Preharvest Applications of Alginate, Salicylic Acid and Oxalic Acid Have a Synergistic Effect on Quality and Storability of Red Globe Grape Variety (Vitis vinifera L.)

Yıl 2023, Cilt: 11 Sayı: 2, 229 - 238, 28.12.2023

Erdinç Bal , Demir Kök , Ali İzzet Torçuk , Gamze Uysal Seçkin

https://doi.org/10.33202/comuagri.1356580

Öz

This study aimed to evaluate the synergistic effect of preharvest spraying with alginate and in combination with salicylic acid (SA) and oxalic acid (OA), on the quality parameters and storage life of ‘Red Globe’ grape variety at 0-1°C with 85-90% relative humidity for 60 days. Data of physical and chemical quality parameters were taken at 15-day intervals. The results have shown that alginate coatings delayed changes in weight loss, firmness and berry color compared to control. Grapes coated alginate enriched with oxalic acid and salicylic acid proved to the most effective applications in restricting stem browning and decay incidence. Moreover, these formulations improved the content of phenolic compounds, contributing to the high antioxidant potential of coated grapes. These findings reveal that preharvest sprayed clusters with alginate combined with SA and OA applications may have high potential for improving storage quality of commercial grape.

Anahtar Kelimeler

Table grape, preharvest application, edible coating, quality

Hasat Öncesi Dönemde Uygulanan Alginat, Salisilik asit ve Okzalik Asit Uygulamalarının Red Globe Üzüm Çeşidinde (Vitis vinifera L.) Kalite ve Muhafazası Üzerine Sinerjik Etkisi

Öz

Bu çalışma, hasat öncesi dönemde alginat, alginatlı salisilik asit ve alginatlı okzalik asit uygulanmalarının Red Globe üzüm çeşidinin 0-1 °C ve % 85-90 oransal nemde 60 gün süre ile muhafaza edilebilme süresi ve kalite parametreleri üzerine olan sinerjik etkilerinin değerlendirilmesi amacıyla gerçekleştirilmiştir. Çeşide ait fiziksel ve kimyasal kalite parametre verileri 15 günlük süre ile ölçülmüştür. Araştırma sonuçları kontrol ile karşılaştırıldığında alginat ile kaplama işleminin üzüm çeşidinde ağırlık kaybı, meyve eti sertliği ve tane kabuk rengi değişimlerinde gecikmelere neden olduğunu göstermiştir. Üzüme uygulanacak alginatın okzalik asit ve salisilik asit ile zenginleştirilerek kaplanmasının, salkım iskeleti sararması ve çürüme durumunu sınırlamada en etkili uygulama olduğu ortaya konmuştur. Ayrıca bu kombinasyonlar ile kaplanmış üzümlerde daha yüksek antioksidan potansiyelinin oluşmasına katkı sağlayan fenolik bileşiklerin miktarının artmasına neden olmuştur. Bu bulgular, hasat öncesi dönemde salkımlara salisilik asit ve okzalik asit ile kombine edilmiş alginat uygulamalarının, ticari üzümün muhafaza kalitesini iyileştirmede yüksek potansiyele sahip olabileceğini ortaya koymaktadır.

Anahtar Kelimeler

Sofralık üzüm, hasat öncesi uygulama, yenilebilir kaplama, kalite

Kaynakça

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