Combined effects of oxalic acid treatment and modified atmosphere packaging on postharvest quality of loquats during storage

Authors : Ayşe Tülin ÖZ, Nesibe Ebru KAFKAS, Adnan BOZDOĞAN

Pages : 433-440

View : 16 | Download : 6

Publication Date : 2016-06-01

Article Type : Research Paper

Abstract :Effectiveness of two different insert ignore into journalissuearticles values(3 mM and 6 mM); concentrations of oxalic acid insert ignore into journalissuearticles values(OA); application in combination with modified atmosphere packaging insert ignore into journalissuearticles values(MAP); on skin browning, fruit skin color insert ignore into journalissuearticles values(L*, a*, b*); values, fruit flesh firmness, total soluble solids insert ignore into journalissuearticles values(TSS);, titratable acidity insert ignore into journalissuearticles values(TA);, ratio of TSS/TA, pH total phenolic content insert ignore into journalissuearticles values(TPC);, total flavonoid content insert ignore into journalissuearticles values(TFC);, organic acids and soluble sugars, and percentage of O2/CO2 change in Hafif Çukurgöbek loquats stored at 5 °C for 30 days were evaluated. Findings indicated that skin browning was reduced by pre-storage OA application in loquats. Furthermore, OA treatment produced the promising effects of inhibiting increases in fruit firmness and maintaining higher levels of organic acids, TPC, and TFC. The results showed that higher insert ignore into journalissuearticles values(6 mM); concentrations of OA significantly limited both development of skin browning and increasing firmness, and it maintained quality and extended the life of loquat fruit postharvest.
Keywords : Browning, flavonoid, loquat, organic acids, oxalic acid, phenol