Seda Sevinç Üzümcü, M. Koyuncu, C. E. Onursal, A. Güneyli, D. Erbaş
{"title":"Effect of Pre-Harvest Oxalic Acid Treatment on shelf-life of Apricot cv. ‘Roxana’","authors":"Seda Sevinç Üzümcü, M. Koyuncu, C. E. Onursal, A. Güneyli, D. Erbaş","doi":"10.17100/nevbiltek.561704","DOIUrl":null,"url":null,"abstract":"The effect of pre-harvest oxalic acid treatment on shelf-life of apricot cv. ‘Roxana’ was investigated. For this purpose, different doses (0, 1, 2, 4 and 8 mM) of OA solution were applied 7 days before optimal harvest stage. Fruit, harvested at optimum stage (firm ripe stage), transported to the postharvest physiology laboratory, immediately. Harvested fruit were kept at room (20±1°C) temperature and 50–60% relative humidity conditions for 8 days for shelf life evaluation. During storage period, some physical and chemical analyses (weight loss, fruit firmness, soluble solids content, titratable acidity fruit color, ethylene production and respiration rate ) were performed at 2-day intervals. As a result, all doses of OA gave better results than control group in terms of some quality parameters. Especially, 1 mM dose of OA was the most effective treatment for maintaining fruit quality.","PeriodicalId":171231,"journal":{"name":"Nevşehir Bilim ve Teknoloji Dergisi","volume":"3 2","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2020-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"3","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Nevşehir Bilim ve Teknoloji Dergisi","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.17100/nevbiltek.561704","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 3
Abstract
The effect of pre-harvest oxalic acid treatment on shelf-life of apricot cv. ‘Roxana’ was investigated. For this purpose, different doses (0, 1, 2, 4 and 8 mM) of OA solution were applied 7 days before optimal harvest stage. Fruit, harvested at optimum stage (firm ripe stage), transported to the postharvest physiology laboratory, immediately. Harvested fruit were kept at room (20±1°C) temperature and 50–60% relative humidity conditions for 8 days for shelf life evaluation. During storage period, some physical and chemical analyses (weight loss, fruit firmness, soluble solids content, titratable acidity fruit color, ethylene production and respiration rate ) were performed at 2-day intervals. As a result, all doses of OA gave better results than control group in terms of some quality parameters. Especially, 1 mM dose of OA was the most effective treatment for maintaining fruit quality.
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