Effects of storage temperatures on quality and phytochemical properties of the hawthorn (Crataegus azarolus L.) during storage and shelf life
Küçük Resim Yok
Tarih
2025
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Tubitak Scientific & Technological Research Council Turkey
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
This study aimed to investigate the effects of storage temperature on the quality and phytochemical characteristics in Sultan hawthorn cultivar during cold storage and shelf life. Fruits were stored at 0 +/- 0.5 degrees C and 4 +/- 0.5 degrees C and 90 +/- 5% relative humidity (RH) for 6 months in cold storage and were analyzed every month. In addition, hawthorn fruits were kept at 20 +/- 0.5 degrees C and 75 +/- 5% RH for 7 days, and their shelf life was investigated at monthly intervals. Weight loss, appearance, the incidence of physiological disorders and fungal decay, fruit skin color, firmness, total soluble solids (TSS) content, titratable acidity (TA), TSS/TA ratio, pH, sensory evaluation, vitamin C, sugar profile (glucose, fructose, and sucrose), total antioxidant scavenging capacity, total phenolics, total flavonoids, and total anthocyanins were determined during storage and shelf life. According to the results, firmness was the most prominent criterion in determining the harvest time. The second week of September was determined as the optimum harvest time for the Sultan hawthorn cultivar. Weight loss during storage was higher at 4 degrees C (14.34%) compared to 0 degrees C (9.07%). The results showed that this cultivar can retain most of the fruit quality and phytochemical attributes when stored at 4 degrees C and 85-90% RH for 3 months, and 0 degrees C and 85-90% RH for 4 months. Further studies are required to expand our knowledge of sophisticated techniques to maintain the fruit quality of hawthorn during long-term storage.
Açıklama
Anahtar Kelimeler
Firmness, Phenolics, Sugar, Vitamin C
Kaynak
Turkish Journal of Agriculture and Forestry
WoS Q Değeri
Q1
Scopus Q Değeri
Q1
Cilt
49
Sayı
4
