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Derim Sonrası Melatonin ve Jelatin Uygulamalarının Agaricus campestris L. (Agaricaceae)'in Modifiye Atmosfer Koşullarında Organik Asit İçeriğinde Meydana Gelen Değişimler

Year 2024, Volume: 15 Issue: Özel Sayı, 128 - 137, 30.12.2024
https://doi.org/10.30708/mantar.1586664

Abstract

Bu çalışma, Agaricus campestris L. (İçi Kızıl) türüne melatonin ve jelatin uygulamalarının derim sonrası fizyolojik değişiklikler üzerindeki etkilerini araştırmayı amaçlamaktadır. Araştırma, Van Yüzüncü Yıl Üniversitesi Mantar Araştırma ve Uygulama Merkezi'nde yetiştirilen A. campestris mantarları kullanılarak yürütülmüştür. Derimi gerçekleştirilen mantarlar dört gruba ayrılmış ve sırasıyla kontrol, 0.5 mM melatonin, %1 jelatin ve 0.5 mM melatonin + %1 jelatin kombinasyonu şeklinde farklı uygulamalara tabi tutulmuştur. Uygulamalar sonrasında mantarlar, belirli aralıklarla (0, 4, 8, 12 ve 16. günlerde) soğuk hava depolarında analiz edilmiştir. .Analizlerde, mantarların organik asit içerikleri detaylı bir şekilde incelenmiştir. Organik asit analizlerinde oksalik asit, sitrik asit, malik asit, süksenik asit, fumarik asit ve tartarik asit içerikleri ölçülmüştür. Sonuç olarak; melatonin ve jelatin uygulamalarının A. campestris mantar türünün derim sonrası fizyolojisi üzerinde olumlu etkiler sağladığı görülmüştür. Bu uygulamaların, mantarların raf ömrünü uzatmak ve kalite kayıplarını azaltmak amacıyla potansiyel olarak kullanılabileceği öngörülmektedir.

Ethical Statement

Bu çalışmanın yapılmasında ve yazılmasında bilimsel ve etik ilkelere uyulduğu ve yararlanılan tüm kaynaklara uygun biçimde atıfta bulunulduğu beyan olunur (Ramazan AĞIN, Şeyda ÇAVUŞOĞLU)

Supporting Institution

Van Yüzüncü Yıl Üniversitesi Bilimsel Araştırma Projeleri Koordinatörlüğü'ne (BAP)

Project Number

FYL-2023-10801

Thanks

FYL-2023-10801 proje numaralı çalışmamda maddi destek sağlayan Van Yüzüncü Yıl Üniversitesi Bilimsel Araştırma Projeleri Koordinatörlüğü'ne (BAP) teşekkür ederiz. Bu çalışma yüksek lisans tezinden hazırlanmıştır

References

  • Aitboulahsen, M., Zantar, S., Laglaoui, A., Chairi, H., Arakrak, A., Bakkali, M., and Hassani Zerrouk, M. (2018). Gelatin‐based edible coating combined with Mentha pulegium essential oil as bioactive packaging for strawberries. Journal of food quality, 2018(1), 8408915.
  • Bari, A., and Giannouli, P. (2022). Evaluation of Biodegradable Gelatin and Gelatin–Rice Starch Coatings to Fresh Cut Zucchini Slices. Horticulturae, 8(11), 1031.
  • Bevilacqua, A., and Califano, A. (1989). Determination of organic acids in dairy products by high performance liquid chromatography. Journal of Food Science, 54(4), 1076-1076.
  • Carocho, M., Barros, L., Antonio, A. L., Barreira, J. C., Bento, A., Kaluska, I., and Ferreira, I. C. (2013). Analysis of organic acids in electron beam irradiated chestnuts (Castanea sativa Mill.): Effects of radiation dose and storage time. Food and chemical toxicology, 55, 348-352.
  • Çavuşoğlu, Ş., Keskin, N., Türkoğlu, N., (2019). Yenilebilir film ve kaplamaların hasat sonrası meyvelerin soğukta muhafazasında kullanım olanakları. II. Uluslararası Tarım ve Orman Kongresi. 8-9 Kasım 2019, İzmir. 57-61.
  • Fujita, T., Komemushi, S., and Yamagata, K. (1990). Analysis of organic acids in fruit‐bodies of Tricholoma giganteum by high performance liquid chromatography. Letters in applied microbiology, 11(1), 27-29.
  • Gol, N. B., and Rao, T. R. (2014). Influence of zein and gelatin coatings on the postharvest quality and shelf life extension of mango (Mangifera indica L.). Fruits, 69(2), 101-115.
  • Jabłońska-Ryś, E., Sławińska, A., Skrzypczak, K., and Goral, K. (2022). Dynamics of changes in pH and the contents of free sugars, organic acids and LAB in button mushrooms during controlled lactic fermentation. Foods, 11(11), 1553.
  • Keleş, F., (2002). Gıda Ambalajlama İlkeleri, Atatürk Üniversitesi Ziraat Fakültesi Ders Yayınları No:189, Erzurum.
  • Kumar, S., Kumar, R., Pal, A., Chopra, D. S., (2019). Enzymes, Chapter 16. Postharvest Physiology and Biochemistry of Fruits and Vegetables (Editör: Yahia, E. M., Carrillo-Lopez, A.). Woodhead Publishing.
  • Kwak, A.-M., Lee, I.-K., Lee, S.-Y., Yun, B.-S., and Kang, H.-W. (2016). Oxalic acid from Lentinula edodes culture filtrate: antimicrobial activity on phytopathogenic bacteria and qualitative and quantitative analyses. Mycobiology, 44(4), 338-342.
  • Leal, A. R., Barros, L., Barreira, J. C., Sousa, M. J., Martins, A., Santos-Buelga, C., and Ferreira, I. C. (2013). Portuguese wild mushrooms at the “pharma–nutrition” interface: Nutritional characterization and antioxidant properties. Food Research International, 50(1), 1-9.
  • Leegood, R. C., and Walker, R. P. (2003). Regulation and roles of phosphoenolpyruvate carboxykinase in plants. Archives of Biochemistry and Biophysics, 414(2), 204-210.
  • López-Palestina, C. U., Aguirre-Mancilla, C. L., Raya-Pérez, J. C., Ramírez-Pimentel, J. G., Gutiérrez-Tlahque, J., and Hernández-Fuentes, A. D. (2018). The effect of an edible coating with tomato oily extract on the physicochemical and antioxidant properties of garambullo (Myrtillocactus geometrizans) fruits. Agronomy, 8(11), 248.
  • Moalemiyan, M., and Ramaswamy, H. (2012). Quality retention and shelf-life extension in mediterranean cucumbers coated with a pectin-based film. Journal of food research, 1(3), 159-168.
  • Panahirad, S., Dadpour, M., Peighambardoust, S. H., Soltanzadeh, M., Gullón, B., Alirezalu, K., and Lorenzo, J. M. (2021). Applications of carboxymethyl cellulose-and pectin-based active edible coatings in preservation of fruits and vegetables: A review. Trends in Food Science and Technology, 110, 663-673.
  • Panthong, S., Boonsathorn, N., and Chuchawankul, S. (2016). Antioxidant activity, anti-proliferative activity, and amino acid profiles of ethanolic extracts of edible mushrooms. Genetics and Molecular Research, 15(4), 1-14.
  • Radi, M., Firouzi, E., Akhavan, H., and Amiri, S. (2017). Effect of gelatin‐based edible coatings incorporated with Aloe vera and black and green tea extracts on the shelf life of fresh‐cut oranges. Journal of food quality, 2017(1), 9764650.
  • Robles, A., Fabjanowicz, M., Chmiel, T., and Płotka-Wasylka, J. (2019). Determination and identification of organic acids in wine samples. Problems and challenges. TrAC Trends in Analytical Chemistry, 120, 115630.
  • Rodrigo, M. J., Alquézar, B., Alférez, F., and Zacarías, L. (2012). Biochemistry of fruits and fruit products. Handbook of fruits and fruit processing, 2, 13-34.
  • Sesli, E., Asan, A. ve Selçuk, F. (edlr.) Abacı Günyar, Ö., Akata, I., Akgül, H., Aktaş, S., Alkan, S., Allı, H., Aydoğdu, H., Berikten, D., Demirel, K., Demirel, R., Doğan, H.H., Erdoğdu, M., Ergül, C.C., Eroğlu, G., Giray, G., Halikî Uztan, A., Kabaktepe, Ş., Kadaifçiler, D., Kalyoncu, F., Karaltı, İ., Kaşık, G., Kaya, A., Keleş, A., Kırbağ, S., Kıvanç, M., Ocak, İ., Ökten, S., Özkale, E., Öztürk, C., Sevindik, M., Şen, B., Şen, İ., Türkekul, İ., Ulukapı, M., Uzun, Ya., Uzun, Yu.,Yoltaş, A. (2020). Türkiye Mantarları Listesi. İstanbul: Ali Nihat Gökyiğit Vakfı Yayınları.
  • Stojković, D., Reis, F. S., Glamočlija, J., Ćirić, A., Barros, L., Van Griensven, L. J., Ferreira, I. C., and Soković, M. (2014). Cultivated strains of Agaricus bisporus and A. brasiliensis: chemical characterization and evaluation of antioxidant and antimicrobial properties for the final healthy product–natural preservatives in yoghurt. Food and function, 5(7), 1602-1612.
  • Şaran, E. Y., Çavuşoğlu, Ş., Alpaslan, D., Eren, E., Yilmaz, N., and Uzun, Y. (2022). Effect of egg white protein and agar-agar on quality of button mushrooms (Agaricus bisporus) during cold storage. Turkish Journal of Agriculture and Forestry, 46(2), 173-181.
  • Valentão, P., Lopes, G., Valente, M., Barbosa, P., Andrade, P. B., Silva, B. M., Baptista, P., and Seabra, R. M. (2005). Quantitation of nine organic acids in wild mushrooms. Journal of agricultural and food chemistry, 53(9), 3626-3630.
  • Vallarino, J. G., and Osorio, S. (2019). Organic acids. In Postharvest physiology and biochemistry of fruits and vegetables (pp. 207-224). Elsevier.
  • Xun, W., Wang, G., Zhang, Y., Ge, C., and Liao, G. (2021). Characterisation of LC-MS-based low molecular weight compounds and fatty acids of four wild edible mushrooms. International Food Research Journal, 28(5), 1009-1019.
  • Yang, X., Zhang, Y., Kong, Y., Zhao, J., Sun, Y., and Huang, M. (2019). Comparative analysis of taste compounds in shiitake mushrooms processed by hot-air drying and freeze drying. International Journal of Food Properties, 22(1), 1100-1111.
  • Zhang, W., Zhao, H., Zhang, J., Sheng, Z., Cao, J., and Jiang, W. (2019). Different molecular weights chitosan coatings delay the senescence of postharvest nectarine fruit in relation to changes of redox state and respiratory pathway metabolism. Food chemistry, 289, 160-168.

Changes in Organic Acid Content of Agaricus campestris L. (Agaricaceae) Under Modified Atmosphere Conditions by Postharvest Melatonin and Gelatin Applications

Year 2024, Volume: 15 Issue: Özel Sayı, 128 - 137, 30.12.2024
https://doi.org/10.30708/mantar.1586664

Abstract

This study aims to investigate the effects of melatonin and gelatin applications on postharvest physiological changes in Agaricus campestris L. (İçi kızıl). The research was conducted using Agaricus campestris L. grown at the Mushroom Research and Application Center of Van Yüzüncü Yıl University. The harvested mushrooms were divided into four groups and subjected to different treatments: control, 0.5 mM melatonin, 1% gelatin, and a combination of 0.5 mM melatonin + 1% gelatin. After the treatments, the mushrooms were analyzed in cold storage at specific intervals (0, 4, 8, 12, and 16 days). During the analyses, the organic acid contents of the mushrooms were thoroughly examined. The contents of oxalic acid, citric acid, malic acid, succinic acid, fumaric acid, and tartaric acid were measured in the organic acid analyses. As a result, it was observed that melatonin and gelatin applications had positive effects on the postharvest physiology of A. campestris. These applications are potentially suggested for extending shelf life and reducing quality losses of mushrooms. As a result, it was observed that melatonin and gelatin applications had psitive effects on the postharvest physiology of A. campestris. These applications are potentially suggested for extending shelf life and reducing quality losses of mushrooms.

Project Number

FYL-2023-10801

References

  • Aitboulahsen, M., Zantar, S., Laglaoui, A., Chairi, H., Arakrak, A., Bakkali, M., and Hassani Zerrouk, M. (2018). Gelatin‐based edible coating combined with Mentha pulegium essential oil as bioactive packaging for strawberries. Journal of food quality, 2018(1), 8408915.
  • Bari, A., and Giannouli, P. (2022). Evaluation of Biodegradable Gelatin and Gelatin–Rice Starch Coatings to Fresh Cut Zucchini Slices. Horticulturae, 8(11), 1031.
  • Bevilacqua, A., and Califano, A. (1989). Determination of organic acids in dairy products by high performance liquid chromatography. Journal of Food Science, 54(4), 1076-1076.
  • Carocho, M., Barros, L., Antonio, A. L., Barreira, J. C., Bento, A., Kaluska, I., and Ferreira, I. C. (2013). Analysis of organic acids in electron beam irradiated chestnuts (Castanea sativa Mill.): Effects of radiation dose and storage time. Food and chemical toxicology, 55, 348-352.
  • Çavuşoğlu, Ş., Keskin, N., Türkoğlu, N., (2019). Yenilebilir film ve kaplamaların hasat sonrası meyvelerin soğukta muhafazasında kullanım olanakları. II. Uluslararası Tarım ve Orman Kongresi. 8-9 Kasım 2019, İzmir. 57-61.
  • Fujita, T., Komemushi, S., and Yamagata, K. (1990). Analysis of organic acids in fruit‐bodies of Tricholoma giganteum by high performance liquid chromatography. Letters in applied microbiology, 11(1), 27-29.
  • Gol, N. B., and Rao, T. R. (2014). Influence of zein and gelatin coatings on the postharvest quality and shelf life extension of mango (Mangifera indica L.). Fruits, 69(2), 101-115.
  • Jabłońska-Ryś, E., Sławińska, A., Skrzypczak, K., and Goral, K. (2022). Dynamics of changes in pH and the contents of free sugars, organic acids and LAB in button mushrooms during controlled lactic fermentation. Foods, 11(11), 1553.
  • Keleş, F., (2002). Gıda Ambalajlama İlkeleri, Atatürk Üniversitesi Ziraat Fakültesi Ders Yayınları No:189, Erzurum.
  • Kumar, S., Kumar, R., Pal, A., Chopra, D. S., (2019). Enzymes, Chapter 16. Postharvest Physiology and Biochemistry of Fruits and Vegetables (Editör: Yahia, E. M., Carrillo-Lopez, A.). Woodhead Publishing.
  • Kwak, A.-M., Lee, I.-K., Lee, S.-Y., Yun, B.-S., and Kang, H.-W. (2016). Oxalic acid from Lentinula edodes culture filtrate: antimicrobial activity on phytopathogenic bacteria and qualitative and quantitative analyses. Mycobiology, 44(4), 338-342.
  • Leal, A. R., Barros, L., Barreira, J. C., Sousa, M. J., Martins, A., Santos-Buelga, C., and Ferreira, I. C. (2013). Portuguese wild mushrooms at the “pharma–nutrition” interface: Nutritional characterization and antioxidant properties. Food Research International, 50(1), 1-9.
  • Leegood, R. C., and Walker, R. P. (2003). Regulation and roles of phosphoenolpyruvate carboxykinase in plants. Archives of Biochemistry and Biophysics, 414(2), 204-210.
  • López-Palestina, C. U., Aguirre-Mancilla, C. L., Raya-Pérez, J. C., Ramírez-Pimentel, J. G., Gutiérrez-Tlahque, J., and Hernández-Fuentes, A. D. (2018). The effect of an edible coating with tomato oily extract on the physicochemical and antioxidant properties of garambullo (Myrtillocactus geometrizans) fruits. Agronomy, 8(11), 248.
  • Moalemiyan, M., and Ramaswamy, H. (2012). Quality retention and shelf-life extension in mediterranean cucumbers coated with a pectin-based film. Journal of food research, 1(3), 159-168.
  • Panahirad, S., Dadpour, M., Peighambardoust, S. H., Soltanzadeh, M., Gullón, B., Alirezalu, K., and Lorenzo, J. M. (2021). Applications of carboxymethyl cellulose-and pectin-based active edible coatings in preservation of fruits and vegetables: A review. Trends in Food Science and Technology, 110, 663-673.
  • Panthong, S., Boonsathorn, N., and Chuchawankul, S. (2016). Antioxidant activity, anti-proliferative activity, and amino acid profiles of ethanolic extracts of edible mushrooms. Genetics and Molecular Research, 15(4), 1-14.
  • Radi, M., Firouzi, E., Akhavan, H., and Amiri, S. (2017). Effect of gelatin‐based edible coatings incorporated with Aloe vera and black and green tea extracts on the shelf life of fresh‐cut oranges. Journal of food quality, 2017(1), 9764650.
  • Robles, A., Fabjanowicz, M., Chmiel, T., and Płotka-Wasylka, J. (2019). Determination and identification of organic acids in wine samples. Problems and challenges. TrAC Trends in Analytical Chemistry, 120, 115630.
  • Rodrigo, M. J., Alquézar, B., Alférez, F., and Zacarías, L. (2012). Biochemistry of fruits and fruit products. Handbook of fruits and fruit processing, 2, 13-34.
  • Sesli, E., Asan, A. ve Selçuk, F. (edlr.) Abacı Günyar, Ö., Akata, I., Akgül, H., Aktaş, S., Alkan, S., Allı, H., Aydoğdu, H., Berikten, D., Demirel, K., Demirel, R., Doğan, H.H., Erdoğdu, M., Ergül, C.C., Eroğlu, G., Giray, G., Halikî Uztan, A., Kabaktepe, Ş., Kadaifçiler, D., Kalyoncu, F., Karaltı, İ., Kaşık, G., Kaya, A., Keleş, A., Kırbağ, S., Kıvanç, M., Ocak, İ., Ökten, S., Özkale, E., Öztürk, C., Sevindik, M., Şen, B., Şen, İ., Türkekul, İ., Ulukapı, M., Uzun, Ya., Uzun, Yu.,Yoltaş, A. (2020). Türkiye Mantarları Listesi. İstanbul: Ali Nihat Gökyiğit Vakfı Yayınları.
  • Stojković, D., Reis, F. S., Glamočlija, J., Ćirić, A., Barros, L., Van Griensven, L. J., Ferreira, I. C., and Soković, M. (2014). Cultivated strains of Agaricus bisporus and A. brasiliensis: chemical characterization and evaluation of antioxidant and antimicrobial properties for the final healthy product–natural preservatives in yoghurt. Food and function, 5(7), 1602-1612.
  • Şaran, E. Y., Çavuşoğlu, Ş., Alpaslan, D., Eren, E., Yilmaz, N., and Uzun, Y. (2022). Effect of egg white protein and agar-agar on quality of button mushrooms (Agaricus bisporus) during cold storage. Turkish Journal of Agriculture and Forestry, 46(2), 173-181.
  • Valentão, P., Lopes, G., Valente, M., Barbosa, P., Andrade, P. B., Silva, B. M., Baptista, P., and Seabra, R. M. (2005). Quantitation of nine organic acids in wild mushrooms. Journal of agricultural and food chemistry, 53(9), 3626-3630.
  • Vallarino, J. G., and Osorio, S. (2019). Organic acids. In Postharvest physiology and biochemistry of fruits and vegetables (pp. 207-224). Elsevier.
  • Xun, W., Wang, G., Zhang, Y., Ge, C., and Liao, G. (2021). Characterisation of LC-MS-based low molecular weight compounds and fatty acids of four wild edible mushrooms. International Food Research Journal, 28(5), 1009-1019.
  • Yang, X., Zhang, Y., Kong, Y., Zhao, J., Sun, Y., and Huang, M. (2019). Comparative analysis of taste compounds in shiitake mushrooms processed by hot-air drying and freeze drying. International Journal of Food Properties, 22(1), 1100-1111.
  • Zhang, W., Zhao, H., Zhang, J., Sheng, Z., Cao, J., and Jiang, W. (2019). Different molecular weights chitosan coatings delay the senescence of postharvest nectarine fruit in relation to changes of redox state and respiratory pathway metabolism. Food chemistry, 289, 160-168.
There are 28 citations in total.

Details

Primary Language Turkish
Subjects Mycology
Journal Section RESEARCH ARTICLE
Authors

Ramazan Ağın This is me 0009-0007-4673-536X

Şeyda Çavuşoğlu 0000-0001-8797-6687

Project Number FYL-2023-10801
Publication Date December 30, 2024
Submission Date November 16, 2024
Acceptance Date December 20, 2024
Published in Issue Year 2024 Volume: 15 Issue: Özel Sayı

Cite

APA Ağın, R., & Çavuşoğlu, Ş. (2024). Derim Sonrası Melatonin ve Jelatin Uygulamalarının Agaricus campestris L. (Agaricaceae)’in Modifiye Atmosfer Koşullarında Organik Asit İçeriğinde Meydana Gelen Değişimler. Mantar Dergisi, 15(Özel Sayı), 128-137. https://doi.org/10.30708/mantar.1586664

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