{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,23]],"date-time":"2026-09-23T14:06:42Z","timestamp":1790172402923,"version":"4.1.0"},"reference-count":30,"publisher":"Wiley","issue":"4","license":[{"start":{"date-parts":[[2026,4,15]],"date-time":"2026-04-15T00:00:00Z","timestamp":1776211200000},"content-version":"vor","delay-in-days":14,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"},{"start":{"date-parts":[[2026,4,1]],"date-time":"2026-04-01T00:00:00Z","timestamp":1775001600000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Food Science &amp;amp; Nutrition"],"published-print":{"date-parts":[[2026,4]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:p>\n                    This study was conducted to investigate the effects of oxalic acid (OA) applications at different concentrations on the quality traits and biochemical components of medlar (\n                    <jats:styled-content style=\"fixed-case\">\n                      <jats:italic>Mespilus germanica<\/jats:italic>\n                    <\/jats:styled-content>\n                    L.) fruit. Fruits harvested in Bolu province in 2024 were subjected to control (0) and 0.5, 1.0, and 1.5\u2009mM OA applications and stored at 4\u00b0C and 90%\u2009\u00b1\u20095% relative humidity for 45\u2009days. Samples were taken from the fruits at certain intervals (0, 15, 30, and 45\u2009days) and analyzed. Specifically, 1.0 and 1.5\u2009mM OA applications significantly reduced fruit weight loss and decay rates. OA also inhibited increases in fruit respiration rate and pH and slowed the decline in total acidity, soluble solids content (SSC), vitamin C, phenolic compounds, and organic acids. Malic, citric, succinic, tartaric, and fumaric acids, vitamin C, and important phenolic compounds (chlorogenic acid, gallic acid, quercetin, catechin) were protected by OA applications, and this protection was most pronounced at 1.5\u2009mM OA dose. The correlation analyses revealed significant relationships between quality parameters and biochemical contents. The weight loss and decay rate were negatively correlated with bioactive compounds such as gallic acid and ascorbic acid, indicating that quality deterioration progressed in parallel with the decrease in nutrient content. A strong positive correlation was found between titratable acidity and malic and citric acids. In principal component analysis (PCA), malic and citric acids were prominent in the early storage period, while weight loss, decay, and increased respiration became dominant in the late storage period. Phenolic compounds decreased significantly with storage time, and antioxidant capacity decreased. Heat map analysis visually supported the increase in spoilage parameters with the decrease in ascorbic acid and phenolic compounds. OA applications maintained the quality of medlar fruit and increased biochemical stability, extending postharvest life. 1.5\u2009mM OA, in particular, stands out as an effective postharvest preservation method. These results demonstrate that OA offers significant potential for increasing the commercial value of perishable fruits like medlar and for developing preservation technologies.\n                  <\/jats:p>","DOI":"10.1002\/fsn3.71362","type":"journal-article","created":{"date-parts":[[2026,4,15]],"date-time":"2026-04-15T10:20:36Z","timestamp":1776248436000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":1,"title":["Impact of Postharvest Oxalic Acid Treatments on Quality Properties and Biochemical Composition of Medlar (\n                    <i>Mespilus germanica<\/i>\n                    L.) Fruit"],"prefix":"10.1002","volume":"14","author":[{"given":"Ay\u015fen Melda","family":"\u00c7olak","sequence":"first","affiliation":[{"name":"Department of Horticulture, Faculty of Agriculture U\u015fak University  U\u015fak Turkey"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"\u00d6zlem","family":"G\u00fcndo\u011fdu","sequence":"additional","affiliation":[{"name":"Republic of Turkey Ministry of Agriculture and Forestry Atat\u00fcrk Horticultural Central Research Institute  Yalova Turkey"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Erdal","family":"Aglar","sequence":"additional","affiliation":[{"name":"Department of Landscape Architecture, Faculty of Arts, Design and Architecture Munzur University  Tunceli Turkey"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Nevzat","family":"Sezgin","sequence":"additional","affiliation":[{"name":"Department of Horticulture, Faculty of Agriculture \u015e\u0131rnak University  \u015e\u0131rnak Turkey"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Erdal","family":"Orman","sequence":"additional","affiliation":[{"name":"Republic of Turkey Ministry of Agriculture and Forestry Atat\u00fcrk Horticultural Central Research Institute  Yalova Turkey"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Muttalip","family":"Gundogdu","sequence":"additional","affiliation":[{"name":"Department of Horticulture, Faculty of Agriculture Bolu Abant Izzet Baysal University  Bolu Turkey"},{"name":"Department of Park and Horiculture, Yalova Vocational School Yalova University  Yalova Turkey"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,4,15]]},"reference":[{"key":"e_1_2_9_2_1","doi-asserted-by":"publisher","DOI":"10.46653\/jhst2142048"},{"key":"e_1_2_9_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.scienta.2020.109447"},{"key":"e_1_2_9_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2007.09.046"},{"key":"e_1_2_9_5_1","volume-title":"Therapy With Medicinal Plants in Turkey (Past and Present)","author":"Baytop T.","year":"1999"},{"key":"e_1_2_9_6_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365\u20102621.1989.tb07943.x"},{"key":"e_1_2_9_7_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1399\u20103054.2007.00893.x"},{"key":"e_1_2_9_8_1","doi-asserted-by":"publisher","DOI":"10.3389\/fpls.2021.740240"},{"key":"e_1_2_9_9_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.postharvbio.2013.02.002"},{"key":"e_1_2_9_10_1","doi-asserted-by":"publisher","DOI":"10.1111\/ijfs.14293"},{"key":"e_1_2_9_11_1","doi-asserted-by":"publisher","DOI":"10.1021\/acs.jafc.2c04787"},{"key":"e_1_2_9_12_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.postharvbio.2016.09.006"},{"key":"e_1_2_9_13_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf500224g"},{"key":"e_1_2_9_14_1","doi-asserted-by":"publisher","DOI":"10.1023\/B:BIOP.0000024274.43874.5b"},{"key":"e_1_2_9_15_1","doi-asserted-by":"publisher","DOI":"10.1016\/0261-2194(91)90004-B"},{"key":"e_1_2_9_16_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.scienta.2013.05.018"},{"key":"e_1_2_9_17_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.postharvbio.2014.05.003"},{"key":"e_1_2_9_18_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0021\u20109673(01)00587\u20107"},{"key":"e_1_2_9_19_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.postharvbio.2014.03.015"},{"key":"e_1_2_9_20_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.postharvbio.2014.07.004"},{"key":"e_1_2_9_21_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2020.128044"},{"key":"e_1_2_9_22_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00253-005-0125-4"},{"key":"e_1_2_9_23_1","doi-asserted-by":"publisher","DOI":"10.1080\/15226514.2011"},{"key":"e_1_2_9_24_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.scienta.2021.110783"},{"key":"e_1_2_9_25_1","doi-asserted-by":"publisher","DOI":"10.1093\/pcp\/pcn191"},{"key":"e_1_2_9_26_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2010.12.027"},{"key":"e_1_2_9_27_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2019.04.014"},{"key":"e_1_2_9_28_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2011.11.049"},{"key":"e_1_2_9_29_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2005.02.049"},{"key":"e_1_2_9_30_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.postharvbio.2007.01.016"},{"key":"e_1_2_9_31_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2015.06.001"}],"container-title":["Food Science &amp; 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