PHYSIOLOGICAL RESPONSES OF GREEN BEANS TO POSTHARVEST SALICYLIC ACID TREATMENTS UNDER COLD STORAGE CONDITIONS
Acta Scientiarum Polonorum, Hortorum Cultus, cilt.25, sa.3, ss.35-49, 2026 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 25 Sayı: 3
- Basım Tarihi: 2026
- Doi Numarası: 10.24326/asphc.2026.5647
- Dergi Adı: Acta Scientiarum Polonorum, Hortorum Cultus
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, CAB Abstracts, Directory of Open Access Journals
- Sayfa Sayıları: ss.35-49
- Anahtar Kelimeler: color attributes, dose optimization, electrolyte leakage, low-temperature storage, Phaseolus vulgaris L, postharvest quality
- Açık Arşiv Koleksiyonu: AVESİS Açık Erişim Koleksiyonu
- Kocaeli Üniversitesi Adresli: Evet
Özet
This study evaluated the effects of different salicylic acid (SA) concentrations (0.5, 1, and 2 mM) on the postharvest quality of green beans during cold storage (4 ±1 °C). Physiological parameters (respiration rate, electrolyte leakage, weight loss, and cutting resistance), biochemical traits (total soluble solids, TSS), and colorimetric properties (L*, h°, C*, and browning index) were assessed to determine treatment efficacy. Multivariate analyses, including principal component analysis (PCA), correlation analysis, and hierarchical heatmap clustering, were applied to characterize multidimensional treatment responses. Salicylic acid exhibited dose-dependent and parameter-specific effects. The 0.5 mM SA treatment improved visual quality by maintaining higher chroma values and a more stable hue angle, while also enhancing cutting resistance. The 1 mM dose increased respiration rate and electrolyte leakage, indicating elevated metabolic activity and membrane stress. In contrast, 2 mM SA provided a more balanced preservation of overall quality by reducing weight loss and maintaining moderate color stability. Regardless of treatment, storage duration significantly affected color parameters (L*, h°, and browning index), reflecting natural chlorophyll degradation and senescence processes. PCA revealed that PC1 (43.0% of total variance) was primarily associated with visual quality attributes (L*, C*, TSS, and browning index), PC2 (19.9%) with stress-related variables (respiration rate and electrolyte leakage), and PC3 (12.1%) with cutting resistance. Heatmap clustering and correlation analysis supported these relationships by grouping color and biochemical attributes separately from stress indicators. Overall, the results demonstrate that SA dose optimization is critical for maintaining postharvest quality of green beans under cold storage conditions. These findings highlight the usefulness of multivariate approaches in integrating physiological and visual quality attributes and support the practical application of optimized salicylic acid doses for extending the postharvest life of green beans.