Evaluation of biochemical changes and quality in peach fruit: Effect of putrescine treatments and storage

Kibar, Hakan; Taş, Akgül; Gündoğdu, Muttalip

doi:10.1016/j.jfca.2021.104048

Cited by 20 publications

(28 citation statements)

References 42 publications

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“…Lower RR in PUT-treated peach fruits over control was stated by Kibar et al (2021). RR levels of the raspberry fruits showed the results of former investigations on the RR of raspberry fruits (Giuggioli et al, 2015).…”

Section: Respiration Ratesupporting

confidence: 73%

“…This case may be correlated with the incident of higher losses in fruit weight because of the retardation of fruit ripening of PUT concentrations based on the storage duration. The difference between FD values was not statistically significant (p > .05) Kibar et al (2021). stated that the FD values of peach decreased after 40 days of storage at 0°C based on PUT concentrations.…”

mentioning

confidence: 79%

“…In general, it has been observed that the degradation and loss rates of vitamin C content are higher than other compounds. Kibar et al (2021) was revealed that postharvest putrescine treatments prevent the decrease in the amount of vitamin C and organic acid in peach fruits during storage. Similar results were found in Abbasi et al (2019).…”

Section: Organic Acids and Vitamin Cmentioning

confidence: 99%

“…To provide optimum taste and color, the raspberries should be harvested for fresh consumption at the ripening stage. Some studies have proposed to preserve the quality of these fruit with techniques such as polyamine treatments, modified atmospheres storage, cooling, and UV treatments (Kibar et al, 2021;Moradinezhad & Dorostkar, 2021). Polyamines are low molecular weight organic cations found in all living organism.…”

mentioning

confidence: 99%

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An in‐depth study on shelf‐life indicators of red raspberry (Rubus idaeusL.) in correlation to putrescine treatments and storage duration

Berk

Taş

Kibar

et al. 2022

Food Processing Preservation

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The researches on growing, marketing, and nutrient properties of raspberries have attracted the interest of growers, investigators, and users, particularly due to their high valuation and benefits for human health when consumed fresh. Nevertheless, an extensive problem with raspberries is that they are highly decayable which results in rapid maturity and senescence, fettering storage, and marketing (Tezotto-Uliana et al., 2014). To provide optimum taste and color, the raspberries should be harvested for fresh consumption at the ripening stage. Some studies have proposed to preserve the quality of these fruit with techniques such as polyamine treatments, modified atmospheres storage, cooling, and UV treatments (Kibar et al., 2021;Moradinezhad & Dorostkar, 2021). Polyamines are low molecular weight organic cations found in all living organism. The three common polyamines in the cell are putrescine (PUT), spermidine, and spermine (Serrano et al., 1996). Polyamine treatments have received increasing attention from researchers because they reduce weight loss, decay rate, reduce respiration rates, and increase storage

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Section: Respiration Ratesupporting

confidence: 73%

mentioning

confidence: 79%

Section: Organic Acids and Vitamin Cmentioning

confidence: 99%

mentioning

confidence: 99%

See 2 more Smart Citations

An in‐depth study on shelf‐life indicators of red raspberry (Rubus idaeusL.) in correlation to putrescine treatments and storage duration

Berk

Taş

Kibar

et al. 2022

Food Processing Preservation

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“…Furthermore, L-arginine derived from animal-based food or plant extracts functions as a natural preservative ( 23 ). Increasing evidence has shown that the use of L-arginine is safe and effective; therefore, arginine has been used in recent years to improve the nutritional properties and extend the storage life of horticultural crops, such as strawberry ( 17 ), asparagus ( 23 ), apple and lettuce ( 24 ), mushroom ( 25 ), peach ( 26 ), and broccoli ( 17 ). However, data on exogenous arginine application to pomegranate remain limited.…”

Section: Introductionmentioning

confidence: 99%

Exogenous Arginine Treatment Maintains the Appearance and Nutraceutical Properties of Hard- and Soft-Seed Pomegranates in Cold Storage

et al. 2022

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Arginine is a natural preservative; however, its effects on the storage of different cultivars of pomegranates have not been investigated extensively. Therefore, the fruit quality of soft-seed Tunisia and hard-seed Yudazi pomegranates was investigated after treatment with arginine at four concentrations during cold storage for 80 days. Pomegranates treated with 1.0 mM arginine exhibited a relatively lower loss of vitamin C, soluble solid, total phenol, and anthocyanin contents in arils, together with a better fruit appearance. Combined with principal component analysis (PCA), the storage life of fruits treated with 1.0 mM arginine showed a higher correlation with antioxidant enzyme activity (e.g., superoxide dismutase (SOD), ascorbate peroxidase (APX), and catalase (CAT)) during the first 40 days of cold storage, whereas after 40 days of cold storage, storage life was more dependent on the integrity of the cell membrane affected by malondialdehyde (MDA) content, electrolyte leakage (EL), and hydrogen peroxide (H2O2) accumulation. Arginine treatment contributed significantly to the appearance and inner quality of the hard-seed pomegranate cv. Yudazi fruit during cold storage compared to those of soft-seed Tunisia. Taken together, arginine application combined with cold storage enhanced the nutraceutical properties and marketability of pomegranate fruits.

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New approaches in pear preservation: Putrescine and modified atmosphere packaging applications to maintain fruit quality during cold storage

Ogurlu,

Kucuker,

Aglar

et al. 2024

Food Science & Nutrition

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Pear (P. communis L.), which is a climacteric fruit species, has a very short storage and shelf life, and significant losses occur due to high metabolic activity and the fruit's respiration rate after harvest. Therefore, preventing or reducing post‐harvest quality losses in pear is one of the most basic problems awaiting solution. In this study, we planned for this purpose; the fruits of the Ankara pear cultivar treated with modified atmosphere packaging (MAP), putrescine (1 mM), and MAP + putrescine were stored for 120 days at 1°C and 90 ± 5% relative humidity. The quality analyses and measurements, such as weight loss, decay rate, fruit firmness, soluble solids content (SSC), titratable acidity (TA), total phenolic compounds, antioxidant capacity, organic acids, and specific phenolic compounds, were performed on the 30th, 60th, 90th, and 120th days. Weight loss and decay ratios were lower for putrescine and putrescine + MAP‐applied fruit. With these applications, the softening of the fruit was slowed down, and the increasing SSC in the fruit and the decreasing TA rates were lower, and thus the ripening of the fruit was delayed. Changes in individual phenolic content and organic acids were lower in MAP and putrescine‐applied fruit. The study revealed that MAP and putrescine applications in pear can be used effectively to maintain fruit quality after harvest.

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Evaluation of biochemical changes and quality in peach fruit: Effect of putrescine treatments and storage

Cited by 20 publications

References 42 publications

An in‐depth study on shelf‐life indicators of red raspberry (Rubus idaeusL.) in correlation to putrescine treatments and storage duration

An in‐depth study on shelf‐life indicators of red raspberry (Rubus idaeusL.) in correlation to putrescine treatments and storage duration

Exogenous Arginine Treatment Maintains the Appearance and Nutraceutical Properties of Hard- and Soft-Seed Pomegranates in Cold Storage

New approaches in pear preservation: Putrescine and modified atmosphere packaging applications to maintain fruit quality during cold storage

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