Changes in Bioactive Compounds of Cherry Laurel Fruit (Prunus Laurocerasus L.) Treated with Modified Atmosphere Packaging and Aloe vera During Shelf Life

Authors : Burhan ÖZTÜRK

Pages : 9-15

View : 55 | Download : 14

Publication Date : 2020-12-25

Article Type : Research Paper

Abstract :In the study, the changes in vitamin C, total phenolic compounds, total monomeric anthocyanin and antioxidant activity insert ignore into journalissuearticles values(according to ABTS and FRAP test); of cherry laurel fruits treated with modified atmosphere packaging insert ignore into journalissuearticles values(MAP); and Aloe vera gel kept in shelf life insert ignore into journalissuearticles values(21±1 °C and 80±5%); for 3 days after fruit were stored in cold storage insert ignore into journalissuearticles values(0±0.5 °C and 90±5%);, were investigated. In general, bioactive compounds decreased with progressing storage periods. In the last shelf life measurement insert ignore into journalissuearticles values(60+3 days);, vitamin C and total phenolics of fruit with MAP and Aloe vera-treated were significantly higher than the control. When the anthocyanin content was examined, the anthocyanin content of the fruit kept in MAP was found to be significantly higher than the control fruits. In the last three shelf-life measurements, the antioxidant activity of MAP and Aloe vera-treated fruit was measured significantly higher than the control in both ABTS and FRAP tests. As a result, it has been revealed that MAP and Aloe vera can be used as a tool to delay the losses of quality that occurs during the shelf life of cherry laurel fruit.
Keywords : Anthocyanin, Antioxidant, Phenolics, Prunus laurocerasus, Vitamin C

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