Mahshid Ghafouri; Ali Soleimani; Vali Rabiei
Abstract
Using the essential oils to increase the storage life and quality of horticultural products as a new idea is developed in agriculture. In this context, an experiment was conducted in order to effect of application Essential oils of clove and Cinnamon on maintain quality post-harvest of pomegranate (‘Punica ...
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Using the essential oils to increase the storage life and quality of horticultural products as a new idea is developed in agriculture. In this context, an experiment was conducted in order to effect of application Essential oils of clove and Cinnamon on maintain quality post-harvest of pomegranate (‘Punica granatum’ cv. Tarom red skin). A split design in time in a completely randomized design with two factors essential oils of cloves and cinnamon each in four levels (0, 500, 1000, 1500 mg per liter) and time in three levels (one month, two months, three months of storage) at 6°C and relative humidity of 85 percent, with four replications. The results showed that with increasing storage period total soluble solid (TSS), anthocyanin, electrolyte leakage, chilling injury, weight loss percent and severity of decay increased. Essential oils by reducing oxidation processes, such as respiration of consumption organic acids in products reduce. The amount of anthocyanin in the fruit treated with essential oil of clove increased more than pomegranates treated with Essential oil of cinnamon. Essential Oils of clove and Cinnamon have a similar effect of chilling injury and decay. Decay of (42.25 percent) in control to (30.75 percent) in the essential oil of cloves 1500 mg per liter decreased in the second month of storage. General, pomegranates treated with essential oils of clove and essential oil of cinnamon have better quality and storage life.
Ghasem Sartip; Jafar Hajilou
Abstract
To determine the effects of pre-harvest salicylic acid (SA) treatments on postharvest life and quality of apricot fruits, four different concentrations (one, 1.5, three and 4.5 mM) were applied six days before harvesting of apricot fruits cv. ‘Shamlou’. Fruits harvested at commercial maturity ...
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To determine the effects of pre-harvest salicylic acid (SA) treatments on postharvest life and quality of apricot fruits, four different concentrations (one, 1.5, three and 4.5 mM) were applied six days before harvesting of apricot fruits cv. ‘Shamlou’. Fruits harvested at commercial maturity stage and stored at 2ºC with 90 percent RH on the same day for a period of three weeks. The fruit was evaluated for weight loss, flesh firmness, total soluble solid (TSS) contents, titratable acidity (TA), ascorbic acid contents, total phenolic contents and total flavonoids in treated and nontreated fruits. Results showed that salicylic acid treatments significantly exhibited weight loss and flesh firmness compared with control. At the end of storage, the highest ascorbic acid content and total phenolic content was observed in 4.5 mM SA treated fruits. The highest flesh firmness, titratable acidity and flavonoids were observed at three mM SA treated fruits and at the end stage of storage. The lowest weight loss, TSS and pH were recorded at 3mM SA treated fruits.