Sürdürülebilir Kalkınma Amaçları
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- MakaleYalnız künye2026Scopus SJRQ1Exogenous methyl jasmonate delays quality loss and maintains bioactive compounds in quince during long-term storage
Hanci, Mehmet Utku; Ozturk, Ahmet; Aglar, Erdal; Olcer, Mehmet Ali; Ozturk, Burhan
Quince (Cydonia oblonga Mill.) is a climacteric fruit species that, despite its high nutritional value and rich phenolic composition, is prone to quality changes during postharvest handling. However, under appropriate storage conditions it can be maintained at acceptable quality for several months. This study aimed to assess the effects of exogenous methyl jasmonate (MeJA) treatments on quality attributes, and phenolic metabolism of quince fruit during cold storage. Fruits were treated with 0 (control), 0.5, and 1.0 mM MeJA and stored at 0 ± 1 °C with 90 ± 5% relative humidity for 120 days. Analyses were conducted at 30-day intervals, including physiological, phytochemical, and antioxidant activity, as well as individual phenolic compounds. During cold storage, fruits treated with 1.0 mM methyl jasmonate (MeJA) exhibited lower weight loss and respiration rate. Higher fruit firmness was also observed in MeJA-treated fruits. At the end of storage, MeJA-treated fruits showed higher vitamin C content and titratable acidity, but lower soluble solids content than the control fruits. Similarly, at 60 and 90 days of storage, fruits treated with 1.0 mM MeJA were found to contain higher levels of total phenolics, total flavonoids, and antioxidant activity. Among the phenolic acids identified in quince fruit, chlorogenic acid and 4-aminobenzoic acid were present at higher concentrations compared to the other phenolic compounds. At the end of the storage, MeJA-treated fruits generally exhibited a slower decline in phenolic acids compared to the control, indicating a protective effect of the treatment on phenolic stability. As a result, methyl jasmonate applications were identified as an effective strategy for reducing post-harvest quality losses and preserving bioactive compounds in quince fruit. Specifically, the 1.0 mM MeJA application showed the strongest protective effect on quality parameters. These findings indicate that MeJA is a commercially viable method for extending shelf life and preserving quality in quince fruit.
- MakaleAçık Erişim2026Scopus SJRQ1Natural propolis-based coatings as an effective strategy to control microbial growth and quality losses of kiwifruit during cold storage
Ozturk, Burhan; Gun, Sefa; Erturk, Omer; Aglar, Erdal; Yıldız, Kenan; Ozturk, Ahmet
Background: this study investigated the effects of ethanol-extracted propolis applications on the quality characteristics, microbial growth, and microstructural changes of kiwifruit (Actinidia deliciosa) during cold storage. Four different application groups were created: control, 70% ethanol application (ETH), 3% propolis coating (PRO1), and 6% propolis coating (PRO2). After dip coating, the fruits were stored for 150 days at 0 ± 0.5 °C and 90 ± 5% relative humidity, and analyses were performed on days 0, 30, 60, 90, 120 and 150. During storage, weight loss, respiration rate, fruit firmness, color, soluble solids content (SSC), titratable acidity (TA), vitamin C, total phenolics, total flavonoids, antioxidant activity (DPPH and FRAP assays), individual phenolic compounds, and microbial growth were determined in fruit samples. In addition, microstructural changes on the fruit surface were examined using scanning electron microscopy (SEM), and the elemental surface composition was determined using energy dispersive X-ray spectroscopy (EDX). Results: propolis coating applications maintained the quality characteristics of kiwifruit during storage. In particular, PRO1 and PRO2 reduced weight loss and respiration rate, better preserved fruit firmness, and maintained more stable color parameters. Propolis coatings also contributed to the preservation of ascorbic acid, total phenolic compounds, and total flavonoids, ensuring that antioxidant activity remained at higher levels throughout the storage period. Microbiological analyses showed that propolis coatings markedly reduced total bacterial counts on the kiwifruit surface, indicating their potential to limit microbial contamination during cold storage. SEM images showed that propolis coatings formed a homogeneous film layer on the fruit surface and limited microbial colonization by sealing surface pores. EDX analyses showed treatment-dependent changes in the surface elemental composition of kiwifruit peel, whereas SEM observations confirmed the formation of a continuous propolis-derived surface layer. Conclusions: overall, ethanol-extracted propolis coatings reduced total bacterial counts and quality losses in kiwifruit during cold storage and may serve as an effective natural preservative for extending cold-storage life. This journal is
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İncele - MakaleAçık Erişim2025Scopus SJRQ1Impacts of methyl jasmonate treatments on quality properties and bioactive compounds of jujube fruit (Ziziphus jujuba) during cold storage
Ozturk, Burhan; Karakaya, Orhan; Aglar, Erdal; Hancı, Mehmet Utku; Ozturk, Ahmet; Asghari, Mohammadreza
Background: Jujube is an important fruit species due to its high nutritional value and health benefits. However, the short shelf life of fruit causes quality losses, making it difficult to trade. This study was conducted to determine the effects of postharvest methyl jasmonate (MeJA) applications on the fruit quality and biochemical properties of ‘Li’ jujube (Ziziphus jujuba Mill.) cultivar. In the study, fruits were pre-cooled at 7 °C and 85 ± 5% humidity for 24 h and those with diseases, pests, and mechanical damage were eliminated. Then, MeJA was applied to the fruits at concentrations of 0.2 mM and 0.4 mM and stored at 0 ± 0.5 °C and 90 ± 5% humidity for 45 days and analyzes were performed at 15-day intervals. Results: This study showed that MeJA applications positively affected the postharvest quality of jujube fruit. MeJA-applied fruits exhibited lower weight loss and lower respiration rates, and MeJA applications helped preserve fruit color and maintained fruit firmness for a longer time. MeJA was effective in maintaining the total phenolic and flavonoid content in fruit content and the loss of vitamin C content was lower with MeJA application. MeJA was effective for determining soluble solids content (SSC), and titratable acidity and delayed ripening in fruit. Conclussion: MeJA application increases the commercial value of fruits by reducing weight loss, slowing down the ripening process, and preserving higher nutritional content and antioxidant activities and suggest that it can be used as a feasible method for improving fruit protection strategies. MeJA application stands out as an effective method for extending the shelf life of jujube fruits by preserving their post-harvest quality and nutritional values.
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