Browsing by Author "Celik, Kenan"

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Effect of Salicylic Acid on Quality Attributes, Phenolic and Organic Acid Stability in 'Angeleno’ Plums During Cold Storage
(BMC, 2025) Celik, Kenan; Yavic, Adnan; Cakmak, Sevgi Sumerli; Colak, Aysen Melda; Tas, Akgul; Gundogdu, Muttalip
BackgroundIn the present research, plum fruits were subjected to pre-storage treatments with salicylic acid at concentrations of 0.5, 1.0, and 1.5 mM, followed by storage durations of 15, 30, 45 days. A control group, without any treatment, was stored under the same conditions. Throughout storage, various parameters including weight loss, fruit firmness, decay and respiration rate, soluble solids content (SSC), titratable acidity (TA), pH, phenolic compounds, organic acids, vitamin C levels were evaluated.ResultsFindings revealed that untreated fruits exhibited greater increases in weight loss, SSC, pH, decay, and respiration rates, along with a marked decrease in firmness over time compared to the salicylic acid-treated groups. The TA values in salicylic acid-treated fruits demonstrated variation dependent on the storage interval. In this study, 1.0 mM and 1.5 mM salicylic acid applications were more prominent in terms of physical properties. In the 1.0 mM salicylic acid application, lower weight loss (45th day: 3.60%), decay (45th day: 6.44%), and respiration (45th day: 43.12 mg CO2 kg-1 h-1) rates, and higher fruit firmness (45th day: 31.76) were observed compared to control fruits. Among the treated groups, fruits treated with 1.5 mM salicylic acid retained higher levels of phenolic compounds and organic acids. Moreover, all salicylic acid treatments were effective in preserving vitamin C better than the control. The most prevalent organic acid identified in plums was malic acid (45th day: 258.73 mg 100 g-1), with citric (45th day: 31.01 mg 100 g-1) and succinic (45th day: 26.88 mg 100 g-1) acids following in concentration. Chlorogenic acid (45th day: 8.65 mg 100 g-1) was the predominant phenolic compound, with gallic acid (45th day: 3.62 mg 100 g-1) and p-coumaric acid (45th day: 2.85 mg 100 g-1) ranking next.ConclusionsOverall, the 1.5 mM salicylic acid treatment showed the greatest efficacy in maintaining quality attributes during storage. In 1.5 mM salicylic acid application, fruit firmness increased by 20.15% and weight loss and respiration rate decreased by 54.44% and 39.93%, respectively, compared to control group fruits after 45 days of storage.
Polyamines in Cold Storage: Impact of Postharvest Spermidine on Strawberry Quality
(Springer, 2024) Orman, Erdal; Yavic, Adnan; Gundogdu, Muttalip; Aglar, Erdal; Celik, Kenan; Kan, Tuncay
Reducing post-harvest losses of strawberries, which quickly spoil after harvest and have a limited storage life, is crucial in minimizing product wastage. The research aimed to investigate the impact of spermidine application at varying concentrations (0, 1.0, 1.5, and 2.0 mM) on post-harvest fruit quality characteristics and biochemical composition. Spermidine application protected the fruits by preventing changes in weight loss, decay rate, soluble solids content (SSC), titratable acidity (TA), pH ratios and respiration rate. Malic acid was dominant in strawberry fruits, and that the application of 2 mM spermidine (559.80 mg/100 g) compared to the control group (483.55 mg/100 g) largely preserved malic acid content. Chlorogenic acid was phenolics compound that had the highest content, and spermdine doses significantly preserved chlorogenic acid during storage. The study revealed that 2 mM spermidine application was the most effective dose and that it could be used at this concentration to preserve post-harvest fruit quality and reduce biochemical changes in strawberries.
Use of Spermidine To Preserve Organic Acids, Polyphenols, and Quality of Cold Stored Plum Fruits
(Academic Press inc Elsevier Science, 2023) Gundogdu, Muttalip; Guler, Emrah; Aglar, Erdal; Arslan, Tuncer; Kan, Tuncay; Celik, Kenan
One of the primary goals of fruit production and storage is to ensure pre-and post-harvest food quality. Polyamines have recently been used to improve food quality after harvest. We used spermidine concentrations of 0.5, 1, and 1.5 mM in plum fruits for 20 and 40 days of cold storage. Each dose provided significantly higher preservation of sensory properties, organic acids, and phenolic compounds than the control, with a gradual improvement by doses. Malic acid was the predominant organic acid and was gradually preserved by spermidine doses, including 25% more malic acid for the 1.5 mM spermidine treatment. Similarly, chlorogenic acid, the most abundant phenolic compound studied, was also 25% higher when the spermidine dose rose to 1.5 mM. The 1.5 mM spermidine notably inhibited weight loss and respiration rate. Organic acids and phenolic compounds were particularly protected by the 1 and 1.5 mM doses, and multivariate approaches suggested that spermidine has a comprehensive stability effect on secondary metabolites. This study proposes spermidine as a comprehensive metabolic preserver that protects polyphenols and organic acids, thus preserving the taste and healthiness of cold-stored plum fruits.