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Alterations in Quality Characteristics and Bioactive Compounds of Blackberry Fruits Subjected To Postharvest Salicylic Acid Treatment During Cold Storage

dc.authorid Gundogdu, Muttalip/0000-0002-9375-7365
dc.authorscopusid 36662707700
dc.authorscopusid 8449363400
dc.authorscopusid 57193912531
dc.authorscopusid 57191822682
dc.authorwosid Şen, Fatih/Jwa-1382-2024
dc.authorwosid Gundogdu, Muttalip/Hnj-2899-2023
dc.contributor.author Sakaldas, Mustafa
dc.contributor.author Sen, Fatih
dc.contributor.author Gundogdu, Muttalip
dc.contributor.author Aglar, Erdal
dc.date.accessioned 2025-05-10T17:25:30Z
dc.date.available 2025-05-10T17:25:30Z
dc.date.issued 2024
dc.department T.C. Van Yüzüncü Yıl Üniversitesi en_US
dc.department-temp [Sakaldas, Mustafa] Canakkale Onsekiz Mart Univ, Vocat Sch Lapseki, Dept Food Proc, Canakkale, Turkiye; [Sen, Fatih] Ege Univ, Fac Agr, Dept Hort, Izmir, Turkiye; [Gundogdu, Muttalip] Bolu Abant Izzet Baysal Univ, Fac Agr, Dept Hort, Bolu, Turkiye; [Aglar, Erdal] Van Yuzuncu Yil Univ, Fac Agr, Dept Hort, Van, Turkiye en_US
dc.description Gundogdu, Muttalip/0000-0002-9375-7365 en_US
dc.description.abstract Blackberry deteriorates rapidly after harvest due to its sensitive structure, limiting their storage time to about a week and resulting in significant economic losses. The study was conducted to determine the effects of salicylic acid applications on postharvest fruit quality in blackberries, the harvested fruit was immersed in salicylic acid solutions prepared at concentrations of 0.5, 1, and 1.5 mM for 15 min. Measurements and analyses such as weight loss, decay rate, soluble solids contents (SSC), pH, acidity, respiration rate, vitamin C, organic acids, and phenolic compounds were performed on fruits stored for 12 days with intervals of 4 days. Applying salicylic acid to fruits resulted in significantly less weight loss and decay rate. Salicylic acid application was effective in increasing SSC rate and decreasing titratable acidity with increasing storage time, and lower SSC and higher titratable acidity were measured with this application. Salicylic acid maintained organic acids and vitamin C postharvest. The decreases in individual phenolic compound levels occurred with extended storage time. Salicylic acid application generally was effective in maintaining concentrations of phenolic compounds during storage, and it was found to be effective on fruit quality, with effectiveness varying depending on application dosage. The study identified 1.5 mM as the most effective dosage of salicylic acid, which could be utilized to maintain postharvest quality and extend cold storage in blackberries. A study was conducted to assess the effects of salicylic acid on postharvest blackberry quality. Measurements such as weight loss, decay rate, soluble solids contents, pH, titratable acidity, respiration rate, vitamin C, organic acids, and phenolic compounds were taken over 12 days at 4-day intervals. Salicylic acid-treated fruits showed significantly less weight loss and decay. It also helped maintain organic acids, vitamin C, and phenolic compounds.image en_US
dc.description.woscitationindex Science Citation Index Expanded
dc.identifier.doi 10.1002/fsn3.4490
dc.identifier.endpage 9135 en_US
dc.identifier.issn 2048-7177
dc.identifier.issue 11 en_US
dc.identifier.pmid 39619955
dc.identifier.scopus 2-s2.0-85204795084
dc.identifier.scopusquality Q1
dc.identifier.startpage 9123 en_US
dc.identifier.uri https://doi.org/10.1002/fsn3.4490
dc.identifier.uri https://hdl.handle.net/20.500.14720/11392
dc.identifier.volume 12 en_US
dc.identifier.wos WOS:001321072900001
dc.identifier.wosquality Q2
dc.language.iso en en_US
dc.publisher Wiley en_US
dc.relation.publicationcategory Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı en_US
dc.rights info:eu-repo/semantics/openAccess en_US
dc.subject Organic Acids en_US
dc.subject Phenolics en_US
dc.subject Postharvest en_US
dc.subject Salicylic en_US
dc.subject Weight Loss en_US
dc.title Alterations in Quality Characteristics and Bioactive Compounds of Blackberry Fruits Subjected To Postharvest Salicylic Acid Treatment During Cold Storage en_US
dc.type Article en_US

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