Turkish Journal of Agriculture and Forestry
Abstract
Effectiveness of two different (3 mM and 6 mM) concentrations of oxalic acid (OA) application in combination with modified atmosphere packaging (MAP) on skin browning, fruit skin color (L*, a*, b*) values, fruit flesh firmness, total soluble solids (TSS), titratable acidity (TA), ratio of TSS/TA, pH total phenolic content (TPC), total flavonoid content (TFC), organic acids and soluble sugars, and percentage of O2/CO2 change in Hafif Çukurgöbek loquats stored at 5 °C for 30 days were evaluated. Findings indicated that skin browning was reduced by pre-storage OA application in loquats. Furthermore, OA treatment produced the promising effects of inhibiting increases in fruit firmness and maintaining higher levels of organic acids, TPC, and TFC. The results showed that higher (6 mM) concentrations of OA significantly limited both development of skin browning and increasing firmness, and it maintained quality and extended the life of loquat fruit postharvest.
DOI
10.3906/tar-1509-12
Keywords
Browning, flavonoid, loquat, organic acids, oxalic acid, phenol
First Page
433
Last Page
440
Recommended Citation
ÖZ, A. T, KAFKAS, N. E, & BOZDOĞAN, A (2016). Combined effects of oxalic acid treatment and modified atmosphere packaging on postharvest quality of loquats during storage. Turkish Journal of Agriculture and Forestry 40 (3): 433-440. https://doi.org/10.3906/tar-1509-12
