The Effect of Putrescine and Modified Atmosphere Packaging (MAP) Treatments on Fruit Quality Characteristics of Strawberry (Kabarla cultivar) During Cold Storage

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dc.contributor.authorOğurlu, Ferhat
dc.contributor.authorOğurlu, Hikmet
dc.contributor.authorÖzcengiz, Ceyda Kızgın
dc.contributor.authorKüçüker, Emine
dc.contributor.authorAğlar, Erdal
dc.date.accessioned2024-12-24T19:18:27Z
dc.date.available2024-12-24T19:18:27Z
dc.date.issued2024
dc.departmentSiirt Üniversitesi
dc.description.abstractStrawberry is a fruit species that must be harvested at full ripening and at the same time has an extremely short shelf life and deteriorates rapidly. Therefore, it is important to extend the shelf life after harvest. In this study, putrescine and modified atmosphere packaging (MAP) were applied during cold storage in order to maintain the quality and extend the shelf life of strawberry fruit. The commercial ripening fruit were treated with 1 mM putrescine and stored in MAP for 20 days. The quality characteristics such as weight loss, soluble solids content, titratable acidity, fruit color, organic acid and phenolic content were measured and analyzed on days 4, 8, 12, 16 and 20 of storage. At the end of 20 days of the cold storage, the highest weight loss was in control treatment (%). The decrease in soluble solids content (SSC) and titratable acidity (TA) values during cold storage was slowed down by MAP and putrescine treatments. Organic acids and phenolic compounds were significantly affected by storage time and MAP and putrescine treatments. After 20 days of the cold storage, citric acid (748.91 mg 100 g -1) and malic acid (258.34 mg 100 g-1), which were determined as basic organic acids, were highest in putrescine treatment. Shikimic acid (0.77 mg 100 g-1) and isocitric acid (112.58 mg 100 g-1) as phenolic compounds were highest in MAP and MAP+ putrescine treatments, respectively. These results releaved that the application of putrescine and modified atmosphere packaging (MAP) during cold storage significantly extends the market life of strawberries by preserving their quality attributes.
dc.identifier.doi10.7161/omuanajas.1457061
dc.identifier.endpage526
dc.identifier.issn1308-8750
dc.identifier.issn1308-8769
dc.identifier.issue3
dc.identifier.startpage515
dc.identifier.trdizinid1278877
dc.identifier.urihttps://doi.org/10.7161/omuanajas.1457061
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/1278877
dc.identifier.urihttps://hdl.handle.net/20.500.12604/5144
dc.identifier.volume39
dc.indekslendigikaynakTR-Dizin
dc.language.isoen
dc.relation.ispartofAnadolu Tarım Bilimleri Dergisi
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20241222
dc.subjectOrganic Acids
dc.subjectPhenolic Compunds
dc.subjectSoluble Solids Content
dc.subjectWei- ght Loss
dc.titleThe Effect of Putrescine and Modified Atmosphere Packaging (MAP) Treatments on Fruit Quality Characteristics of Strawberry (Kabarla cultivar) During Cold Storage
dc.typeArticle

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