Abstract
In recent years, significant portions of the fresh fruits and vegetables produced worldwide have been decaying before reaching the consumer because of insufficient preservation after harvest. In this direction, we carried the study out to investigate the effect of gibberellic acid (GA3) and 1-methyl cyclopropane (1-MCP) applications on phenolic compounds and organic acid contents of the strawberry fruits (cv. Albion) during shelf-life. Gibberellic acid treatments, which prepared in two different concentrations (50 and 100 ppm), were performed by spraying the leaves before harvest. 1-methyl cyclopropane applied after harvest. The results of the study showed a greater decrease in organic acids (except oxalic and succinic acid) in Gibberellic acid-applied fruits during shelf-life. Citric acid was recorded as the most abundant organic acid in the control group. In phenolic compounds, gallic acid (15.22 mg 100 g−1) and ellagic acid (9.38 mg 100 g−1) were recorded as the highest phenolic compounds on the third day. 1-MCP and GA3 (50 ppm) + 1-MCP treatment reduced the breakdown of vitamin C during the shelf-life of strawberry fruits compared to the control group. As a result, phenolic compounds, vitamin C, and organic acids decreased during the shelf-life, and 1-MCP applications slowed down the breakdown of these compounds.
Highlights
Strawberry (Fragaria x ananassa Duch.) is a fruit, in the berry fruits, widely used in the food and cosmetics industry and for fresh consumption
The minimum citric acid loss during the shelf-life was in the 1-methyl cyclopropane (1-MCP) and the most occurred in the 100 ppm GA3 application
The shelf-life was effective on organic acid, vitamin C, and phenolic compound amounts
Summary
Strawberry (Fragaria x ananassa Duch.) is a fruit, in the berry fruits, widely used in the food and cosmetics industry and for fresh consumption. Strawberry fruits are appetizing for people in terms of appearance and contain antioxidant compounds such as phenolic compounds and ascorbic acid, preventing free radicals from harming human health [3]. This fruit with good taste and aroma has low calorie and high fiber content in terms of diet [3]. These compounds provide a synergistic and cumulative effect on protecting human health and disease (heart attack, anticarcinogen, etc.) prevention [4]
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