Kucuker Emine, Aglar Erdal, Sakaldaş Mustafa, Şen Fatih, Gundogdu Muttalip
Agriculture Faculty Department of Horticulture, Siirt University, Siirt 56100, Turkey.
Agriculture Faculty Department of Horticulture, Van Yüzüncü Yıl University, Van 65000, Turkey.
Plants (Basel). 2023 Mar 13;12(6):1291. doi: 10.3390/plants12061291.
The storage and shelf life of the fig, which has a sensitive fruit structure, is short, and this results in excessive economic losses. In a study carried out to contribute to the solution of this problem, the effect of postharvest putrescine application at different doses (0, 0.5, 1.0, 2.0, and 4.0 mM) on fruit quality characteristics and biochemical content during cold storage in figs was determined. At the end of the cold storage, the decay rate and weight loss in the fruit were in the ranges of 1.0-1.6% and 1.0-5.0 %, respectively. The decay rate and weight loss were lower in putrescine-applied fruit during cold storage. Putrescine application had a positive effect on the changes in fruit flesh firmness values. The SSC rate of fruit varied between 14 and 20%, while significant differences in the SSC rate occurred depending on storage time and putrescine application dose. With putrescine application, the decrease in the acidity rate of the fig fruit during cold storage was smaller. At the end of the cold storage, the acidity rate was between 1.5-2.5% and 1.0-5.0. Putrescine treatments affected total antioxidant activity values and changes occurred in total antioxidant activity depending on the application dose. In the study, it was observed that the amount of phenolic acid in fig fruit decreased during storage and putrescine doses prevented this decrease. Putrescine treatment affected the changes in the quantity of organic acids during cold storage, and this effect varied depending on the type of organic acid and the length of the cold storage period. As a result, it was revealed that putrescine treatments can be used as an effective method to maintain postharvest fruit quality in figs.
无花果果实结构敏感，其储存期和货架期较短，这导致了巨大的经济损失。为解决这一问题开展了一项研究，测定了在冷藏期间不同剂量（0、0.5、1.0、2.0和4.0 mM）的采后腐胺处理对无花果果实品质特性和生化成分的影响。冷藏结束时，果实的腐烂率和失重率分别在1.0 - 1.6%和1.0 - 5.0%范围内。冷藏期间，施用腐胺的果实腐烂率和失重率较低。腐胺处理对果实果肉硬度值的变化有积极影响。果实的可溶性固形物含量在14%至20%之间变化，而可溶性固形物含量因储存时间和腐胺施用剂量存在显著差异。施用腐胺后，冷藏期间无花果果实的酸度下降幅度较小。冷藏结束时，酸度在1.5 - 2.5%和1.0 - 5.0%之间。腐胺处理影响总抗氧化活性值，且总抗氧化活性随施用剂量而变化。在该研究中，观察到无花果果实中酚酸含量在储存期间下降，而腐胺剂量可防止这种下降。腐胺处理影响冷藏期间有机酸含量的变化，且这种影响因有机酸类型和冷藏期长短而异。结果表明，腐胺处理可作为维持无花果采后果实品质的有效方法。
