Pre-Harvest Application of Aminoethoxyvinylglycine, Salicylic Acid and Plant Growth Promoting Rhizobacteria on Fruit Quality of ‘Sweetheart’ Sweet Cherry
Sweet cherry, which affects consumers’ preferences with its aroma, taste and sensory properties, is a significant fruit species for human health with its bioactive compounds such as organic acids, vitamins and anthocyanins. However, its post-harvest shelf life is very short due to its sensitive frui...
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| Format: | Article |
| Language: | English |
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Hasan Eleroğlu
2023-04-01
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| Series: | Turkish Journal of Agriculture: Food Science and Technology |
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| Online Access: | http://www.agrifoodscience.com/index.php/TURJAF/article/view/5860 |
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| author | Emine Küçüker Kenan Celik Ceyda Kızgin Özcengiz Ferhat Ogurlu Erdal Aglar |
| author_facet | Emine Küçüker Kenan Celik Ceyda Kızgin Özcengiz Ferhat Ogurlu Erdal Aglar |
| author_sort | Emine Küçüker |
| collection | DOAJ |
| description | Sweet cherry, which affects consumers’ preferences with its aroma, taste and sensory properties, is a significant fruit species for human health with its bioactive compounds such as organic acids, vitamins and anthocyanins. However, its post-harvest shelf life is very short due to its sensitive fruit structure. Thus, the significant economic losses occur. In the study, effects of pre-harvest Aminoethoxyvinylglycine (AVG), Salicylic acid (SA) and plant growth promoting rhizobacteria (PGPR) applications on fruit quality characteristics and biochemical content in sweet cherry were determined. SA and PGPR treatments increased fruit size, but AVG decreased (If the fruit weight is 4.51 in the control application, 4.49 in the SA application and 4.10 in the PGPR, how can it be said that SA and PGPR increase the fruit weight). The fruits treated with SA, AVG and PGPR had higher fruit firmness values than the control’-fruits. Salisylic acid treatmens did not affect the rate of soluble solids content(SSC) in fruit, SSC rate was higher in PGPR treated-fruit, but AVG decreased the SSC. Titratable acidity (TA) was lower in PGPR treated-fruit, but was higher in the AVG and SA treated-fruit. Fruits treated with the SA and AVG had higher fruit color values than control fruits, while the lowest color values was obtained with PGPR treatment. In general; PGPR, SA and AVG were effective in the concentration of organic acids, but their effects varied depending on the organic acid compounds. As a result, AVG and SA delayed fruit ripening and fruit softening while PGPR, AVG and SA improved fruit quality (It is not clear how this idea was reached). These applications can be considered as a promising method for improving fruit quality at harvest and maintaining post-harvest fruit quality of sweet cherry. |
| format | Article |
| id | doaj-art-918353d059b3459898d993feb5fb78bd |
| institution | OA Journals |
| issn | 2148-127X |
| language | English |
| publishDate | 2023-04-01 |
| publisher | Hasan Eleroğlu |
| record_format | Article |
| series | Turkish Journal of Agriculture: Food Science and Technology |
| spelling | doaj-art-918353d059b3459898d993feb5fb78bd2025-08-20T02:09:55ZengHasan EleroğluTurkish Journal of Agriculture: Food Science and Technology2148-127X2023-04-0111487187510.24925/turjaf.v11i4.871-875.58604596Pre-Harvest Application of Aminoethoxyvinylglycine, Salicylic Acid and Plant Growth Promoting Rhizobacteria on Fruit Quality of ‘Sweetheart’ Sweet CherryEmine Küçüker0https://orcid.org/0000-0002-4198-6262Kenan Celik1https://orcid.org/0000-0002-5780-6342Ceyda Kızgin Özcengiz2https://orcid.org/0000-0002-5308-2607Ferhat Ogurlu3https://orcid.org/0000-0002-6185-0397Erdal Aglar4https://orcid.org/0000-0002-4199-5716Siirt University, Faculty of Agriculture, Department of Horticulture, Siirt, GAP International Agricultural Research and Training Center, DiyarbakırGAP International Agricultural Research and Training Center, Diyarbakır, GAP International Agricultural Research and Training Center, Diyarbakır, Van Yüzüncü Yıl University, Faculty of Agriculture, Department of Horticulture, VanSweet cherry, which affects consumers’ preferences with its aroma, taste and sensory properties, is a significant fruit species for human health with its bioactive compounds such as organic acids, vitamins and anthocyanins. However, its post-harvest shelf life is very short due to its sensitive fruit structure. Thus, the significant economic losses occur. In the study, effects of pre-harvest Aminoethoxyvinylglycine (AVG), Salicylic acid (SA) and plant growth promoting rhizobacteria (PGPR) applications on fruit quality characteristics and biochemical content in sweet cherry were determined. SA and PGPR treatments increased fruit size, but AVG decreased (If the fruit weight is 4.51 in the control application, 4.49 in the SA application and 4.10 in the PGPR, how can it be said that SA and PGPR increase the fruit weight). The fruits treated with SA, AVG and PGPR had higher fruit firmness values than the control’-fruits. Salisylic acid treatmens did not affect the rate of soluble solids content(SSC) in fruit, SSC rate was higher in PGPR treated-fruit, but AVG decreased the SSC. Titratable acidity (TA) was lower in PGPR treated-fruit, but was higher in the AVG and SA treated-fruit. Fruits treated with the SA and AVG had higher fruit color values than control fruits, while the lowest color values was obtained with PGPR treatment. In general; PGPR, SA and AVG were effective in the concentration of organic acids, but their effects varied depending on the organic acid compounds. As a result, AVG and SA delayed fruit ripening and fruit softening while PGPR, AVG and SA improved fruit quality (It is not clear how this idea was reached). These applications can be considered as a promising method for improving fruit quality at harvest and maintaining post-harvest fruit quality of sweet cherry.http://www.agrifoodscience.com/index.php/TURJAF/article/view/5860organic acidsfruit firmnessfruit colorfruit size |
| spellingShingle | Emine Küçüker Kenan Celik Ceyda Kızgin Özcengiz Ferhat Ogurlu Erdal Aglar Pre-Harvest Application of Aminoethoxyvinylglycine, Salicylic Acid and Plant Growth Promoting Rhizobacteria on Fruit Quality of ‘Sweetheart’ Sweet Cherry Turkish Journal of Agriculture: Food Science and Technology organic acids fruit firmness fruit color fruit size |
| title | Pre-Harvest Application of Aminoethoxyvinylglycine, Salicylic Acid and Plant Growth Promoting Rhizobacteria on Fruit Quality of ‘Sweetheart’ Sweet Cherry |
| title_full | Pre-Harvest Application of Aminoethoxyvinylglycine, Salicylic Acid and Plant Growth Promoting Rhizobacteria on Fruit Quality of ‘Sweetheart’ Sweet Cherry |
| title_fullStr | Pre-Harvest Application of Aminoethoxyvinylglycine, Salicylic Acid and Plant Growth Promoting Rhizobacteria on Fruit Quality of ‘Sweetheart’ Sweet Cherry |
| title_full_unstemmed | Pre-Harvest Application of Aminoethoxyvinylglycine, Salicylic Acid and Plant Growth Promoting Rhizobacteria on Fruit Quality of ‘Sweetheart’ Sweet Cherry |
| title_short | Pre-Harvest Application of Aminoethoxyvinylglycine, Salicylic Acid and Plant Growth Promoting Rhizobacteria on Fruit Quality of ‘Sweetheart’ Sweet Cherry |
| title_sort | pre harvest application of aminoethoxyvinylglycine salicylic acid and plant growth promoting rhizobacteria on fruit quality of sweetheart sweet cherry |
| topic | organic acids fruit firmness fruit color fruit size |
| url | http://www.agrifoodscience.com/index.php/TURJAF/article/view/5860 |
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