Effects of postharvest edible coating applications on storage life and quality of some apple cultivars

Tuba Dilmaçünal; Emine Yiğit

Makale detayları

Effects of postharvest edible coating applications on storage life and quality of some apple cultivars

Yazarlar:

Tuba Dilmaçünal | Emine Yiğit

Yayıncı:

Gültekin ÖZDEMİR

Ana Başlıklar:

Pomology and Treatment

Dergi:

International Journal of Agriculture Environment and Food Sciences Vol.7 Issue 3, pp.669-689

Belge Tipi:

Makale

Yayın Tarihi:

9/2023

Belge Dili:

İngilizce

Document ID (Org No.):

2001293371

pISSN:

2618-5946

Anahtar kelimeler:

Özet:

 In this study, the effects of postharvest calcium chloride dihydrate CaCl2.2H2O, rosehip essential oil REO cold pressed, and CaCl2.2H2OREO combination edible coating applications on some fruit quality parameters and storage life of Starkrimson Delicious S. Delicious, Golden Delicious G. Delicious and Granny Smith G. Smith apple cultivars were investigated. For this purpose, the fruit was divided into four groups after harvest: 1st group: Fruit was dipped in distilled water control, 2nd group: Fruit was dipped in 1.5 CaCl2.2H2O, 3rd group: Fruit was dipped in 2 REO, 4th group: Fruit was dipped in 1.5 CaCl2.2H2OREO 2 to form an edible coating on fruit. Before and during storage at periodical intervals weight loss, fruit color, fruit flesh color, fruit flesh firmness, soluble solids content, titratable acidity, pH, respiration rate, ethylene production, sensory evaluations overall quality, taste and aroma, odor, decay superficial scald, and superficial scald severity analyzes were performed. In the S. Delicious, the lowest weight loss was in CaCl2.2H2OREO during and at the end of storage, REO had the lowest in the G. Delicious. G. Smith had lower weight loss in CaCl2.2H2O and the control group than the others. The REO preserved the fruit flesh firmness better than others with the least loss. REO was the most effective treatment in suppressing ethylene production in all cultivars, followed by CaCl2.2H2OREO. In S. Delicious and G. Smith, fruit color and vividness of fruit color were best preserved by REO. As a result, postharvest edible coating applications of CaCl2.2H2O, REO, and CaCl2.2H2OREO in S. Delicious, G. Delicious and G. Smith had positive contributions in maintaining fruit quality attributes during storage.

 In this study, the effects of postharvest calcium chloride dihydrate CaCl2.2H2O, rosehip essential oil REO cold pressed, and CaCl2.2H2OREO combination edible coating applications on some fruit quality parameters and storage life of Starkrimson Delicious S. Delicious, Golden Delicious G. Delicious and Granny Smith G. Smith apple cultivars were investigated. For this purpose, the fruit was divided into four groups after harvest: 1st group: Fruit was dipped in distilled water control, 2nd group: Fruit was dipped in 1.5 CaCl2.2H2O, 3rd group: Fruit was dipped in 2 REO, 4th group: Fruit was dipped in 1.5 CaCl2.2H2OREO 2 to form an edible coating on fruit. Before and during storage at periodical intervals weight loss, fruit color, fruit flesh color, fruit flesh firmness, soluble solids content, titratable acidity, pH, respiration rate, ethylene production, sensory evaluations overall quality, taste and aroma, odor, decay superficial scald, and superficial scald severity analyzes were performed. In the S. Delicious, the lowest weight loss was in CaCl2.2H2OREO during and at the end of storage, REO had the lowest in the G. Delicious. G. Smith had lower weight loss in CaCl2.2H2O and the control group than the others. The REO preserved the fruit flesh firmness better than others with the least loss. REO was the most effective treatment in suppressing ethylene production in all cultivars, followed by CaCl2.2H2OREO. In S. Delicious and G. Smith, fruit color and vividness of fruit color were best preserved by REO. As a result, postharvest edible coating applications of CaCl2.2H2O, REO, and CaCl2.2H2OREO in S. Delicious, G. Delicious and G. Smith had positive contributions in maintaining fruit quality attributes during storage.

 In this study, the effects of postharvest calcium chloride dihydrate CaCl2.2H2O, rosehip essential oil REO cold pressed, and CaCl2.2H2OREO combination edible coating applications on some fruit quality parameters and storage life of Starkrimson Delicious S. Delicious, Golden Delicious G. Delicious and Granny Smith G. Smith apple cultivars were investigated. For this purpose, the fruit was divided into four groups after harvest: 1st group: Fruit was dipped in distilled water control, 2nd group: Fruit was dipped in 1.5 CaCl2.2H2O, 3rd group: Fruit was dipped in 2 REO, 4th group: Fruit was dipped in 1.5 CaCl2.2H2OREO 2 to form an edible coating on fruit. Before and during storage at periodical intervals weight loss, fruit color, fruit flesh color, fruit flesh firmness, soluble solids content, titratable acidity, pH, respiration rate, ethylene production, sensory evaluations overall quality, taste and aroma, odor, decay superficial scald, and superficial scald severity analyzes were performed. In the S. Delicious, the lowest weight loss was in CaCl2.2H2OREO during and at the end of storage, REO had the lowest in the G. Delicious. G. Smith had lower weight loss in CaCl2.2H2O and the control group than the others. The REO preserved the fruit flesh firmness better than others with the least loss. REO was the most effective treatment in suppressing ethylene production in all cultivars, followed by CaCl2.2H2OREO. In S. Delicious and G. Smith, fruit color and vividness of fruit color were best preserved by REO. As a result, postharvest edible coating applications of CaCl2.2H2O, REO, and CaCl2.2H2OREO in S. Delicious, G. Delicious and G. Smith had positive contributions in maintaining fruit quality attributes during storage.

 In this study, the effects of postharvest calcium chloride dihydrate CaCl2.2H2O, rosehip essential oil REO cold pressed, and CaCl2.2H2OREO combination edible coating applications on some fruit quality parameters and storage life of Starkrimson Delicious S. Delicious, Golden Delicious G. Delicious and Granny Smith G. Smith apple cultivars were investigated. For this purpose, the fruit was divided into four groups after harvest: 1st group: Fruit was dipped in distilled water control, 2nd group: Fruit was dipped in 1.5 CaCl2.2H2O, 3rd group: Fruit was dipped in 2 REO, 4th group: Fruit was dipped in 1.5 CaCl2.2H2OREO 2 to form an edible coating on fruit. Before and during storage at periodical intervals weight loss, fruit color, fruit flesh color, fruit flesh firmness, soluble solids content, titratable acidity, pH, respiration rate, ethylene production, sensory evaluations overall quality, taste and aroma, odor, decay superficial scald, and superficial scald severity analyzes were performed. In the S. Delicious, the lowest weight loss was in CaCl2.2H2OREO during and at the end of storage, REO had the lowest in the G. Delicious. G. Smith had lower weight loss in CaCl2.2H2O and the control group than the others. The REO preserved the fruit flesh firmness better than others with the least loss. REO was the most effective treatment in suppressing ethylene production in all cultivars, followed by CaCl2.2H2OREO. In S. Delicious and G. Smith, fruit color and vividness of fruit color were best preserved by REO. As a result, postharvest edible coating applications of CaCl2.2H2O, REO, and CaCl2.2H2OREO in S. Delicious, G. Delicious and G. Smith had positive contributions in maintaining fruit quality attributes during storage.

Makale detayları

Effects of postharvest edible coating applications on storage life and quality of some apple cultivars

Yazarlar:

Tuba Dilmaçünal | Emine Yiğit

Yayıncı:

Gültekin ÖZDEMİR

Ana Başlıklar:

Pomology and Treatment

Dergi:

International Journal of Agriculture Environment and Food Sciences Vol.7 Issue 3, pp.669-689

Belge Tipi:

Makale

Yayın Tarihi:

9/2023

Belge Dili:

İngilizce

Document ID (Org No.):

2001293371

pISSN:

2618-5946

Apple

CaCl2.2H2O

Cold storage

Rosehip essential oil

Sayı

Makale detayları

Effects of postharvest edible coating applications on storage life and quality of some apple cultivars

Yazarlar: Tuba Dilmaçünal | Emine Yiğit

Yayıncı: Gültekin ÖZDEMİR

Ana Başlıklar: Pomology and Treatment

Dergi: International Journal of Agriculture Environment and Food Sciences Vol.7 Issue 3, pp.669-689

Belge Tipi: Makale

Yayın Tarihi: 9/2023

Belge Dili: İngilizce

Document ID (Org No.): 2001293371

pISSN: 2618-5946

Apple

CaCl2.2H2O

Cold storage

Rosehip essential oil

Sayı

Yazarlar:

Tuba Dilmaçünal | Emine Yiğit

Yayıncı:

Gültekin ÖZDEMİR

Ana Başlıklar:

Pomology and Treatment

Dergi:

International Journal of Agriculture Environment and Food Sciences Vol.7 Issue 3, pp.669-689

Belge Tipi:

Makale

Yayın Tarihi:

9/2023

Belge Dili:

İngilizce

Document ID (Org No.):

2001293371

pISSN:

2618-5946