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
收藏
页码：520 / 530
页数：11
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