IADvalues of apricot (Prunus armeniacaL.) at harvest in relation to fruit quality and sensory properties during cold storage and shelf life

Kovač, Renata; Kevrešan, Žarko; Mastilović, Jasna; Magazin, Nenad; Milić, B.; Milović, Maja; Bajić, Aleksandra; Kalajdžić, Jelena; Barać, Gordana; Keserović, Z.

doi:10.1080/01140671.2022.2067189

“…Titrable acidity (TA, g malic acid/100 g) was measured from 3 g of sample dissolved in 30 ml of deionized water. After homogenization, the sample was centrifuged (Centrifuge 5804R, Ependorf, Germany) at 13,776 g for 5 min and 10 ml of supernatant was used for titration with 0.1M NaOH (Kovač et al, 2022).…”

Section: Postharvest Analysesmentioning

confidence: 99%

Does application of naphthenic acids in early fruit development stage result in prolonged effect on cold storage and shelf life of apricot fruit?

Kevrešan¹,

Milić²,

Bajić³

et al. 2022

Food & Feed Res

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In this experiment, the effects of the application of naphthenic acids (NAs) on apricots in the early fruit development phases on fruit morphological properties, composition and postharvest properties were investigated. Two concentrations of NAs (1 mg/L and 3 mg/L) were applied at two development stages in the apricot cultivar NS-4. The application of NAs at the beginning of the petal fall development phase resulted in the reduction of fruit dimensions at harvest while the application 7 days later increased fruit dimensions. Although there were no significant differences in the most investigated characteristics between fruits treated with NAs and untreated control at harvest or in the postharvest period during 20 days of cold storage (1 ± 1 °C, RD 80%) and particularly after 3 days of shelf life at room temperature. However, compared to the untreated control, apricots treated with NAs were characterized by higher total soluble solids content accompanied by higher fructose content, and lower titratable acidity accompanied by higher succinic acid content. Apricots treated with NAs showed trends towards improved sensory properties: sweeter and less sour taste, with more expressed apricot aroma accompanied with decreased gumminess and crispiness and more intensive tissue breakdown, but without expressed notes of inappropriate taste.

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Could an Early Treatment with GA and BA Impact Prolonged Cold Storage and Shelf Life of Apricot?

Milović

¹

,

Kevrešan

²

,

Mastilović

³

et al. 2022

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Application of plant growth regulators (PGRs) in apricot orchards is a common practice with a goal of improving yield and/or quality of fruits at harvest. However, the question of whether such treatment alters postharvest properties is seldom answered. The effects of an early application of PGRs on postharvest changes on apricots were investigated on cultivar NS-4, grown on Myrobalan rootstock with blackthorn interstock in a 5-year-old orchard. PGR treatments included 50 and 100 ppm of benzyladenine (BA) and 200 ppm of gibberellic acid (GA3), which were applied when the green ovary was surrounded by dying a sepal crown, at the stage where sepals beginning to fall. Apricots at the stage of commercial ripeness were used for the postharvest experiments. Analysis was performed at harvest, after 21 days of cold storage (at 1 ± 1 °C and 80 ± 10% RH), and after 3 days of shelf life (24 ± 2 °C). At harvest, significant differences were observed between treated and untreated fruits regarding flesh firmness, color, ethylene production and respiration rate, flavonoid, carotenoid and citric acid content, while application of BA100 changed TA and TSS. Prolonged cold storage reduced the initial differences in firmness, respiration rate, flavonoid and carotenoid contents, but new differences in fructose, malic and succinic acid contents began to appear. Shelf life reduced the difference in citric acid, but differences in TA, TSS, phenol and flavonoid content appeared. There is no difference in the sensory properties of treated and non-treated fruit after cold storage and shelf life.

show abstract

Does application of naphthenic acids in early fruit development stage result in prolonged effect on cold storage and shelf life of apricot fruit?

Kevrešan¹,

Milić

²

,

Bajić

³

et al. 2022

Food & Feed Res

0

View full text Add to dashboard Cite

In this experiment, the effects of the application of naphthenic acids (NAs) on apricots in the early fruit development phases on fruit morphological properties, composition and postharvest properties were investigated. Two concentrations of NAs (1 mg/L and 3 mg/L) were applied at two development stages in the apricot cultivar NS-4. The application of NAs at the beginning of the petal fall development phase resulted in the reduction of fruit dimensions at harvest while the application 7 days later increased fruit dimensions. Although there were no significant differences in the most investigated characteristics between fruits treated with NAs and untreated control at harvest or in the postharvest period during 20 days of cold storage (1 ± 1 °C, RD 80%) and particularly after 3 days of shelf life at room temperature. However, compared to the untreated control, apricots treated with NAs were characterized by higher total soluble solids content accompanied by higher fructose content, and lower titratable acidity accompanied by higher succinic acid content. Apricots treated with NAs showed trends towards improved sensory properties: sweeter and less sour taste, with more expressed apricot aroma accompanied with decreased gumminess and crispiness and more intensive tissue breakdown, but without expressed notes of inappropriate taste.

show abstract

I_ADvalues of apricot (Prunus armeniacaL.) at harvest in relation to fruit quality and sensory properties during cold storage and shelf life

Cited by 3 publications

References 52 publications

Does application of naphthenic acids in early fruit development stage result in prolonged effect on cold storage and shelf life of apricot fruit?

Does application of naphthenic acids in early fruit development stage result in prolonged effect on cold storage and shelf life of apricot fruit?

Could an Early Treatment with GA and BA Impact Prolonged Cold Storage and Shelf Life of Apricot?

Does application of naphthenic acids in early fruit development stage result in prolonged effect on cold storage and shelf life of apricot fruit?

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