Please use this identifier to cite or link to this item: http://earsiv.odu.edu.tr:8080/xmlui/handle/11489/3161
Title: Effect of Aminoethoxyvinylglycine and Methyl Jasmonate on Individual Phenolics and Post-harvest Fruit Quality of Three Different Japanese Plums (Prunus salicina Lindell)
Authors: Ozturk, Burhan
Kucuker, Emine
Karaman, Sedat
Yildiz, Kenan
Kilic, Kemal
Ordu Üniversitesi
0000-0002-0867-3942
0000-0002-0867-3942
0000-0003-3455-5146
Keywords: plum; cold storage; color; firmness; phenolics; chlorogenic acid
Issue Date: 2013
Publisher: WALTER DE GRUYTER GMBHGENTHINER STRASSE 13, D-10785 BERLIN, GERMANY
Abstract: In this research, effects of aminoethoxyvinylglycine (AVG) and methyl jasmonate (MeJA) applied 2 weeks ahead of estimated harvest date on fruit color, firmness and individual phenolic compounds of three plum varieties were investigated during the cold storage. Fruits of "Black Amber", "Black Beauty" and "Fortune" were kept at 0 +/- 0.5 degrees C temperature and 90 +/- 5% relative humidity for 4 weeks. During the storage, decreases in L*, chroma and hue angle values were observed. AVG treatments differed significantly (p < 0.05) by control andMeJA treatment. In all plum varieties, AVG treatment resulted in significant increases in flesh firmness at the end of storage. MeJA increased significantly the firmness of "Black Beauty" and "Fortune" fruit at the end of storage. Chlorogenic acid was detected as major phenolic compound in plum varieties. AVG treatment to "Black Amber" fruit increased the contents of chlorogenic and p-coumaric acid during storage, whereas it reduced chlorogenic and p-coumaric acid content in "Fortune" fruit. MeJA treatment led to not only increase the contents of rutin, ferulic acid and naringenin in the fruits of "Black Beauty" and "Fortune" varieties during the storage but also significantly increase the kaempferol content in "BlackAmber" and "Black Beauty" fruits. While AVG treatment compared to control significantly decreased the contents of chlorogenic acid, quercetin and naringenin in "Black Amber" fruits at the end of cold storage, it increased content of p-coumaric acid. At the end of storage, AVG and MeJA treatments reduced significantly the content of ferulic acid in "Black Beauty" fruits. In addition, MeJA treatment significantly increased chlorogenic acid, ferulic acid and kaempferol contents in "Fortune" fruits.
URI: http://doi.org/10.1515/ijfe-2012-0257
http://earsiv.odu.edu.tr:8080/xmlui/handle/11489/3161
Appears in Collections:Bahçe Bitkileri Bölümü

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