The Effects of Postharvest Putresin, Nitric Oxide, Oxalic and Salicylic Acid Treatments on the Fruit Quality of Plum cv. Black Diamond during Storage

Öz

The aim of this study was to determine the effects of different postharvest treatments (putrescine, nitric oxide, oxalic and salicylic acid) on storage quality of plum cv. Black Diamond during storage. For this purpose, plums harvested at optimum stage, were treated (dipped in an aqueous solution) with salicylic acid (SA) (1.5 mM, 10 min), putrescine (PUT) (2 mM, 6 min), oxalic acid (OA) (5 mM, 3 min) and nitric oxide (NO) (1 mM, 3 min). After treatments, plums were placed in modified atmosphere packages (MAP) and stored at 0˚C and 90±5 % relative humidity (RH) for 100 days. Some physical and chemical analysis (weight loss, fruit flesh firmness, soluble solid content, titratable acidity, respiration rate, ethylene production and sensory analysis) were determined initially and at 20 day-intervals. After cold storage, fruit were kept at room conditions for 5 days and all analyses were repeated for shelf life investigations. All treatments were effective for maintaining fruit quality of Black Diamond plum throughout storage compared to control groups. The effects of postharvest treatments on reducing ethylene production and respiration rate and maintaining fruit firmness and sensory quality were more noticeable than the effects on the other examined quality criteria. As a result, when all the quality criteria are taken into account; it was determined that salicylic acid treatment prolonged the storage period for 20 days in Black Diamond plum. These results suggest that these substances obtained from plants (SA, PUT and OA) can be used successfully to maintain quality and, to extend storage life of Black Diamond plum.

Anahtar Kelimeler

• Prunus salicina Lindl.
• cold storage
• shelf life
• quality

Derim Sonrası Putresin, Nitrik Oksit, Oksalik ve Salisilik Asit, Uygulamalarının Black Diamond Erik Çeşidinde Depolama Süresince Meyve Kalitesi Üzerine Etkileri

Öz

Bu araştırmada, derim sonrası putresin, nitrik oksit, oksalik ve salisilik asit uygulamalarının Black Diamond erik çeşidinde depolama boyunca meyve kalitesi üzerine etkilerinin araştırılması hedeflenmiştir. Bu amaçla, sert olum döneminde derilen eriklere salisilik asit (SA) (1.5 mM, 10 dk), putresin (PUT) (2 mM, 6 dk), oksalik asit (OA) (5 mM, 3 dk) ve nitrik oksit (NO) (1 mM, 3 dk) uygulamaları (daldırma şeklinde) yapılmıştır. Uygulamalardan sonra erikler modifiye atmosfer poşetlerine (MAP) yerleştirilmiş ve 0±0.5°C’de %90±5 oransal nem koşullarında 100 gün süreyle depolanmıştır. Soğukta muhafaza boyunca 20 gün aralıklarla alınan meyve örneklerinde bazı fiziksel ve kimyasal analizler (ağırlık kaybı, meyve et sertliği, suda çözünür kuru madde miktarı, titre edilebilir asitlik, solunum hızı ve etilen üretim miktarı ile duyusal analizler) yapılmıştır. Ayrıca soğukta depolama sonrası raf ömrü çalışmaları için 5 gün oda koşullarında bekletilen meyvelerde aynı analizler yinelenmiştir. Bütün uygulama grupları kontrol uygulamasına kıyasla kalitenin korunması açısından etkili bulunmuştur. Uygulama gruplarının, solunum hızı ve etilen üretim miktarının azaltılması, meyve eti sertliği ve duyusal özelliklerin korunması üzerine etkisi daha belirgin ve olumlu olmuştur. İncelenen kalite kriterleri dikkate alındığında, SA uygulamasının ön plana çıktığı ve Black Diamond erik çeşidinde muhafaza süresini kontrol grubuna göre 20 gün kadar uzattığı saptanmıştır. Sonuç olarak, bu maddelerin Black Diamond erik çeşidinde kaliteyi korumak ve depo ömrünü uzatmak için başarıyla kullanılabileceğini göstermektedir.

Anahtar Kelimeler

• Prunus salicina Lindl.
• soğukta depolama
• raf ömrü
• kalite

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