The effect of green synthesized nanoparticles on organic acids in strawberry and sweet cherry during storage

Emircan Dinçer; Onur Saraçoğlu; Nesrin Korkmaz

Makale detayları

The effect of green synthesized nanoparticles on organic acids in strawberry and sweet cherry during storage

Yazarlar:

Emircan Dinçer | Onur Saraçoğlu | Nesrin Korkmaz

Yayıncı:

Tokat Gaziosmanpasa University

Ana Başlıklar:

Hasat Sonrası Bahçecilik Teknolojileri (Taşımacılık ve Depolama dahil)

Dergi:

Gaziosmanpaşa Üniversitesi Ziraat Fakültesi Dergisi Vol.42 Issue 2, pp.142-151

Belge Tipi:

Makale

Yayın Tarihi:

8/2025

Belge Dili:

İngilizce

Document ID (Org No.):

2001357346

pISSN:

1300-2910

Anahtar kelimeler:

Özet:

 This study investigated the effects of boron-, copper-, and chitosan-based nanoparticles synthesized by the green synthesis method on organic acid contents of strawberries and sweet cherries during storage. The fruits were dipped in nanoparticle solutions for 2 minutes and stored under cold conditions 0  0.5 C for sweet cherries, 1  0.5 C for strawberries at 90  5 relative humidity. Malic, citric, and oxalic acid levels were evaluated. In strawberries, the Boron1 treatment 500 ppm boron nanoparticle was the most effective in preserving organic acids, particularly citric acid, which remained at 2431.5 mg kg¹ fw by the end of storage compared to 1702.5 mg kg¹ fw in the control group. In sweet cherries, Chitosan 1 nanochitosan solution treatment preserved the highest level of malic acid 2256.7 mg kg¹ fw, while Boron1 contributed to the retention of citric acid 20.75 mg kg¹ fw, exceeding even the initial harvest value. Oxalic acid degradation was slowed in the treated groups compared to the control in both fruits. The results suggest that nanoparticle-assisted edible coatings may offer a promising strategy for extending shelf life and partially preserving phytochemical content. Moreover, it was observed that the dominant organic acid varied by fruit species, i.e., citric acid in strawberries and malic acid in sweet cherries. These findings support the view that nanoparticle applications should be tailored to fruit type and may contribute to the development of more sustainable postharvest preservation approaches.

 This study investigated the effects of boron-, copper-, and chitosan-based nanoparticles synthesized by the green synthesis method on organic acid contents of strawberries and sweet cherries during storage. The fruits were dipped in nanoparticle solutions for 2 minutes and stored under cold conditions 0  0.5 C for sweet cherries, 1  0.5 C for strawberries at 90  5 relative humidity. Malic, citric, and oxalic acid levels were evaluated. In strawberries, the Boron1 treatment 500 ppm boron nanoparticle was the most effective in preserving organic acids, particularly citric acid, which remained at 2431.5 mg kg¹ fw by the end of storage compared to 1702.5 mg kg¹ fw in the control group. In sweet cherries, Chitosan 1 nanochitosan solution treatment preserved the highest level of malic acid 2256.7 mg kg¹ fw, while Boron1 contributed to the retention of citric acid 20.75 mg kg¹ fw, exceeding even the initial harvest value. Oxalic acid degradation was slowed in the treated groups compared to the control in both fruits. The results suggest that nanoparticle-assisted edible coatings may offer a promising strategy for extending shelf life and partially preserving phytochemical content. Moreover, it was observed that the dominant organic acid varied by fruit species, i.e., citric acid in strawberries and malic acid in sweet cherries. These findings support the view that nanoparticle applications should be tailored to fruit type and may contribute to the development of more sustainable postharvest preservation approaches.

 This study investigated the effects of boron-, copper-, and chitosan-based nanoparticles synthesized by the green synthesis method on organic acid contents of strawberries and sweet cherries during storage. The fruits were dipped in nanoparticle solutions for 2 minutes and stored under cold conditions 0  0.5 C for sweet cherries, 1  0.5 C for strawberries at 90  5 relative humidity. Malic, citric, and oxalic acid levels were evaluated. In strawberries, the Boron1 treatment 500 ppm boron nanoparticle was the most effective in preserving organic acids, particularly citric acid, which remained at 2431.5 mg kg¹ fw by the end of storage compared to 1702.5 mg kg¹ fw in the control group. In sweet cherries, Chitosan 1 nanochitosan solution treatment preserved the highest level of malic acid 2256.7 mg kg¹ fw, while Boron1 contributed to the retention of citric acid 20.75 mg kg¹ fw, exceeding even the initial harvest value. Oxalic acid degradation was slowed in the treated groups compared to the control in both fruits. The results suggest that nanoparticle-assisted edible coatings may offer a promising strategy for extending shelf life and partially preserving phytochemical content. Moreover, it was observed that the dominant organic acid varied by fruit species, i.e., citric acid in strawberries and malic acid in sweet cherries. These findings support the view that nanoparticle applications should be tailored to fruit type and may contribute to the development of more sustainable postharvest preservation approaches.

 Bu çalışma, yeşil sentez yöntemiyle elde edilen bor, bakır ve kitosan temelli nanopartiküllerin, çilek ve kiraz meyvelerinin depolama süresince organik asit içerikleri üzerindeki etkilerini araştırmaktadır. Meyveler, 2 dakika boyunca nanopartikül çözeltilerine daldırılmış ve soğuk koşullarda kirazlar için 0  0.5 C, çilekler için 1  0.5 C 90  5 bağıl nem ortamında muhafaza edilmiştir. Çalışma kapsamında malik, sitrik ve okzalik asit düzeyleri değerlendirilmiştir. Çilekte, Boron1 uygulaması 500 ppm bor nanopartikülü organik asitlerin korunmasında en etkili yöntem olmuş; özellikle sitrik asit, depolama sonunda 2431.5 mg kg¹ t.a. düzeyinde korunarak kontrol grubundaki 1702.5 mg kg¹ t.a. seviyesinin üzerinde kalmıştır. Kirazda ise, Kitosan uygulaması 1 nanochitosan çözeltisi malik asidin en yüksek düzeyde korunmasını sağlamış 2256.7 mg kg¹ t.a., Boron1 uygulaması ise sitrik asidin korunmasına katkı sağlamış ve bu bileşik, hasat değerini aşarak 20.75 mg kg¹ t.a. düzeyine ulaşmıştır. Her iki meyvede de, okzalik asit bozunumu uygulama gruplarında kontrol grubuna göre daha yavaş gerçekleşmiştir. Elde edilen sonuçlar, nanopartikül destekli yenilebilir kaplama uygulamalarının raf ömrünü uzatmada ve fitokimyasal içeriği kısmen korumada umut verici bir yaklaşım olabileceğini göstermektedir. Ayrıca, baskın organik asit içeriğinin meyve türüne göre değiştiği; çilekte sitrik asidin, kirazda ise malik asidin öne çıktığı belirlenmiştir. Bu bulgular, nanopartikül uygulamalarının meyve türüne özel olarak planlanması gerektiğini ve sürdürülebilir hasat sonrası koruma tekniklerinin geliştirilmesine katkı sağlayabileceğini ortaya koymaktadır.

Makale detayları

The effect of green synthesized nanoparticles on organic acids in strawberry and sweet cherry during storage

Yazarlar:

Emircan Dinçer | Onur Saraçoğlu | Nesrin Korkmaz

Yayıncı:

Tokat Gaziosmanpasa University

Ana Başlıklar:

Hasat Sonrası Bahçecilik Teknolojileri (Taşımacılık ve Depolama dahil)

Dergi:

Gaziosmanpaşa Üniversitesi Ziraat Fakültesi Dergisi Vol.42 Issue 2, pp.142-151

Belge Tipi:

Makale

Yayın Tarihi:

8/2025

Belge Dili:

İngilizce

Document ID (Org No.):

2001357346

pISSN:

1300-2910

Coating

Nanoparticle

Organic acid

Storage

Sustainable agricultureKaplama

Nanopartikül

Organik asit

Depolama

Sürdürülebilir tarım

Sayı

Makale detayları

Yazarlar: Emircan Dinçer | Onur Saraçoğlu | Nesrin Korkmaz

Yayıncı: Tokat Gaziosmanpasa University

Ana Başlıklar: Hasat Sonrası Bahçecilik Teknolojileri (Taşımacılık ve Depolama dahil)

Dergi: Gaziosmanpaşa Üniversitesi Ziraat Fakültesi Dergisi Vol.42 Issue 2, pp.142-151

Belge Tipi: Makale

Yayın Tarihi: 8/2025

Belge Dili: İngilizce

Document ID (Org No.): 2001357346

pISSN: 1300-2910

Sayı

Yazarlar:

Emircan Dinçer | Onur Saraçoğlu | Nesrin Korkmaz

Yayıncı:

Tokat Gaziosmanpasa University

Ana Başlıklar:

Hasat Sonrası Bahçecilik Teknolojileri (Taşımacılık ve Depolama dahil)

Dergi:

Gaziosmanpaşa Üniversitesi Ziraat Fakültesi Dergisi Vol.42 Issue 2, pp.142-151

Belge Tipi:

Makale

Yayın Tarihi:

8/2025

Belge Dili:

İngilizce

Document ID (Org No.):

2001357346

pISSN:

1300-2910