The Effects of Salicylic, Folic and Ascorbic Acid Treatment on Shelf Life Quality of Broccoli Florets

Authors : Jale BİLGİN

Pages : 7-15

View : 39 | Download : 14

Publication Date : 2021-06-29

Article Type : Research Paper

Abstract :This study aims to investigate the effect of Salicylic acid insert ignore into journalissuearticles values(2 mM);, Folic acid insert ignore into journalissuearticles values(5 mg L−1); and Ascorbic acid insert ignore into journalissuearticles values(2 mM); treatments on the shelf life and quality of `Belstar F1` broccoli variety. Treated broccoli heads were stored at 21±2˚C for 4 days in plastic containers with lids. It is determined that at the end of the storage period, the lowest weight loss insert ignore into journalissuearticles values(2.74%);, total soluble solids insert ignore into journalissuearticles values(8.07%);, pH value insert ignore into journalissuearticles values(7.14); and the highest amount of titratable acidity insert ignore into journalissuearticles values(0.12%); were found in the group treated with ascorbic acid and the least change in color parameters insert ignore into journalissuearticles values(L*; 29.41, a*; -4.59, b*; 10.78); and the highest total chlorophyll content insert ignore into journalissuearticles values(0.32 mg/g); in the group treated with folic acid. It is thought that the effects of ascorbic acid, salicylic acid and folic acid treatment at postharvest storage period should be investigated in detail in molecular and biochemical studies for more concrete data.
Keywords : Ascorbic acid, Broccoli florets, Folic acid, Postharvest, Salicylic acid

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