Effect of Aminoethoxyvinylglycine and Methyl Jasmonate on Individual Phenolics and Post harvest Fruit Quality of Three Different Japanese Plums Prunus salicina Lindell
Yazarlar (5)
Burhan Öztürk Ordu Üniversitesi, Türkiye
Emine Küçüker Tokat Gaziosmanpaşa Üniversitesi, Türkiye
Prof. Dr. Sedat KARAMAN Tokat Gaziosmanpaşa Üniversitesi, Türkiye
Prof. Dr. Kenan YILDIZ Tokat Gaziosmanpaşa Üniversitesi, Türkiye
Kemal Kılıç Tokat Gaziosmanpaşa Üniversitesi, Türkiye
| Makale Türü | Özgün Makale (SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale) | ||
| Dergi Adı | International Journal of Food Engineering (Q4) | ||
| Dergi ISSN | 2194-5764 Wos Dergi Scopus Dergi | ||
| Dergi Tarandığı Indeksler | SCI-Expanded | ||
| Makale Dili | Türkçe | Basım Tarihi | 01-2013 |
| Cilt / Sayı / Sayfa | 9 / 4 / 421–432 | DOI | 10.1515/ijfe-2012-0257 |
| Makale Linki | http://www.degruyter.com/view/j/ijfe.2013.9.issue-4/ijfe-2012-0257/ijfe-2012-0257.xml | ||
| Özet |
| In this research, effects of aminoethoxyvinylglycine (AVG) and methyl jasmonate (MeJA) applied 2 weeks ahead of estimated harvest date on fruit color, firmness and individual phenolic compounds of three plum varieties wereinvestigated during the cold storage. Fruits of “BlackAmber”, “Black Beauty” and “Fortune” were kept at 0 ± 0.5°C temperature and 90 ± 5% relative humidity for 4 weeks. During the storage, decreases in L*, chroma and hue angle values were observed. AVG treatments differed significantly (p < 0.05) by control and MeJA treatment. In all plum varieties, AVG treatment resulted in significant increases in flesh firmness at the end of storage. MeJA increased significantly the firmness of “Black Beauty” and “Fortune” fruit at the end of storage. Chlorogenic acid was detected as major phenolic compound in plum varieties. AVG treatment to “Black Amber” fruit increased the contents of chlorogenic and p … |
| Anahtar Kelimeler |
| chlorogenic acid | cold storage | color | firmness | phenolics | plum |
| Atıf Sayıları | |
| Google Scholar | 13 |
| Scopus | 2 |
| Web of Science | 12 |