Preservation of Postharvest Quality of Fresh-Cut Cauliflower through Exogenous Putrescine, Citric Acid and Salicylic Acid Treatments

Yıl 2024, Cilt: 10 Sayı: 1, 79 - 95, 29.04.2024

Beyhan Kibar , Hakan Kibar , Emine Gündebahar

https://doi.org/10.24180/ijaws.1428301

Öz

Cauliflower is among the perishable vegetables after harvest. In recent years, the popularity of fresh-cut cauliflower has increased among consumers as a minimally processed product. This study was carried out to determine the effects of exogenous putrescine (PUT), citric acid (CA) and salicylic acid (SA) treatments on postharvest quality of fresh-cut cauliflower stored at 4±0.5 °C and 90±5% relative humidity for 21 days. In the study, a total of seven different treatments using two different doses (0.5 and 1.0 mM) of PUT, CA and SA were investigated. To evaluate the quality of fresh-cut cauliflower, the necessary measurements and analyzes were performed at periodic intervals on days 0, 7, 14, and 21 of storage. The results demonstrated that quality properties changed significantly depending on the postharvest treatments and storage durations. With the increase of storage duration, weight loss and ash content increased, while K, Zn and Cu contents decreased. In general, the treatments examined in the study had positive effects on postharvest quality of cauliflower. Among the treatments, especially 1.0 mM PUT was found to be more effective. Compared to the control, 1.0 mM PUT treatment decreased weight loss by 61.32%, though it increased protein content by 14.48% and P content by 21.55%. It was concluded that 1.0 mM PUT treatment can be recommended as an alternative application method to extend the storage life of fresh-cut cauliflower and reduce postharvest quality losses.

Anahtar Kelimeler

Brassica oleracea L. var. botrytis, storage, natural compounds, quality, nutritional composition

Taze Kesilmiş Karnabaharın Hasat Sonrası Kalitesinin Dışsal Putresin, Sitrik Asit ve Salisilik Asit Uygulamalarıyla Korunması

Öz

Karnabahar hasattan sonra çabuk bozulan sebzeler arasında yer almaktadır. Son yıllarda minimal işlenmiş bir ürün olarak taze kesilmiş karnabaharın tüketiciler arasında popülaritesi artmıştır. Bu çalışma, 21 gün boyunca 4±0.5 °C ve %90±5 nispi nemde muhafaza edilen taze kesilmiş karnabaharın hasat sonrası kalitesi üzerine dışsal putresin (PUT), sitrik asit (CA) ve salisilik asit (SA) uygulamalarının etkilerini belirlemek için yürütülmüştür. Çalışmada PUT, CA ve SA’nın iki farklı dozunun (0.5 ve 1.0 mM) kullanıldığı toplam yedi farklı uygulama araştırılmıştır. Taze kesilmiş karnabaharın kalitesini değerlendirmek için gerekli ölçüm ve analizler muhafazanın 0, 7, 14 ve 21. günlerinde periyodik aralıklarla yapılmıştır. Sonuçlar kalite özelliklerinin hasat sonrası uygulamalara ve muhafaza sürelerine bağlı olarak önemli ölçüde değiştiğini göstermiştir. Muhafaza süresinin artmasıyla birlikte ağırlık kaybı ve kül içeriği artarken, K, Zn ve Cu içerikleri azalmıştır. Genel olarak çalışmada incelenen uygulamaların karnabaharın hasat sonrası kalitesi üzerine olumlu etkileri olmuştur. Uygulamalar arasında özellikle 1.0 mM PUT’un daha etkili olduğu bulunmuştur. Kontrol ile karşılaştırıldığında 1.0 mM PUT uygulaması ağırlık kaybını %61.32 oranında azaltırken, protein içeriğini %14.48 ve P içeriğini %21.55 oranında artırmıştır. Taze kesilmiş karnabaharın muhafaza ömrünü uzatmak ve hasat sonrası kalite kayıplarını azaltmak için 1.0 mM PUT uygulamasının alternatif bir uygulama yöntemi olarak önerilebileceği sonucuna varılmıştır.

Anahtar Kelimeler

Brassica oleracea L. var. botrytis, muhafaza, doğal bileşikler, kalite, besin kompozisyonu

Kaynakça

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