Sonia Jamali; Vali Rabiei; Javad Fattahi Moghadam
Abstract
Treated with different coating and application of methyl salicylate and salicylic acid are used for reduce chilling injury and maintain the quality of citrus fruit during storage. This experiment was carried out Citrus Research Institute of Ramsar in 91 years in order to study enzyme activity that involved ...
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Treated with different coating and application of methyl salicylate and salicylic acid are used for reduce chilling injury and maintain the quality of citrus fruit during storage. This experiment was carried out Citrus Research Institute of Ramsar in 91 years in order to study enzyme activity that involved in reducing chilling injury and Maintain the fruit quality based on Split Plot design with three replications. Fruits was treated and then placed in the cool storage at 5°C and 95 percent relative humidity)RH( for 80 days. Each 20 days with sampling investigated fruit enzyme activity was measured. Results showed the highest PAL enzyme activity was in fruits treated with methyl salicylate and the lowest was in fruits coated with the Bretix wax. The highest SOD enzyme activity related to Moro fruits which treated with methyl salicylate is in the first 20 days of storage )23/19 umg/FW(. The APX enzyme activity increased in both cultivars Thomson and Moro during storage. Relatively, treatments caused the change in APx, SOD and PAl enzyme activity.