Investigation of the Effects of Different Treatments on Chilling Injury, Internal Browning and Decay Rate of Plum cv. Black Diamond During Cold Storage

Abstract

This research aimed to determine the effects of different treatments on chilling injury of plum cv. Black Diamond during storage. For this purpose fruit, harvested at optimum date, were dipped into aqueous solutions of salicylic acid (1.5 mM for 10 min), putrescine (2 mM for 6 min), oxalic acid (5 mM for 3 min) and nitric oxide (1 mM for 3 min). After dipping, plums were kept under room condition (21 ºC, 50-60% relative humidity) for drying during 30 min, and then precooled by forced cold air (1ºC). Fruit, packaged into modified atmosphere bags, were stored at 0±0.5 °C and 90% relative humidity for 100 days. Chilling injury index, internal browning, decay rate, and fruit skin and flesh color, which are related to chilling injury, were investigated during storage. The same analyses were repeated during the shelf life period. As a result, chilling injury incidence changed parallel with the internal browning. Decay rate, in general, increased in the last two periods (40 days) and changed between 8.12% (SA) and 11.37% (control) at the end of the storage. Salicylic acid was the best treatment for delaying chilling injury, internal browning and decay rate. 

Keywords

• Oxalic acid,Nitric oxide,Plum,Chilling injury,Cold storage

Farklı Uygulamaların Black Diamond Erik Çeşidinde Soğukta Depolama Boyunca Üşüme Zararı, İç Kararması ve Çürüme Oranı Üzerine Etkilerinin İncelenmesi

Öz

Çalışmada, Black Diamond erik çeşidinde derim sonrası farklı uygulamaların depolama boyunca üşüme zararı üzerine etkilerinin belirlenmesi hedeflenmiştir. Bu amaçla optimum derim tarihinde toplanan erikler, derimden hemen sonra salisilik asit (1.5 mM, 10 dk daldırma), putresin (2 mM, 6 dk daldırma), oksalik asit (5 mM, 3 dk daldırma) ve nitrik oksit (1 mM, 3 dk daldırma) içeren çözeltilere daldırılmıştır. Fazla suyun uzaklaştırılması için uygulamalardan sonra meyveler 30 dk oda koşullarında (21°C, %50-60 oransal nem) bekletilmiş ve suyu uzaklaştırılan meyveler hava ile ön soğutma (1°C) işlemine tabi tutulmuştur. Ön soğutma işleminden sonra erikler modifiye atmosfer poşetlerine yerleştirilmiş ve 0±0.5 °C ve %90 oransal nem koşullarında 100 gün süreyle depolanmıştır. Depolama süresince üşüme zararı indeksi, iç kararması ve çürüme oranı ile üşüme zararıyla ilintili olarak değişen meyve et rengi ve kabuk rengi incelenmiştir. Raf ömrü çalışmaları (5 gün, 20±1 °C ve % 60±5) için aynı analizler tekrarlanmıştır. Çalışmada üşüme zararı ile iç kararması bulguları paralellik göstermiştir. Genellikle muhafazanın son iki döneminde (40 gün) çürümeler artmış ve depolama sonunda %8.12 (SA) ile %11.37 (K) arasında değişmiştir. Depolama boyunca üşüme zararının, iç kararmasının ve çürüme oranının geciktirilmesinde en etkili uygulamanın SA olduğu saptanmıştır.

Anahtar Kelimeler

• Oksalik asit,Nitrik oksit,Erik,Üşüme zararı,Depolama

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