Salisilik asit, metil jasmonat ve 1-metilsiklopropen uygulamalarının depolama süresince kivi meyvelerinin kalitesine etkilerinin araştırılması
Küçük Resim Yok
Tarih
2024
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Ege Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalışmada, hasattan önce salisilik asit (SA) ve metil jasmonat (MeJA) uygulamalarıyla teksel ve hasat sonrası 1-metilsiklopropenin (1-MCP) birlikte uygulamalarının 'Hayward' çeşidi kivi meyvelerinde depolama ve raf ömrü süresince kalite değişimlerine etkilerinin belirlenmesi amaçlanmıştır. Hasattan 2 hafta önce SA (2 ml/L) ve MeJA (0,25 mM) uygulanan ve uygulama yapılmayan kivi meyvelerinin bir grubuna hasattan sonra 24 saat 2?C'de 625 ppb 1-metilsiklopropen (1-MCP) uygulanmıştır. Uygulama yapılan ve yapılmayan kivi meyveleri 0?C sıcaklık ve %90-95 oransal nemde 180 gün boyunca depolanmıştır. Depolama süresince 45 gün aralıklarla depodan çıkarılan kivi meyvelerinde hemen ve 5 gün raf ömrü koşullarında bekletildikten sonra bazı kalite özellikleri belirlenmiştir. 1-MCP'nin teksel, SA ve MeJA ile birlikte uygulamaları, depolama ve raf ömrü boyunca kivilerin meyve eti sertliğindeki azalışları belirgin şekilde sınırlandırmıştır. Depolama sonunda kivilerin meyve eti L*, b* ve C* değerlerinin uygulama yapılanlarda daha yüksek olduğu belirlenmiştir. Kivilerde C vitamini miktarı depolamanın ilk dönemlerinde uygulama yapılmayanlarda, ilerleyen dönemlerde ise 1-MCP'nin yer aldığı uygulamalarda daha yüksek bulunmuştur. Depolama başlangıcında kivi meyvelerinin toplam fenol miktarı ve antioksidan aktivitesinin SA uygulananlarda daha yüksek olduğu gözlenmiştir. 1-MCP'nin yer aldığı uygulamalar, kivi meyvelerinin etilen salgı miktarını tüm depolama dönemlerine ilaveten raf ömrü sonrası sınırlandırmıştır. Bu uygulamaların solunum hızının artışını sınırlayıcı etkisi sadece 180+5 günde gözlenmiştir. Uygulamaların depo ve raf ömrü sonrası kivi meyvelerinin ağırlık kaybı, meyve eti a* ve h° değeri, suda çözünür kuru madde, titre edilebilir asit miktarı ve pH değerine etkisi birbirine benzerlik göstermiştir. 1-MCP'nin yer aldığı uygulamaların bazı kalite parametrelinin depolama ve raf ömrü süresince değişimlerini sınırlandırdığı, özellikle SA+1-MCP uygulananlarda bu etkinin kısmen daha belirgin olduğu saptanmıştır. Çalışma sonuçları, 1-MCP'nin teksel, SA ve MeJA ile birlikte uygulamalarının kivi meyvelerinin 180 gün depolamaya ilaveten raf ömrü sonrası kalitelerini başarıyla koruduğunu göstermiştir.
The aim of this study was to determine the effects of pre-harvest salicylic acid (SA) and methyl jasmonate (MeJA) treatments individually and post-harvest 1-methylcyclopropene (1-MCP) co-application on quality changes in 'Hayward' kiwifruit during storage and shelf life. A group of kiwifruit treated with SA (2 ml/L) and MeJA (0.25 mM) 2 weeks before harvest and a group of untreated kiwifruit were treated with 625 ppb 1-methylcyclopropene (1-MCP) at 2?C for 24 hours after harvest. Treated and untreated kiwifruit were stored at 0?C temperature and 90-95% relative humidity for 180 days. Kiwifruit was removed from storage at 45-day intervals during storage and some quality characteristics were determined immediately and after 5 days under shelf-life conditions (20?C and 60-65% humidity). The application of 1-MCP only and in combination with SA and MeJA significantly limited the decrease in fruit flesh firmness of kiwifruit during storage and shelf life. At the end of storage, L*, b*, and C* values of kiwifruit flesh were higher in the treated kiwifruit. The vitamin C content of kiwifruit was higher in untreated kiwifruit in the early stages of storage and higher in the treatments containing 1-MCP in the later stages. At the beginning of storage, the total phenol content and antioxidant activity of kiwifruit were higher in SA treatments. The treatments containing 1-MCP limited the amount of ethylene secretion of kiwifruit after shelf life in addition to all storage periods. The limiting effect of these treatments on the increase in respiration rate was observed only at 180+5 days. The effects of the treatments on weight loss, flesh a* and h° values, water-soluble dry matter, titratable acid content, and pH values of kiwifruit after storage and shelf life were similar. It was found that the treatments containing 1-MCP limited the changes of some quality parameters during storage and shelf life, and this effect was partially more pronounced in SA+1-MCP treatments. The results of the study showed that 1-MCP alone and in combination with SA and MeJA successfully preserved the quality of kiwifruit after shelf life in addition to 180 days of storage.
The aim of this study was to determine the effects of pre-harvest salicylic acid (SA) and methyl jasmonate (MeJA) treatments individually and post-harvest 1-methylcyclopropene (1-MCP) co-application on quality changes in 'Hayward' kiwifruit during storage and shelf life. A group of kiwifruit treated with SA (2 ml/L) and MeJA (0.25 mM) 2 weeks before harvest and a group of untreated kiwifruit were treated with 625 ppb 1-methylcyclopropene (1-MCP) at 2?C for 24 hours after harvest. Treated and untreated kiwifruit were stored at 0?C temperature and 90-95% relative humidity for 180 days. Kiwifruit was removed from storage at 45-day intervals during storage and some quality characteristics were determined immediately and after 5 days under shelf-life conditions (20?C and 60-65% humidity). The application of 1-MCP only and in combination with SA and MeJA significantly limited the decrease in fruit flesh firmness of kiwifruit during storage and shelf life. At the end of storage, L*, b*, and C* values of kiwifruit flesh were higher in the treated kiwifruit. The vitamin C content of kiwifruit was higher in untreated kiwifruit in the early stages of storage and higher in the treatments containing 1-MCP in the later stages. At the beginning of storage, the total phenol content and antioxidant activity of kiwifruit were higher in SA treatments. The treatments containing 1-MCP limited the amount of ethylene secretion of kiwifruit after shelf life in addition to all storage periods. The limiting effect of these treatments on the increase in respiration rate was observed only at 180+5 days. The effects of the treatments on weight loss, flesh a* and h° values, water-soluble dry matter, titratable acid content, and pH values of kiwifruit after storage and shelf life were similar. It was found that the treatments containing 1-MCP limited the changes of some quality parameters during storage and shelf life, and this effect was partially more pronounced in SA+1-MCP treatments. The results of the study showed that 1-MCP alone and in combination with SA and MeJA successfully preserved the quality of kiwifruit after shelf life in addition to 180 days of storage.
Açıklama
Anahtar Kelimeler
Ziraat, Agriculture
