ArticleFood science & nutrition2025
New Approaches in Cold Storage of Fruits: Impact of Postharvest Spermidine and Salicylic Acid Applications on Phenolic Compounds and Quality Characteristics of Raspberry Fruits.
Article in Food science & nutrition, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
3 citing papers in PubMed.
- A review on the application of biodegradable alginate-based films in post-harvest quality preservation of fruits and vegetables.Food chemistry: X · 2026Review
- Melatonin-mediated redox regulation in fruits: modulating oxidative signaling for quality preservation.Planta · 2026Review
- Modulation of antioxidant defense and organic acid profiles in green beans (Phaseolus vulgaris L.) via salicylic acid and passive modified atmosphere packaging.BMC plant biology · 2026Article
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Authors and funding
5 authors.
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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
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