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The aim of this research was to determine the changes in the organic acids and phenolic compounds in fruits of red currant due to maturity. It was harvested two cultivars (Red Lake and Rovada cv.) during four different maturity stages (green color, veraison, pink color, and red color) in red currant orchard in Bolu province. In red currant fruits 12 phenolic compounds (gallic acid, protocatechuic acid, catechin, chlorogenic acid, vanillic acid, syringic acid, p-coumaric acid, ferulic acid, o-coumaric, rutin, phloridzin, and quercetin), 6 organic acids (malic, succinic, citric, fumaric, tartaric, and oxalic acid), and vitamin C were determined depending on maturity. All ripening times were found to be rich in catechin and rutin. It was determined that the contents of vanillic acid, ferulic acid, routine, phloridzin, and quercetin increased with maturation. In the study, the highest organic acids contents were determined at green stages. The content of vitamin C varied depending on the ripening. The results suggest that red currant fruits were richest in organic acids and phenolic compounds in red maturity period.

In this study, we aimed to determine biochemical contents of white (Morus alba L.) and black (Morus nigra L.) mulberry genotypes grown in the Hakkari region. At the end of the study, organic acids, phenolic compounds, sugars, vitamin C and antioxidant capacities of mulberry species were determined. Black mulberry genotypes were found to contain higher antioxidant capacity than white mulberry genotypes. The highest antioxidant capacity was detected in the 30YK03 (25.55 µmolTE/g) black mulberry genotype. While phenolic compounds varied in mulberry species, especially gallic acid (57.78 mg/100g), chlorogenic acid (53.13 mg/100g), and rutin (37.77 mg/100g) had the highest values. Malic acid was found to be higher than other organic acids and was found to be 13.51 g/100g in the highest 30HK03 genotype. Although sugar contents varied in mulberry species, glucose was determined higher than fructose and sucrose in mulberries.

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In recent years, significant portions of the fresh fruits and vegetables produced worldwide have been decaying before reaching the consumer because of insufficient preservation after harvest. In this direction, we carried the study out to investigate the effect of gibberellic acid (GA3) and 1-methyl cyclopropane (1-MCP) applications on phenolic compounds and organic acid contents of the strawberry fruits (cv. Albion) during shelf-life. Gibberellic acid treatments, which prepared in two different concentrations (50 and 100 ppm), were performed by spraying the leaves before harvest. 1-methyl cyclopropane applied after harvest. The results of the study showed a greater decrease in organic acids (except oxalic and succinic acid) in Gibberellic acid-applied fruits during shelf-life. Citric acid was recorded as the most abundant organic acid in the control group. In phenolic compounds, gallic acid (15.22 mg 100 g−1) and ellagic acid (9.38 mg 100 g−1) were recorded as the highest phenolic compounds on the third day. 1-MCP and GA3 (50 ppm) + 1-MCP treatment reduced the breakdown of vitamin C during the shelf-life of strawberry fruits compared to the control group. As a result, phenolic compounds, vitamin C, and organic acids decreased during the shelf-life, and 1-MCP applications slowed down the breakdown of these compounds.