fatemeh hosseinpoor; vali rabiei; mohammadesmaeil amiri; ali soleimani
Abstract
By considering short shelf life time of nectarine fruit and the importance of postharvest physiology, In order to study the effect of nano-packaging with hot water treatment to maintain qualitative characterestics and increase the storage life of nectarines cv. ‘Sunglo‘ an experiment was ...
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By considering short shelf life time of nectarine fruit and the importance of postharvest physiology, In order to study the effect of nano-packaging with hot water treatment to maintain qualitative characterestics and increase the storage life of nectarines cv. ‘Sunglo‘ an experiment was carried out in 2014. The experiment was designed in a CRBD (completely randomized block design) based on factorial with three replications and fruits qualitative characterestics every 10 days, during 40 days storage with 0-1C0 temperature, 90-95 percent RH were measured. The results showed that nano-packaging caused to maintain the vitamin C, titratable acidity and total soluble solids, and also nano-packaging compared to conventional packaging on weight loss, color quality and increasing browning was not significant effect. The amount of pH was decreased during 30 days of storage, then was increased to 40 days. The peroxidase enzyme activity increased with time, but this process in nano-packaging less than control treatment. The flavor index and carotenoids increased with time, but this process was significant decrease in carotenoids during 40 days of storage. Decrease in fruit firmness over time within 30 days of treatment with nano-packaging is lower. The results showed that nano packaging can be a suitable method to increasing the shelf life and maintain quality of nectarine fruit cv. ‘Sunglo‘.
Maryam Hadian-Deljou; Hasan Sarikhani
Abstract
Fruit browning and tissue softening due to damages during handling, quality losses and water loss are the major limiting factors reducing postharvest life of early ripening apples. In this study, the effect of salicylic acid (SA) on fruit quality of apple cv ‘Golabe-Kohanz’ during postharvest ...
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Fruit browning and tissue softening due to damages during handling, quality losses and water loss are the major limiting factors reducing postharvest life of early ripening apples. In this study, the effect of salicylic acid (SA) on fruit quality of apple cv ‘Golabe-Kohanz’ during postharvest life were investigated. Harvested fruits were immersed in zero, one, two and four mM SA and were maintained for 43 days at zero ?C. SA decreased the soluble solids content at last stages of storage. In addition, SA reduced softening rate and water loss. At the end of storage, the highest firmness was observed in one and two mM SA treated fruits and the highest water loss was measured in control. Treatment of fruits by all three concentrations of SA showed a little browning. The highest browning was observed in those of control. Also SA delayed reduction of the total phenolic. The results demonstrate that SA postharvest treatment of apple cv. ،Golabe-Kohanz, through reducing browning and maintaining fruit quality increased postharvest life.