Premium
Role of maturity stages and modified‐atmosphere packaging on the quality attributes of cornelian cherry fruits ( Cornus mas L.) throughout shelf life
Author(s) -
Yarılgaç Tarık,
Kadim Hayrullah,
Ozturk Burhan
Publication year - 2018
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.9203
Subject(s) - anthocyanin , shelf life , respiration rate , horticulture , modified atmosphere , ethylene , relative humidity , chemistry , maturity (psychological) , food science , botany , respiration , biology , geography , psychology , developmental psychology , biochemistry , catalysis , meteorology
Abstract BACKGROUND A study was conducted to determine the effects of modified‐atmosphere packaging (MAP) treatments on fruit quality attributes and bioactive compounds of cornelian cherry fruits ( Cornus mas L.) harvested at two different maturity stages – maturity (M): M‐1, skin red color <10%; M‐2, skin red color >90% – throughout the shelf life. Fruits were stored at 0 ± 0.5 °C and 90 ± 5% relative humidity (RH) for 30 days, and then kept at 22 ± 0.5 °C and 80 ± 5% RH over 3 days for shelf life. RESULTS In the measurements performed at harvest, MS‐2 fruits had significantly greater respiration rate, soluble solids content, acidity, anthocyanin, flavonoids, and phenolics and significantly lower ethylene productions, firmness, L * , chroma, and hue angle values than MS‐1 fruits. In the last measurement period, MAP‐treated fruits had significantly greater firmness, total flavonoids, and total phenolics and significantly lower respiration rates, ethylene productions, and decay rates than the untreated fruits. While color parameters of MS‐2 fruits were significantly lower than the color values of MS‐1 fruits, they had greater vitamin C and anthocyanin contents. CONCLUSION It was concluded that the cornelian cherry fruits harvested at MS‐2 stage of maturity and preserved in MAP better maintained quality attributes throughout their shelf life. © 2018 Society of Chemical Industry