<abstract xmlns="http://www.w3.org/1999/xhtml">

<p>Due to the short shelf life of fresh apricots, special postharvest preservation techniques and practices are necessary to avoid significant economic losses. The purpose of the current study is to bring to light an approach that can be used to extend the storage life of apricot fruits treated with essential oils (EOs) (peppermint, thyme and carob EO) and examine the effects of two altitudes (1000 m and 1200 m) on the organic acid levels and respiration rate of apricot fruit during long-term storage. The results show that growing apricots at high altitudes increases the level of organic acids in the fruit, improving its quality and extending its postharvest life. Additionally, treating apricots with EOs postharvest slows down the respiration rate, reducing the consumption of organic acids during storage compared to the untreated fruit. The organic acid content was significantly higher in ‘Kabaaşi’ than in ‘Hacihaliloğlu’, and fruit harvested at 1200 m had significantly higher levels of organic acid than the fruit harvested at 1000 m. During storage, the highest organic acid content and the lowest respiration rate were observed in the fruit of both cultivars treated with peppermint, carob, and thyme oil, as compared to control fruit, respectively. To summarize, the use of EOs as postharvest treatment for apricot is recommended for maintaining the quality of the fruit during extended storage.</p>
</abstract>

Due to the short shelf life of fresh apricots, special postharvest preservation techniques and practices are necessary to avoid significant economic losses. The purpose of the current study is to bring to light an approach that can be used to extend the storage life of apricot fruits treated with essential oils (EOs) (peppermint, thyme and carob EO) and examine the effects of two altitudes (1000 m and 1200 m) on the organic acid levels and respiration rate of apricot fruit during long-term storage. The results show that growing apricots at high altitudes increases the level of organic acids in the fruit, improving its quality and extending its postharvest life. Additionally, treating apricots with EOs postharvest slows down the respiration rate, reducing the consumption of organic acids during storage compared to the untreated fruit. The organic acid content was significantly higher in ‘Kabaaşi’ than in ‘Hacihaliloğlu’, and fruit harvested at 1200 m had significantly higher levels of organic acid than the fruit harvested at 1000 m. During storage, the highest organic acid content and the lowest respiration rate were observed in the fruit of both cultivars treated with peppermint, carob, and thyme oil, as compared to control fruit, respectively. To summarize, the use of EOs as postharvest treatment for apricot is recommended for maintaining the quality of the fruit during extended storage.

Effect of exogenous essential oil treatments on the storage behaviour of apricot fruit harvested at different altitudes

Folia Horticulturae

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Due to the short shelf life of fresh apricots, special postharvest preservation techniques and practices are necessary to avoid significant economic losses....

Effect of exogenous essential oil treatments on the storage behaviour of apricot fruit harvested at different altitudes

Article Category: ORIGINAL ARTICLE

Data publikacji: 31 gru 2023

Zakres stron: 433 - 447

Otrzymano: 14 cze 2023

Przyjęty: 29 paź 2023

DOI: https://doi.org/10.2478/fhort-2023-0031

Słowa kluczowe
organic acids, postharvest, quality, respiration rate

© 2023 Nurettin Yilmaz et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Effect of exogenous essential oil treatments on the storage behaviour of apricot fruit harvested at different altitudes

Article Category: ORIGINAL ARTICLE

Data publikacji: 31 gru 2023

Zakres stron: 433 - 447

Otrzymano: 14 cze 2023

Przyjęty: 29 paź 2023

DOI: https://doi.org/10.2478/fhort-2023-0031

Słowa kluczoweorganic acids, postharvest, quality, respiration rate

© 2023 Nurettin Yilmaz et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Słowa kluczowe
organic acids, postharvest, quality, respiration rate