Mustafa Erkan

The effects of UV radiation during the vegetative period on antioxidant compounds and postharvest quality of broccoli (Brassica oleracea L.)

In this study, the effects of supplementary UV radiation during the vegetative period on antioxidant compounds, antioxidant activity and postharvest quality of broccoli heads during long term storage was studied. The broccolis were grown under three different doses of supplementary UV radiation (2.2, 8.8 and 16.4 kJ/m(2)/day) in a soilless system in a glasshouse. Harvested broccoli heads were stored at 0 °C in modified atmosphere packaging for 60 days. The supplementary UV radiation (280-315 nm) during the vegetative period significantly decreased total carotenoid, the chlorophyll a and chlorophyll b content but increased the ascorbic acid, total phenolic and flavonoid contents of broccolis. All supplementary UV treatments slightly reduced the antioxidant activity of the broccolis, however, no remarkable change was observed between 2.2 and 8.8 kJ/m(2) radiation levels. The sinigrin and glucotropaeolin contents of the broccolis were substantially increased by UV treatments. The prolonged storage period resulted in decreased ascorbic acid, total phenolic and flavonoid contents, as well as antioxidant activity. Discoloration of the heads, due to decreased chlorophyll and carotenoid contents, was also observed with prolonged storage duration. Glucosinolates levels showed an increasing tendency till the 45th day of storage, and then their levels started to decline. The weight loss of broccoli heads during storage progressively increased with storage time in all treatments. Total soluble solids, solids content and titratable acidity decreased continuously during storage. Titratable acidity was not affected by UV radiation doses during the storage time whereas soluble solids and solids content (dry matter) were significantly affected by UV doses. Supplementary UV radiation increased the lightness (L*) and chroma (C*) values of the broccoli heads. Pre-harvest UV radiation during vegetative period seems to be a promising tool for increasing the beneficial health components of broccolis.

Production potential of cavendish cultivars (Musa spp. AAA) under greenhouse and field conditions in subtropical areas of Turkey

The objective of this study was to evaluate the production potential of banana cultivars, ‘Grand Nain’, ‘Petit Nain’, ‘Poyo’, ‘Williams’ and ‘Basrai’, as alternatives to the ‘Dwarf Cavendish’ for open-field and greenhouse cultivation in subtropical conditions. Stem circumference, stem height, total leaf number, bunch stalk circumference, days from shooting to harvest, number of hands per bunch, number of fingers per bunch, finger circumference, finger length and bunch weight were measured in open-field and greenhouse cultivation. Cultivars ‘Williams’ and ‘Grand Nain’ were superior to ‘Dwarf Cavendish’ in greenhouse cultivation, while these two cultivars and ‘Petit Nain’ and ‘Basrai’ were superior to ‘Dwarf Cavendish’ in open-field cultivation. ‘Poyo’ was not suitable for greenhouse cultivation because of its excessive height and for open-field cultivation due to its sensitivity to wind damage. Greenhouse cultivation of bananas was superior to open-field cultivation for all cultivars with increases in yield of 19 to 28% according to the cultivar.

Pomegranate/Roma—Punica granatum

Abstract Pomegranate (Punica granatum L.) is one of the most economical functional crops in the world. Because of its wide adaptability to different ecological conditions and being a high profitable crop, pomegranate is being cultivated widely on a commercial scale in all climatical zones (temperate, tropical, and subtropical climates). The production, marketing and consumption of pomegranate fruit is booming throughout the world, mainly due to greater awareness of its health-promoting attributes. Producers, storage operators, and traders are in need of more knowledge about production, pre-postharvest operations and processing of this fruit. Thus, the presented chapter gives an overview of these aspects including botany, production, harvest, storage, postharvest applications, fruit physiology, biochemistry, chemical composition and industrial applications of pomegranate fruit.

Impact of modified atmosphere packaging on fruit quality and postharvest life of ‘0900 Ziraat’ cherries

The sweet cherry is highly perishable with a restricted storage and shelf-life and in some cases unable to reach the final consumer at optimal eating quality after being transported to the market. For this reason, in this research, the effects of different modified atmosphere packaging materials on postharvest life and fruit quality of ‘0900 Ziraat’ cherries (Prunus avium L.) were investigated to extend storage and marketing period. For this purpose, cherries were stored for 50 days at 0°C temperature with 90-95% relative humidity in three different types of packaging materials. The first group of cherries was packed in micro-perforated Xtend bags (MAP-1). The second group of cherries was packed in ordinary non-perforated polyethylene bags (MAP-2) and the third group of cherries was packed in ordinary perforated polyethylene bags (MAP-3-Control). Fruit samples were taken from different storage rooms at intervals of 10 days and physical and chemical changes were determined in the fruits. Experiment results showed that the lowest weight losses were obtained on the cherries stored in MAP-1. The cherries stored in MAP-2 had higher soluble solids content. Titratable acidity increased during the first 10 days of storage and then decreased. The fruit stored in MAP-1 had the highest flesh firmness, titratable acidity, L*, C* and taste values. The most effective MAP treatment for controlling pitting and stem browning was MAP-1. It can be concluded that ‘0900 Ziraat’ cherry fruits were successfully stored at 0°C temperature and 90-95% RH up to 50 days in MAP-1.The sweet cherry is highly perishable with a restricted storage and shelf-life and in some cases unable to reach the final consumer at optimal eating quality after being transported to the market. For this reason, in this research, the effects of different modified atmosphere packaging materials on postharvest life and fruit quality of ‘0900 Ziraat’ cherries ( Prunus avium L.) were investigated to extend storage and marketing period. For this purpose, cherries were stored for 50 days at 0°C temperature with 90-95% relative humidity in three different types of packaging materials. The first group of cherries was packed in micro-perforated Xtend bags (MAP-1). The second group of cherries was packed in ordinary non-perforated polyethylene bags (MAP-2) and the third group of cherries was packed in ordinary perforated polyethylene bags (MAP-3-Control). Fruit samples were taken from different storage rooms at intervals of 10 days and physical and chemical changes were determined in the fruits. Experiment results showed that the lowest weight losses were obtained on the cherries stored in MAP-1. The cherries stored in MAP-2 had higher soluble solids content. Titratable acidity increased during the first 10 days of storage and then decreased. The fruit stored in MAP-1 had the highest flesh firmness, titratable acidity, L* , C* and taste values. The most effective MAP treatment for controlling pitting and stem browning was MAP-1. It can be concluded that ‘0900 Ziraat’ cherry fruits were successfully stored at 0°C temperature and 90-95% RH up to 50 days in MAP-1.

Postharvest Quality and Safety of Fresh-Cut Vegetables

Fresh-cut produces, initially called minimally processed or lightly processed produces, are those that have been trimmed and/or peeled and/or cut into 100% usable product that is bagged or prepackaged. In particular, fresh-cut products attract consumers because they are fresh, nutritious, reasonably priced, and less time-consuming. As a consequence, a wide assortment of fresh-cut produces has been developed to meet consumer’s needs for “quick” and convenient products. With the busy lifestyles, consumer tends to use less time for preparing meals. Consumers prefer eating fruits and vegetables, and they prefer ready-to-eat products than preparing it themselves. As a result, the maintenance of the quality of fresh-cut produce has become more challenging to the food industry today.