Effect of modified atmosphere packaging and ‘Parka’ treatments on fruit quality characteristics of sweet cherry fruits ( Prunus avium L. ‘0900 Ziraat’) during cold storage and shelf life

Ağlar, Erdal; Öztürk, Burhan; Güler, Saadet Koç; Karakaya, Orhan; Uzun, Serkan; Saraçoğlu, Onur

doi:10.1016/j.scienta.2017.05.024

Cited by 70 publications

(68 citation statements)

References 33 publications

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“…Anthocyanins (responsible to red colour of fruit and vegetables) are important phenolic compounds in cherry fruit (Aghdama et al, 2013). In the present study, according to general means, the anthocyanin content of fruit increased during storage (Table 3), accordance with several authors who reported similar increase (Bernalte et al, 2003;Ağlar et al, 2017). Total anthocyanin content of cherry fruit at harvest was 13.02 mg kg -1 .…”

Section: Total Phenolics Anthocyanin Content and Stem Total Chlorophsupporting

confidence: 90%

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Effects of Calcium Treatment on Physical and Biochemical Changes of Cold-Stored Sweet Cherry Fruit

Erbaş

Koyuncu

2021

Horticultural Studies

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In the present study, sweet cherry fruit (Prunus avium cv. 0900 Ziraat) were dipped into calcium (Ca) gluconate (calcium concentration of 1.5%) and distilled water (as control). The treated fruit were stored at 1 ± 0.5°C and 90% relative humidity for 4 weeks in two different packages. At weekly intervals, weight loss, fruit firmness, colour changes, soluble solids content, titratable acidity, sensory analysis, total phenolic and anthocyanin content of fruit and total chlorophyll content of stem were evaluated. As a result, Ca treatment positively affected sweet cherry fruits by maintaining firmness and decreasing respiration rate of sweet cherry fruit. Moreover, Ca treatment generally delayed the skin browning, and maintained fruit quality. Stem chlorophyll decomposition was retarded with Ca throughout cold the storage. Considering the sensory analysis, storage life of fruit could be prolonged at least up to 1 week by Ca1 (treated Ca-Glu and stored in plastic box with lid) treatment compared to other treatments.

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Section: Total Phenolics Anthocyanin Content and Stem Total Chlorophsupporting

confidence: 90%

“…Total phenolic and anthocyanin content: Cherry fruit were extracted for these analyses according to procedure used by Ağlar et al (2017). Extracted supernatants were stored at −20°C until the day of analysis.…”

Section: Physical and Chemical Analysismentioning

confidence: 99%

Effects of Calcium Treatment on Physical and Biochemical Changes of Cold-Stored Sweet Cherry Fruit

Erbaş

Koyuncu

2021

Horticultural Studies

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“…Sweet Cherry as a climacteric fruit tends to display an increase in the level of TSS during the storage period (Aglar et al., 2017). Irrespective of treatment, the TSS values progressively increased during the storage of cherry fruits and the maximum level was reached on the 45th day (Figure 2a).…”

Section: Resultsmentioning

confidence: 99%

Integration of pomegranate peel extract (PPE) with calcium sulphate (CaSO ₄ ): A friendly treatment for extending shelf‐life and maintaining postharvest quality of sweet cherry fruit

Parsa

Roozbehi

Hosseinifarahi

et al. 2020

J Food Process Preserv

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In this work, the effect of pomegranate peel extract (PPE) and calcium sulphate (CaSO4), alone or in combination, on the postharvest quality of sweet cherry fruit was studied at 4°C during 45 days. The results showed that the use of PPE and CaSO4 coatings, alone or in combination, significantly improved the postharvest quality of cherry fruit during storage and decreased weight loss, decay, respiration rate, and increased acidity, firmness, ascorbic acid, DPPH, total phenolic compounds, and total anthocyanin content of the treated fruit compared to control. In all experiments, the optimal performance order of treatments was CaSO4 1% + PPE (400 ppm) as compare to other treatments. The results of the colorimetric analysis showed that the combination of PPE and CaSO4 significantly preserved fruit color during storage. According to the evaluators, cherry fruit treated with PPE and CaSO4 scored higher than the other samples and the control sample. Practical applications The results of this study show that the combined treatment of sweet cherry with PPE and CaSO4 can maintain the quality of fruit during storage.

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“…Decay rate was expressed as a percentage of infected cornelian cherry fruits. A TA‐TX Plus (Stable Microsystems, Godalming, UK) texture analyzer, fitted with a 2.0 mm penetrometer probe, a 50 N load cell, operating at a penetration speed of 10 mm s −1 and a penetration depth of 3 mm, was used to measure flesh firmness (N mm −1 ) . The maximum force needed for penetrating the fruit 3 mm deep was 5 N. For texture measurements, ten fruits were used in each replication.…”

Section: Methodsmentioning

confidence: 99%

Role of maturity stages and modified‐atmosphere packaging on the quality attributes of cornelian cherry fruits (Cornus mas L.) throughout shelf life

2018

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Effect of modified atmosphere packaging and ‘Parka’ treatments on fruit quality characteristics of sweet cherry fruits ( Prunus avium L. ‘0900 Ziraat’) during cold storage and shelf life

Cited by 70 publications

References 33 publications

Effects of Calcium Treatment on Physical and Biochemical Changes of Cold-Stored Sweet Cherry Fruit

Effects of Calcium Treatment on Physical and Biochemical Changes of Cold-Stored Sweet Cherry Fruit

Integration of pomegranate peel extract (PPE) with calcium sulphate (CaSO ₄ ): A friendly treatment for extending shelf‐life and maintaining postharvest quality of sweet cherry fruit

Role of maturity stages and modified‐atmosphere packaging on the quality attributes of cornelian cherry fruits (Cornus mas L.) throughout shelf life

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Effect of modified atmosphere packaging and ‘Parka’ treatments on fruit quality characteristics of sweet cherry fruits ( Prunus avium L. ‘0900 Ziraat’) during cold storage and shelf life

Cited by 70 publications

References 33 publications

Effects of Calcium Treatment on Physical and Biochemical Changes of Cold-Stored Sweet Cherry Fruit

Effects of Calcium Treatment on Physical and Biochemical Changes of Cold-Stored Sweet Cherry Fruit

Integration of pomegranate peel extract (PPE) with calcium sulphate (CaSO 4 ): A friendly treatment for extending shelf‐life and maintaining postharvest quality of sweet cherry fruit

Role of maturity stages and modified‐atmosphere packaging on the quality attributes of cornelian cherry fruits (Cornus mas L.) throughout shelf life

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Product

Resources

About

Integration of pomegranate peel extract (PPE) with calcium sulphate (CaSO ₄ ): A friendly treatment for extending shelf‐life and maintaining postharvest quality of sweet cherry fruit