Impact of Quince Seed Mucilage on Quality Traits and Bioactive Components of 'Hayward' Kiwifruit Cultivar During Cold Storage

Yıl 2025, Cilt: 40 Sayı: 1, 161 - 173, 28.02.2025

Umut Ateş

Öz

The main objective of this study was to evaluate the effects of quince seed mucilage (QSM) treatment on kiwifruit (Actinidia deliciosa cv. 'Hayward') quality characteristics and bioactive compounds during cold storage. In the study, fruit were stored at 0±0.5°C and 90±5% relative humidity (RH) for 120 day. At day 60th, QSM-treated fruits showed lower weight loss compared to controls. The respiration rate of QSM-treated fruits was lower than that of the control during the first 30 days, but higher in the subsequent measurement periods. QSM treatment significantly improved fruit firmness in the last two periods, with firmness about 50% higher at 90 days and 70% higher at 120th days compared to controls. However, QSM treatment did not significantly affect fruit skin and flesh color. The soluble solids content of QSM-treated kiwifruit was higher than the control at 90th and 120th days, but it was lower until day 60th. Vitamin C levels in QSM-treated fruits were higher at 60th and 120th days but lower at 30th and 90th days. Titratable acidity was lower in QSM-treated fruits at day 30th. Total phenolics and FRAP antioxidant activity were lower in QSM-treated fruits during the first two measurement periods but higher in the last two. DPPH tests indicated higher antioxidant activity in QSM-treated fruits throughout storage, and total flavonoid content was generally higher except at 90th days. As a result, QSM could be used as an effective tool to maintain fruit firmness and bioactive compounds of kiwifruit.

Anahtar Kelimeler

Antioxidant, Edible coating, Total flavonoids, Total phenolics, Vitamin C.

Ayva Çekirdeği Müsilajının Soğuk Depolama Sırasında 'Hayward' Kivi Çeşinin Kalite Özellikleri ve Biyoaktif Bileşenleri Üzerine Etkisi

Öz

Bu çalışmanın temel amacı, ayva tohumu müsilajı (QSM) uygulamasının soğuk depolama sırasında kivinin (Actinidia deliciosa cv. 'Hayward') kalite özellikleri ve biyoaktif bileşenleri üzerindeki etkilerini değerlendirmektir. Çalışmada, meyveler 0±0.5 °C sıcaklık ve %90±5 bağıl nem koşullarında 120 gün depolanmıştır. 60. gün itibarıyla, QSM ile uygulanan meyveler kontrol grubuna göre daha düşük ağırlık kaybı göstermiştir. QSM uygulanan meyvelerin solunum hızı ilk 30 gün boyunca kontrol grubundan düşük, ancak sonraki ölçüm dönemlerinde daha yüksek bulunmuştur. QSM uygulaması, meyve sertliğini son iki ölçüm döneminde önemli ölçüde artırmış; 90. gün ve 120. günlerde sertlik sırasıyla %50 ve %70 oranında kontrol grubundan daha yüksek olmuştur. Ancak, QSM uygulamasının meyve kabuğu ve et rengi üzerinde anlamlı bir etkisi olmamıştır. QSM uygulanan kivilerin suda çözünür kuru madde içeriği 90 ve 120. günlerde kontrol grubundan daha yüksek, ancak 60. güne kadar kontrolden daha düşük bulunmuştur. QSM uygulanan meyvelerin C vitamini seviyeleri 60. ve 120. günlerde kontrol grubundan yüksek, 30. ve 90. günlerde ise daha düşüktür. Titre edilebilir asit miktarı, 30. gün QSM uygulanan meyvelerde daha düşüktür. Toplam fenolikler ve FRAP antioksidan aktivitesi, QSM uygulanan meyvelerde ilk iki ölçüm döneminde daha düşük, son iki dönemde ise daha yüksek bulunmuştur. DPPH testleri, depolama süresince QSM uygulanan meyvelerde daha yüksek antioksidan aktivite olduğunu göstermiş ve toplam flavonoid içeriği genellikle daha yüksek bulunmuştur, ancak 90. günde bu durum geçerli olmamıştır. Sonuç olarak, QSM, kivi meyvelerinin sertliğini ve biyoaktif bileşenlerini korumada etkili bir araç olarak kullanılabilir.

Anahtar Kelimeler

Antioksidan, C vitamini, Toplam fenol, Toplam flavonoid, Yenilebilir kaplama

Kaynakça

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