Effects of Aloe vera Gel and Modified Atmosphere Packaging Treatments on Quality Properties and Bioactive Compounds of Plum (Prunus salicina L.) Fruit Throughout Cold Storage and Shelf Life

Avcı V., Islam A., Ozturk B., Ağlar E.

Erwerbs-Obstbau, cilt.65, sa.1, ss.71-82, 2023 (SCI-Expanded) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 65 Sayı: 1
  • Basım Tarihi: 2023
  • Doi Numarası: 10.1007/s10341-022-00694-7
  • Dergi Adı: Erwerbs-Obstbau
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Agricultural & Environmental Science Database, CAB Abstracts, Environment Index, Food Science & Technology Abstracts
  • Sayfa Sayıları: ss.71-82
  • Anahtar Kelimeler: Antioxidant, Firmness, Flavonoids, Respiration rate, Vitamin C, Weight loss
  • Van Yüzüncü Yıl Üniversitesi Adresli: Evet

Özet

This study assessed the effects of modified atmosphere packaging (MAP) and Aloe vera gel (AV) treatments on fruit quality and bioactive compounds of plum (Prunus salicina L. cv. ‘Black Amber’) during cold storage and shelf life. The fruit were stored at 0 ± 0.5 °C and 90 ± 5% relative humidity (RH) for 35 days followed by 21 ± 1.0 °C and 65 ± 5% to simulate shelf life for 4 days. The lowest weight loss occurred in fruit treated with MAP during cold storage. The respiration rate was lower with MAP. However, the respiration rate was higher in AV-treated fruit. The MAP treatment maintained fruit firmness, but AV treatment had a negative effect. The AV and MAP treatments did not affect chroma or hue angle color values during cold storage but did influence shelf life. The MAP and AV treatments generally did not affect soluble solids content, but they affected titratable acidity. Vitamin C decreased with the extension of cold storage. However, vitamin C was maintained by MAP and AV treatments, with MAP being the most effective treatment. The MAP and AV treatments did not affect antioxidant activity during cold storage. As a result, MAP treatments positively affected the maintenance of quality characteristics and biochemical content by delaying the maturity of plum fruits during cold storage.