Effect of vaporized ethyl pyruvate as a novel preservation agent for control of postharvest quality and fungal damage of strawberry and cherry fruits

Fresh fruits are perishable products that may be exposed to fungal attack easily after harvesting. In this study, efficiency of different vaporized ethyl pyruvate (EP) concentrations [0 (control), 250, 500 or 1000 μL] on preventing/retarding fungal decay and maintenance overall quality of fresh stra...

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Veröffentlicht in:Food science & technology 2016-01, Vol.65, p.1044-1049
Hauptverfasser: Bozkurt, F., Tornuk, F., Toker, O.S., Karasu, S., Arici, M., Durak, M.Z.
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Sprache:eng
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Zusammenfassung:Fresh fruits are perishable products that may be exposed to fungal attack easily after harvesting. In this study, efficiency of different vaporized ethyl pyruvate (EP) concentrations [0 (control), 250, 500 or 1000 μL] on preventing/retarding fungal decay and maintenance overall quality of fresh strawberry and cherry packed in close-lid plastic containers was tested during 6 days of storage at 8 °C and 90% relative humidity. Physicochemical, textural and bioactivity of the fruits were also determined. Five hundred microlitres of EP (192 μL/L in air) gave favourable results for retardation of fungal decay and weight loss of the fruits. Ripening of the fruits was slower for the EP treated samples than that of the control, as understood by the total soluble solid levels of the fruits. EP treated fruits maintained their textural properties for longer (P 
ISSN:0023-6438
1096-1127
DOI:10.1016/j.lwt.2015.09.043