Effects of Aloe Vera Gel and Different Packaging Applications on Storage Time and Quality in 0900 Ziraat Cherry Varieties

被引：0

作者：

Dundar, Omur ^{[1
]}

Eriskin, Nazmiye ^{[1
]}

机构：

[1] Cukurova Univ, Ziraat Fak, Bahce Bitkileri Bolumu Balcali, Adana, Turkiye

来源：

KSU TARIM VE DOGA DERGISI-KSU JOURNAL OF AGRICULTURE AND NATURE | 2023年 / 26卷 / 03期

关键词：

Cherry; Aloe vera gel; MAP; Fruit quality; SALICYLIC-ACID; SHELF-LIFE; POSTHARVEST; PUTRESCINE; POLYAMINES;

D O I：

10.18016/ksutarimdoga.vi.1098115

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

In this study, the effects of post-harvest MAP and Aloe vera gel applications on the storage and shelf life of 0900 Ziraat cherry varieties were investigated. For this purpose, the pre-cooled cherry fruits were divided into 4 groups and stored at 0oC, 90-95% relative humidity conditions for 35 days. Also, they were left at 20oC 3 days for shelf life. A part of the fruits that were treated with/without Aloe vera gel were stored in MAP and the other part was stored in a perforated polyethylene bag. Weight loses, TSS, TA, firmness, skin color (L*, a*, b*, C*, ho), biochemical properties and decay rate were investigated weekly, while they were determine during 3 days for shelf life. During the storage and shelf life, Aloe vera gel was applied and preserved in MAP had low fruit weight loss and preserved fruit firmness.

引用

页码：520 / 530

页数：11

共 49 条

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