IMPROVING THE STORAGE QUALITY OF POMEGRANATE FRUIT BY COMBINING MODIFIED ATMOSPHERE PACKAGING AND ORIGANUM SYRIACUM VOLATILE ESSENTIAL OIL

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dc.authoridKitis, Yasin Emre/0000-0003-2949-8423
dc.authoridPanfilova, Olga/0000-0003-4156-6919
dc.contributor.authorKahramanoglu, Ibrahim
dc.contributor.authorOkatan, Volkan
dc.contributor.authorPanfilova, Olga
dc.contributor.authorUnal, Nafiye
dc.contributor.authorBilgin, Jale
dc.contributor.authorGuclu, Sultan filiz
dc.contributor.authorBahadirli, Pelin
dc.date.accessioned2024-09-18T20:54:25Z
dc.date.available2024-09-18T20:54:25Z
dc.date.issued2024
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractIn the current study, the combined impact of modified atmosphere packaging (MAP) and Origanum syriacum volatile essential oil (VEO) on the ability of pomegranate fruits to be stored was examined. Control, MAP bags, MAP bags with 0.50 mL VEO, and MAP bags with 1.00 mL VEO were the four treatments that were studied. The weight loss in the MAP application was significantly less than in the control group. Fruit quality is improved and storage life is extended by the use of MAP bags. Due to VEO's antibacterial and antioxidant qualities, weight loss in the MAP bags was further decreased by its administration. The treatments did not have a substantial impact on the ascorbic acid content. The outcomes additionally demonstrated that the application of both MAP and VEO treatments might postpone the decrease of soluble solids concentration and titratable acidity, which is essential for preserving the fruit's flavor. The study also showed that the fruits packed in MAP bags, either with or without VEO, had a considerably lower decay incidence than the control fruits. However, the addition of VEO to the MAP bags further reduced the decay incidence of the fruits, which highlights the importance of the combination of VEO with MAP bags.en_US
dc.identifier.doi10.30848/PJB2024-1(25)
dc.identifier.endpage313en_US
dc.identifier.issn0556-3321
dc.identifier.issn2070-3368
dc.identifier.issue1en_US
dc.identifier.scopus2-s2.0-85182462290en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage305en_US
dc.identifier.urihttps://doi.org/10.30848/PJB2024-1(25)
dc.identifier.urihttps://hdl.handle.net/20.500.12483/11792
dc.identifier.volume56en_US
dc.identifier.wosWOS:001141673500010en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherPakistan Botanical Socen_US
dc.relation.ispartofPakistan Journal of Botanyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectPostharvesten_US
dc.subjectWeight lossen_US
dc.subjectChilling injuryen_US
dc.subjectSenescenceen_US
dc.subjectMarketabilityen_US
dc.titleIMPROVING THE STORAGE QUALITY OF POMEGRANATE FRUIT BY COMBINING MODIFIED ATMOSPHERE PACKAGING AND ORIGANUM SYRIACUM VOLATILE ESSENTIAL OILen_US
dc.typeArticleen_US

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