Please use this identifier to cite or link to this item: http://earsiv.odu.edu.tr:8080/xmlui/handle/11489/5000
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dc.contributor.authorOzturk, Burhan-
dc.contributor.authorYildiz, Kenan-
dc.contributor.authorOzkan, Yakup-
dc.date.accessioned2024-03-26T06:23:23Z-
dc.date.available2024-03-26T06:23:23Z-
dc.date.issued2015-
dc.identifier.citationOzturk, B., Yildiz, K., Ozkan, Y. (2015). Effects of Pre-Harvest Methyl Jasmonate Treatments on Bioactive Compounds and Peel Color Development of Fuji Apples. Int. J. Food Prop., 18(5), 954-962. https://doi.org/10.1080/10942912.2014.911312en_US
dc.identifier.issn1094-2912-
dc.identifier.issn1532-2386-
dc.identifier.urihttp://dx.doi.org/10.1080/10942912.2014.911312-
dc.identifier.urihttps://www.webofscience.com/wos/woscc/full-record/WOS:000355244400002-
dc.identifier.urihttp://earsiv.odu.edu.tr:8080/xmlui/handle/11489/5000-
dc.descriptionWoS Categories: Food Science & Technologyen_US
dc.descriptionWeb of Science Index: Science Citation Index Expanded (SCI-EXPANDED)en_US
dc.descriptionResearch Areas: Food Science & Technologyen_US
dc.description.abstractThe present study was conducted to investigate the effects of pre-harvest methyl jasmonate treatments on peel color formation, total anthocyanin, total phenolics, total antioxidant capacity, and other selected fruit quality parameters of Fuji apples. Results revealed significant decreases in color parameters (L*, chroma, and hue values) with methyl jasmonate treatments. Total anthocyanin, total phenolics, and total antioxidant capacity of methyl jasmonate-treated fruits were significantly higher than control fruits. Methyl jasmonate concentrations increase linearly with increase in total anthocyanin, total phenolics, and total antioxidant capacity with high correlations. Ethylene synthesis-promoting impact of methyl jasmonate increased with increasing implementation doses. Methyl jasmonate treatments also increased fruit flesh firmness. While 1120 and 2240 mg/L methyl jasmonate treatments did not cause any significant changes in the starch degradation, 4480 mg/L methyl jasmonate treatment delayed the starch degradation. All methyl jasmonate treatments did not cause any or much significant changes in fruit mass, geometric mean diameter and soluble solids content of the fruits but yielded significant increase in titratable acidity values.en_US
dc.language.isoengen_US
dc.publisherTAYLOR & FRANCIS INC-PHILADELPHIAen_US
dc.relation.isversionof10.1080/10942912.2014.911312en_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectPhenolics, Ethylene, Firmness, Anthocyanin, Starch degradationen_US
dc.subjectANTIOXIDANT CAPACITY, GROWTH-REGULATORS, FLAVONOID CONTENT, ANTHOCYANIN, FRUIT, ETHYLENE, ACID, BLACKBERRIES, BRAEBURNen_US
dc.titleEffects of Pre-Harvest Methyl Jasmonate Treatments on Bioactive Compounds and Peel Color Development of Fuji Applesen_US
dc.typearticleen_US
dc.relation.journalINTERNATIONAL JOURNAL OF FOOD PROPERTIESen_US
dc.contributor.departmentOrdu Üniversitesien_US
dc.contributor.authorID0000-0002-0867-3942en_US
dc.contributor.authorID0000-0003-3455-5146en_US
dc.identifier.volume18en_US
dc.identifier.issue5en_US
dc.identifier.startpage954en_US
dc.identifier.endpage962en_US
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