Please use this identifier to cite or link to this item: http://earsiv.odu.edu.tr:8080/xmlui/handle/11489/1363
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dc.contributor.authorCelik, S. M.-
dc.contributor.authorIslam, A.-
dc.contributor.authorKarakaya, M.-
dc.contributor.authorKarakaya, O.-
dc.contributor.authorOzturk, B.-
dc.contributor.authorYarilgac, T.-
dc.date.accessioned2022-08-15T10:59:08Z-
dc.date.available2022-08-15T10:59:08Z-
dc.date.issued2016-
dc.identifier.urihttp://doi.org/10.1111/jfpp.12774-
dc.identifier.urihttps://ifst.onlinelibrary.wiley.com/doi/full/10.1111/jfpp.12774-
dc.identifier.urihttp://earsiv.odu.edu.tr:8080/xmlui/handle/11489/1363-
dc.description.abstractThe effects of storage temperature on weight loss, flesh firmness, color characteristics, soluble solids content (SSC), titratable acidity, vitamin C, total phenolics, total flavonoids, antioxidant activity and individual phenolic compounds of cherry laurel fruits (Prunus laurocerasus L. cv. Kiraz) during storage (at 20.5C and 90 +/- 5% RH) were investigated in this study. The weight losses of fruits increased with the increasing storage durations. The weight loss was 11.11% at the end of storage. While flesh firmness, titratable acidity and vitamin C decreased throughout the storage, an increase was observed in SSC values. Throughout storage period, an increase was observed in L* and hue angle and a decrease was observed in chroma values. Total phenolics, total flavonoids, individual phenolic compounds and antioxidant activity decreased throughout the storage period. Chlorogenic acid was the major phenolic acid in cherry laurel fruits. Practical ApplicationsCherry laurel fruit are rich in flavonoids and phenolic compounds with significant antioxidant effects. The storage temperature can provide significant contributions to market value and prevention of nutritional values of the cherry laurel fruits. This study revealed that storage temperature was effective in delaying softening of fruits and maintaining bioactive compounds of cherry laurel fruits.en_US
dc.language.isoengen_US
dc.publisherWILEY, 111 RIVER ST, HOBOKEN 07030-5774, NJ USAen_US
dc.relation.isversionof10.1111/jfpp.12774en_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectOFFICINALIS ROEM.; OXYGEMMIS FRUIT; ATTRIBUTES; ACIDSen_US
dc.titleStorage Temperature Affects Phenolic Content, Antioxidant Activity and Fruit Quality Parameters of Cherry Laurel (Prunus laurocerasus L.)en_US
dc.typearticleen_US
dc.relation.journalJOURNAL OF FOOD PROCESSING AND PRESERVATIONen_US
dc.contributor.departmentOrdu Üniversitesien_US
dc.contributor.authorID0000-0002-0867-3942en_US
dc.contributor.authorID0000-0002-2165-7111en_US
dc.contributor.authorID0000-0002-6524-0553en_US
dc.identifier.volume41en_US
dc.identifier.issue1en_US
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