Effects of aminoethoxyvinylglycine treatment by vacuum infiltration method on postharvest storage and shelf life of tomato fruit

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dc.authoridCandir, Elif/0000-0001-5199-8083
dc.contributor.authorCandir, Elif
dc.contributor.authorCandir, Altan
dc.contributor.authorSen, Fatih
dc.date.accessioned2024-09-18T19:54:16Z
dc.date.available2024-09-18T19:54:16Z
dc.date.issued2017
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractThe aim of this study was to determine effects of postharvest aminoethoxyvinylglycine (AVG) treatment using vacuum infiltration method on retardation of ripening, storage and shelf life of tomato fruit. In the Experiment-1, beefsteak 'Grando F1' tomato fruit was harvested at breaker stage and treated with AVG at six different doses (0, 62.5,125, 250, 500 and 1000 mg L-1) and three different vacuum pressures (0 kPa, -20 kPa and -30 kPa) using vacuum infiltration method and kept at 20 degrees C for 8 d. The AVG treatment of 1000 mg L-1 at -30 kPa reduced ethylene production rate by 45.53%, delayed color changes and extended the number of days reaching to red ripe stage from 6 to 8 d at 20 degrees C and was confirmed as the optimal treatment for the maximum retardation of tomato fruit ripening by response surface methodology. In Experiment-2, untreated and treated breaker 'Grand F1' tomato fruit with 1000 mg L-1 at -30 kPa were kept at 12 degrees C for 0, 5, 10, 15 or 20 d and for 2 d at 20 degrees C after cold storage. AVG treated fruit had lower ethylene production rate, lycopene content, a* and C* values and higher fruit firmness, chlorophyll content, L* and h degrees values, compared to control during storage and shelf life period. For shipping to distant markets, storage and shelf life of untreated fruit were 10 d at 12 degrees C plus 2 d at 20 degrees C while AVG treatment extended storage and shelf life to 20 d at 12 degrees C plus 2 d at 20 degrees C. (C) 2016 Elsevier B.V. All rights reserved.en_US
dc.description.sponsorshipScientific and Technological Research Council of Turkey [TOVAG 113O796]en_US
dc.description.sponsorshipThis research was supported by the Scientific and Technological Research Council of Turkey (Grant no. TOVAG 113O796). We wish to thank Yusuf Demir from Sumitomo Corporation (Istanbul, Turkey) and Dr. Peter Petracek from Valent BioScience Corporation (Libertyville, USA) for supplying Retain (R).en_US
dc.identifier.doi10.1016/j.postharvbio.2016.11.004
dc.identifier.endpage25en_US
dc.identifier.issn0925-5214
dc.identifier.issn1873-2356
dc.identifier.scopus2-s2.0-84994005699en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage13en_US
dc.identifier.urihttps://doi.org/10.1016/j.postharvbio.2016.11.004
dc.identifier.urihttps://hdl.handle.net/20.500.12483/7613
dc.identifier.volume125en_US
dc.identifier.wosWOS:000392779700002en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofPostharvest Biology and Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectAminoethoxyvinylglycineen_US
dc.subjectTomatoen_US
dc.subjectRipeningen_US
dc.subjectVacuum infiltrationen_US
dc.subjectStorageen_US
dc.subjectShelf lifeen_US
dc.titleEffects of aminoethoxyvinylglycine treatment by vacuum infiltration method on postharvest storage and shelf life of tomato fruiten_US
dc.typeArticleen_US

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