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  • Küçük Resim
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    Impact of Postharvest Putrescine Treatments on Phenolic Compounds, Antioxidant Capacity, Organic Acid Contents and Some Quality Characteristics of Fresh Fig Fruits during Cold Storage
    (MDPI, 2023) Küçüker, Emine; Ağlar, Erdal; Sakaldaş, Mustafa; Şen, Fatih; Gündoğdu, Muttalip
    The storage and shelf life of the fig, which has a sensitive fruit structure, is short, and this results in excessive economic losses. In a study carried out to contribute to the solution of this problem, the effect of postharvest putrescine application at different doses (0, 0.5, 1.0, 2.0, and 4.0 mM) on fruit quality characteristics and biochemical content during cold storage in figs was determined. At the end of the cold storage, the decay rate and weight loss in the fruit were in the ranges of 1.0–1.6% and 1.0–5.0 %, respectively. The decay rate and weight loss were lower in putrescine-applied fruit during cold storage. Putrescine application had a positive effect on the changes in fruit flesh firmness values. The SSC rate of fruit varied between 14 and 20%, while significant differences in the SSC rate occurred depending on storage time and putrescine application dose. With putrescine application, the decrease in the acidity rate of the fig fruit during cold storage was smaller. At the end of the cold storage, the acidity rate was between 1.5–2.5% and 1.0–5.0. Putrescine treatments affected total antioxidant activity values and changes occurred in total antioxidant activity depending on the application dose. In the study, it was observed that the amount of phenolic acid in fig fruit decreased during storage and putrescine doses prevented this decrease. Putrescine treatment affected the changes in the quantity of organic acids during cold storage, and this effect varied depending on the type of organic acid and the length of the cold storage period. As a result, it was revealed that putrescine treatments can be used as an effective method to maintain postharvest fruit quality in figs.
  • Küçük Resim
    Öğe
    Reducing respiration rate and increasing chemical stability of mulberry fruits by using postharvest putrescine and melatonin
    (BioMed Central Ltd, 2025) Eyduran, Şadiye Peral; Çolak, Ayşen Melda; Kuru Berk, Selma; Sakaldaş, Mustafa; Şen, Fatih; Gündoğdu, Muttalip
    Background: Plant growth regulators have been widely used to extend the cold storage period of fruits and preserve quality. These phytohormones help mulberry fruit in maintaining its postharvest quality and soft texture, prevent from spoiling during cold. For this purpose, mulberry fruit were stored in cold for 5, 10 and 15 day (0.5 °C and 90% RH) and the impacts of melatonin (1.0 mM) and putrescine (1.0 mM) on quality parameters, phenolic compounds (gallic, protocatechuic, catechin, syringic, p-coumaric, chlorogenic, o-coumaric, ferulic, phloridzin, rutin and quercetin) and organic acids (malic, citric, succinic, oxalic, tartaric, fumaric and ascorbic) were investigated. Results: The combined application of putrescine and melatonin maintained the weight loss (4.35%), decay rate (9.48%) and 29.89% lower respiration rate (6.07 mg CO2 kg− 1 h− 1) in mulberry fruits stored for 15 d as compared to the control. Phenolic compounds (especially rutin) and organic acids were found to be more affected by melatonin and putrescine applications compared to other findings in this study. However, melatonin treatment is more effective in maintaining the level of organic acids and phenolic compounds in mulberry fruit during storage than the putrescine. It was determined that soluble solids content, weight loss, decay rate and pH values had a positive relationship with each other. Also, it was also seen that phenolic compounds and organic acids had a linear relationship. Conclusion: The combined application of melatonin and putrescine was found more effective in maintaining the quality parameters of mulberry fruits during cold storage. © The Author(s) 2025.