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1 Interntionl Journl of Agriulture nd Crop Sienes. Aville online t IJACS/213/-23/ ISSN X 213 IJACS Journl Effet of sliyli id nd edile oting sed loe ver gel tretment on storge life nd posthrvest qulity of grpe (Vitis vinifer L. v. Gizel Uzum) Asghri 1 M, Ahdi 2 * L nd Riie S 3 1. Assistnt Professor deprtment of hortiulture urmi university-phon numer 2. Student MA deprtment of hortiulture urmi university-phon numer 3. Student MA deprtment of hortiulture urmi university-phon numer Corresponding uthor emil: leilhdi8@yhoo.om ABSTRACT: Berry softening, erry drop, stem rowning nd its desition, nd lso y fungl dey shorten Posthrvest life of tle grpes nd thus redue mrket vlue. Effets of edile Coting loe ver gel on grps fruits storge were investigted in this pper. Hrvested lusters of Gizel Uzum in Irn,were treted y loe ver gel t two (1: 3), (1: 4) nd sliyli id t three (, 1 nd 2 mmoll -1 ) onentrtions for 4 dys nd then t ±. C 9 dys fter first tretment in sme tempreture to estimte s their shelf life. The lowest PPO ws oserved in omintion of tretment 2 mmoll -1 sliyli id nd 33% loe ver gel. In ddition, loe ver gel used t onentrtion of 33% nd 2mmolL -1 sliyli id tretment lso retined the Solule solid ontent, totl phenoli, ntioxidnt, nd tlz, of erry juie fter the shelf life period. These results demonstrte tht the posthrvest tretment of grpe erries y sliyli id nd loe ver gel nd hs potentil for inresing storge life of tle grpes nd mintining their qulity. Keywords: Aloe ver gel, Antioxidnt tivity, Fruit qulity, Phenoli properties, Posthrvest life, Sliyli id, Tle grpe INTRODUCTION Tle grps re non-limteri fruits with low rte of physiologil tivity posthrvest qulity of tle grpes is ffeted y stem nd rhis rowning, softening, wter loss, erry shtter nd dey, whih is used minly y Botrytis inere. Fruit dey is the min posthrvest prolem, sine fungl spoilge n use gret eonomi losses, lthough rot ourrene nd severity depend on fruit type. The use of hemils suh s ron dioxide, fungiides nd growth regultors is neessry to mintin the fruit qulity during long distne trnsporttion nd long term storge (Cirmi et l., 1992; Crisoto et l., 21; Meng et l., 28; Zoffoli et l., 28 nd 29). Sine the pplition of fungiides is eoming very restritive, there is need to hve ville nturl lterntives to these syntheti fungiides, suh s the use of essentil oils whih shows effetiveness in reduing dey of tle grpes (Vlverde et l., 2; Mrtínez-Romero et l., 27) nd sweet herry (Serrno et l., 2). Edile otings serve mny purposes in food systems. Cotings re used to improve pperne or texture nd redue wter loss.another possiility ould e the pplition of A. ver gel, whih mintined qulity nd redued dey symptoms in tle grpe nd sweet herry (Vlverde et l., 2; Mrtínez-Romero et l., 26; Serrno et l., 26), MATERIALS AND METHODS Plnt Mteril nd Experimentl Design Tle grpes (Vitis Vinifer L. v. Gizel Uzum) were hrvested from ommeril frm in urmi, Irn, in 212. At the lortory, lusters were seleted to otin homogeneous thes sed on olor, size, sene of injuries,nd helthy greenish rhises. Clusters were ut to otin from smples rnging from 3 to g. thy

2 Intl J Agri Crop Si. Vol., (23), , 213 were treted with sliyli id t onentrtions (, 1 nd 2 mmoll -1 ) lso 33% nd 2% A. Ver L (4 nd 9 dys stored in ±. C tempreture nd 9%Rh). The ontrol fruits were immersed in distilled wter nd served s ontrol for two time.tretment ws performed y immersion during 3 min with solution of,1 nd 2 mmoll -1 sliyli id nd A. Ver diluted (1: 3) nd (1: 4) with distilled wter. Following ll lusters were ir-dried t room temperture for 2 h efore storge t nd in ±. C tempreture 9% reltive humidity (RH) in permnent drkness for 4-9 dy. The visuliztion of oth lusters nd grpes fter 4 nd 9 dys of old storge t ±. C showed tht ontrol lusters were. unmrketle, with high inidene of dey nd elerted qulity deteriortion. Solule solid ontent (SSC) Fruit juie smples otined rndomly from erries in different prts of lusters. Totl solule solid of erry juie ws determined y using refrtmeter (Atgo, Jpn) t 2 C nd the results were expressed s Brix. Totl phenoli ontent (TPC) Fruit juie smples of erries from lusters ws removed nd frozen in liquid nitrogen The totl phenoli ontent in juie grpe ws mesured ording to the Folin Ciolteu method (Slinkrd nd Singleton, 1977). Glli id ws used s stndrd phenoli ompound. Extrtion ws performed y 2 mg fruit juie nd then the extrt ws filtered with No.1 filter pper Fifteen hundred μl diluted Folin Ciolteu (Merk) regent (1:1 with distilled wter) ws dded to 3 μl extrt solution nd mixed thoroughly. After five minutes, 12 μl N 2 CO 3 (7%) ws dded nd then the mixture ws shke for 1. h. The sorne ws mesured using UV/Vis spetrophotometer (Crry 1, Vrin, USA) t the wvelength of 76 nm. The onentrtion of totl phenolis ws expressed s the mg Glli id equivlents per grm of fresh weight (FW). Polyphenol omposition Polyphenol ompositions were determined only t end of old storge using high performne liquid hromtogrphy (HPLC). For extrtion of polyphenols, 2 ml of solvent (methnol/eti id, 8:, v/v) ws dded to one grm of fine powder of erries fresh tissue. The smples were kept in refrigertor for 24 h nd were entrifuged for min t rpm. The superntnt of entrifuged smples were filtered y disposle.4 µm syringe filter. Fifty µl of the filtered smple ws injeted to HPLC equipped with UV visile detetor (Wters Dul λ Asorne 2487), olumn (Wters Symentery C18 μm 4.6 mm Column), t 32 nd 3 nm, Polyphenols of injeted smples were ompred with those of stndrds: queretin nd tehin (Sigm). Sliyli id ffets ntioxidnt in Gizel uzum grpe the redution of ferri tripyridyltrizine omplex intoferrous, oloured form in the presene of ntioxidnts. Briefly, the ferri reduing/ntioxidnt power (FRAP) regent ontined 2. ml of 1 mmol L 1 2,4,6- tripyridy-strizine solution in 4 mmol L 1 HCl nd lso 2.mL of 2mmol L 1 FeCl3 nd 2.mL of.3mmol L 1 ette uffer t ph 3.6 whih.2 ml distilled wter nd 1.8mL FRAP regent nd the sorne of the retion mixture t 93nmws mesured spetrophotometrilly fter inution t37 C for 1 min. The 1. mmol L 1 FeSO4 ws useds the stndrd solution. The finl result ws expresseds the onentrtion of ntioxidnts hving ferri reduing ility equivlent to tht of 1. mmol L 1 FeSO4. Adequte dilution ws needed if the vlue of FRAP ws over the liner rnge of stndrd urve. CAT tivity The tlse tivity ws ssyed s desried y Aei with some modifitions. The ssy medium onsisted of 6 μmol sodium phosphte uffer (3 mm, ph 7.) nd.3 ml of enzymti extrt. The retion ws initited y dding. ml of 1 mmol H 2 O 2. The enzymti tivity ws determined y mesuring the derese in the sorne t 24 nm wvelength, for 3 s t 3 C, due to the H 2 O 2 onsumption. One unit of enzyme tivity ws defined s the mount of the enzyme tlyzing the deomposition of 1μmol H 2 O 2 per min t 3 C. CAT tivity of eh extrt ws mesured 3 times, nd the results presented orrespond to the mens of the vlues otined from 3 different smples. 2891

3 Brix Brix Intl J Agri Crop Si. Vol., (23), , 213 Tle1. ANOVA tle of the pplition of sliyli id nd loe ver gel nd their intertion effets on trits mesured trits mesured Chnges in resoures Degrees of freedom Sum of squres CAT TSS totl ntioxidnt totl PPO phenoli Sliyli id(a) ** 42.6 ** ** ** ** Aloe ver gel(b) ** 7.7 ** **.93 ** ** Storge time(c) ** 8.84 ** **.11 ** ** A B **.6 ns **.33 ns ** A C 2.63 ns.9 ns **.43 ns ns B C ns.21 ns **.1 ns ns A B C ns. ns **. ns 966. ns Error v ns: non signifint *signifint in % **signifint in 1% Solule solid ontent (SSC) Simple effets of tretments sliyli id, loe ver gel nd Storge time signifint effet on Solule solid ontent (SSC) fruits treted with 1 mmol L-1 sliyli id nd 33% Aloe ver gel onentrtion nd two-time storge hd higher Solule solid ontent. 1 T Control S1 S2 Conentrtion of sliyli id Figure 1. Effet of sliyli id tretment on Solule solid ontent in grpe fruit.s; sliyli id,t; efore the Storge time,vlues followed y different letters were signifine ording to Dunn Multiple Rnge Test t P<.. 1 T ontrol A2% A33% Conentrtion of sliyli id Figure 2. Effet of loe ver gel tretment on Solule solid ontent in grpe fruit.s; sliyli id,t; efore the Storge time,vlues followed y different letters were signifine ording to Dunn Multiple Rnge Test t P<

4 Totl phenoli (mg GAE g- 1FW) Totl phenoli (mg GAE g-1 FW) Brix Intl J Agri Crop Si. Vol., (23), , T T1 T2 Conentrtion of sliyli id (mmoll -1 ) Figure 3. Effet of storge time on Solule solid ontent in grpe fruit.s; sliyli id,t; efore the Storge time,vlues followed y different letters were signifine ording to Dunn Multiple Rnge Test t P<. Totl phenoli ontent (TPC) Simple effets of tretments sliyli id, loe ver gel nd Storge time signifint effet on Totl phenoli ontent. Totl phenoli ontent of grpe fruit treted with sliyli id nd loe ver gel were higher thn tht of ontrol nd Time efore the Storge time efore(t) ws the lrgest ever. fruits treted with 2 mmol L -1 sliyli id nd 33% Aloe ver gel onentrtion nd First-time storge hd higher phenol ontin.the lowest totl phenolis were Otined in fruit treted with 1mmolL -1 sliyli id, 2% loe ver gel nd ontrol fruits T Control S1 S2 Conentrtion of sliyli id (mmoll-1) Figure 4. Effet of sliyli id tretment on totl phenolis in grpe fruit.s; sliyli id,t; efore the Storge time,vlues followed y different letters were signifine ording to Dunn Multiple Rnge Test t P<.. 1 T Control A2% A33% Conentrtion of loe ver (%) Figure. Effet of loe ver gel tretment on totl phenolis in grpe fruit.a; loe ver gel,t; efore the Storge time,vlues followed y different letters were signifine ording to Dunn Multiple Rnge Test t P<

5 PPO tivity (U/g FW/min) T Control A2% A33% SA1 SA1,A2% SA1,A33% SA2 SA2,A2% SA2,A33% Totl phenoli (mg GAE g-1 FW) Intl J Agri Crop Si. Vol., (23), , T T1 T2 Storge time Figure 6. Effet of loe storge time on totl phenolis in grpe fruit.c; storge time,t; efore the Storge time,vlues followed y different letters were signifine ording to Dunn Multiple Rnge Test t P<.. Polyphenol omposition Anlysis of vrine tle1 shows tht Simple effets of tretments sliyli id, loe ver gel nd intertion effet sliyli id, loe ve gel on The polyphenol oxidse tivity ws signifintly in1% level,tle 1 indites tht etween 2% loe ver gel nd ontrol ws no signifint differene nd Polyphenol oxidse tivity were more, lso The omintion tretment 2 mmoll -1 sliyli id nd 33% loe ver gel showed low tivity. 2 1 d Tretments Figure 7. Effet of sliyli id nd loe ver gel tretments on PPO tivity in grpe fruit during storge t C. S; sliyli id (mmoll -1 ), A; loe ver gel (%),T; efore the Storge time,vlues followed y different letters were signifine ording to Dunn Multiple Rnge Test t P<.. Totl ntioxidnt highly signifint effet on totl ntioxidnt tivity. The results. ntioxidnt tivity during storge in ll tretments deresed, ut this derese ws higher in ontrol fruits, Comintions tretments of 2 mmoll -1 sliyli id nd 33% Aloe ver gel retined totl ntioxidnt tivity in higher level thn ontrol. CAT tivity Deresed in CAT tivity were oserved in oth treted fruits nd ontrol grpe fruit during storge. The CAT tivity of grpe fruit treted with sliyli id nd loe ver gel were higher thn tht of ontrol. highest level of CAT tivity ws reorded in the highest onentrtion of 2 mmoll -1 sliyli id nd omintion tretment of 2 mmol L -1 sliyli id nd 33% loe ver gel. 2894

6 Totl ntioxidnt (μmol Fe+2g-1 FW) Totl ntioxidnt (μmol Fe+2g-1 FW) T Control A2% A33% SA1 SA1,A2% SA1,A33% SA2 SA2,A2% SA2,A33% Intl J Agri Crop Si. Vol., (23), , e d de 2 Tretments Figure 8. Effet of sliyli id nd loe ver gel tretments on totl ntioxidnt tivity in grpe fruit during storge t C. A; loe ver gel (%), S; sliyli id (mmoll -1 ),T; efore the Storge time,vlues followed y different letters were signifine ording to Dunn Multiple Rnge Test t P< i j gh h ef f h i g f d d de h C C1 C2 Tretments Figure 9. Effet of sliyli id, loe ver gel tretments nd storge time on totl ntioxidnt tivity in grpe fruit during storge t C. A; loe ver gel (%), S; sliyli id (mmoll -1 ),C; efore the Storge time,vlues followed y different letters were signifine ording to Dunn Multiple Rnge Test t P<. CAT tivity ( Umg-1protein) 2 1 e d d Tretments Figure 1. Effet of sliyli id nd loe ver gel tretments on CAT tivity in grpe fruit during storge t C. A; loe ver gel (%), S; sliyli id (mmoll -1 ),T; efore the Storge time,vlues followed y different letters were signifine ording to Dunn Multiple Rnge Test t P<.. 289

7 Intl J Agri Crop Si. Vol., (23), , 213 DISCUSSION posthrvest pplition of SA ould tivte y enhning the umultion of PAL mrna, the synthesis of new PAL protein, the enzyme tivity PAL, nd onsequently enhnes the umultion of phenylpropnoids suh s phenoli ids. SA ts on PAL, enhnes the umultion of phenylpropnoids suh s phenoli ids in hrvested grpe erries.( Chen et l., 26). Phenyllnine mmoni lyse (PAL) is one of the key phenylpropnoid enzymes, whih produes vriety of phenolis (Snhez Bllest et l., 27). Applition of SA n suppress the formtion of rown sustnes nd redues rowning index through PAL tivity prevention (Peng nd Jing, 26). This my e due to the similr mehnism indited y Peng nd Jing (26). The pplition of 2 mm of SA to erries indued higher totl phenoli ontents thn those in the ontrol nd 1 mm of SA, suggesting tht the umultion of phenoli y SA is indued through inrese in PAL tivity (Chen et l., 26). Phenoli ompounds re n importnt group of seondry metolites in grpe nd strongly influene the erry qulity suh s olor, flvor, itterness, nd stringeny (Chmkh et l., 23). Furthermore, they re involved in severl tivities, suh s ntimiroil, nd ntioxidnt properties (Frnkel et l., 199). The results of the present study indited tht SA tretment signifintly enhned storge life of Gizel Uzum grpe nd its overll qulity proly through ffeting the seondry metolites nd ntimiroil nd ntioxidnt properties. Previous studies hd demonstrted tht sweet herries did hve reltively high survivl rte t hrvest time y dipping in loe ver gel of fruits (Tin, Fn, Xu, & Liu, 22) nd even in tmosphere storge (Tin et l., 24). In ddition, loe ver gel or ioontrol gent s n exogenous eliitor n effeted tivities of severl defenserelted enzymes suh s PAL, PPO, POD, SOD in plnt (Tin, 26; Trotel-Aziz et l., 26), whih re known to prtiipte in defense mehnisms nd to prevent pthogen infetions, thus the tivities of these enzymes were ssyed. Prehrvest pplition of sliyli id enhned the tivities of PPO, POD nd PAL of tle grpes t hrvest nd storge periods. These results supported the hypothesis of indution resistne (Ippolito, El-Ghouth, Wilson, & Wisniewski, 2; Tin et l., 27) nd ntioxidnt defense response of fruits y ntgonists (Xu, &Tin, 28). In hrvested fruits, the pplition of SA delyed ripening (Srivstv nd Dwivedi, 2; Zhng et l., 23; Peng nd Jing, 26), redued fruit softening rte (Zhng et l., 23; Wng et l., 26), inresed resistne to hilling injury (Wng et l., 26), indued the umultion of phenoli ompounds (Chen et l., 26) nd delyed disolortion with the inhiition of rowning (Peng nd Jing, 26). The role of SA in ontrolling fungi dey my e due to tivtion of ntioxidnt defense responses (Xu nd Tin, 28) or its diret ntifungl effets on fungus development (Amore et l., 22). SA hs een shown to inrese the ntioxidnt pity of the ells. For exmple, SA stimultes the synthesis of ntioxidnt enzymes nd indues the tivity of PPO, PAL nd -1, 3-glunse in sweet herries (Qin et l., 23). SA, in onentrtion dependent mnner from to 2 mmol L -1, enhned the strwerry fruit totl ntioxidnt pity (TAC). 2 mmol L -1 ws the most effetive onentrtion while SA t 1 mmol L -1 used slight inrese in fruit TAC. Consequent pplition of SA t three stges of vegettive growth, fruit development nd post-hrvest stge ws the most effetive strtegy in improving fruit TAC (Asghri, & Blr, 29). Vrious studies with orl dministrtion nd lol pplition of loe ver extrt/gel nd long with other hers hve shown tht it hs potentil role in orretion of hyperglyemi, urn injury nd ulers. It lso ts s nti inflmmtory s well s ntioxidnt (Qin et l., 23). Ctlse is enzyme to hve present in struture of plnt ells (Higshi et l., 1974). Plnts hve involved in ntioxidtive enzyme in whih tlse re the most effiient enzyme, influening ptterns of fruits (Andre, 1998). Fruit ripening nd senesene my e regrded s oxidtive phenomen (Brenn nd Frenkel, 1977), espeilly s t the onset of senesene the tivities of other oxygendetoxifying enzyme suh s tlse derese, superoxide or hydrogen peroxide to umulte to toxi levels (Bowler et l., 1992). Aording to the findings of Tin et l. (27) the lne etween superoxide dismutse (SOD), POD nd tlse (CAT) tivities in ells is ruil for determining the stedy-stte level of O 2 - nd H 2 O 2. SA intertion with the ove mentioned enzymes leds to high levels of H 2 O 2 umulting in ells, whih indues fruit resistne ginst pthogens vi tivting protetive enzymes nd PR-proteins (Klessig & Mlmy, 1994; Mlmy & Klessig, 1992;). It hs een demonstrted tht, SA inhiits the H 2 O 2 -svenging tivity of ytosoli sorte peroxidse (APX), nd H 2 O 2 levels onomitntly rise upon SA Tretment of too leves Aloe ver inner lef gel (AVILG) hs een shown to hve potent ntioxidnt tivities. Aloe ver exerts it ntioxidnt tivity through two different nd omplementry mehnisms. Lortory experiments hve shown tht AVIL preprtions re le to diretly inhiit the hemil retions through whih oxidtive moleules use dmge. (Hu et l., 2 & Cn et l., 24) Animl experiments hve shown tht Aloe ver redues mrkers of oxidtive stress nd returns the ody to more norml oxidtive stte. (Cn et l., 2 & Singh et l., 2) Aloe ver enhnes the ody's nturl defenses ginst oxidtive stress y inresing the mount nd tivity of the 2896

8 Intl J Agri Crop Si. Vol., (23), , 213 ody's nturl ntioxidnt enzymes suh s liver tlse, superoxide dismutse nd gluose-6-phosphte dehydrogense. (Rjsekrn et l., 2; Singh et l., 2 & Anilkumr et l., 27) Finlly, Aloe ver in vrious formultions hve een shown to redue oxidtive stress nd mrkers of oxidtive stress in humn linil experiments. (Boyd et l., 23 & Bloomer et l., 21) TSS nd solule sugrs my inrese during fruit ripening due to the tion of surose-phosphte synthse (SPS), key enzyme in surose iosynthesisthis enzyme is tivted y ethylene nd the ripening proess itself during storge. Tretment of kiwifruits with MeSA of 32 ml L-1 mintined lower TSS ontent thn the ontrol fruits t the end of old storge. The uthors proposed tht MeSA redued ethylene prodution my results to deresed SPS enzyme tivity leding to derese in surose synthesis (Asghri nd Soleimni Aghdm, 21). The derese in oth SSC nd TA for Grnny Smith ws repressed higher onentrtions of Aloe ver gel tretments. This my e gin due to modified tmospheri onditions reted y Aloe ver geloting, whih my derese respirtion nd eventully tolism of solule solids inluding sugrs nd orgni ids. (Ergun nd. Stii, 212) REFERENCES Amore BE, Lessrd PF, Chollet JF, Rolin G.22 Antifungl effets of sliyli id nd other enzoi id derivtives towrds Eutyp lt: struture tivity reltionship.plnt Physiol. Biohem., 4: 1 16 Andre M Superoxide dismutse nd tlse tivities in pple fruit during ripening nd posthrvest nd with speil referene to ethylene. Physiologi Plntrum, 14: Anilkumr KR, Sudrshnkrishn KR, Chndrmohn G, Iliyrj N, Khnum F, Bw AS. Effet of Aloe Ver Gel Extrt on Antioxidnt Enzymes nd Azoxymethne-Indued Oxidtive Stress in Rts. Asghri M, Blr M. 29. Use of sliyli id to Inrese strwerry fruit totl ntioxidnt tivity. At Hortiulture 877: Asghri M, Soleimni- Aghdm M. 21. Impt of sliyli id on post-hrvest physiology of hortiulturl rops. Trends in Food Siene & Tehnology, 21: 9 Bloomer RJ, Cnle RE, Blnkenship MM, Fisher-Wellmn KH. 21. 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