Effects of postharvest gamma amino butiric acid the treatment on 'hi̇caznar' pomegranate fungal rot and chilling injury

In this study, three different concentrations of control (0mM), 2.5mM (GABA I) and 5mM (GABA II) were applied to 'Hicaznar' pomegranate fruit for 10 minutes at 10 ° C after being packaged in 250 gr PVPP canisters Were stored for 20 days in cold air storage at 90% ± 5 relative humidity conditions. The physical, physiological (chilling injury), chemical (SCKM, TA, pH, phenol, DPPH, organic acids, sugars) and microbial quality effects were determined during 4 days intervals during 20 days of storage to determine the effects of the application on the applied pomegranate fruit pods. According to our findings, it was determined that weight loss of GABA applied to pomegranate pomegranate fruit after sowing did not have a significant effect on O2 / CO2 (%) change of gas composition measurement. It was determined that the amount of phenolic and flavonoid substance especially in fruits subjected to GABAII application increased compared to other applications. In addition, it has been determined that fruit cold damage, which is an important physiological damage limiting the pomegranate preservation, is limited by GABA applications. According to the microbiological analysis results, the increase of total mesophilic aerobic bacteria in the pomegranate granules applied to GABA on bacterial, yeast and mold growth was found to be limited when the control group was compared with the fruit grains. Key Words: 'Hicaznar', GABA, chilling injury, fungal decay