What does this research mean for the field?

Postharvest application of gibberellic acid improves quality attributes, enhances antioxidant capacity, and reduces lipid peroxidation in cherry tomatoes during cold storage, with specific benefits varying by dose. Novelty: ClaimNovelty.INCREMENTAL. Consensus alignment: ConsensusAlignment.NEUTRAL.

What question did this study set out to answer?

To evaluate the effects of postharvest gibberellic acid immersion on the physical quality parameters, bioactive components, and lipid peroxidation of stored cherry tomatoes.

September 15, 2026Black Sea Journal of Agriculture

Effects of Postharvest Gibberellic Acid Treatments on Quality Attributes and Lipid Peroxidation in Cherry Tomato Fruits

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OTOnur Tekin

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Overview

Experimental study reveals enhanced firmness and suppressed lipid peroxidation in stored cherry tomatoes treated with gibberellic acid, indicating potential to extend postharvest shelf life.

Key Points

To evaluate the effects of postharvest gibberellic acid immersion on the physical quality parameters, bioactive components, and lipid peroxidation of stored cherry tomatoes.
Harvested 'Çakıl' cherry tomatoes were immersed for 10 minutes in solutions containing 0.1 mM or 0.3 mM gibberellic acid (GA₃), or a solvent-matched control solution (0.1% v/v ethanol).
Fruits were stored at 10 °C and 80±5% relative humidity for 35 days, with physicochemical traits, antioxidant capacity, and malondialdehyde levels measured at intervals.
Immersion in 0.3 mM GA₃ produced the lowest fruit weight loss and preserved higher flesh firmness, higher soluble solids content, and lower pH relative to control fruit at 35 days.
Both GA₃ concentrations significantly elevated total antioxidant capacity compared with controls, while 0.1 mM GA₃ yielded the lowest malondialdehyde content and highest mean flavonoid levels.

Cite This Study

Onur Tekin (2026) studied this question.

synapsesocial.com/papers/6aa913ba9013453be30a1ca4 https://doi.org/10.47115/bsagriculture.1989001

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September 15, 2026Black Sea Journal of Agriculture

Effects of Postharvest Gibberellic Acid Treatments on Quality Attributes and Lipid Peroxidation in Cherry Tomato Fruits

View Full Paper

Ask AI

Bookmark

Authors

OTOnur Tekin

Discussion

Member takes

Overview

Experimental study reveals enhanced firmness and suppressed lipid peroxidation in stored cherry tomatoes treated with gibberellic acid, indicating potential to extend postharvest shelf life.

Key Points

To evaluate the effects of postharvest gibberellic acid immersion on the physical quality parameters, bioactive components, and lipid peroxidation of stored cherry tomatoes.
Harvested 'Çakıl' cherry tomatoes were immersed for 10 minutes in solutions containing 0.1 mM or 0.3 mM gibberellic acid (GA₃), or a solvent-matched control solution (0.1% v/v ethanol).
Fruits were stored at 10 °C and 80±5% relative humidity for 35 days, with physicochemical traits, antioxidant capacity, and malondialdehyde levels measured at intervals.
Immersion in 0.3 mM GA₃ produced the lowest fruit weight loss and preserved higher flesh firmness, higher soluble solids content, and lower pH relative to control fruit at 35 days.
Both GA₃ concentrations significantly elevated total antioxidant capacity compared with controls, while 0.1 mM GA₃ yielded the lowest malondialdehyde content and highest mean flavonoid levels.

Cite This Study

Onur Tekin (2026) studied this question.

synapsesocial.com/papers/6aa913ba9013453be30a1ca4 https://doi.org/10.47115/bsagriculture.1989001

View Full Paper

Ask AI

Bookmark