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Preservation of Postharvest Quality of Fresh-Cut Cauliflower through Exogenous Putrescine, Citric Acid and Salicylic Acid Treatments

Yıl 2024, Cilt: 10 Sayı: 1, 79 - 95, 29.04.2024

Beyhan Kibar Hakan Kibar Emine Gündebahar

https://doi.org/10.24180/ijaws.1428301

Öz

Cauliflower is among the perishable vegetables after harvest. In recent years, the popularity of fresh-cut cauliflower has increased among consumers as a minimally processed product. This study was carried out to determine the effects of exogenous putrescine (PUT), citric acid (CA) and salicylic acid (SA) treatments on postharvest quality of fresh-cut cauliflower stored at 4±0.5 °C and 90±5% relative humidity for 21 days. In the study, a total of seven different treatments using two different doses (0.5 and 1.0 mM) of PUT, CA and SA were investigated. To evaluate the quality of fresh-cut cauliflower, the necessary measurements and analyzes were performed at periodic intervals on days 0, 7, 14, and 21 of storage. The results demonstrated that quality properties changed significantly depending on the postharvest treatments and storage durations. With the increase of storage duration, weight loss and ash content increased, while K, Zn and Cu contents decreased. In general, the treatments examined in the study had positive effects on postharvest quality of cauliflower. Among the treatments, especially 1.0 mM PUT was found to be more effective. Compared to the control, 1.0 mM PUT treatment decreased weight loss by 61.32%, though it increased protein content by 14.48% and P content by 21.55%. It was concluded that 1.0 mM PUT treatment can be recommended as an alternative application method to extend the storage life of fresh-cut cauliflower and reduce postharvest quality losses.

Anahtar Kelimeler

Brassica oleracea L. var. botrytis storage natural compounds quality nutritional composition

Kaynakça

  • Ahvenainen, R. (1996). New approaches in improving the shelf life of minimally processed fruit and vegetables. Trends in Food Science & Technology Journal, 7, 179-187. https://doi.org/10.1016/0924-2244(96)10022-4
  • Akbulut, A. (2015). Farklı salisilik asit dozlarının hasat sonrası domates meyvelerinde penicillium expansum’un gelişimi üzerine etkisi [Yüksek Lisans tezi, Harran Üniversitesi]. https://tez.yok.gov.tr/UlusalTezMerkezi/
  • Alali, F. A., Sarcheshmeh, M. A. A., & Babalar, M. (2023). Evaluating the effects of citric acid application on reducing decay, maintaining edibility and shelf life of peach fruits in cold storage. International Journal of Horticultural Science, 10(3), 149-160.
  • Altıkardeş, E., Koyuncu, M. A., & Erbaş, D. (2018). Hıyarlarda salisilik asit uygulaması ile depolama süresinin uzatılması ve kalite kayıplarının azaltılması. Akademik Ziraat Dergisi, 7(2), 143-150.
  • AOAC (1990). Official methods of analysis. In: Association of Official Analytical Chemists (15th ed.), Washington, DC, USA.
  • Asghari, M., & Aghdam, M. S. (2010). Impact of salicylic acid on postharvest physiology of horticultural crops. Trends in Food Science & Technology Journal, 21, 502-509. https://doi.org/10.1016/j.tifs.2010.07.009
  • Assar, P., Rahemi, M., & Taghipour, L. (2012). Effect of postharvest treatments of spermidine and putrescine on postharvest quality of hayward kiwifruit. Iranian Journal of Horticultural Science, 43(3), 331-336.
  • Avato, P., & Argentieri, M. P. (2015). Brassicaceae: A rich source of health improving phytochemicals. Phytochemistry Reviews, 14, 1019–1033. https://doi.org/10.1007-S11101-015-9414-4
  • Brennan, M., Le Port, G., & Gormley, R. (2000). Post harvest treatment with citric acid or hydrogen peroxide to extend the shelf life of fresh sliced mushrooms. LWT-Food Science and Technology, 33, 285-289.
  • Brown, J. W. (2003). California vegetable production lab supplement. San Luis Obispo, CA: El Corral Publications. Cebula, S., Kunicki, E., & Kalisz, A. (2006). Quality changes in curds of white, green and romanesco cauliflower during storage. Polish Journal of Food and Nutrition Sciences, 15(2), 155-160.
  • Davarynejad, G. H., Zarei, M., Nasrabadi, M.E., & Ardakani, E. (2015). Effects of salicylic acid and putrescine on storability quality attributes and antioxidant activity of plum cv ‘Santa Rosa’. J. Food Sci. Technol. 52, 2053-2062. https://doi.org/10.1007/s13197-013-1232-3
  • Davras, İ., Koyuncu, M. A., & Erbaş, D. (2019). Domateste salisilik asit uygulamasıyla soğukta depolama süresince kalite kayıplarının azaltılması. Uluslararası Tarım ve Yaban Hayatı Bilimleri Dergisi, 5(2), 176-186.
  • Dhall, R. K., Sharma, S. R., & Mahajan, B. V. C. (2010). Effect of packaging on storage life and quality of cauliflower stored at low temperature. Journal of Food Science and Technology, 47(1), 132-135.
  • Dokhanieh, A. Y., & Aghdam, M. S. (2016). Postharvest browning alleviation of Agaricus bisporus using salicylic acid treatment. Scientia Horticulturae, 207, 146-151. https://doi.org/10.1016/j.scienta.2016.05.025
  • Ergun, M., & Kösetürkmen, N. (2008). Jasmonik ve salisilik asit uygulamalarının rendelenmiş taze havuç kalitesi üzerine etkileri. Harran Üniversitesi Ziraat Fakültesi Dergisi, 12(1), 49-55.
  • Escalona, V. H., Aguayo, E., & Artes, F. (2007). Improving quality and extending shelf life of intact and minimally fresh processed Kohlrabi. Fresh Produce, 1(1), 54–58.
  • Florkiewicz, A., Filipiak-Florkiewicz, A., Topolska, K., Cieślik, E., & Kostogrys, R. B. (2014). The effect of technological processing on the chemical composition of cauliflower. Italian Journal of Food Science, 26, 275–281.
  • Garcia, E., & Barrett, D. M. (2002). Preservative treatments for fresh-cut fruits and vegetables. CRC Press.
  • Giuffrida, F., Agnello, M., Mauro, R. P., Ferrante, A., & Leonardi, C. (2018). Cultivation under salt stress conditions influences postharvest quality and glucosinolates content of fresh-cut cauliflower. Scientia Horticulturae, 236, 166-174. https://doi.org/10.1016/j.scienta.2018.03.049
  • Gonzalez-Aguilar, G. A., Gayosso, L., Cruz, R., Fortiz, J., Baez, R., & 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.
  • Gupta, P., & Bhat, A. (2016). Efficacy of different washing treatments on quality of button mushrooms (A. bisporus). Journal of Food Processing and Preservation, 7(6), 590-595. http://doi.org/10.4172/2157-7110.1000590
  • Gülsoylu, N. E. (2015). Sivri biberin (Capsicum annuum L.) modifiye atmosferde muhafazasında 1-methylcyclopropene salisilik asit ve kalsiyum uygulamalarının kalite üzerine etkisi [Yüksek Lisans tezi, Uludağ Üniversitesi]. https://tez.yok.gov.tr/UlusalTezMerkezi/.
  • Hayat, Q., Hayat, S., Irfan, M., & Ahmad, A. (2010). Effect of exogenous salicylic acid under changing environment a review. Environmental and Experimental Botany, 68, 14-25. https://doi.org/10.1016/j.envexpbot.2009.08.005 Heard, G. M. (2002). Microbiology of fresh-cut produce. CRC Press.
  • Hodges, D. M., Munro, K. D., Forney, C. F., & McRae, K. B. (2006). Glucosinolate and free sugar content in cauliflower (Brassica oleracea var. botrytis cv. Freemont) during controlled-atmosphere storage. Postharvest Biology and Technology, 40(2), 123-132.
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  • Horvath, E., Szalai, G., & Janda T. (2007). Induction of abiotic stress tolerance by salicylic acid signalling. Journal of Plant Growth Regulation, 26, 290-300.
  • Jia, B., Zheng, Q., Zuo, J., Gao, L., Wang, Q., Wang, Q., & Shi, J. (2018). Application of postharvest putrescine treatment to maintain the quality and increase the activity of antioxidative enzyme of cucumber. Scientia Horticulturae, 239, 210-215. https://doi.org/10.1016/j.scienta.2018.05.043.
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Taze Kesilmiş Karnabaharın Hasat Sonrası Kalitesinin Dışsal Putresin, Sitrik Asit ve Salisilik Asit Uygulamalarıyla Korunması

Yıl 2024, Cilt: 10 Sayı: 1, 79 - 95, 29.04.2024

Beyhan Kibar Hakan Kibar Emine Gündebahar

https://doi.org/10.24180/ijaws.1428301

Öz

Karnabahar hasattan sonra çabuk bozulan sebzeler arasında yer almaktadır. Son yıllarda minimal işlenmiş bir ürün olarak taze kesilmiş karnabaharın tüketiciler arasında popülaritesi artmıştır. Bu çalışma, 21 gün boyunca 4±0.5 °C ve %90±5 nispi nemde muhafaza edilen taze kesilmiş karnabaharın hasat sonrası kalitesi üzerine dışsal putresin (PUT), sitrik asit (CA) ve salisilik asit (SA) uygulamalarının etkilerini belirlemek için yürütülmüştür. Çalışmada PUT, CA ve SA’nın iki farklı dozunun (0.5 ve 1.0 mM) kullanıldığı toplam yedi farklı uygulama araştırılmıştır. Taze kesilmiş karnabaharın kalitesini değerlendirmek için gerekli ölçüm ve analizler muhafazanın 0, 7, 14 ve 21. günlerinde periyodik aralıklarla yapılmıştır. Sonuçlar kalite özelliklerinin hasat sonrası uygulamalara ve muhafaza sürelerine bağlı olarak önemli ölçüde değiştiğini göstermiştir. Muhafaza süresinin artmasıyla birlikte ağırlık kaybı ve kül içeriği artarken, K, Zn ve Cu içerikleri azalmıştır. Genel olarak çalışmada incelenen uygulamaların karnabaharın hasat sonrası kalitesi üzerine olumlu etkileri olmuştur. Uygulamalar arasında özellikle 1.0 mM PUT’un daha etkili olduğu bulunmuştur. Kontrol ile karşılaştırıldığında 1.0 mM PUT uygulaması ağırlık kaybını %61.32 oranında azaltırken, protein içeriğini %14.48 ve P içeriğini %21.55 oranında artırmıştır. Taze kesilmiş karnabaharın muhafaza ömrünü uzatmak ve hasat sonrası kalite kayıplarını azaltmak için 1.0 mM PUT uygulamasının alternatif bir uygulama yöntemi olarak önerilebileceği sonucuna varılmıştır.

Anahtar Kelimeler

Brassica oleracea L. var. botrytis muhafaza doğal bileşikler kalite besin kompozisyonu

Kaynakça

  • Ahvenainen, R. (1996). New approaches in improving the shelf life of minimally processed fruit and vegetables. Trends in Food Science & Technology Journal, 7, 179-187. https://doi.org/10.1016/0924-2244(96)10022-4
  • Akbulut, A. (2015). Farklı salisilik asit dozlarının hasat sonrası domates meyvelerinde penicillium expansum’un gelişimi üzerine etkisi [Yüksek Lisans tezi, Harran Üniversitesi]. https://tez.yok.gov.tr/UlusalTezMerkezi/
  • Alali, F. A., Sarcheshmeh, M. A. A., & Babalar, M. (2023). Evaluating the effects of citric acid application on reducing decay, maintaining edibility and shelf life of peach fruits in cold storage. International Journal of Horticultural Science, 10(3), 149-160.
  • Altıkardeş, E., Koyuncu, M. A., & Erbaş, D. (2018). Hıyarlarda salisilik asit uygulaması ile depolama süresinin uzatılması ve kalite kayıplarının azaltılması. Akademik Ziraat Dergisi, 7(2), 143-150.
  • AOAC (1990). Official methods of analysis. In: Association of Official Analytical Chemists (15th ed.), Washington, DC, USA.
  • Asghari, M., & Aghdam, M. S. (2010). Impact of salicylic acid on postharvest physiology of horticultural crops. Trends in Food Science & Technology Journal, 21, 502-509. https://doi.org/10.1016/j.tifs.2010.07.009
  • Assar, P., Rahemi, M., & Taghipour, L. (2012). Effect of postharvest treatments of spermidine and putrescine on postharvest quality of hayward kiwifruit. Iranian Journal of Horticultural Science, 43(3), 331-336.
  • Avato, P., & Argentieri, M. P. (2015). Brassicaceae: A rich source of health improving phytochemicals. Phytochemistry Reviews, 14, 1019–1033. https://doi.org/10.1007-S11101-015-9414-4
  • Brennan, M., Le Port, G., & Gormley, R. (2000). Post harvest treatment with citric acid or hydrogen peroxide to extend the shelf life of fresh sliced mushrooms. LWT-Food Science and Technology, 33, 285-289.
  • Brown, J. W. (2003). California vegetable production lab supplement. San Luis Obispo, CA: El Corral Publications. Cebula, S., Kunicki, E., & Kalisz, A. (2006). Quality changes in curds of white, green and romanesco cauliflower during storage. Polish Journal of Food and Nutrition Sciences, 15(2), 155-160.
  • Davarynejad, G. H., Zarei, M., Nasrabadi, M.E., & Ardakani, E. (2015). Effects of salicylic acid and putrescine on storability quality attributes and antioxidant activity of plum cv ‘Santa Rosa’. J. Food Sci. Technol. 52, 2053-2062. https://doi.org/10.1007/s13197-013-1232-3
  • Davras, İ., Koyuncu, M. A., & Erbaş, D. (2019). Domateste salisilik asit uygulamasıyla soğukta depolama süresince kalite kayıplarının azaltılması. Uluslararası Tarım ve Yaban Hayatı Bilimleri Dergisi, 5(2), 176-186.
  • Dhall, R. K., Sharma, S. R., & Mahajan, B. V. C. (2010). Effect of packaging on storage life and quality of cauliflower stored at low temperature. Journal of Food Science and Technology, 47(1), 132-135.
  • Dokhanieh, A. Y., & Aghdam, M. S. (2016). Postharvest browning alleviation of Agaricus bisporus using salicylic acid treatment. Scientia Horticulturae, 207, 146-151. https://doi.org/10.1016/j.scienta.2016.05.025
  • Ergun, M., & Kösetürkmen, N. (2008). Jasmonik ve salisilik asit uygulamalarının rendelenmiş taze havuç kalitesi üzerine etkileri. Harran Üniversitesi Ziraat Fakültesi Dergisi, 12(1), 49-55.
  • Escalona, V. H., Aguayo, E., & Artes, F. (2007). Improving quality and extending shelf life of intact and minimally fresh processed Kohlrabi. Fresh Produce, 1(1), 54–58.
  • Florkiewicz, A., Filipiak-Florkiewicz, A., Topolska, K., Cieślik, E., & Kostogrys, R. B. (2014). The effect of technological processing on the chemical composition of cauliflower. Italian Journal of Food Science, 26, 275–281.
  • Garcia, E., & Barrett, D. M. (2002). Preservative treatments for fresh-cut fruits and vegetables. CRC Press.
  • Giuffrida, F., Agnello, M., Mauro, R. P., Ferrante, A., & Leonardi, C. (2018). Cultivation under salt stress conditions influences postharvest quality and glucosinolates content of fresh-cut cauliflower. Scientia Horticulturae, 236, 166-174. https://doi.org/10.1016/j.scienta.2018.03.049
  • Gonzalez-Aguilar, G. A., Gayosso, L., Cruz, R., Fortiz, J., Baez, R., & 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.
  • Gupta, P., & Bhat, A. (2016). Efficacy of different washing treatments on quality of button mushrooms (A. bisporus). Journal of Food Processing and Preservation, 7(6), 590-595. http://doi.org/10.4172/2157-7110.1000590
  • Gülsoylu, N. E. (2015). Sivri biberin (Capsicum annuum L.) modifiye atmosferde muhafazasında 1-methylcyclopropene salisilik asit ve kalsiyum uygulamalarının kalite üzerine etkisi [Yüksek Lisans tezi, Uludağ Üniversitesi]. https://tez.yok.gov.tr/UlusalTezMerkezi/.
  • Hayat, Q., Hayat, S., Irfan, M., & Ahmad, A. (2010). Effect of exogenous salicylic acid under changing environment a review. Environmental and Experimental Botany, 68, 14-25. https://doi.org/10.1016/j.envexpbot.2009.08.005 Heard, G. M. (2002). Microbiology of fresh-cut produce. CRC Press.
  • Hodges, D. M., Munro, K. D., Forney, C. F., & McRae, K. B. (2006). Glucosinolate and free sugar content in cauliflower (Brassica oleracea var. botrytis cv. Freemont) during controlled-atmosphere storage. Postharvest Biology and Technology, 40(2), 123-132.
  • Holst, B., & Williamson, G. (2004). A critical review of the bioavailability of glucosinolates and related compounds. Natural Product Reports, 21, 425–447.
  • Horvath, E., Szalai, G., & Janda T. (2007). Induction of abiotic stress tolerance by salicylic acid signalling. Journal of Plant Growth Regulation, 26, 290-300.
  • Jia, B., Zheng, Q., Zuo, J., Gao, L., Wang, Q., Wang, Q., & Shi, J. (2018). Application of postharvest putrescine treatment to maintain the quality and increase the activity of antioxidative enzyme of cucumber. Scientia Horticulturae, 239, 210-215. https://doi.org/10.1016/j.scienta.2018.05.043.
  • Kader, A. A. (2002). Postharvest biology and technology: An overview. In A. A. Kader (Ed.), Postharvest technology of horticultural crops (pp. 39-48). University of California, Agriculture and Natural Resources.
  • Kalac, P., & Krausova, P. (2005). A review of dietary polyamines. Formation, implications for growth and health and occurrence in foods. Food Chemistry, 90(1-2), 219-230.
  • Kasım, M. U., & Kasım, R. (2016). Taze kesilmiş baklada yüksek dozda sitrik asit uygulamalarının polifenol enzim aktivitesi ve kalite üzerine etkisi. KSÜ Doğa Bilimleri Dergisi, 19(3), 339-347.
  • Kasim, R., & Kasim, M. U. (2018). The effect of tapioca-starch edible coating on quality of fresh-cut cauliflower during storage. Journal of Agricultural, Food and Environmental Sciences, 72(1), 21-28.
  • Kays, S. J. (1991). Postharvest physiology of perishable plant products. Van Nostrand Reinhold.
  • Khan, Z. U., Bu, J., Khan, N. M., Khan, R. U., Jiang, Z., Mou, W., Luo, Z., Mao, L., & Ying, T. (2015). Integrated treatment of CaCl2 citric acid and sorbitol reduces loss of quality of button mushroom (Agaricus bisporus) during postharvest storage. Journal of Food Processing and Preservation, 39(6), 2008-2016.
  • Khosroshahi, M. R. Z., Esna-Ashari, M., & Ershadi, A. (2007). Effect of exogenous putrescine on postharvest life of strawberry (Fragaria ananassa Duch.) fruit, cultivar selva. Scientia Horticulturae, 114(1), 27-32. https://doi.org/10.1016/j.scienta.2007.05.006
  • Kibar, H., Kibar, B., & Turfan, N. (2023). Exogenous citric acid, salicylic acid, and putrescine treatments preserve the postharvest quality and physicochemical properties of broccoli (Brassica oleracea L. var. italica) during cold storage. Food Science & Nutrition (in press). https://doi.org/10.1002/fsn3.3862
  • Lagnika, C., Zhang, M., Nsor-Atindana, J., & Bashari, M. (2014). Effects of ultrasound and chemical treatments on white mushroom (Agaricus bisporus) prior to modified atmosphere packaging in extending shelf-life. Journal of Food Science and Technology, 51(12), 3749-3757.
  • Lampe, J. W., & Peterson, S. (2002). Brassica, biotransformation and cancer risk: genetic polymorphisms alter the preventive effects of cruciferous vegetables. The Journal of Nutrition, 132, 2291–2994.
  • Lee, S. K., & Kader, A. A. (2000). Preharvest and postharvest factors influencing vitamin C content of horticultural crops. Postharvest Biology and Technology, 20, 207.220.
  • Lemoine, M. L., Civello, P., Chaves, A., & Martínez, G. (2009). Hot air treatment delays senescence and maintains quality of fresh-cut broccoli florets during refrigerated storage. LWT-Food Science and Technology, 42(6), 1076-1081.
  • Licciardello, F., Muratore, G., Spagna, G., Branca., F, Ragusa., L, Caggia., C, Randozza, C., & Restuccia, C. (2013). Evaluation of some quality parameters of minimally processed white and violed-pigmented cauliflower curds. Acta Horticulturae, 1005, 301-308.
  • Liu, Z. S., Shi, J. Y., Zuo, J. H., Gao, L. P., Wang, Q., & Meng, D. M. (2020). Effect of combined UV-C and red light emitting diode irradiation on storage quality of broccoli. Food Science, 41, 238-245. https://doi.org/10.7506/spkx1002-6630-20190805-052
  • Madonna, M., Caleb, O. J., Sivakumar, D., & Mahajan, P. V. (2018). Understanding the physiological response of fresh-cut cauliflower for developing a suitable packaging system. Food Packaging and Shelf Life, 17, 179-186.
  • Manolopoulou, E., & Varzakas, T. (2014). Application of antibrowning agents in minimally processed cabbage. Journal of Food & Nutritional Disorders, 3(1), 1-5.
  • Miceli, A., Romano, C., Moncada, A., D'Anna, F., & Vetrano, F. (2015). Effect of cold storage on the quality of minimally processed cauliflower. Carpathian Journal of Food Science & Technology, 7(2), 70-74.
  • Motamedi, S., Mortazaeinejad, F., Abdossi, V., & Naderi, D. (2020). Evaluation of the effect of polyamines and organic acids treatment on the nutritional value of button mushroom (Agaricus bisporus). Food Health, 3(2), 1-8.
  • Mu, B., Xue, J., Zhang, S., & Li, Z. (2022). Effects of the use of different temperature and calcium chloride treatments during storage on the quality of fresh-cut “Xuebai” cauliflowers. Foods, 11(3), 442-460.
  • Nasrin, T. A. A., Yasmin, L., Arfin, M. S., Rahman, M. A., Molla, M. M., Sabuz, A. A., & Afroz, M. (2022). Preservation of postharvest quality of fresh cut cauliflower through simple and easy packaging techniques. Applied Food Research, 2(2), 100125. https://doi.org/10.1016/j.afres.2022.100125
  • Neuhouser, M. L., Patterson, R. E., Thornquist, M. D., Omenn, G. S., King, I. B., & Goodman, G. E. (2003). Fruits and vegetables are associated with lower lung cancer risk only in the placebo arm of the beta-carotene and retinol efficacy trial (CARET). Cancer Epidemiology, Biomarkers & Prevention, 12, 350–358.
  • Ozturk, B., Havsut, E., & Yildiz, K. (2021). Delaying the postharvest quality modifications of Cantharellus cibarius mushroom by applying citric acid and modified atmosphere packaging. LWT-Food Science and Technology, 138, 110639. https://doi.org/10.1016/j.lwt.2020.110639
  • Özeker, E. (2005). Salisilik asit ve bitkiler üzerindeki etkileri. Ege Üniversitesi Ziraat Fakültesi Dergisi, 42(1), 213-223.
  • Palma, F., Carvajal, F., Jamilena, M., & Garrido, D. (2014). Contribution of polyamines and other related metabolites to the maintenance of zucchini fruit quality during cold storage. Plant Physiology and Biochemistry, 82, 161-171.
  • Pan, X., & Sasanatayart, R. (2016). Effect of plastic films with different oxygen transmis-sion rate on shelf-life of fresh-cut bok choy (Brassica rapa var. Chinensis). International Food Research Journal, 23(5), 1865-1871.
  • Pizzocaro, F., Torreggiani, D., & Gilardi G. (1993). Inhibition of apple polyphenoloxidase by ascorbic acid citric acid and sodium chloride. Journal of Food Processing and Preservation 17, 21-30.
  • Raseetha, S., & Nadirah, S. (2018). Effect of different packaging materials on quality of fresh-cut broccoli and cauliflower at chilled temperature. International Food Research Journal, 25(4), 1559-1565.
  • Rivas-San Vicente, M., & Plasencia, J. (2011). Salicylic acid beyond defence: Its role in plant growth and development. Journal of Experimental Botany, 62(10), 3321-3338.
  • Sanz Cervera, S., Olarte, C., Echávarri, J. F., & Ayala, F. (2007). Influence of exposure to light on the sensorial quality of minimally processed cauliflower. Journal of Food Science, 72(1), 12-18.
  • Simón, A., González‐Fandos, E., & Rodríguez, D. (2008). Effect of film and temperature on the sensory, microbiological and nutritional quality of minimally processed cauliflower. International Journal of Food Science & Technology, 43(9), 1628-1636.
  • Suslow, T., & Cantwell, M. (1999). Cauliflower: recommendations for maintaining postharvest quality. http://posharvest.ucddavis.edu/produce/producefacts/veg/cauliflower. [Access date: January 11, 2024].
  • Şahin, B. (2022). Hasat sonrası putresin, salisilik asit, sitrik asit ve metil jasmonat uygulamalarının Pleurotus ostreatus mantarında muhafaza süresi ve kalite üzerine etkileri [Yüksek Lisans tezi, Bolu Abant İzzet Baysal Üniversitesi]. https://tez.yok.gov.tr/UlusalTezMerkezi/
  • Takahashi, T., & Kakehi, J. (2010). Polyamines: Ubiquitous polycations with unique roles in growth and stress responses. Annals of Botany, 105, 1-6.
  • TÜİK (2023). Türkiye İstatistik Kurumu, Bitkisel Üretim İstatistikleri. http://www.tuik.gov.tr. [Erişim tarihi: 17 Ocak 2024].
  • Üner, K. (2021). Derim sonrası ozon ve salisilik asit uygulamalarının maydanozun depolanma süresi ve kalitesi üzerine etkisi [Yüksek Lisans tezi, Süleyman Demirel Üniversitesi]. https://tez.yok.gov.tr/UlusalTezMerkezi/
  • Zhan, L., Hu, J., Pang, L., Li, Y., & Shao, J. (2014). Light exposure reduced browning enzyme activity and accumulated total phenols in cauliflower heads during cool storage. Postharvest Biology and Technology, 88, 17-20.
Toplam 63 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Hasat Sonrası Bahçecilik Teknolojileri (Taşımacılık ve Depolama dahil), Sebze Yetiştirme ve Islahı
Bölüm Bahçe Bitkileri
Yazarlar

Beyhan Kibar 0000-0001-9253-5747

Hakan Kibar 0000-0003-1739-4547

Emine Gündebahar 0009-0007-2522-2602

Erken Görünüm Tarihi 26 Nisan 2024
Yayımlanma Tarihi 29 Nisan 2024
Gönderilme Tarihi 30 Ocak 2024
Kabul Tarihi 18 Mart 2024
Yayımlandığı Sayı Yıl 2024 Cilt: 10 Sayı: 1

Kaynak Göster

APA Kibar, B., Kibar, H., & Gündebahar, E. (2024). Preservation of Postharvest Quality of Fresh-Cut Cauliflower through Exogenous Putrescine, Citric Acid and Salicylic Acid Treatments. Uluslararası Tarım Ve Yaban Hayatı Bilimleri Dergisi, 10(1), 79-95. https://doi.org/10.24180/ijaws.1428301
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