Effects of Pre-Harvest AVG (Aminoethoxyvinglycine) Applications on Fruit Quality and Cold Storage Time of ‘Fuyu’ Persimmon Cultivar
DOI:
https://doi.org/10.24925/turjaf.v13i3.731-738.7499Keywords:
Persimmon, Aminoethoxyvinglicine, Quality, Storage, Biochemical CompoundsAbstract
In this study, the effects of AVG (Aminoethoxyvinglycine) applications at different doses (0, 75, 150 and 225 mg l-1) 14 and 21 days before harvest on the fruits of the ‘Fuyu’ cultivar quality during storage were investigated. Fruits treated with AVG were packaged with modified atmosphere bags and stored at 0-1oC temperature and 85-90% relative humidity for 4 months. In the research, weight loss, total soluble solids content, titratable acidity, fruit firmness, ascorbic acid content, total phenolic content, total antioxidant content, respiration rate and chilling injury rates were examined. In the study, while fruit firmness decreased during storage, it was determined that the weight loss of fruits increased. In parallel with the delaying effect of AVG applications on fruit ripening, the occurrence of chilling injury was also delayed. The inhibitory effect of AVG on respiratory rate and loss of biochemical compounds became evident with increasing doses. As a result, 150 and 225 mg l-1 AVG application applied before commercial harvest had a significant and positive effect on ‘Fuyu’ variety persimmon in terms of fruit quality during postharvest storage period.
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