlorine for sanitizing chard (P<0.05).
dc.description.sponsorshipAnkara University Scientific Research Projects (BAP) [2008-0745-001-HPD]
dc.description.sponsorshipThe authors thank Ankara University Scientific Research Projects (BAP) for financial support (Project # 2008-0745-001-HPD).
dc.identifier.doi10.1501/Tarimbil_0000001363
dc.identifier.endpage19
dc.identifier.issn2148-9297
dc.identifier.issue1
dc.identifier.scopus2-s2.0-84960470707
dc.identifier.scopusqualityQ3
dc.identifier.startpage9
dc.identifier.trdizinid228856
dc.identifier.urihttps://doi.org/10.1501/Tarimbil_0000001363
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/228856
dc.identifier.urihttps://hdl.handle.net/20.500.12604/7376
dc.identifier.volume22
dc.identifier.wosWOS:000372320800002
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakTR-Dizin
dc.language.isoen
dc.publisherAnkara Univ, Fac Agr
dc.relation.ispartofJournal of Agricultural Sciences-Tarim Bilimleri Dergisi
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20241222
dc.subjectBeta vulgaris var. cicla
dc.subjectChard
dc.subjectChlorophyll
dc.subjectChlorine
dc.subjectHydrogen peroxide
dc.subjectOzone
dc.titleChlorophylls Reductions in Fresh-Cut Chard (Beta vulgaris var. cicla) with Various Sanitizing Agents
dc.title.alternativeFarklı sanitasyon ajanları kullanımı ile taze, yıkanmış ve doğranmış Pazılarda (Beta vulgaris var. cicla) klorofil düzeyinin azalması
dc.typeArticle

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