Effects Of Humic Acid Treatments On Quality Changes Of Dill (anethum Graveolens) During Storage

IMCOFE 2018 / Barselona

In this study, it was aimed to determine the effects of humic acid treatments at different doses (0, 4, 8, and 12 mL/L) and conventional growing conditions on the quality characteristics of dill during storage. Each group of dill bunches which were grown under these conditions mentioned above were harvested at commercial harvest date and transferred to laboratory immediately. Bunches with no defects were used for cold storage treatment. The stems of the bunches were shortened, weighed and 500 g bunches of dill for each treatments were placed into the polyethylene bags. Tightly closed bags were placed to cold storage conditions and stored for 30 days. Bunches were analysed for weight loss, colour (L * , a * , b * ), total phenolic, total sugar, reducing sugar, chlorophyll (a, b, and total), chlorogenic acid, total carotenoid and sensorial attributes at harvest and at 10 days intervals during storage. According to sensorial evaluations severe quality losses were observed in all treatments on the 30 th day of the storage. The dill samples only obtained from conventional growing conditions and treated with 4 mL/L humic acid were found marketable up to the 20 th day of storage. According to the data obtained from this study, total phenol, chlorogenic acid and total sugar values were found to vary between 15.84-18.31 mg/g, 7.91-9.92 mg/g and 6.90-8.55 mg/g, respectively on the 20 th day of the storage. In addition, it was determined that the highest total phenolic, chlorogenic acid, and total sugar values were obtained from 8 mL/L humic acid treatment at the end of storage.

2018

Halime ÖZDAMAR, Tuba DİLMAÇÜNAL, İsa TELCİ, Hüsnü ÜNLÜ