The effect of different electrolyzed water treatments on the quality and sensory attributes of sweet cherry during passive atmosphere packaging storage

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dc.authoridAday, Mehmet Seckin/0000-0002-5669-5812
dc.contributor.authorHayta, Eda
dc.contributor.authorAday, Mehmet Seckin
dc.date.accessioned2025-01-27T20:53:52Z
dc.date.available2025-01-27T20:53:52Z
dc.date.issued2015
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractThe present study was designed to determine the effectiveness of electrolyzed water (EW) prepared at six levels of free available chlorine concentrations (25, 50, 100, 200, 300, 400 mg/L), on postharvest quality attributes of sweet cherry. Cherries were analyzed for various quality parameters, such as gas concentration inside packages, pH, total soluble solid, water activity, weight loss, firmness, color, anthocyanin profile, sensory attributes, and decay rate during 30 d of storage at 4 degrees C. The oxygen (O-2) level reduced sharply during the first five days of storage inside the package of sweet cherries treated with 300 and 400 mg/L EW. However, steady-state gas concentration was formed in the packages of 25 and 50 mg/L EW between 10 and 20 d of storage. Weight losses were about 0.25% in 25, 50 and 100 mg/L EW treated samples while losses were in the range of 0.30-0.37% for other samples after 30 d of storage. The cherries treated with 25 and 50 mg/L EW had lower pH values, total soluble solid contents, and decay rate than control and other treated samples at each storage time. Color values of L* increased with the increment of EW concentration at each sampling time. Cherries treated with 25, 50, and 100 mg/L EW showed higher a* values than other treated and control samples. Cherries treated with 300 and 400 mg/L EW had the lowest cyanidin 3-rutinoside, cyanidin 3-glucoside, and pelargonidin 3-rutinoside content, whereas the highest amount belonged to the cherries treated with 25, 50, and 100 mg/L EW. Mold growth was the main factor in shortening the shelf life of sweet cherries. Electrolyzed water concentrations above 200 mg/L had a negative impact on sensory quality. The overall results indicated that electrolyzed water concentration below 200 m/L combined with passive atmosphere packaging can be used to extend the shelf life of sweet cherry. (C) 2015 Elsevier B.V. All rights reserved.
dc.description.sponsorshipCanakkale Onsekiz Mart University Science Research Foundation [FYL-2013-103]
dc.description.sponsorshipThis study was supported by Canakkale Onsekiz Mart University Science Research Foundation (Grant no: FYL-2013-103). Authors thank Jeffrey Norton for his contribution in improving the English level of manuscript. We are particularly grateful to Dr. Muhammed Yuceer for permitting the use of EW equipment.
dc.identifier.doi10.1016/j.postharvbio.2015.02.009
dc.identifier.endpage41
dc.identifier.issn0925-5214
dc.identifier.issn1873-2356
dc.identifier.scopus2-s2.0-84923355618
dc.identifier.scopusqualityQ1
dc.identifier.startpage32
dc.identifier.urihttps://doi.org/10.1016/j.postharvbio.2015.02.009
dc.identifier.urihttps://hdl.handle.net/20.500.12428/25883
dc.identifier.volume102
dc.identifier.wosWOS:000351786300005
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier Science Bv
dc.relation.ispartofPostharvest Biology and Technology
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20250125
dc.subjectSweet cherry
dc.subjectElectrolyzed water
dc.subjectStorage
dc.subjectQuality
dc.titleThe effect of different electrolyzed water treatments on the quality and sensory attributes of sweet cherry during passive atmosphere packaging storage
dc.typeArticle

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