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Influence of pre-harvest gibberellic acid and post-harvest 1-methyl cyclopropane treatments on phenolic compounds, vitamin C and organic acid contents during the shelf life of strawberry fruits

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dc.title Influence of pre-harvest gibberellic acid and post-harvest 1-methyl cyclopropane treatments on phenolic compounds, vitamin C and organic acid contents during the shelf life of strawberry fruits en
dc.contributor.author Taş, Akgül
dc.contributor.author Berk, Selma Kuru
dc.contributor.author Orman, Erdal
dc.contributor.author Gundogdu, Muttalip
dc.contributor.author Ercişli, Sezai
dc.contributor.author Karatas, Neva
dc.contributor.author Juríková, Tünde
dc.contributor.author Adámková, Anna
dc.contributor.author Nedomová, Šárka
dc.contributor.author Mlček, Jiří
dc.relation.ispartof Plants
dc.identifier.issn 2223-7747 Scopus Sources, Sherpa/RoMEO, JCR
dc.date.issued 2021
utb.relation.volume 10
utb.relation.issue 1
dc.citation.spage 1
dc.citation.epage 16
dc.type article
dc.language.iso en
dc.publisher MDPI AG
dc.identifier.doi 10.3390/plants10010121
dc.relation.uri https://www.mdpi.com/2223-7747/10/1/121
dc.subject strawberry en
dc.subject shelf-life en
dc.subject 1-MCP en
dc.subject GA(3) en
dc.subject biochemical compounds en
dc.description.abstract In recent years, significant portions of the fresh fruits and vegetables produced worldwide have been decaying before reaching the consumer because of insufficient preservation after harvest. In this direction, we carried the study out to investigate the effect of gibberellic acid (GA3) and 1-methyl cyclopropane (1-MCP) applications on phenolic compounds and organic acid contents of the strawberry fruits (cv. Albion) during shelf-life. Gibberellic acid treatments, which prepared in two different concentrations (50 and 100 ppm), were performed by spraying the leaves before harvest. 1-methyl cyclopropane applied after harvest. The results of the study showed a greater decrease in organic acids (except oxalic and succinic acid) in Gibberellic acid-applied fruits during shelf-life. Citric acid was recorded as the most abundant organic acid in the control group. In phenolic compounds, gallic acid (15.22 mg 100 g−1) and ellagic acid (9.38 mg 100 g−1) were recorded as the highest phenolic compounds on the third day. 1-MCP and GA3 (50 ppm) + 1-MCP treatment reduced the breakdown of vitamin C during the shelf-life of strawberry fruits compared to the control group. As a result, phenolic compounds, vitamin C, and organic acids decreased during the shelf-life, and 1-MCP applications slowed down the breakdown of these compounds. © 2021 by the authors. Licensee MDPI, Basel, Switzerland. en
utb.faculty Faculty of Technology
dc.identifier.uri http://hdl.handle.net/10563/1010183
utb.identifier.obdid 43882452
utb.identifier.scopus 2-s2.0-85099258360
utb.identifier.wok 000610707500001
utb.source j-scopus
dc.date.accessioned 2021-01-26T12:12:57Z
dc.date.available 2021-01-26T12:12:57Z
dc.rights Attribution 4.0 International
dc.rights.uri https://creativecommons.org/licenses/by/4.0/
dc.rights.access openAccess
utb.ou Department of Food Analysis and Chemistry
utb.contributor.internalauthor Adámková, Anna
utb.contributor.internalauthor Mlček, Jiří
utb.fulltext.affiliation Akgül Taş 1, Selma Kuru Berk 2, Erdal Orman 3, Muttalip Gundogdu 4, Sezai Ercişli 5, Neva Karatas 6, Tunde Jurikova 7, Anna Adamkova 8, Sarka Nedomova 9 and Jiri Mlcek 8* 1 Department of Plant and Animal Production, Seben ˙Izzet Baysal Vocational School, Bolu Abant Izzet Baysal University, 14750 Seben Bolu, Turkey; akgultas1438@gmail.com 2 Department of Plant and Animal Production, Mudurnu Sureyya Astarcı Vocational School, Bolu Abant Izzet Baysal University, 14800 Mudurnu Bolu, Turkey; selmakuru61@hotmail.com 3 Atatürk Horticultural Central Research Institute, 77100 Yalova, Turkey; e.orman77@gmail.com 4 Department of Horticulture, Faculty of Agriculture, Bolu Abant Izzet Baysal University, 14030 Bolu, Turkey; gundogdumuttalip@gmail.com 5 Department of Horticulture, Faculty of Agriculture, Ataturk University, 25240 Erzurum, Turkey; sercisli@gmail.com 6 Department of Nutrition and Dietetics, Faculty of Health Sciences, Ataturk University, 25240 Erzurum, Turkey; ngungor@atauni.edu.tr 7 Institute for Teacher Training, Faculty of Central European Studies, Constantine the Philosopher University in Nitra, Dražovská 4, 949 74 Nitra, Slovakia; tjurikova@ukf.sk 8 Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlín, 760 01 Zlín, Czech Republic; aadamkova@utb.cz 9 Department of Food Technology, Faculty of AgriSciences, Mendel University in Brno, 613 00 Brno, Czech Republic; xnedomov@mendelu.cz * Correspondence: mlcek@utb.cz; Tel.: +420-576-033-030
utb.fulltext.dates Received: 17 December 2020 Accepted: 4 January 2021 Published: 8 January 2021
utb.wos.affiliation [Tas, Akgul] Abant Izzet Baysal Univ, Seben Izzet Baysal Vocat Sch, Dept Plant & Anim Prod, TR-14750 Seben Bolu, Turkey; [Berk, Selma Kuru] Abant Izzet Baysal Univ, Mudurnu Sureyya Astarci Vocat Sch, Dept Plant & Anim Prod, TR-14800 Mudurnu Bolu, Turkey; [Orman, Erdal] Ataturk Hort Cent Res Inst, TR-77100 Yalova, Turkey; [Gundogdu, Muttalip] Abant Izzet Baysal Univ, Fac Agr, Dept Hort, TR-14030 Bolu, Turkey; [Ercisli, Sezai] Ataturk Univ, Dept Hort, Fac Agr, TR-25240 Erzurum, Turkey; [Karatas, Neva] Ataturk Univ, Dept Nutr & Dietet, Fac Hlth Sci, TR-25240 Erzurum, Turkey; [Jurikova, Tunde] Constantine Philosopher Univ Nitra, Fac Cent European Studies, Inst Teacher Training, Drazovska 4, Nitra 94974, Slovakia; [Adamkova, Anna; Mlcek, Jiri] Tomas Bata Univ Zlin, Fac Technol, Dept Food Anal & Chem, Zlin 76001, Czech Republic; [Nedomova, Sarka] Mendel Univ Brno, Fac AgriSci, Dept Food Technol, Brno 61300, Czech Republic
utb.scopus.affiliation Department of Plant and Animal Production, Seben İzzet Baysal Vocational School, Bolu Abant Izzet Baysal University, Seben Bolu, 14750, Turkey; Department of Plant and Animal Production, Mudurnu Sureyya Astarcı Vocational School, Bolu Abant Izzet Baysal University, Mudurnu Bolu, 14800, Turkey; Atatürk Horticultural Central Research Institute, Yalova, 77100, Turkey; Department of Horticulture, Faculty of Agriculture, Bolu Abant Izzet Baysal University, Bolu, 14030, Turkey; Department of Horticulture, Faculty of Agriculture, Ataturk University, Erzurum, 25240, Turkey; Department of Nutrition and Dietetics, Faculty of Health Sciences, Ataturk University, Erzurum, 25240, Turkey; Institute for Teacher Training, Faculty of Central European Studies, Constantine the Philosopher University in Nitra, Dražovská 4, Nitra, 949 74, Slovakia; Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlín, Zlín, 760 01, Czech Republic; Department of Food Technology, Faculty of AgriSciences, Mendel University in Brno, Brno, 613 00, Czech Republic
utb.fulltext.faculty Faculty of Technology
utb.fulltext.faculty Faculty of Technology
utb.fulltext.ou Department of Food Analysis and Chemistry
utb.fulltext.ou Department of Food Analysis and Chemistry
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