Abstract:

This study aims to investigate the effects of post-drying putresin, nitric oxide, oxalic and salicylic acid applications on the quality of the fruit during storage in the Black Diamond ery variety. For this purpose, salicylic acid (SA) (1.5 mM, 10 min), putresin (PUT) (2 mM, 6 min), oxalic acid (OA) (5 mM, 3 min) and nitric oxide (NO) (1 mM, 3 min) are applied (in the form of lifting). After the application, the ericles were placed in modified atmospheric pockets (MAPs) and stored for 100 days at 0±0.5 °C in 90%±5 proportional moisture conditions. Some physical and chemical analyses (weight loss, fruit meat hardness, water-soluble quantity of dry substance, vibrable acidity, breathing speed, and the quantity of ethylene production) were performed in fruit samples taken in intervals of 20 days during conservation. The same analysis was also repeated in the fruits waiting in room conditions for 5 days for the work of the rack life after storage in the cold. All the application groups have been effective in terms of quality preservation compared to the control application. The effect of the application groups on the reduction of breathing speed and the amount of ethan production, the hardness of fruit meat and the preservation of sensory properties has become more evident and positive. With regard to the quality criteria reviewed, it was found that the SA application was in the forefront and extended the storage period in the Black Diamond ery variety up to 20 days according to the control group. As a result, it shows that these ingredients can be successfully used to maintain quality and extend the storage life in the Black Diamond wheat variety.

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Abstract:

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.