The effect of different concentrations of pre-harvest gibberellic acid on the quality and durability of 'Obilnaja' and 'Black Star' plum varieties

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dc.contributor.authorHarman, Yunus
dc.contributor.authorSen, Fatih
dc.date.accessioned2019-10-27T23:10:25Z
dc.date.available2019-10-27T23:10:25Z
dc.date.issued2016
dc.departmentEge Üniversitesien_US
dc.description.abstractThe research work aimed at investigating the effect of pre-harvest gibberellic acid (GA3) treatment on the quality of 'Obilnaja' and 'Black Star' Japanese plum varieties. GA3 was sprayed onto the trees during the fruit color break at 0, 25, 50, 75, and 100 ppm concentrations. After pre-cooling, the plums were placed in modified atmosphere packages and exposed to the following conditions as follows: short storage-transportation (ST) [20 days at 2 degrees C and 90% relative humidity (RH)]; distribution center (DC) (5 days at 6 degrees C and 80% RH), and shelf life conditions (SL) (2 days at 20 degrees C and 70% RH). Pre-harvest GA3 treatments increased the fruit weight and size. Treatment of GA3 at 50, 75, and 100 ppm increased the fruit flesh firmness and total soluble substances (TSS) values in both the plum varieties during storage, transport, and marketing; it also limited the weight loss during the marketing process. Treatment of GA3 had no significant effects on the color, titratable acidity (TA), and the total phenolic and antioxidant activity values of plums. Pre-harvest GA3 treatment at 50 ppm GA3 can be thus recommended for both the plum varieties due to its effect on the fruit quality.en_US
dc.description.sponsorshipTUBITAK (Turkish Scientific and Technological Research Council)Turkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK)en_US
dc.description.sponsorshipThis research has been partially funded by the TUBITAK (Turkish Scientific and Technological Research Council).en_US
dc.identifier.doi10.1590/1678-457X.0108
dc.identifier.endpage368en_US
dc.identifier.issn0101-2061
dc.identifier.issn1678-457X
dc.identifier.issue2en_US
dc.identifier.startpage362en_US
dc.identifier.urihttps://doi.org/10.1590/1678-457X.0108
dc.identifier.urihttps://hdl.handle.net/11454/52891
dc.identifier.volume36en_US
dc.identifier.wosWOS:000380827300022en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.language.isoenen_US
dc.publisherSoc Brasileira Ciencia Tecnologia Alimentosen_US
dc.relation.ispartofFood Science and Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectPrunus salicinaen_US
dc.subjectGA3 treatmentsen_US
dc.subjectmarketingen_US
dc.subjectflesh firmnessen_US
dc.subjectchemical compositionen_US
dc.titleThe effect of different concentrations of pre-harvest gibberellic acid on the quality and durability of 'Obilnaja' and 'Black Star' plum varietiesen_US
dc.typeArticleen_US

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