The effects of ethanol-dissolved propolis on the storage of grapefruit cv. Star Ruby

Authors : Ahmet Erhan ÖZDEMİR, Elif Ertürk ÇANDIR, Mustafa KAPLANKIRAN, Emine Mine SOYLU

Pages : 155-162

View : 12 | Download : 5

Publication Date : 2010-04-01

Article Type : Research Paper

Abstract :Propolis has a strong antimicrobial effect and limits the growth of microorganisms. This study was carried out to determine the effect of propolis on the storage life of Star Ruby grapefruit. Fruits were obtained from Mustafa Kemal University, Faculty of Agriculture, Dörtyol Experimental Research Station, Dörtyol, Hatay, Turkey. Fruits were dipped in ethanol-extracted propolis insert ignore into journalissuearticles values(EEP); in various concentrations insert ignore into journalissuearticles values(1%, 5%, and 10%); immediately after harvest and then stored at 8 °C and 90% relative humidity for 6 months. The effects of propolis on the incidence of physiological disorders and fungal decay, and some fruit quality characteristics insert ignore into journalissuearticles values(weight loss, fruit juice content, total soluble solids, titratable acidity, juice pH, percent of fruits with green calyx, and skin color); were assessed at monthly intervals during the storage period. Treatment with 5% EEP was effective in preventing fungal decay. The percentage of weight loss was significantly higher in the control fruits insert ignore into journalissuearticles values(6.36%-7.83%); than in those treated with 5% EEP insert ignore into journalissuearticles values(5.71%); and 10% EEP insert ignore into journalissuearticles values(4.95%); at the end of the storage period. Star Ruby grapefruit treated with 5% EEP was successfully stored at 8 °C for 5 months.
Keywords : Key words Dipping, grapefruit, postharvest quality, propolis, Star Ruby