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Changes of Bioactive Compounds and Ethylene Production of Japanese Plums Treated with Pre-Harvest Aminoethoxyvinylglycine

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dc.contributor.author Celik, Suleyman Muhammed
dc.contributor.author Kucuker, Emine
dc.contributor.author Ozturk, Burhan
dc.contributor.author Yildiz, Kenan
dc.date.accessioned 2022-08-15T10:48:12Z
dc.date.available 2022-08-15T10:48:12Z
dc.date.issued 2014
dc.identifier.uri http://doi.org/10.1080/10942912.2014.966387
dc.identifier.uri http://earsiv.odu.edu.tr:8080/xmlui/handle/11489/1349
dc.description.abstract The effects of pre-harvest aminoethoxyvinylglycine treatments on bioactive compounds, fruit ripening, and quality of plum fruits (Prunus salicina Lindell cvs. "Black Beauty," "Black Amber," and "Friar") were investigated in this research. Whole trees were sprayed once with an aqueous solution containing aminoethoxyvinylglycine (0, 100, and 200 mg L-1) two weeks before the anticipated commercial harvest for each cultivar separately. In all plum cultivars, the results showed that aminoethoxyvinylglycine treatments were effective in reducing ethylene production and respiration rate. The red color development was delayed by aminoethoxyvinylglycine treatments during the ripening. The fruit mass and geometric mean diameter significantly decreased, while loss of flesh firmness was decelerated with aminoethoxyvinylglycine concentrations. Aminoethoxyvinylglycine treatments decelerated loss of flesh firmness. Soluble solid content was reduced, whereas titratable acidity and ripening index increased with aminoethoxyvinylglycine treatments. Aminoethoxyvinylglycine-treated fruits exhibited lower levels of total phenolics, total antioxidant activity, and individual phenolics. This study revealed that pre-harvest aminoethoxyvinylglycine treatments were more effective in delaying plum fruit softening. The main advantage is to maintain the firmness of late-harvested fruit by retaining bioactive compounds of plum fruit. en_US
dc.language.iso eng en_US
dc.publisher TAYLOR & FRANCIS INC530 WALNUT STREET, STE 850, PHILADELPHIA, PA 19106 en_US
dc.relation.isversionof 10.1080/10942912.2014.966387 en_US
dc.rights info:eu-repo/semantics/openAccess en_US
dc.subject Antioxidant, Color, Chlorogenic acid, Firmness, Phenolics, Respiration rate en_US
dc.title Changes of Bioactive Compounds and Ethylene Production of Japanese Plums Treated with Pre-Harvest Aminoethoxyvinylglycine en_US
dc.type article en_US
dc.relation.journal INTERNATIONAL JOURNAL OF FOOD PROPERTIES en_US
dc.contributor.department Ordu Üniversitesi en_US
dc.contributor.authorID 0000-0002-0867-3942 en_US
dc.contributor.authorID 0000-0002-0867-3942 en_US
dc.contributor.authorID 0000-0003-3455-5146 en_US
dc.identifier.volume 18 en_US
dc.identifier.issue 10 en_US
dc.identifier.startpage 2165 en_US
dc.identifier.endpage 2186 en_US


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