tailieunhanh - Effects of hot water and UV-C on mineral content changes in two strawberry cultivars stored at different temperatures
In this study, two standard strawberry cultivars, Rubygem and Sabrina, were treated with UV-C (254 nm), hot water (60° C for 10 s), and UV-C + hot water after harvesting and stored in modified atmosphere packaging (MAP) at 0 °C and 5 °C. | Turkish Journal of Agriculture and Forestry Turk J Agric For (2018) 42: 423-432 © TÜBİTAK doi: Research Article Effects of hot water and UV-C on mineral content changes in two strawberry cultivars stored at different temperatures Şeyda ÇAVUŞOĞLU* Department of Horticulture, Faculty of Agriculture, Van Yüzüncü Yıl University, Van, Turkey Received: Accepted/Published Online: Final Version: Abstract: In this study, two standard strawberry cultivars, Rubygem and Sabrina, were treated with UV-C (254 nm), hot water (60° C for 10 s), and UV-C + hot water after harvesting and stored in modified atmosphere packaging (MAP) at 0 °C and 5 °C. The variations in mineral contents including phosphorus (P), potassium (K), calcium (Ca), magnesium (Mg), copper (Cu), manganese (Mn), sodium (Na), and zinc (Zn) were analyzed during storage periods. Analysis of variance for storage temperature, storage time, cultivar, and treatments showed that storing both cultivars at different temperatures followed by all treatments caused some increases in P and Mg contents as well as a decrease in Ca content. The treatments had both increasing and decreasing effects on Cu and Na contents. Moreover, increases in K, Mn, and Zn contents were observed in all treatments except for UV-C and UV-C + hot water applications for cultivar Rubygem. Key words: Mineral content, storage, strawberry, temperature 1. Introduction Horticultural crops are a source of vitamins and minerals that are potentially useful for human health (Ercisli et al., 2008b; Sengul et al., 2011). Strawberry (Fragaria × ananassa Duch.) is a very important fruit in human diets. It is rich in vitamin C, minerals, folic acid, and phenolic compounds and contains high levels of natural antioxidants (Rice-Evans and Miller, 1996, Wang and Prior, 1996; Heinonen et al., 1998; Wang and Lin, 2000). It is also a low-calorie fruit that gives .
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