Effect of aminoethoxyvinylglycine on biochemical, physicomechanical and colour properties of cv. Braeburn apples

Abstract

The effect of preharvest AVG (aminoethoxyvinylglycine) treatments on the biochemical, physicomechanical properties and colour characteristics of cv. Braeburn apples were determined. AVG was applied in four different doses (0, 100, 300 and 500 mgL -1 AVG) 4 weeks before the estimated harvest date. While the lowest values of total soluble solids content and pH were obtained from 500 mgL -1 AVG treatment, the highest values were obtained from control. The titratable acidity was higher in 500 mgL -1 AVG treatment than those of the 100 and 300 mgL -1 AVG treatments. The highest total phenolic and antioxidant activity of both flesh and skin apple was obtained from control, whereas lowest value was obtained from 500 mgL -1 AVG treatment. With increasing doses of AVG, the total monomeric anthocyanin was reduced. The geometric means, fruit diameter, fruit mass, fruit removal force, flesh and skin firmnesses increased with increasing doses of AVG. The hue angle values of flesh and skin fruit were lower in control. Key words: Malus domestica Borkh, colour, FRAP, phenolic compounds ResumoForam determinados os efeitos do tratamento em pré-colheita com aminoetoxivinilglicina (AVG) nas propriedades bioquímicas, físico-mecânicas e características da cor da maçã 'Braeburn'. AVG foi aplicado quatro semanas antes da data estimada de colheita, em quatro doses (0, 100, 300 e 500 mgL -1 ). Enquanto os menores valores de sólidos solúveis totais e pH foram obtidos no tratamento com 500 mgL -1 AVG, os maiores valores foram obtidos no tratamento com 0 mgL -1 AVG. A acidez titulável foi maior no tratamento com 500 mgL -1 AVG do que nos tratamentos 100 e 300 mgL -1 . A maior atividade de fenólicos totais e antioxidantes na polpa e na casca da maçã foi obtida no tratamento com 0 mgL -1 AVG, enquanto que o menor valor foi obtido no tratamento com 500 mgL -1 AVG. Com o aumento das doses de AVG, a antocianina monomérica total foi reduzida. As médias geométricas diâmetro do fruto, massa do fruto, força de remoção de frutas, polpa e casca aumentaram com o aumento das doses de AVG. Os valores do ângulo da matriz de polpa e casca da fruta foram menores no tratamento com 0 mgL -1 AVG.

Physical, mechanical and chemical properties of plums (cv. Santa rosa) affected by aminoethoxyvinylglycine applications

“…In this study, the fruit removal force values for Santa Rosa plum measured was similar to that reported by Ozturk et al. (2012 a,b); Ozturk et al (2013). Skin and flesh firmness gradually increased by increasing AVG doses reported by Ozturk et al (2012a).…”

“…Hue angle values for both skin and flesh apple fruits increased as AVG application doses increased from 0 to 500 mg L -1 , respectively. In this study, the fruit color characteristics values for Santa Rosa plum measured were similar to reported literature (Ozturk et al 2012b;Ozturk et al 2013). …”

“…The highest pH, TA and the lowest TSSC were obtained from AVG-2 as 12.73%, 3.266 and 2.386 g malic acid 100 g -1 , respectively. Ozturk et al (2013) reported that TSSC, pH and TA of apple increased with the increasing doses of AVG. Ozturk et al (2012b) reported that the highest and the lowest TSSC values were obtained from 600 mg L -1 AVG application and control (AVG-0), respectively for Red Chief apple cultivar.…”

“…Ozturk et al (2013) reported that the color characteristics for skin apple generally increased in magnitude with an increasing in AVG doses. Hue angle values for both skin and flesh apple fruits increased as AVG application doses increased from 0 to 500 mg L -1 , respectively.…”

Assessment of Some Biotechnical Characteristics of Japanese Crabapple Depending on Fruit Size and Maturity Stage

“…pH, TA, and TSSC for Fuji apple were 3.1, 0.4 %, 14.0% respectively by reported by Ozturk et al (2013a). Ozturk et al (2013b) reported that TA, pH, and TSSC for Braeburn apple were 0.86 %, 2.87, and 15.44%, respectively. In this study, for Japanese crabapple fruits, pH is similar to the results reported by Ozturk et al (2012b); Ozturk et al (2013b).…”