Combined Effects of MAP and Postharvest Salicylic Acid Treatment on Quality Attributes of Dill (Anethum graveolens L.) Bunches during Storage

Authors : Mehmet Ali KOYUNCU, Atakan GÜNEYLİ, Derya ERBAŞ, Cemile Ebru ONURSAL, Tuba SEÇMEN

Pages : 340-348

Doi:10.15832/ankutbd.456652

View : 17 | Download : 9

Publication Date : 2018-09-05

Article Type : Research Paper

Abstract :The effects of combinations of modified atmosphere packaging insert ignore into journalissuearticles values(MAP); with salicylic acid insert ignore into journalissuearticles values(SA); treatment on storage and shelf life quality of dill insert ignore into journalissuearticles values(Anethum graveolens L. cv. Asder); leaves were investigated. After harvest, dill leaves were dipped into an aqueous solution containing different concentrations of salicylic acid insert ignore into journalissuearticles values(1, 2 and 4 mM); for 2 minutes. The control group was immersed in distilled water only for 2 minutes. Treated samples were dried with blotting paper and placed in modified atmosphere package and stored at 0 ºC and 90±5% relative humidity insert ignore into journalissuearticles values(RH); conditions for 25 days. After cold storage, dill leaves were kept at 10 ºC and 55-60% RH for 2 days to simulate commercial practice insert ignore into journalissuearticles values(shelf life);, and analyzed for same quality parameters performed during cold storage. Weight loss, color, respiration rate, gas composition in package, soluble solids content insert ignore into journalissuearticles values(SSC); and ascorbic acid content were determined initially and at 5 dayintervals. The dill bunches were also evaluated for visual quality during storage period. According to the results, SA treatment allowed dill leaves to stay green longer than those of control group. 1 mM concentration of SA was the best treatment for prolonging the storage life of dill leaves with keeping the quality. 
Keywords : Dill, Cold storage, MAP, Salicylic acid