Role of Postharvest Oxalic Acid Treatment on Quality Properties, Phenolic Compounds, and Organic Acid Contents of Nectarine Fruits during Cold Storage
Abstract
:1. Introduction
2. Materials and Methods
2.1. Experimental Design and Treatments
2.2. Weight Loss
2.3. Fruit Firmness
2.4. Decay Rate, Soluble Solids Content, Titratable Acidity, pH and Respiration Rate
2.5. Analysis of Phenolic Compounds
2.6. Analysis of Organic Acids
2.7. Statistical Analysis
3. Results and Discussion
3.1. Weight Loss, Fruit Firmness, Decay Rate, SSC, TA, pH and Respiration Rate
3.2. Organic Acid Content
3.3. Phenolic Fluctuation by Storage Period and Oxalic Acid
3.4. Associations among Fruit Properties, Organic Acids, and Phenolic Compounds
3.5. Identification of Interrelationships between Storage, Spermidine Treatments and Bioactive Compounds by PCA and Hatmap
4. Conclusions
Supplementary Materials
Author Contributions
Funding
Data Availability Statement
Conflicts of Interest
References
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Storage Time | Citric | Malic | Fumaric | Succinic | Tartaric | |
---|---|---|---|---|---|---|
Harvest | 2.39 ± 0.11 a | 9.04 ± 0.12 a | 1.24 ± 0.07 a | 1.74 ± 0.06 a | 0.62 ± 0.07 a | |
20 | 1.62 ± 0.15 b | 6.28 ± 0.74 b | 0.93 ± 0.11 b | 1.40 ± 0.14 b | 0.48 ± 0.06 b | |
40 | 1.58 ± 0.17 b | 5.52 ± 0.64 c | 0.84 ± 0.18 b | 1.23 ± 0.11 c | 0.41 ± 0.10 b | |
Treatments | ||||||
Control | 1.41 ± 0.12 c | 4.97 ± 0.50 b | 0.72 ± 0.12 c | 1.18 ± 0.11 b | 0.37 ± 0.09 c | |
OA 0.5 mM | 1.56 ± 0.06 bc | 5.93 ± 0.38 a | 0.85 ± 0.08 bc | 1.26 ± 0.12 ab | 0.40 ± 0.07 bc | |
OA 1 mM | 1.68 ± 0.07 a | 6.58 ± 0.87 a | 0.91 ± 0.08 b | 1.40 ± 0.11 a | 0.48 ± 0.05 ab | |
OA 1.5 mM | 1.75 ± 0.10 a | 6.12 ± 0.09 a | 1.06 ± 0.10 a | 1.43 ± 0.14 a | 0.52 ± 0.06 a | |
Storage time × Oxalic acid interaction | ||||||
Harvest | 2.39 ± 0.11 a | 9.04 ± 0.12 a | 1.24 ± 0.07 a | 1.74 ± 0.06 a | 0.62 ± 0.07 a | |
Day 20 | Control | 1.49 ± 0.12 de | 5.40 ± 0.07 e | 0.81 ± 0.10 de | 1.24 ± 0.12 def | 0.42 ± 0.06 bcd |
OA 0.5 mM | 1.55 ± 0.10 cde | 6.25 ± 0.12 c | 0.91 ± 0.07 bcd | 1.35 ± 0.07 bcd | 0.46 ± 0.04 bc | |
OA 1 mM | 1.69 ± 0.09 bcd | 7.33 ± 0.14 b | 0.95 ± 0.06 bcd | 1.48 ± 0.07 bc | 0.50 ± 0.06 ab | |
OA 1.5 mM | 1.78 ± 0.13 b | 6.13 ± 0.02 c | 1.06 ± 0.06 abc | 1.53 ± 0.11 b | 0.54 ± 0.04 ab | |
Day 40 | Control | 1.34 ± 0.10 e | 4.54 ± 0.07 f | 0.64 ± 0.07 e | 1.11 ± 0.06 f | 0.31 ± 0.08 d |
OA 0.5 mM | 1.56 ± 0.04 b–e | 5.61 ± 0.06 de | 0.80 ± 0.06 de | 1.16 ± 0.05 ef | 0.35 ± 0.06 cd | |
OA 1 mM | 1.68 ± 0.08 bcd | 5.83 ± 0.14 d | 0.87 ± 0.10 cd | 1.31 ± 0.05 cde | 0.46 ± 0.03 bc | |
OA 1.5 mM | 1.72 ± 0.11 bc | 6.11 ± 0.15 c | 1.07 ± 0.15 ab | 1.33 ± 0.08 cde | 0.50 ± 0.08 ab | |
ANOVA | ||||||
FStorage time | 22.43 *** | 22.05 *** | 5.777 * | 14.11 *** | 6.11 * | |
FOxalic | 10.20 ** | 8.62 ** | 6.29 ** | 3.97 * | 4.26 * | |
FStorage time×Oxalic acid | 17.31 *** | 279.99 *** | 8.31 ** | 12.37 *** | 4.79 * |
Storage Time | Caffeic Acid | Catechin | Chlorogenic Acid | Ferulic Acid | Gallic Acid | o-Coumaric Acid | |
---|---|---|---|---|---|---|---|
Harvest | 2.25 ± 0.05 a | 2.94 ± 0.17 a | 13.77 ± 0.09 a | 3.67 ± 0.09 a | 3.11 ± 0.05 a | 4.93 ± 0.08 a | |
20 | 1.83 ± 0.22 b | 2.58 ± 0.20 b | 11.33 ± 0.92 b | 3.32 ± 0.17 b | 2.29 ± 0.29 b | 3.99 ± 0.57 b | |
40 | 1.75 ± 0.16 b | 2.23 ± 0.54 c | 9.21 ± 0.95 c | 2.96 ± 0.28 c | 1.38 ± 0.51 c | 3.60 ± 0.51 c | |
Treatments | |||||||
Control | 1.82 ± 0.34 c | 2.29 ± 0.61 b | 10.78 ± 2.50 d | 3.16 ± 0.45 c | 1.89 ± 1.08 d | 3.65 ± 1.00 c | |
OA 0.5 mM | 1.87 ± 0.31 bc | 2.55 ± 0.38 ab | 11.05 ± 2.28 c | 3.24 ± 0.41 bc | 2.21 ± 0.84 c | 4.16 ± 0.67 b | |
OA 1 mM | 2.01 ± 0.22 ab | 2.79 ± 0.35 a | 11.65 ± 2.02 b | 3.35 ± 0.31 ab | 2.37 ± 0.68 b | 4.38 ± 0.46 a | |
OA 1.5 mM | 2.08 ± 0.16 a | 2.70 ± 0.31 ab | 12.26 ± 1.43 a | 3.51 ± 0.16 a | 2.56 ± 0.51 a | 4.50 ± 0.38 a | |
Storage time × Oxalic acid interaction | |||||||
Harvest | 2.25 ± 0.07 a | 2.94 ± 0.23 a | 13.77 ± 0.12 a | 3.67 ± 0.12 a | 3.11 ± 0.07 a | 4.93 ± 0.10 a | |
Day 20 | Control | 1.61 ± 0.11 d | 2.33 ± 0.08 ab | 10.32 ± 0.08 d | 3.11 ± 0.07 cd | 1.87 ± 0.08 de | 3.12 ± 0.09 de |
OA 0.5 mM | 1.69 ± 0.11 cd | 2.57 ± 0.13 ab | 10.68 ± 0.08 d | 3.28 ± 0.06 bc | 2.28 ± 0.09 bc | 4.10 ± 0.11 bc | |
OA 1 mM | 1.97 ± 0.05 abc | 2.61 ± 0.09 a | 11.90 ± 0.10 c | 3.38 ± 0.09 abc | 2.43 ± 0.04 b | 4.27 ± 0.14 bc | |
OA 1.5 mM | 2.07 ± 0.07 ab | 2.82 ± 0.11 a | 12.41 ± 0.13 b | 3.50 ± 0.13 ab | 2.58 ± 0.09 b | 4.49 ± 0.08 b | |
Day 40 | Control | 1.59 ± 0.07 d | 1.61 ± 0.06 b | 8.24 ± 0.11 g | 2.69 ± 0.06 e | 0.69 ± 0.06 g | 2.90 ± 0.14 e |
OA 0.5 mM | 1.67 ± 0.10 cd | 2.14 ± 0.15 ab | 8.71 ± 0.08 f | 2.78 ± 0.10 de | 1.25 ± 0.10 f | 3.45 ± 0.11 d | |
OA 1 mM | 1.80 ± 0.11 bcd | 2.83 ± 0.67 a | 9.29 ± 0.08 e | 3.00 ± 0.07 cde | 1.59 ± 0.06 e | 3.94 ± 0.09 c | |
OA 1.5 mM | 1.92 ± 0.12 abcd | 2.34 ± 0.13 ab | 10.60 ± 0.11 d | 3.36 ± 0.09 abc | 1.98 ± 0.17 cd | 4.10 ± 0.12 bc | |
ANOVA | |||||||
FStorage Time | 77.13 *** | 16.14 *** | 3734.61 *** | 108.77 *** | 849.17 *** | 322.63 *** | |
FOxalic acid | 11.67 *** | 4.59 * | 234.06 *** | 14.73 *** | 68.12 *** | 74.55 *** | |
FStorage time×Oxalic acid | 3.39 * | 2.43 ns | 63.97 *** | 5 ** | 21.55 *** | 20.08 *** |
Storage Time | p-Coumaric Acid | Protocatechuic | Quercetin | Rutin | Syringic Acid | Vanillic Acid | |
---|---|---|---|---|---|---|---|
Harvest | 4.49 ± 0.01 a | 2.02 ± 0.07 a | 6.47 ± 0.45 a | 12.17 ± 0.09 a | 2.00 ± 0.09 a | 1.20 ± 0.07 a | |
20 | 4.08 ± 0.20 a | 1.78 ± 0.28 b | 6.22 ± 0.45 ab | 11.08 ± 0.34 b | 1.68 ± 0.18 b | 0.91 ± 0.16 b | |
40 | 4.11 ± 1.44 a | 1.25 ± 0.31 c | 5.80 ± 0.45 b | 8.71 ± 1.66 c | 1.56 ± 0.15 b | 0.81 ± 0.13 c | |
Treatments | |||||||
Control | 3.83 ± 0.61 a | 1.40 ± 0.53 c | 5.77 ± 0.63 b | 9.96 ± 2.37 d | 1.64 ± 0.29 a | 0.87 ± 0.26 c | |
OA 0.5 mM | 4.03 ± 0.41 a | 1.67 ± 0.39 b | 6.07 ± 0.49 ab | 10.22 ± 2.20 c | 1.70 ± 0.25 a | 0.92 ± 0.22 bc | |
OA 1 mM | 4.79 ± 1.39 a | 1.78 ± 0.32 ab | 6.32 ± 0.31 ab | 10.94 ± 1.20 b | 1.80 ± 0.20 a | 1.01 ± 0.18 ab | |
OA 1.5 mM | 4.28 ± 0.23 a | 1.88 ± 0.22 a | 6.49 ± 0.35 a | 11.50 ± 0.60 a | 1.85 ± 0.16 a | 1.08 ± 0.11 a | |
Storage time × Oxalic acid interaction | |||||||
Harvest | 4.49 ± 0.01 a | 2.02 ± 0.10 a | 6.47 ± 0.59 ab | 12.17 ± 0.11 a | 2.00 ± 0.12 a | 1.20 ± 0.09 a | |
Day 20 | Control | 3.84 ± 0.09 a | 1.35 ± 0.06 cd | 5.61 ± 0.10 ab | 10.67 ± 0.18 c | 1.51 ± 0.11 ab | 0.76 ± 0.07 cd |
OA 0.5 mM | 4.00 ± 0.13 a | 1.81 ± 0.11 ab | 6.16 ± 0.10 ab | 11.02 ± 0.13 bc | 1.60 ± 0.13 ab | 0.80 ± 0.07 bcd | |
OA 1 mM | 4.17 ± 0.08 a | 1.93 ± 0.06 ab | 6.36 ± 0.08 ab | 11.14 ± 0.17 bc | 1.75 ± 0.20 ab | 1.01 ± 0.11 abc | |
OA 1.5 mM | 4.32 ± 0.05 a | 2.01 ± 0.09 a | 6.75 ± 0.12 a | 11.49 ± 0.11 b | 1.86 ± 0.09 ab | 1.08 ± 0.05 ab | |
Day 40 | Control | 3.15 ± 0.09 a | 0.83 ± 0.07 e | 5.24 ± 0.15 b | 7.03 ± 0.17 e | 1.41 ± 0.07 b | 0.67 ± 0.07 d |
OA 0.5 mM | 3.59 ± 0.11 a | 1.19 ± 0.05 d | 5.57 ± 0.10 ab | 7.46 ± 0.11 e | 1.50 ± 0.13 b | 0.76 ± 0.05 cd | |
OA 1 mM | 3.69 ± 2.65 a | 1.38 ± 0.09 cd | 6.14 ± 0.11 ab | 9.51 ± 0.09 d | 1.64 ± 0.13 ab | 0.82 ± 0.06 bcd | |
OA 1.5 mM | 4.02 ± 0.12 a | 1.61 ± 0.05 bc | 6.24 ± 0.10 ab | 10.85 ± 0.16 c | 1.69 ± 0.12 ab | 0.98 ± 0.07 abc | |
ANOVA | |||||||
FStorage Time | 0.71 ns | 180.09 *** | 7.5 ** | 1385.17 *** | 26.43 *** | 54.88 *** | |
FOxalic acid | 1.74 ns | 37.03 *** | 4.71 * | 164.63 *** | 3.43 ns | 9.11 ** | |
FStorage time×Oxalic acid | 1.3 ns | 9.86 *** | 1.28 ns | 101.81 *** | 0.9 ns | 2.61 ns |
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Eroğul, D.; Kibar, H.; Şen, F.; Gundogdu, M. Role of Postharvest Oxalic Acid Treatment on Quality Properties, Phenolic Compounds, and Organic Acid Contents of Nectarine Fruits during Cold Storage. Horticulturae 2023, 9, 1021. https://doi.org/10.3390/horticulturae9091021
Eroğul D, Kibar H, Şen F, Gundogdu M. Role of Postharvest Oxalic Acid Treatment on Quality Properties, Phenolic Compounds, and Organic Acid Contents of Nectarine Fruits during Cold Storage. Horticulturae. 2023; 9(9):1021. https://doi.org/10.3390/horticulturae9091021
Chicago/Turabian StyleEroğul, Deniz, Hakan Kibar, Fatih Şen, and Muttalip Gundogdu. 2023. "Role of Postharvest Oxalic Acid Treatment on Quality Properties, Phenolic Compounds, and Organic Acid Contents of Nectarine Fruits during Cold Storage" Horticulturae 9, no. 9: 1021. https://doi.org/10.3390/horticulturae9091021