Please use this identifier to cite or link to this item: http://earsiv.odu.edu.tr:8080/xmlui/handle/11489/5005
Full metadata record
DC FieldValueLanguage
dc.contributor.authorIslam, Ali-
dc.contributor.authorAcikalin, Raziye-
dc.contributor.authorOzturk, Burhan-
dc.contributor.authorAglar, Erdal-
dc.contributor.authorKaiser, Clive-
dc.date.accessioned2024-03-26T06:23:53Z-
dc.date.available2024-03-26T06:23:53Z-
dc.date.issued2022-
dc.identifier.citationIslam, A., Acikalin, R., Ozturk, B., Aglar, E., Kaiser, C. (2022). Combined effects of Aloe vera gel and modified atmosphere packaging treatments on fruit quality traits and bioactive compounds of jujube (Ziziphus jujuba Mill.) fruit during cold storage and shelf life. Postharvest Biol. Technol., 187. https://doi.org/10.1016/j.postharvbio.2022.111855en_US
dc.identifier.issn0925-5214-
dc.identifier.issn1873-2356-
dc.identifier.urihttp://dx.doi.org/10.1016/j.postharvbio.2022.111855-
dc.identifier.urihttps://www.webofscience.com/wos/woscc/full-record/WOS:000821351800007-
dc.identifier.urihttp://earsiv.odu.edu.tr:8080/xmlui/handle/11489/5005-
dc.descriptionWoS Categories: Agronomy; Food Science & Technology; Horticultureen_US
dc.descriptionWeb of Science Index: Science Citation Index Expanded (SCI-EXPANDED)en_US
dc.descriptionResearch Areas: Agriculture; Food Science & Technologyen_US
dc.description.abstractThis study assessed Aloe vera gel (AV) and modified atmosphere packaging (MAP) treatments on weight loss, respiration rate, color, firmness, soluble solids content (SSC), titratable acidity, vitamin C, phenol, flavonoids and antioxidant activity of jujube (Ziziphus jujuba Mill. cv. 'Li') fruit during cold storage and shelf life. Fruit were stored at 0 +/- 0.5 degrees C and 90 +/- 5 % relative humidity (RH) for 35 d followed by 21 +/- 1.0 degrees C and 65 +/- 5 % to simulate shelf life for 4 d. During cold storage, weight loss and respiration rate were delayed by MAP. At the end of cold storage, higher firmness and acidity were measured in fruit treated with MAP compared to control. Also, L*, hue angle, vitamin C, total phenolics, and the antioxidant activity of jujube fruit treated with both AV and MAP were higher than control. However, lower chroma and SSC in fruit treated with MAP were determined. During shelf life storage, higher firmness, L*, hue angle and acidity in fruit treated with MAP were obtained compared to control and AV treatments, whereas lower chroma and SSC were observed. On the last day of shelf life measurement (35 + 4 d), vitamin C, total phenolics, total flavonoids and antioxidant activity (DPPH and FRAP assays) of fruit treated with both AV and MAP was higher than control. In conclusion, it was revealed that AV and MAP treatments could be an effective tool for retarding the losses that occurred in the fruit quality of jujube during cold storage and shelf life. The effect of MAP treatment in maintaining fruit quality was more pronounced.en_US
dc.description.sponsorshipOrdu University [TF-1530]en_US
dc.language.isoengen_US
dc.publisherELSEVIER-AMSTERDAMen_US
dc.relation.isversionof10.1016/j.postharvbio.2022.111855en_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectAntioxidant, Firmness, Phenol, Respiration rate, Vitamin C, Weight lossen_US
dc.subjectPRUNUS-AVIUM L., POSTHARVEST QUALITY, ANTIOXIDANT ACTIVITY, CHILLING INJURY, ASCORBIC-ACID, PHENOLIC-COMPOUNDS, POMEGRANATE FRUIT, FRESH BLUEBERRIES, EDIBLE COATINGS, MICROBIAL LOADen_US
dc.titleCombined effects of Aloe vera gel and modified atmosphere packaging treatments on fruit quality traits and bioactive compounds of jujube (Ziziphus jujuba Mill.) fruit during cold storage and shelf lifeen_US
dc.typearticleen_US
dc.relation.journalPOSTHARVEST BIOLOGY AND TECHNOLOGYen_US
dc.contributor.departmentOrdu Üniversitesien_US
dc.contributor.authorID0000-0002-0867-3942en_US
dc.contributor.authorID0000-0002-2165-7111en_US
dc.contributor.authorID0000-0003-0268-1949en_US
dc.identifier.volume187en_US
Appears in Collections:Bahçe Bitkileri Bölümü

Files in This Item:
There are no files associated with this item.


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.