Genome-wide associated mapping (GWAS) on laurel leaves, the effect of edible film coating obtained using laurel essential oil on the shelf life and quality of cherry tomatoes

In this thesis study, determining the genetic diversity in bay leaves of 94 different genotypes and performing genome-wide association mapping (GWAS) based on antioxidant capacity, selecting the bay leaf with the highest amount of phenolic substances and extracting the bay essential oil, determining suitable conditions for the use of chitosan and sodium alginate as edible films were aimed. In the study, the effects of different doses of surface coating materials chitosan and sodium alginate (control, 1.0%, 1.5% and 2.0%) on quality characteristics during cold storage (4 °C) and shelf life (25 °C) were investigated. The physical, biochemical and microbiological properties of the samples taken from the warehouses at 7-day intervals were analyzed. According to the study results, edible films prepared with chitosan, sodium alginate and laurel essential oil showed successful results in extending the shelf life and increasing the stability of cherry tomatoes. Chitosan and sodium alginate containing laurel essential oil showed antibacterial properties and played a role in reducing the microbial load during shelf life. It delayed in increase of weight loss, decrease of fruit flesh hardness and change of skin color. Antioxidant activity and the decrease in the amount of total phenolic substances were kept under control. While control group cherry tomatoes deteriorated after the 14th and 7th days, respectively, in storage at 4 °C and 25 °C, the quality of cherry tomatoes coated with sodium alginate and chitosan was preserved until the 21st day at 4 °C.