Please use this identifier to cite or link to this item: http://earsiv.odu.edu.tr:8080/xmlui/handle/11489/4572
Title: Storage Temperature Affects Phenolic Content, Antioxidant Activity and Fruit Quality Parameters of Cherry Laurel (Prunus laurocerasus L.)
Authors: Ozturk, B.
Celik, S. M.
Karakaya, M.
Karakaya, O.
Islam, A.
Yarilgac, T.
Ordu Üniversitesi
0000-0002-2165-7111
0000-0002-0867-3942
Keywords: OFFICINALIS ROEM., OXYGEMMIS FRUIT, ATTRIBUTES, ACIDS
Issue Date: 2017
Publisher: WILEY-HOBOKEN
Citation: Ozturk, B., Celik, SM., Karakaya, M., Karakaya, O., Islam, A., Yarilgac, T. (2017). Storage Temperature Affects Phenolic Content, Antioxidant Activity and Fruit Quality Parameters of Cherry Laurel (Prunus laurocerasus L.). J. Food Process Preserv., 41(1). https://doi.org/10.1111/jfpp.12774
Abstract: The 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.
Description: WoS Categories: Food Science & Technology
Web of Science Index: Science Citation Index Expanded (SCI-EXPANDED)
Research Areas: Food Science & Technology
URI: http://dx.doi.org/10.1111/jfpp.12774
https://www.webofscience.com/wos/woscc/full-record/WOS:000394816700036
http://earsiv.odu.edu.tr:8080/xmlui/handle/11489/4572
ISSN: 0145-8892
1745-4549
Appears in Collections:Bahçe Bitkileri Bölümü

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