The Effects of Hydrogen Peroxide Application on Physio-chemical Properties of Strawberry (Fragaria ananassa, var. Festival) Fruits in Postharvest Storage Period

Year 2022, Volume: 22 Issue: 2, 315 - 323, 30.04.2022

Selman Uluışık

https://doi.org/10.35414/akufemubid.1003264

Abstract

Disassembly of cell wall polysaccharides play an important role in postharvest fruit texture softening. Reactive oxygen species (ROS) are involved in fruit ripening. Here, the role of hydrogen peroxide (H2O2), acting as a ROS, on physical, biochemical and molecular properties and polysaccharide content of strawberry fruits during storage at +4 oC was investigated. Strawberry fruits harvested at commercial ripening stage were immersed in H2O2solutions (0, 100 and 500 mM) for 30 minutes, then stored at +4 oC for 8 days. The results showed that 100 mM H2O2treatment significantly increased fruit firmness, decreased water soluble pectin and expression of cell wall related genes, polygalacturonase (PG) and pectate lyase (PL). These results suggested that overall morphological and biochemical quality of strawberry could be effectively maintained by 100 mM H2O2treatment in postharvest storage conditions.

Keywords

Postharvest, H2O2, Strawberry, Pectate lyase, Pectin, Polygalacturonase

Hidrojen Peroksit Uygulamasının Hasat Sonrası Depolama Döneminde Çilek (Fragaria ananassa, var. Festival) Meyvelerinin Fizyo-kimyasal Özellikleri Üzerine Etkileri

Abstract

Hücre duvarı polisakkaritlerinin parçalanması, hasat sonrası meyve dokusunun yumuşamasında önemli bir rol oynamaktadır. Olgunlaşma ile birlikte Reaktif oksijen türlerinin (ROS) akümülasyonu farklı çalışmalarda gösterilmiştir. Bu çalışmada bir ROS görevi gören hidrojen peroksitin (H2O2) +4 oC'de depolanması sırasında çilek meyvelerinin fiziksel, biyokimyasal ve moleküler özellikleri ile polisakkarit içeriği üzerindeki rolü araştırılmıştır. Ticari olgunluk aşamasında hasat edilen çilekler farklı konsantrasyonlardaki H2O2 solüsyonlarında (0, 100 ve 500 mM) 30 dakika bekletildikten sonra +4 oC'de 8 gün saklanmıştır. Elde edilen veriler, 100 mM H2O2 uygulamasının meyve sertliğini önemli ölçüde artırdığını, suda çözünür pektini ve hücre duvarı ile ilişkili poligalakturonaz (PG) ve pektat liyaz (PL) enzimlerini kodlayan genlerin ekspresyonunu azalttığını göstermiştir. Bu sonuçlar, hasat sonrası depolama koşullarında çileğin genel morfolojik ve biyokimyasal kalitesinin 100 mM H2O2 uygulaması ile etkili bir şekilde korunabileceğini göstermiştir.

Keywords

Hasat Sonrası, H2O2, Çilek, Pektat liyaz, Pektin, Poligalakturonaz

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