Sürdürülebilir Kalkınma Amaçları
Yazarlar
- Aglar, Erdal(6)
- Gundogdu, Muttalip(4)
- Ozturk, Burhan(2)
- Sen, Fatih(2)
- Ejaz, Shaghef(1)
- Ekici, Seymanur(1)
- Gun, Sefa(1)
- Gündoğdu, Özlem(1)
- Hanci, Mehmet Utku(1)
- Karakaya, Orhan(1)
- Kaygısız, Tansel(1)
- Kılıncer, Mustafa(1)
- Olcer, Mehmet Ali(1)
- Omac, Basri(1)
- Orman, Erdal(1)
- Ozturk, Ahmet(1)
- Sabanci, Serdal(1)
- Sakaldaş, Mustafa(1)
- Sezgin, Nevzat(1)
- Çolak, Ayşen Melda(1)
- Şen, Fatih(1)
Yayınlar
- MakaleAçık Erişim2026Scopus SJRQ1Regulation of Quality and Phenolic Metabolism in Apricot Fruit by Postharvest Salicylic Acid and Putrescine Applications
Sakaldaş, Mustafa; Şen, Fatih; Gundogdu, Muttalip; Aglar, Erdal
Apricots are a highly sensitive product that suffers rapid quality losses due to physiological and biochemical processes such as increased respiration, ethylene production, cell wall breakdown, and changes in phenolic compounds that occur in the post-harvest period, and this significantly shortens their shelf life. This study evaluated the effects of salicylic acid (SA) and putrescine (Put) applications on post-harvest quality characteristics, organic acid metabolism, and phenolic compound stability in apricot (Prunus armeniaca L.) fruits. Fruits harvested at commercial maturity were treated with four different applications: control, SA (1 mM), Put (1 mM), and a combination of SA and Put. In this study, the physiological quality parameters such as weight loss, decay rate, soluble solids content (SSC), titratable acidity (TA), pH, and respiration rate were measured, and biochemical analyses of organic acids and individual phenolic compounds were performed. With increasing storage time, weight loss, decay rate, and pH values increased in all treatment groups, whereas significant decreases occurred in organic acids, ascorbic acid, and total phenolic compounds. However, it was determined that SA and Put applications significantly slowed down these negative changes. In particular, the SA + Put combination improved storage stability by providing the lowest weight loss and decay rate thanks to the preservation of cell membrane stability and the limitation of transpiration. Phenolic compound analyses showed that phenolic degradation is the natural process during storage, but SA and Put applications significantly slowed this process. In particular, it was determined that the combination application contributed to the preservation of antioxidant phenols by supporting phenylpropanoid metabolism, and that the highest level of phenolic stability was achieved in this group. PCA results revealed that quality degradation parameters were positively correlated with respiration rate and weight loss, whereas phenolic compounds, organic acids, and ascorbic acid showed strong positive correlations with quality preservation. Correlation analysis also supported these findings, confirming that antioxidant compounds play a decisive role in storage performance. In conclusion, it was determined that the combined application of SA and Put reduces oxidative stress, regulates metabolic activity, stabilizes phenolic metabolism, and significantly delays post-harvest quality losses in apricot fruit. This approach was found to offer an effective, feasible, and sustainable post-harvest strategy for extending shelf life and preserving nutritional quality components.
- MakaleYalnız künye2026Scopus SJRQ1Enhancement of chlorogenic acid application on the quality, biochemical properties, and cold storage stability of sweet cherry fruit
Gundogdu, Muttalip; Sen, Fatih; Aglar, Erdal; Kılıncer, Mustafa
This study investigated the effects of chlorogenic acid (ChlA) applications on postharvest quality characteristics and biochemical components of sweet cherry (Prunus avium L. cv. ‘0900 Ziraat’) fruit. Fruits were treated with control, 0.5, 1.0, and 1.5 mM ChlA and stored at 4 ± 0.5 °C for 21 days. Storage significantly increased weight loss and decay rate while reducing respiration rate and biochemical quality. At the end of storage, the 1.5 mM ChlA treatment reduced weight loss from 8.32% in the control to 5.20% and decreased decay rate from 9.16% to 4.50%. ChlA applications also slowed changes in soluble solids content (SSC), titratable acidity (TA), and pH, contributing to a more stable chemical composition. The highest vitamin C content at the end of storage was recorded in the 1.5 mM ChlA treatment (11.71 mg 100 g⁻¹), compared with 9.97 mg 100 g⁻¹ in the control. Similarly, chlorogenic acid significantly delayed losses of organic acids and phenolic compounds; for example, quercetin content was maintained at 6.80 mg 100 g⁻¹ in 1.5 mM ChlA-treated fruit compared with 3.78 mg 100 g⁻¹ in the control after 21 days of storage. Principal component analysis (PCA) and correlation analysis revealed strong relationships among quality attributes and biochemical compounds and demonstrated the positive role of ChlA in preserving overall fruit quality. Overall, chlorogenic acid, particularly at 1.5 mM, effectively reduced postharvest quality losses and enhanced biochemical stability during cold storage.
- MakaleAçık Erişim2026Scopus SJRQ1Impact of Postharvest Oxalic Acid Treatments on Quality Properties and Biochemical Composition of Medlar (Mespilus germanica L.) Fruit
Çolak, Ayşen Melda; Gündoğdu, Özlem; Aglar, Erdal; Sezgin, Nevzat; Orman, Erdal; Gundogdu, Muttalip
This study was conducted to investigate the effects of oxalic acid (OA) applications at different concentrations on the quality traits and biochemical components of medlar (Mespilus germanica L.) fruit. Fruits harvested in Bolu province in 2024 were subjected to control (0) and 0.5, 1.0, and 1.5 mM OA applications and stored at 4°C and 90% ± 5% relative humidity for 45 days. Samples were taken from the fruits at certain intervals (0, 15, 30, and 45 days) and analyzed. Specifically, 1.0 and 1.5 mM OA applications significantly reduced fruit weight loss and decay rates. OA also inhibited increases in fruit respiration rate and pH and slowed the decline in total acidity, soluble solids content (SSC), vitamin C, phenolic compounds, and organic acids. Malic, citric, succinic, tartaric, and fumaric acids, vitamin C, and important phenolic compounds (chlorogenic acid, gallic acid, quercetin, catechin) were protected by OA applications, and this protection was most pronounced at 1.5 mM OA dose. The correlation analyses revealed significant relationships between quality parameters and biochemical contents. The weight loss and decay rate were negatively correlated with bioactive compounds such as gallic acid and ascorbic acid, indicating that quality deterioration progressed in parallel with the decrease in nutrient content. A strong positive correlation was found between titratable acidity and malic and citric acids. In principal component analysis (PCA), malic and citric acids were prominent in the early storage period, while weight loss, decay, and increased respiration became dominant in the late storage period. Phenolic compounds decreased significantly with storage time, and antioxidant capacity decreased. Heat map analysis visually supported the increase in spoilage parameters with the decrease in ascorbic acid and phenolic compounds. OA applications maintained the quality of medlar fruit and increased biochemical stability, extending postharvest life. 1.5 mM OA, in particular, stands out as an effective postharvest preservation method. These results demonstrate that OA offers significant potential for increasing the commercial value of perishable fruits like medlar and for developing preservation technologies.
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İncele - 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.
- MakaleYalnız künye2025Scopus SJRQ1Effect of Ohmic Heating on the Quality and Nutrient Preservation of Plum Marmalade: A Comparison With Conventional Heating
Ekici, Seymanur; Omac, Basri; Sabanci, Serdal
In this study, plum marmalade was prepared using the ohmic heating method at three distinct voltage gradients (30, 35, and 40 V/cm). The quality properties of the marmalade prepared this way were contrasted with those prepared using the conventional heating method. Total phenolic content (TPC), antioxidant activity (AA), vitamin C content, total color change (ΔE), hydroxymethylfurfural (HMF), and the amount of time needed for the process, including heating and evaporation, were all measured as part of the study. According to the findings, ohmic heating—specifically, a voltage gradient of 40 V/cm—significantly reduced the heating time when compared to the traditional method, which raised the stability of vitamin C, AA, and phenolic compounds. When ohmic heating was used instead of conventional heating, the amounts of TPC, AA, and vitamin C increased by 19.50%, 33.90%, and 149.12%, respectively. In comparison to traditional heating under atmospheric conditions, the results also showed that ohmic heating increased the amounts of gallic acid (40.61%), catechin (40.98%), chlorogenic acid (25.05%), and rutin (24.67%). Furthermore, the results showed that ohmic heating reduced the amount of HMF (34.34%) and ΔE (2.27%) in comparison to conventional heating. TPC, AA, vitamin C, gallic acid, catechin, chlorogenic acid, and rutin were higher than conventional heating; nevertheless, HMF and ΔE were lower than conventional heating at the applied ohmic heating process. The results obtained indicate a strong potential for an ohmic heating system as a rapid heating method for preserving nutritional value.
AtıfScopus6WoS5OpenAlex6İncele - MakaleYayıncıda açık erişim2025Scopus SJRQ1Effect of postharvest melatonin and salicylic acid applications on quality characteristics and primary and secondary metabolite physiology of tomato fruits
Kaygısız, Tansel; Sen, Fatih; Gundogdu, Muttalip; Ejaz, Shaghef; Aglar, Erdal
Background: This study aims to investigate the effects of postharvest melatonin (ML) and salicylic acid (SA) applications on fruit quality and biochemical properties in tomatoes. The potential synergistic effects were investigated by applying these compounds to the ‘Depar’ tomato variety grown in Bolu in the 2024 production season. The tomato fruit that were mature and free from physical damage were selected and sterilized according to predetermined criteria. Afterwards, ML and SA solutions (1 mM) were sprayed on each fruit and then the fruit were stored at 5 ± 0.5 °C and 90 ± 5% relative humidity. Pomological and biochemical measurements and analyses were carried out on fruit stored for 24 days in three different periods (8th, 16th and 24th days). Results: With the extension of storage period, the increase in spoilage and ripening symptoms such as weight loss (8.53%), pH increase (5.01) and soluble solids content (SSC) accumulation (4.95%) was observed in tomatoes. In addition, the significant decreases occurred in malic acid, citric acid, tartaric acid, oxalic acid, vitamin C and phenolic compounds. However, SA and ML applications slowed down these negative changes, with the best results generally obtained in the SA + ML combination. This combination significantly limited the decreases in weight loss and chemical contents, delayed the ripening of tomatoes and maintained their nutritional value. Especially in early and middle storage periods (8th and 16th days of the cold storage), SA + ML applications gave the most effective results. However, some protective effects were reduced by the 24th day the cold storage. Conclusion: SA and ML applications are recommended as an effective biopreservation strategy to extend the shelf life of tomatoes, prevent commercial value loss and maintain quality. This study demonstrates the potential of using bioactive compounds to preserve the quality and nutritional values of tomatoes after harvest.
AtıfScopus10OpenAlex12İncele - MakaleAçık Erişim2025Scopus SJRQ1Quality preservation of jujube fruit during cold storage: effect of maturity stage and modified atmosphere packaging
Gun, Sefa; Ozturk, Burhan; Aglar, Erdal; Karakaya, Orhan
Bacground: This study, which examines the effect between the maturity stage and modified atmosphere packaging (MAP) in order to prevent post-harvest quality losses and extend the storage life of jujube (Ziziphus jujuba Mill.) fruit, offers an important contribution to supply chain management. The fruits harvested at different maturity stages were stored at 0 ± 0.5 °C and 90 ± 5 RH in MAP and control conditions for 42 d and changes in quality, physiological and biochemical parameters were evaluated. Results: The lowest value was recorded in the early maturity (M-1) + MAP group for weight loss. Respiration rate decreased with advancing maturity, MAP treatments slowed down this process. Oxygen consumption and CO₂ production changed according to maturity level, MAP applications balanced gas exchange. MAP maintained brightness and color intensity of the fruit better. It also slowed down the firmness loss. The highest soluble solid content (SSC) was determined in the late maturity (M-3) + MAP group. Titratable acidity (TA) showed lower increase in MAP treatments. MAP significantly reduced the losses of vitamin C. Total phenolic, total flavonoids and antioxidant activity decreased during storage, while MAP treatments limited this decrease. Conclusions: The findings revealed that packaging jujube fruit with MAP, especially in early and mid-maturity stages, better preserves its quality parameters. Accordingly, MAP applications appropriate to the ripeness stage are recommended as an effective strategy to extend the fresh consumption period of jujube fruit and preserve its bioactive compounds.
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