Effects of Aminoethoxyvinylglycine (AVG) on Fruit Quality and Bioactive Content of Jujube Fruit (Ziziphus Jujuba) Harvested at Three Maturity Stages During Cold Storage


Ağlar E.

ERWERBS-OBSTBAU, 2022 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Publication Date: 2022
  • Doi Number: 10.1007/s10341-022-00752-0
  • Journal Name: ERWERBS-OBSTBAU
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Agricultural & Environmental Science Database, CAB Abstracts, Environment Index, Food Science & Technology Abstracts
  • Keywords: Antioxidant, Color, Flavonoids, Phenolics, Respiration rate, Weight loss, SHELF-LIFE EXTENSION, ALOE-VERA GEL, 1-METHYLCYCLOPROPENE 1-MCP, PREHARVEST APPLICATION, ETHYLENE BIOSYNTHESIS, ANTIOXIDANT ACTIVITY, COOL STORAGE, ATTRIBUTES, APPLES, PEACH
  • Van Yüzüncü Yıl University Affiliated: Yes

Abstract

In this study, the effects of aminoethoxyvinylglycine (AVG), sprayed on jujube (Ziziphus jujuba Mill. cv. 'Li') trees 2 weeks before the estimated harvest, and maturity stage on fruit quality characteristics and bioactive compounds during cold storage were investigated. Jujube fruit was maintained at cold storage for 45 days at 0 +/- 0.5 degrees C and 90 +/- 5% relative humidity (RH) conditions, and measurements and analyses were carried out at 15-day intervals. The effect of AVG on retarding weight loss and softening of fruit flesh firmness was evident. At the end of the cold storage, the weight loss of T2 and T6 treatments was the lowest. The lowest respiration rate was measured in the T5 treatment. However, the highest fruit firmness was obtained by T2 and T4 treatments. In the T6 treatment, higher chroma and, in contrast, lower L* and hue angle were measured compared to the other treatments. In T2 treatment, the highest vitamin C and the lowest soluble solids content were obtained; the highest total phenolics in T3, T4 and T5; the highest total flavonoids in T4; and the highest antioxidant activity (DPPH assay) in T1, T3 and T5 treatments. As a result, it was revealed that AVG and maturity stage significantly affect fruit quality during cold storage of jujube fruit, and AVG can be used as a tool to maintain quality.