COMBINATION OF ULTRASOUND AND OXALIC ACID TO CONTROL CHILLING INJURY IN CAPIA PEPPER (Capsicum annuum L. cv Yalova Yaglık)
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Dec 1, 2018
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Апстракт
According to the results, CI scores of samples in three treatments (OA, US, US+OA) were lower compared to control group. But, OA treatment was supressed CI symptoms than the other treatments during all storage period. The color preservation of samples in OA, US, US+OA treatments were lower than control. In conclusion, it was concluded that, while the effect of US treatment on prevent CI symptoms is limited, the OA treatment is successful.
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2. Bal, E. (2016). Effect of postharvest calcium chloride and ultrasound treatments on storage period and fruit quality of modified atmosphere packed fruit in plum cv. Santa Rosa. Fruit Science, 12-18.
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4. Cao, S. Hu, Z. Pang, B. Wang, H. Xie, H. and Wu, F. (2010). Effect of ultrasound treatment on fruit decay and quality maintenance in strawberry after harvest. Food Control, 21(4), 529-532.
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11. Kasım, R. and Kasım, M. U. (2014). Biochemical and color changes of fresh-cut melon (Cucumis melo L. cv.Galia) treated with UV-C. Food Science and Technology (Campinas), 34(3), 547-551.
12. Kasım, M. and Kasım, R. (2015). Postharvest UV-B treatments increased fructose content of tomato. Food Sci.Technol., Campinas., 35(4), 742-749.
13. Kasım, M. U. and Kasim, R. (2016). Taze Kesilmiş Baklada Yüksek Dozda Sitrik Asit Uygulamalarının Polifenol Enzim Aktivitesi ve Kalite Üzerine Etkisi. Kahramanmaraş Sütçü İmam Üniversitesi Doğa Bilimleri Dergisi, 19(3), 339-347.
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15. Obande, M. A. (2010). Effect of preharvest UV-treatment on shelf life of fruits and vegetables. Doktora Tezi. Loughborough University.
16. Pinheiro, J. C. Alegria, C. S. Abreu, M. M. Gonçalves, E. M. and Silva, C. L. (2016). Evaluation of Alternative Preservation Treatments (Water Heat Treatment, Ultrasounds, Thermosonication and UV-C Radiation) to Improve Safety and Quality of Whole Tomato. Food and Bioprocess Technology, 9(6), 924-935.
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18. Vicente, A. R. Pineda, C. Lemoine, L. Civello, P. M. Martinez, G. A. and Chaves, A. R. (2005). UV-C treatments reduce decay, retain quality and alleviate chilling injury in pepper. Postharvest Biology and Technology, 35(1), 69-78.
19. Wang, J. Han, T. Li, L. P. Wang, K. S. and Sun, S. W. (2006). Effect of ultrasonic treatment on the peaches quality during storage. Journal of Shihezi University (Natural Science), 24(6), 732-735.
20. Yang, Z. Cao, S. Zheng, Y. and Jiang, Y. (2012). Combined salicyclic acid and ultrasound treatments for reducing the chilling injury on peach fruit. Journal of agricultural and food chemistry, 60(5), 1209-1212.
2. Bal, E. (2016). Effect of postharvest calcium chloride and ultrasound treatments on storage period and fruit quality of modified atmosphere packed fruit in plum cv. Santa Rosa. Fruit Science, 12-18.
3. Burton, W.G. (1982). Postharvest Physiology of Food Crops. Longman House, Essex UK, London, 339s.
4. Cao, S. Hu, Z. Pang, B. Wang, H. Xie, H. and Wu, F. (2010). Effect of ultrasound treatment on fruit decay and quality maintenance in strawberry after harvest. Food Control, 21(4), 529-532.
5. Chen, Y. Jiang, Y. Yang, S. Yang, E. Yang, B. and Prasad, K. N. (2012). Effects of ultrasonic treatment on pericarp browning of postharvest litchi fruit. Journal of Food Biochemistry, 36(5), 613-620.
6. Chen, Z. and Zhu, C. (2011). Combined effects of aqueous chlorine dioxide and ultrasonic treatments on postharvest storage quality of plum fruit (Prunus salicina L.). Postharvest Biology and Technology, 61(2), 117-123.
7. Erdoğmuş, A. Ö. Kaynaş, K. and Kaya, S. (2015). Kırmızı biberde (Capsicum annuum L. cv. Kapya) bazı hasat sonrası uygulamaların depolama kalitesi üzerine etkileri (The effects of some postharvest applications on storage quality of red pepper (Capsicum annuum L. cv. Capia). ÇOMÜ Zir. Fak. Derg. (COMU J. Agric. Fac.), 45-53.
8. FAO. (2014). http://www.fao.org/faostat/en. date of access: 7 12, 2017.
9. González-Aguilar, G. A. Gayosso, L. Cruz, R. Fortiz, J. Báez, R. and Wang, C. Y. (2000). Polyamines induced by hot water treatments reduce chilling injury and decay in pepper fruit. Postharvest Biology and Technology, 18(1), 19-26.
10. Halloran, N. Yanmaz, R. Kasım, M. U. and Çağıran, R. (1995). Farklı ambalaj materyallerinin biberin (Capsicum annum L. var. longum) soğukta muhafazasına etkisi. Tarım Bilimleri Dergisi, 1-6.
11. Kasım, R. and Kasım, M. U. (2014). Biochemical and color changes of fresh-cut melon (Cucumis melo L. cv.Galia) treated with UV-C. Food Science and Technology (Campinas), 34(3), 547-551.
12. Kasım, M. and Kasım, R. (2015). Postharvest UV-B treatments increased fructose content of tomato. Food Sci.Technol., Campinas., 35(4), 742-749.
13. Kasım, M. U. and Kasim, R. (2016). Taze Kesilmiş Baklada Yüksek Dozda Sitrik Asit Uygulamalarının Polifenol Enzim Aktivitesi ve Kalite Üzerine Etkisi. Kahramanmaraş Sütçü İmam Üniversitesi Doğa Bilimleri Dergisi, 19(3), 339-347.
14. Meir, S. Philosoph-Hadas, S. Lurie, S. Droby, S. Akerman, M. Zauberman, G. ... and Fuchs, Y. (1996). Reduction of chilling injury in stored avocado, grapefruit, and bell pepper by methyl jasmonate. Canadian journal of botany, 74(6), 870-874.
15. Obande, M. A. (2010). Effect of preharvest UV-treatment on shelf life of fruits and vegetables. Doktora Tezi. Loughborough University.
16. Pinheiro, J. C. Alegria, C. S. Abreu, M. M. Gonçalves, E. M. and Silva, C. L. (2016). Evaluation of Alternative Preservation Treatments (Water Heat Treatment, Ultrasounds, Thermosonication and UV-C Radiation) to Improve Safety and Quality of Whole Tomato. Food and Bioprocess Technology, 9(6), 924-935.
17. TUIK. (2016). https://biruni.tuik.gov.tr/bitkiselapp/bitkisel.zul. access date: 7 12, 2017.
18. Vicente, A. R. Pineda, C. Lemoine, L. Civello, P. M. Martinez, G. A. and Chaves, A. R. (2005). UV-C treatments reduce decay, retain quality and alleviate chilling injury in pepper. Postharvest Biology and Technology, 35(1), 69-78.
19. Wang, J. Han, T. Li, L. P. Wang, K. S. and Sun, S. W. (2006). Effect of ultrasonic treatment on the peaches quality during storage. Journal of Shihezi University (Natural Science), 24(6), 732-735.
20. Yang, Z. Cao, S. Zheng, Y. and Jiang, Y. (2012). Combined salicyclic acid and ultrasound treatments for reducing the chilling injury on peach fruit. Journal of agricultural and food chemistry, 60(5), 1209-1212.