The Effect of Different Doses of Putrescine on Fruit Quality and Biochemical Compounds at cold Storage in Peach

Emine Küçüker; Erdal Ağlar

Article Details

The Effect of Different Doses of Putrescine on Fruit Quality and Biochemical Compounds at cold Storage in Peach

Authors:

Emine Küçüker | Erdal Ağlar

Publisher:

Bolu Abant Izzet Baysal University

Main Topics:

Hasat Sonrası Bahçecilik Teknolojileri (Taşımacılık ve Depolama dahil)

Journal:

Uluslararası Tarım ve Yaban Hayatı Bilimleri Dergisi Vol.10 Issue 1, pp.23-38

Document Type:

Article

Publication Date:

4/2024

Document Language:

Turkish

Document ID (Org No.):

2001315978

pISSN:

2149-8245

Keywords:

Abstract:

 In peach, which is a climacteric fruit species and the fruit spoils quickly after harvest, the shelf life is short and post-harvest losses are high. Therefore, the reducing post-harvest loss and extending the shelf life of peaches is one of the main goals. In the study carried out for this purpose, putrescine was applied at different doses 0.0, 0.5, 1.0, 2.0 and 4.0 mM after harvest to the fruits harvested from the orchard established with trees of the Monreo peach cultivar grafted on peach seedling rootstock in Tokat Merkez Kemalpaşa village in 2005, and its effect on biochemical content and fruit quality during cold storage were determined. The weight loss and decay rate, which increased with the extension of the cold storage time, were lower in putrescine-treated fruit and varied depending on the application concentration. Putrescine application was effective in maintaining flesh firmness in fruit, but application concentration had no effect. During cold storage, there was an increase in soluble solids content SSC and a decrease in the titratable acidity TA ratio, and the changes in the SSC and TA rates were lower with the application of putrescine.In general, putrescine application was effective in maintaining the concentration and antioxidant capacity of polyphenol compounds such as organic acids, phenolic compounds, flavonoids, but this effect varied depending.

 In peach, which is a climacteric fruit species and the fruit spoils quickly after harvest, the shelf life is short and post-harvest losses are high. Therefore, the reducing post-harvest loss and extending the shelf life of peaches is one of the main goals. In the study carried out for this purpose, putrescine was applied at different doses 0.0, 0.5, 1.0, 2.0 and 4.0 mM after harvest to the fruits harvested from the orchard established with trees of the Monreo peach cultivar grafted on peach seedling rootstock in Tokat Merkez Kemalpaşa village in 2005, and its effect on biochemical content and fruit quality during cold storage were determined. The weight loss and decay rate, which increased with the extension of the cold storage time, were lower in putrescine-treated fruit and varied depending on the application concentration. Putrescine application was effective in maintaining flesh firmness in fruit, but application concentration had no effect. During cold storage, there was an increase in soluble solids content SSC and a decrease in the titratable acidity TA ratio, and the changes in the SSC and TA rates were lower with the application of putrescine.In general, putrescine application was effective in maintaining the concentration and antioxidant capacity of polyphenol compounds such as organic acids, phenolic compounds, flavonoids, but this effect varied depending.

 In peach, which is a climacteric fruit species and the fruit spoils quickly after harvest, the shelf life is short and post-harvest losses are high. Therefore, the reducing post-harvest loss and extending the shelf life of peaches is one of the main goals. In the study carried out for this purpose, putrescine was applied at different doses 0.0, 0.5, 1.0, 2.0 and 4.0 mM after harvest to the fruits harvested from the orchard established with trees of the Monreo peach cultivar grafted on peach seedling rootstock in Tokat Merkez Kemalpaşa village in 2005, and its effect on biochemical content and fruit quality during cold storage were determined. The weight loss and decay rate, which increased with the extension of the cold storage time, were lower in putrescine-treated fruit and varied depending on the application concentration. Putrescine application was effective in maintaining flesh firmness in fruit, but application concentration had no effect. During cold storage, there was an increase in soluble solids content SSC and a decrease in the titratable acidity TA ratio, and the changes in the SSC and TA rates were lower with the application of putrescine.In general, putrescine application was effective in maintaining the concentration and antioxidant capacity of polyphenol compounds such as organic acids, phenolic compounds, flavonoids, but this effect varied depending.

 Klimakterik bir meyve türü olan ve hasattan sonra meyve hızlı bir şekilde bozulan şeftalide raf ömrü kısa ve hasat sonrası kayıplar yüksektir. Bu nedenle şeftalide hasat sonrası kaybı azaltmak ve raf ömrünü uzatmak temel hedeflerden birisidir. Bu amaç doğrultusunda yapılmış çalışmada, 2005 yılında Tokat Merkez Kemalpaşa köyünde şeftali çöğür anacı üzerine aşılı Monreo şeftali çeşidine ait ağaçlar ile kurulmuş bahçeden hasat edilen meyvelere hasat sonrası farklı dozlarda 0.0, 0.5, 1.0, 2.0 ve 4.0 mM uygulanan putresinin depolama süresince meyve kalite özellikleri ve biyokimyasal içerik üzerine etkisi belirlenmiştir. Depolama süresinin uzaması ile birlikte artan ağırlık kaybı ve çürüme oranı putresin uygulanmış meyvelerde daha düşük bulunmuş ve uygulama konsantrasyonuna bağlı olarak değişmiştir. Putresin uygulaması meyvede et sertliğinin korunmasında etkili olmuştur, ancak uygulama konsantrasyonunun etkisi olmamıştır. Depolamada suda çözünür kuru madde miktarında SÇKM oranında artış, titreedilebilir asitlik TA oranında ise azalma meydana gelmiştir ve SÇKM ve TA oranlarında meydana gelen değişimler putresin uygulaması ile daha düşük bulunmuştur. Genel olarak, organik asitlerin, fenolik bileşikler, flavonoidler gibi polyphenol bileşiklerin konsantrasyonun ve antioxidant kapasitenin muhafaza edilmesinde putresin uygulamasının etkili olmuştur, ancak bu etki konsantrasyona ve bileşiğe bağlı olarak değişmiştir. Çalışma ile putresin uygulamasının şeftalide hasat sonu kalitenin muhafaza edilmesinde kullanılabileceği ortaya konulmuştur.

Article Details

The Effect of Different Doses of Putrescine on Fruit Quality and Biochemical Compounds at cold Storage in Peach

Authors:

Emine Küçüker | Erdal Ağlar

Publisher:

Bolu Abant Izzet Baysal University

Main Topics:

Hasat Sonrası Bahçecilik Teknolojileri (Taşımacılık ve Depolama dahil)

Journal:

Uluslararası Tarım ve Yaban Hayatı Bilimleri Dergisi Vol.10 Issue 1, pp.23-38

Document Type:

Article

Publication Date:

4/2024

Document Language:

Turkish

Document ID (Org No.):

2001315978

pISSN:

2149-8245

Weight loss

phenolic compounds

fruit flesh firmness

organic acidsAğırlık kaybı

fenolik bileşik

meyve eti sertliği

organik asit

Issues

Article Details

Authors: Emine Küçüker | Erdal Ağlar

Publisher: Bolu Abant Izzet Baysal University

Main Topics: Hasat Sonrası Bahçecilik Teknolojileri (Taşımacılık ve Depolama dahil)

Journal: Uluslararası Tarım ve Yaban Hayatı Bilimleri Dergisi Vol.10 Issue 1, pp.23-38

Document Type: Article

Publication Date: 4/2024

Document Language: Turkish

Document ID (Org No.): 2001315978

pISSN: 2149-8245

Issues

Authors:

Emine Küçüker | Erdal Ağlar

Publisher:

Bolu Abant Izzet Baysal University

Main Topics:

Hasat Sonrası Bahçecilik Teknolojileri (Taşımacılık ve Depolama dahil)

Journal:

Uluslararası Tarım ve Yaban Hayatı Bilimleri Dergisi Vol.10 Issue 1, pp.23-38

Document Type:

Article

Publication Date:

4/2024

Document Language:

Turkish

Document ID (Org No.):

2001315978

pISSN:

2149-8245