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

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

Folia Horticulturae
Volume 35 (2023): Issue 2 (December 2023)
By:
Open Access
|Dec 2023

Figures & Tables

Figure 1.

Typical chromatogram of oxalic, citric, tartaric, malic, succinic, and fumaric acid standards obtained from HPLC-DAD. HPLC-DAD, high-performance liquid chromatography with a diode array detector.
Typical chromatogram of oxalic, citric, tartaric, malic, succinic, and fumaric acid standards obtained from HPLC-DAD. HPLC-DAD, high-performance liquid chromatography with a diode array detector.

Figure 2.

(A) The first and second PCA scores plot of fruits harvested at different altitudes in terms of cultivars and treatment. (B) The first and second PCA scores plot of the correlation in the analysed parameters. PCA, principal component analysis.
(A) The first and second PCA scores plot of fruits harvested at different altitudes in terms of cultivars and treatment. (B) The first and second PCA scores plot of the correlation in the analysed parameters. PCA, principal component analysis.

The changes in tartaric acid during the storage of apricot harvested at different altitudes during the 35 days at 0°C_

Tartaric acidStorage period
AltitudeCultivarsTreatment0510152535
1000KabaaşıControl158.44 ±2.96 a#142.20 ±0.69 Ca#136.46 ± 1.10 Ca#129.49 ± 1.26 Ca#120.97 ± 1.61 Ca#116.41 ± 1.17 Ca#
Peppermint158.44 ±2.96 a#156.48 ± 1.04 Aa#154.33 ± 1.13 Aa#152.27 ±0.98 Aa#149.97 ± 1.32 Aa#144.00 ± 1.63 Aa#
Thyme158.44 ±2.96 a#148.41 ± 1.04 Ba#146.41 ± 1.15 Ba#144.57 ±0.69 Ba#137.59 ± 1.06 Ba#130.33 ±0.92 Ba#
Carob158.44 ±2.96 a#151.57 ± 1.31 Ba#149.87 ±0.34 Ba#149.45 ± 0.80 Aa#146.25 ± 1.04 Aa#140.10 ±0.53 Aa#
HacıhaliloğluControl133.23 ±4.03 b#118.36 ± 0.97 Cb#114.58 ± 1.31 Bb#109.30 ±0.85 Cb#101.11 ±0.88 Cb#96.39 ±0.93 Cb#
Peppermint133.23 ±4.03 b#130.28 ± 1.28 Ab#126.40 ± 1.16 Ab#122.77 ± 1.12 Ab#116.54 ±0.91 Ab#111.25 ±1.04 Cb#
Thyme133.23 ±4.03 b#124.73 ± 1.04 Bb#121.91 ± 1.55 Ab#116.29 ± 0.30 Bb#109.34 ±0.89 Bb#103.98 ± 0.29 Bb#
Carob133.23 ±4.03 b#126.51 ± 1.05 ABb#124.46 ±0.77 Ab#120.30 ± 1.16 Ab#113.80 ±0.49 Ab#108.33 ±1.23 Ab#
1200KabaaşıControl276.48 ±1.93 a246.31 ±0.95 Ca240.81 ±0.45 Da235.51 ±0.91 Ca228.12 ± 1.77Da218.66 ± 1.19 Da
Peppermint276.48 ±1.93 a268.06 ±1.81 Aa264.90 ±0.34 Aa262.40 ± 0.89 Aa251.14 ± 1.05 Aa244.86 ± 1.37 Aa
Thyme276.48 ±1.93 a262.58 ± 1.00 Ba257.41 ± 1.15 Ca254.94 ± 1.38 Ba238.77 ±1.14 Ca230.73 ± 0.71 Ca
Carob276.48 ± 1.93a265.25 ± 1.00 ABa261.33 ±0.94 Ba258.80 ±0.66 ABa245.78 ± 0.78 Ba236.46 ± 1.01 Ba
HacıhaliloğluControl207.47 ±3.81 b189.44 ± 0.79 Cb186.41 ± 1.15 Cb184.19 ±0.93 Cb176.58 ± 1.98 Cb172.27 ± 1.98 Cb
Peppermint207.47 ±3.81 b203.05 ±0.84 Ab202.34 ±0.89 Ab199.39 ±0.74 Ab192.87 ± 1.39 Ab189.86 ± 1.35 Ab
Thyme207.47 ±3.81 b196.98 ± 1.49 Bb194.71 ± 0.82 Bb190.36 ± 1.10 Bb182.70 ± 1.71 BCb181.69 ±0.80 Bb
Carob207.47 ±3.81 b199.49 ± 1.03 ABb199.24 ±0.98 Ab196.32 ±0.74 Ab189.06 ± 1.50 ABb186.44 ± 1.19 ABb

The changes in citric acid during the storage of the apricot harvested at different altitudes during the 35 days at 0°C_

Citric acidStorage period (day)
AltitudeCultivarsTreatment0510152535
1000KabaaşıControl5534.99 ± 97.40 #5232.17 ± 1.95 Da#5147.73 ±2.50 Da#5097.33 ±2.44 Da#4986.61 ±2.38 Da#4897.61 ±2.35 Da#
Peppermint5534.99 ± 97.40 #5486.17 ± 2.19 Aa#5470.03 ± 1.24 Aa#5466.47 ± 1.18 Aa#5394.02 ± 1.76 Aa#5343.41 ±2.01 Aa#
Thyme5534.99 ± 97.40 #5332.44 ± 1.17 Ca#5319.39 ±2.71 Ca#5309.86 ±2.58 Ca#5246.95 ± 1.72 Ca#5193.73 ±1.53 Ca#
Carob 5300.15 ±2.80 Ba#5258.79 ±2.47 Ba#
HacıhaliloğluControl5424.28 ±459.25 #5076.67 ± 1.45 Db#5015.30 ±5.03 Cb#4987.34 ±2.11 Db#4837.10 ±2.58 Db#4790.57 ±0.89 Db#
Peppermint5424.28 ±459.25 #5293.33 ± 1.01 Bb#5287.14 ±2.98 Ab#5261.52 ±25.05 Ab#5228.73 ±2.84 Ab#5107.85 ±3.50 Ab#
Thyme5424.28 ±459.25 #5276.24 ±1.99 Cb#5228.72 ±1.83 Bb#5181.81 ± 16.55 Bb#5105.37 ±3.93 Cb#4997.13 ± 1.86 Cb#
Carob5424.28 ±459.25 #5299.99 ± 1.25 Ab#5287.49 ±2.16 Ab#5262.82 ±2.53 Ab#5210.00 ±2.64 Bb#5077.54 ±2.65 Bb#
1200KabaaşıControl9454.35 ± 192.98 a8989.67 ± 1.11 Da8960.53 ±5.27 Da8900.65 ±2.36 Da8877.47 ±2.06 Da8792.39 ± 1.96 Da
Peppermint9454.35 ± 192.98 a9373.71 ±2.15 Aa9308.06 ± 2.07 Aa9296.02 ±2.24 Aa9188.85 ± 1.60 Aa9192.40 ±2.86 Aa
Thyme9454.35 ± 192.98 a9167.23 ± 11.00 Ca9120.45 ±2.11 Ca9094.90 ±3.35 Ca9011.02 ± 2.28 Ca8990.02 ± 2.27 Ca
Carob9454.35 ± 192.98 a9291.95 ± 1.59 Ba9251.88 ±3.53 Ba9192.55 ±3.03 Ba9106.19 ±3.60 Ba9097.61 ±2.05 Ba
HacıhaliloğluControl8080.72 ± 156.63 b7373.62 ± 1.73 Db7324.72 ± 1.13 Db7222.07 ± 1.17 Db7169.47 ± 1.78 Db7057.82 ± 3.47 Db
Peppermint8080.72 ± 156.63 b7870.51 ±2.06 Ab7817.13 ± 1.50 Ab7791.21 ± 1.32 Ab7713.78 ± 1.45 Ab7591.01 ±2.25 Ab
Thyme8080.72 ± 156.63 b7787.51 ±2.05 Cb7711.75 ± 1.48 Cb7605.27 ±3.71 Cb7493.53 ±2.25 Cb7364.23 ± 1.67 Cb
Carob8080.72 ± 156.63 b7811.56 ± 1.89 Bb7790.81 ± 1.45 Bb7636.52 ± 1.96 Bb7541.97 ± 1.71 Bb7410.47 ±2.80 Bb

The changes in succinic acid during the storage of apricots harvested at different altitudes during the 35 days at 0°C_

Succinic acidStorage period
AltitudeCultivarsTreatment0510152535
1000KabaaşıControl3799.79 ± 110.33 a#3523.46 ± 2.20 Ca#3496.68 ± 1.54 Da#3487.01 ± 1.64 Da#3430.89 ± 1.65 Da#3397.92 ± 1.66 Da#
Peppermint3799.79 ± 110.33 a#3692.20 ±2.06 Aa#3676.25 ±2.01 Aa#3658.04 ± 2.19 Aa#3617.43 ± 1.79 Aa#3596.98 ± 1.58 Aa#
Thyme3799.79 ± 110.33 a#3611.35 ±1.10 Ba#3596.27 ± 1.13 Ca#3591.10 ± 1.11 Ca#3518.41 ±3.17 Ca#3491.55 ± 1.99 Ca#
Carob3799.79 ± 110.33 a#3618.42 ±2.84 Ba#3621.74 ± 1.50 Ba#3607.70 ±2.58 Ba#3590.88 ± 1.34 Ba#3543.06 ± 1.21 Ba#
HacıhaliloğluControl2927.82 ± 110.79 b#2762.46 ±2.89 Db#2706.85 ±4.37 Db#2697.75 ± 3.51 Db#2636.73 ±2.15 Db#2603.07 ±2.59 Db#
Peppermint2927.82 ± 110.79 b#2896.84 ± 1.39 Ab#2849.22 ±2.25 Ab#2816.67 ± 1.57 Ab#2802.03 ±3.18 Ab#2747.43 ± 1.84 Ab#
Thyme2927.82 ± 110.79 b#2811.69 ±1.43 Cb#2768.29 ±2.94 Cb#2761.39 ±1.83 Cb#2712.83 ± 2.29 Cb#2686.55 ± 1.66 Cb#
Carob2927.82 ± 110.79 b#2842.90 ±2.34 Bb#2804.27 ± 3.02 Bb#2791.06 ± 1.11 Bb#2756.88 ± 1.76 Bb#2713.83 ± 2.42 Bb#
1200KabaaşıControl5107.85 ± 27.924956.98 ± 1.34 Da4939.73 ±2.49 Da4930.59 ± 1.27 Da4889.89 ± 1.32 Da4840.33 ± 1.92 Da
Peppermint5107.85 ± 27.925057.46 ± 2.02 Aa5023.35 ± 2.11 Aa5017.66 ± 2.51 Aa4987.56 ±2.02 Aa4926.38 ±0.84 Aa
Thyme5107.85 ± 27.924981.19 ± 1.30 Ca4966.42 ± 0.84 Ca4960.05 ± 1.41 Ca4943.60 ±2.04 Ca4865.44 ± 4.20 Ca
Carob5107.85 ± 27.925021.64 ± 1.54 Ba4998.56 ± 1.00 Ba4993.55 ± 1.99 Ba4973.30 ± 1.93 Ba4898.50 ±3.39 Ba
HacıhaliloğluControl4953.63 ± 33.004867.01 ± 1.52 Cb4826.42 ±2.22 Db4798.05 ± 3.47 Db4786.39 ± 1.18 Db4731.95 ± 1.83 Db
Peppermint4953.63 ± 33.004903.42 ±2.84 Ab4893.69 ± 1.57 Ab4877.20 ±2.92 Ab4854.93 ± 1.30 Ab4813.51 ± 1.77 Ab
Thyme4953.63 ± 33.004872.01 ± 1.89 Cb4841.73 ± 1.51 Cb4823.40 ± 2.25 Cb4808.29 ±2.00 Cb4756.73 ± 0.95 Cb
Carob4953.63 ± 33.004887.23 ± 1.03 Bb4880.55 ± 1.86 Bb4853.26 ± 1.70 Bb4834.99 ± 1.42 Bb4786.88 ± 1.39 Bb

The changes in fumaric acid during the storage of apricots harvested at different altitudes during the 35 days at 0°C_

Fumaric acidStorage period
AltitudeCultivarsTreatment0510152535
1000KabaaşıControl17.93 ± 0.28 a#14.96 ± 0.06 Da#14.80 ±0.03 Da#14.52 ±0.01 Da#13.87 ±0.03 Da#12.88 ±0.03 Da#
Peppermint17.93 ± 0.28 a#17.38 ± 0.26 Aa#16.98 ±0.03 Aa#16.54 ± 0.02 Aa#15.45 ± 0.02 Aa#14.82 ± 0.03 Aa#
Thyme17.93 ± 0.28 a#15.73 ± 0.19 Ca#15.51 ±0.02 Ca#15.17 ±0.02 Ca#14.54 ± 0.02 Ca#13.61 ±0.01 Ca#
Carob17.93 ± 0.28 a#16.69 ±0.10 Ba#16.00 ±0.03 Ba#15.88 ±0.03 Ba#14.81 ± 0.02 Ba#14.21 ± 0.03 Ba#
HacıhaliloğluControl14.89 ± 0.43 b#12.13 ±0.12 Db#11.73 ±0.05 Db#11.43 ±0.02 Db#11.02 ±0.01 Db10.22 ± 0.02 Db#
Peppermint14.89 ± 0.43 b#14.34 ±0.11 Ab#14.02 ± 0.04 Ab#13.75 ±0.04 Ab#13.12 ±0.02 Ab#12.28 ±0.03 Ab#
Thyme14.89 ± 0.43 b#13.35 ±0.10 Cb#12.92 ±0.03 Cb#12.61 ±0.01 Cb#12.16 ±0.01 Cb#11.41 ±0.01 Cb#
Carob14.89 ± 0.43 b#13.81 ±0.10 Bb#13.54 ±0.02 Bb#13.43 ±0.01 Bb#12.68 ±0.01 Bb#12.03 ±0.02 Bb#
1200KabaaşıControl24.87 ±0.3121.39 ±0.31 Ca21.49 ±0.02 Da21.18 ±0.02 Da19.83 ± 0.03 D18.81 ±0.02 Da
Peppermint24.87 ±0.3123.41 ±0.15 Aa22.90 ±0.05 Aa22.80 ±0.01 Aa21.89 ±0.04 Aa20.89 ±0.03 Aa
Thyme24.87 ±0.3122.40 ±0.16 Ba21.98 ± 0.04 Ca21.73 ±0.02 Ca20.51 ±0.02 Ca19.58 ±0.02 Ca
Carob24.87 ±0.3122.98 ±0.04 ABa22.42 ±0.03 Ba22.20 ±0.10 Ba21.13 ±0.04 Ba20.24 ± 0.02 Ba
HacıhaliloğluControl22.76 ±0.5419.15 ±0.10 Cb18.43 ±0.03 Db18.55 ±0.01 Db15.74 ± 1.48 B16.14 ±0.02 Db
Peppermint22.76 ±0.5421.28 ±0.08 Ab20.84 ±0.05 Ab20.84 ± 0.03 Ab19.41 ±0.03 Ab18.34 ±0.01 Ab
Thyme22.76 ±0.5420.35 ±0.11 Bb19.45 ±0.03 Cb19.27 ±0.03 Cb18.23 ± 0.04 Abb17.29 ± 0.04 Cb
Carob22.76 ±0.5420.90 ±0.12 Ab20.40 ± 0.10 Bb20.29 ± 0.07 Bb18.92 ± 0.03 Ab17.81 ±0.03 Bb

The changes in malic acid during the storage of apricots harvested at different altitudes during the 35 days at 0°C_

Malic acidStorage period
AltitudeCultivarsTreatment0510152535
1000KabaaşıControl3636.16 ± 118.16#3455.07 ± 1.18 Da#3396.69 ± 1.57 Da#3352.74 ± 1.47 Da#3292.51 ±2.94 Da#3246.75 ± 1.49 Da#
Peppermint3636.16 ± 118.16#3521.69 ±0.45 Aa#3507.78 ±2.49 Aa#3499.43 ± 0.80 Aa#3444.85 ±2.71 Aa#3393.81 ± 1.46 Aa#
Thyme3636.16 ± 118.16#3480.71 ±2.14 Ca#3448.73 ± 1.48 Ca#3394.46 ± 4.19 Ca#3343.42 ±2.14 Ca#3283.36 ±1.89 Ca#
Carob3636.16 ± 118.16#3500.07 ± 1.22 Ba#3461.29 ± 1.00 Ba#3455.46 ±2.81 Ba#3386.93 ± 1.34 Ba#3343.63 ±2.64 Ba#
HacıhaliloğluControl3222.97 ±87.25 #2984.41 ± 1.12 Db#2948.71 ± 1.42 Db#2905.76 ± 4.49 Db#2863.75 ± 1.57 Db#2829.24 ± 1.97 Db#
Peppermint3222.97 ±87.25 #3153.84 ± 1.48 Ab#3117.42 ±5.16 Ab#3099.46 ± 4.24 Ab#3058.33 ±2.92 Ab#3011.48 ± 1.79 Ab#
Thyme3222.97 ±87.25 #3057.37 ± 1.08 Cb#3020.02 ± 2.15 Cb#2982.91 ±2.65 Cb#2906.58 ±3.98 Cb#2892.85 ±2.56 Cb#
Carob3222.97 ±87.25 #3106.25 ± 1.04 Bb#3079.80 ± 1.43 Bb#3070.42 ± 4.84 Bb#3026.83 ± 1.42 Bb#2992.46 ±2.81 Bb#
1200KabaaşıControl5165.81 ± 30.45 a5008.97 ± 1.68 Da4964.07 ± 1.82 Da4942.91 ±2.65 Da4903.33 ±2.23 Da4852.42 ±2.16 Da
Peppermint5165.81 ± 30.45 a5140.25 ± 1.04 Aa5107.61 ± 1.65 Aa5092.24 ± 2.03 Aa5021.40 ± 1.86 Aa5003.93 ± 1.80 Aa
Thyme5165.81 ± 30.45 a5078.41 ± 1.12 Ca5022.46 ± 1.23 Ca5006.08 ±3.82 Ca4942.85 ±2.39 Ca4911.68 ±0.83 Ca
Carob5165.81 ± 30.45 a5112.87 ± 1.41 Ba5091.23 ±0.66 Ba5052.73 ±2.57 Ba4993.05 ± 1.53 Ba4954.48 ± 0.84 Ba
HacıhaliloğluControl4859.52 ± 55.74 b4763.87 ± 1.98 Db4724.81 ± 1.55 Db4699.97 ±2.44 Db4644.26 ±3.97 Db4615.73 ±4.26 Db
Peppermint4859.52 ± 55.74 b4811.35 ±0.91 Ab4801.46 ±1.81 Ab4795.34 ± 3.92 Ab4738.93 ±2.36 Ab4713.35 ±2.09 Ab
Thyme4859.52 ± 55.74 b4786.35 ±0.89 Cb4762.76 ±2.50 Cb4747.74 ± 1.84 Cb4699.07 ±3.18 Cb4673.13 ± 1.34 Cb
Carob4859.52 ± 55.74 b4796.90 ± 1.36 Bb4777.37 ± 0.89 Bb4767.84 ± 2.38 Bb4715.77 ± 1.48 Bb4690.61 ± 0.62 Bb

The changes in respiration rate during the storage of apricot harvest at different altitudes during the 35 days at 0°C_

Respiration rateStorage period
AltitudeCultivarsTreatment0510152535
1000KabaaşıControl32.66 ± 1.25 b30.59 ±0.63 Ab#29.04 ±0.17 Ab#32.41 ±0.28 Ab#30.64 ±0.10 Ab#25.95 ±0.15 Ab#
Peppermint32.66 ± 1.25 b26.20 ± 0.26 Bb#24.54 ±0.45 Bb#26.23 ± 0.56 Bb#24.72 ±0.38 Cb#22.15 ±0.13 Cb#
Thyme32.66 ± 1.25 b28.09 ± 0.79 Bb#26.36 ± 0.62 Bb#28.08 ± 1.86 ABb26.82 ± 0.41 Bb#25.09 ±0.30 A#
Carob32.66 ± 1.25 b27.47 ±0.36 Bb#25.29 ± 0.77 Bb#27.20 ± 1.16 Bb25.16 ±0.24 Cb#24.01 ± 0.40 Bb#
HacıhaliloğluControl40.90 ±1.23 a38.49 ± 0.24 Aa#35.59 ± 0.05 Aa#38.54 ±0.00 Aa#36.11 ±0.41 Aa33.38 ± 0.28 Aa#
Peppermint40.90 ±1.23 a32.42 ± 0.49 Ca#29.77 ±0.19 Da#31.52 ±0.07 Da#29.57 ±0.05 Ca#25.13 ± 0.43 Ca#
Thyme40.90 ±1.23 a36.03 ±0.59 Ba#32.42 ±0.05 Ba#33.61 ±0.05 Ba31.88 ±0.55 Ba28.63 ±0.95 B#
Carob40.90 ±1.23 a33.42 ± 0.02 Ca#31.26 ± 0.23 Ca#32.52 ±0.22 Ca31.34 ±0.12 Ba#27.81 ± 0.02 Ba#
1200KabaaşıControl27.59 ±0.91 b25.09 ± 0.62 Ab24.34 ±0.21 Ab26.66 ±0.12 Ab26.16 ±0.32 Ab23.22 ±0.24 Ab
Peppermint27.59 ±0.91 b21.03 ± 0.29 Bb20.22 ± 0.03 Db21.78 ±0.06 Db20.16 ± 0.07 Cb19.48 ± 0.18 Cb
Thyme27.59 ±0.91 b23.01 ±0.29 Bb22.45 ± 0.19 Bb23.63 ± 0.24 Bb22.62 ±0.53 Bb21.01 ±0.12 Bb
Carob27.59 ±0.91 b22.37 ± 0.15 BCb21.64 ±0.04 Cb22.82 ±0.02 Cb21.96 ± 0.10 Bb20.77 ± 0.04 Bb
HacıhaliloğluControl36.90 ±0.02 a34.66 ± 0.15 Aa33.76 ± 0.04 Aa37.49 ± 0.24 Aa34.82 ± 0.10 Aa29.79 ± 0.57 Aa
Peppermint36.90 ±0.02 a28.80 ±0.15 Da26.65 ±0.17 Da28.09 ± 0.05 Ca25.89 ± 0.76 Ca23.63 ±0.14 Ca
Thyme36.90 ±0.02 a32.08 ±0.08 Ba30.95 ±0.12 Ba32.78 ± 1.01 Ba31.73 ±0.68 Ba25.60 ±0.02 Ba
Carob36.90 ±0.02 a30.83 ± 0.19 Ca28.70 ± 0.04 Ca31.36 ±0.61 Ba30.12 ±0.05 Ba24.62 ± 0.10 BCa
DOI: https://doi.org/10.2478/fhort-2023-0031 | Journal eISSN: 2083-5965 | Journal ISSN: 0867-1761
Journal RSS Feed
Language: English
Page range: 433 - 447
Submitted on: Jun 14, 2023
Accepted on: Oct 29, 2023
Published on: Dec 31, 2023
Published by: Polish Society for Horticultural Sciences (PSHS)
In partnership with: Paradigm Publishing Services
Publication frequency: 2 times per year
Keywords:
organic acids,
postharvest,
quality,
respiration rate
Related subjects:
Life sciences,
Plant science,
Zoology,
Ecology,
Life sciences, other

© 2023 Nurettin Yilmaz, Fırat Islek, Seyda Cavusoglu, Tomáš Nečas, Ivo Ondrášek, Sezai Ercisli, published by Polish Society for Horticultural Sciences (PSHS)
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

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