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

Year 2019, Volume: 5 Issue: 2, 212 - 222, 13.12.2019

Derya Erbaş , Mehmet Ali Koyuncu

https://doi.org/10.24180/ijaws.572986

Cited By: 2

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

Abstract

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.

Keywords

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

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