Influence of Pre-Harvest Gibberellic Acid and Post-Harvest 1-methyl Cyclopropane Treatments on Phenolic Compounds, Vitamin C and Organic Acid Contents during the Shelf Life of Strawberry Fruits
Akgül Taş,
Selma Kuru Berk,
Erdal Orman,
Muttalip Gundogdu,
Sezai Ercişli,
Neva Karatas,
Tunde Jurikova,
Anna Adamkova,
Sarka Nedomova,
Jiri Mlcek
Affiliations
Akgül Taş
Department of Plant and Animal Production, Seben İzzet Baysal Vocational School, Bolu Abant Izzet Baysal University, 14750 Seben Bolu, Turkey
Selma Kuru Berk
Department of Plant and Animal Production, Mudurnu Sureyya Astarcı Vocational School, Bolu Abant Izzet Baysal University, 14800 Mudurnu Bolu, Turkey
Erdal Orman
Atatürk Horticultural Central Research Institute, 77100 Yalova, Turkey
Muttalip Gundogdu
Department of Horticulture, Faculty of Agriculture, Bolu Abant Izzet Baysal University, 14030 Bolu, Turkey
Sezai Ercişli
Department of Horticulture, Faculty of Agriculture, Ataturk University, 25240 Erzurum, Turkey
Neva Karatas
Department of Nutrition and Dietetics, Faculty of Health Sciences, Ataturk University, 25240 Erzurum, Turkey
Tunde Jurikova
Institute for Teacher Training, Faculty of Central European Studies, Constantine the Philosopher University in Nitra, Dražovská 4, 949 74 Nitra, Slovakia
Anna Adamkova
Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlín, 760 01 Zlín, Czech Republic
Sarka Nedomova
Department of Food Technology, Faculty of AgriSciences, Mendel University in Brno, 613 00 Brno, Czech Republic
Jiri Mlcek
Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlín, 760 01 Zlín, Czech Republic
In recent years, significant portions of the fresh fruits and vegetables produced worldwide have been decaying before reaching the consumer because of insufficient preservation after harvest. In this direction, we carried the study out to investigate the effect of gibberellic acid (GA3) and 1-methyl cyclopropane (1-MCP) applications on phenolic compounds and organic acid contents of the strawberry fruits (cv. Albion) during shelf-life. Gibberellic acid treatments, which prepared in two different concentrations (50 and 100 ppm), were performed by spraying the leaves before harvest. 1-methyl cyclopropane applied after harvest. The results of the study showed a greater decrease in organic acids (except oxalic and succinic acid) in Gibberellic acid-applied fruits during shelf-life. Citric acid was recorded as the most abundant organic acid in the control group. In phenolic compounds, gallic acid (15.22 mg 100 g−1) and ellagic acid (9.38 mg 100 g−1) were recorded as the highest phenolic compounds on the third day. 1-MCP and GA3 (50 ppm) + 1-MCP treatment reduced the breakdown of vitamin C during the shelf-life of strawberry fruits compared to the control group. As a result, phenolic compounds, vitamin C, and organic acids decreased during the shelf-life, and 1-MCP applications slowed down the breakdown of these compounds.
