Abstract
ABSTRACT In this study, raspberry fruits were treated with spermidine, salicylic acid, and spermidine + salicylic acid before storage, and the fruits were stored for 5, 10, and 15 days. As a result of the study, increases in weight loss, pH, decay, and respiration rates, and decreases in soluble solid content (SSC) were determined in the control group fruits at different storage periods according to different spermidine and salicylic acid treatments. In terms of TA, significantly lower values (5 days, spermidine: 0.91%, spermidine + salicylic acid: 0.90%; 15 days, spermidine + salicylic acid: 0.68%) were found in fruits in which spermidine was used, and higher TA values (10 days, salicylic acid: 0.85%; 15 days, salicylic acid: 0.78%) were found in fruits in which salicylic acid was used. In terms of biochemical parameters, it was observed that phenolic compounds were more preserved in 1.0 mM spermidine + salicylic acid‐treated fruits, and organic acids were more preserved in both 1.0 mM spermidine and spermidine + salicylic acid‐treated fruits. Vitamin C was better preserved in all treated fruits compared to control fruits. In addition, the dominant organic acid in raspberry fruits was citric acid, followed by malic acid and vitamin C, respectively (citric acid, malic acid and vitamin C contents at the end of 15 days: 703.45 mg 100 g −1 , 134.81 mg 100 g −1 and 16.13 mg 100 g −1 , respectively). The most abundant phenolic compound in fruits was catechin, followed by rutin and chlorogenic acid (catechin, rutin and chlorogenic acid contents at the end of 15 days: 35.86 mg 100 g −1 , 12.34 mg 100 g −1 and 4.58 mg 100 g −1 , respectively). The study concluded that the exogenous application of 1.0 mM spermidine + salicylic acid can be used as a post‐harvest tool to maintain the quality characteristics and storage life of raspberry fruit.
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Claims 20
Claim · model-written summary
Control raspberry fruits showed increased weight loss during storage.
Verbatim
e0“increases in weight loss, pH, decay, and respiration rates, and decreases in soluble solid content (SSC) were determined in the control group fruits at different storage periods”
t0“Raspberry Fruits”
Claim · model-written summary
Control raspberry fruits showed increased pH during storage.
Verbatim
e0“increases in weight loss, pH, decay, and respiration rates, and decreases in soluble solid content (SSC) were determined in the control group fruits at different storage periods”
t0“Raspberry Fruits”
Claim · model-written summary
Control raspberry fruits showed increased decay during storage.
Verbatim
e0“increases in weight loss, pH, decay, and respiration rates, and decreases in soluble solid content (SSC) were determined in the control group fruits at different storage periods”
t0“Raspberry Fruits”
Claim · model-written summary
Control raspberry fruits showed increased respiration rates during storage.
Verbatim
e0“increases in weight loss, pH, decay, and respiration rates, and decreases in soluble solid content (SSC) were determined in the control group fruits at different storage periods”
t0“Raspberry Fruits”
Claim · model-written summary
Control fruit soluble solid content decreased during storage.
Verbatim
e0“decreases in soluble solid content (SSC) were determined in the control group fruits at different storage periods”
t0“Raspberry Fruits”
Claim · model-written summary
spermidine at 5 days had titratable acidity of 0.91%.
Verbatim
e0“5 days, spermidine: 0.91%”
t0“Raspberry Fruits”
e1“In terms of TA, significantly lower values (5 days, spermidine: 0.91%, spermidine + salicylic acid: 0.90%; 15 days, spermidine + salicylic acid: 0.68%) were found in fruits”
Claim · model-written summary
spermidine + salicylic acid at 5 days had titratable acidity of 0.90%.
Verbatim
e0“spermidine + salicylic acid: 0.90%”
t0“Raspberry Fruits”
e1“In terms of TA, significantly lower values (5 days, spermidine: 0.91%, spermidine + salicylic acid: 0.90%; 15 days, spermidine + salicylic acid: 0.68%) were found in fruits”
Claim · model-written summary
spermidine + salicylic acid at 15 days had titratable acidity of 0.68%.
Verbatim
e0“15 days, spermidine + salicylic acid: 0.68%”
t0“Raspberry Fruits”
e1“In terms of TA, significantly lower values (5 days, spermidine: 0.91%, spermidine + salicylic acid: 0.90%; 15 days, spermidine + salicylic acid: 0.68%) were found in fruits”
Claim · model-written summary
salicylic acid at 10 days had titratable acidity of 0.85%.
Verbatim
e0“10 days, salicylic acid: 0.85%”
t0“Raspberry Fruits”
e1“In terms of TA, significantly lower values (5 days, spermidine: 0.91%, spermidine + salicylic acid: 0.90%; 15 days, spermidine + salicylic acid: 0.68%) were found in fruits”
Claim · model-written summary
salicylic acid at 15 days had titratable acidity of 0.78%.
Verbatim
e0“15 days, salicylic acid: 0.78%”
t0“Raspberry Fruits”
e1“In terms of TA, significantly lower values (5 days, spermidine: 0.91%, spermidine + salicylic acid: 0.90%; 15 days, spermidine + salicylic acid: 0.68%) were found in fruits”
Claim · model-written summary
Combined 1.0 mM spermidine and salicylic acid better preserved phenolic compounds.
- Taxon
- raspberryt0
- Treatment
- 1.0 mM spermidine + salicylic acide0
- Outcome
- phenolic compoundse0
- Direction
- more preservede0
Not reportedComparator
Verbatim
e0“phenolic compounds were more preserved in 1.0 mM spermidine + salicylic acid‐treated fruits”
t0“Raspberry Fruits”
Claim · model-written summary
1.0 mM spermidine better preserved organic acids.
Not reportedComparator
Verbatim
e0“organic acids were more preserved in both 1.0 mM spermidine and spermidine + salicylic acid‐treated fruits”
t0“Raspberry Fruits”
Claim · model-written summary
Combined spermidine and salicylic acid better preserved organic acids.
- Taxon
- raspberryt0
- Treatment
- spermidine + salicylic acide0
- Outcome
- organic acidse0
- Direction
- more preservede0
Not reportedComparator
Verbatim
e0“organic acids were more preserved in both 1.0 mM spermidine and spermidine + salicylic acid‐treated fruits”
t0“Raspberry Fruits”
Claim · model-written summary
All treatments preserved vitamin C better than control.
Verbatim
e0“Vitamin C was better preserved in all treated fruits compared to control fruits”
t0“Raspberry Fruits”
Claim · model-written summary
At 15 days, raspberry fruit citric acid content was 703.45 mg 100 g −1.
Verbatim
e0“citric acid, malic acid and vitamin C contents at the end of 15 days: 703.45 mg 100 g −1 , 134.81 mg 100 g −1 and 16.13 mg 100 g −1 , respectively”
t0“Raspberry Fruits”
Claim · model-written summary
At 15 days, raspberry fruit malic acid content was 134.81 mg 100 g −1.
Verbatim
e0“citric acid, malic acid and vitamin C contents at the end of 15 days: 703.45 mg 100 g −1 , 134.81 mg 100 g −1 and 16.13 mg 100 g −1 , respectively”
t0“Raspberry Fruits”
Claim · model-written summary
At 15 days, raspberry fruit vitamin C content was 16.13 mg 100 g −1.
Verbatim
e0“citric acid, malic acid and vitamin C contents at the end of 15 days: 703.45 mg 100 g −1 , 134.81 mg 100 g −1 and 16.13 mg 100 g −1 , respectively”
t0“Raspberry Fruits”
Claim · model-written summary
At 15 days, raspberry fruit catechin content was 35.86 mg 100 g −1.
Verbatim
e0“catechin, rutin and chlorogenic acid contents at the end of 15 days: 35.86 mg 100 g −1 , 12.34 mg 100 g −1 and 4.58 mg 100 g −1 , respectively”
t0“Raspberry Fruits”
Claim · model-written summary
At 15 days, raspberry fruit rutin content was 12.34 mg 100 g −1.
Verbatim
e0“catechin, rutin and chlorogenic acid contents at the end of 15 days: 35.86 mg 100 g −1 , 12.34 mg 100 g −1 and 4.58 mg 100 g −1 , respectively”
t0“Raspberry Fruits”
Claim · model-written summary
At 15 days, raspberry fruit chlorogenic acid content was 4.58 mg 100 g −1.
Verbatim
e0“catechin, rutin and chlorogenic acid contents at the end of 15 days: 35.86 mg 100 g −1 , 12.34 mg 100 g −1 and 4.58 mg 100 g −1 , respectively”
t0“Raspberry Fruits”
The same questions in other papers
salicylic acid · quality: phytochemicals · Rubus idaeus (red raspberry)Results agree
1 paper in the same direction as this paper
- positive
Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.