جستجوی مقالات مرتبط با کلیدواژه « storability » در نشریات گروه « باغبانی »

Chilling injury (CI) is one of the main factors involved in reducing pomegranate quality during cold storage. In the present study, the interaction between 1-MCP and three different coatings (cellophane, confectionery waxy paper and 1%, 2% sodium alginate) on maintenance of postharvest quality of pomegranate fruits were investigated during 120 days of cold storage .The results showed that uncoated fruits had higher weight loss and total soluble solids (TSS) than coated fruits during storage. The results also showed that untreated (control) fruits showed higher weight loss, decay and total soluble solids (TSS) than 1-MCP treated fruits during cold storage. Cellophane had a significant effect on delaying ion leakage and preventing weight loss of pomegranate fruit.The 1-MCP+cellophane and 1-MCP+confectionery wax paper could reduce chilling injury by delaying the reduction of bioactive compounds such as total phenolics and antioxidant activity. The lowest decay severity was also observed in fruits treated with 1-MCP. In general, it can be concluded that postharvest application of 1-MCP+cellophane was the most effective treatment to induce chilling tolerance and extend the storage life of pomegranate.

The effects of postharvest dip treatment in hot water and carbendazim fungicide on sensory, physicochemical, and antioxidant characteristics determining the internal and external quality of sweet lime (Citrus limettioides Tan.) fruit were studied. Treatments included a 4 min dip in 45 °C hot water, 0.5 g L-1 carbendazim solution and distilled water (control). Fruits were stored at 10 °C and 85% relative humidity for 90 days, with characteristics being measured at 30-day intervals. Compared to control fruits, treated fruits by hot water had lower weight loss and decay, better taste index, and higher content of total phenol in peel and ascorbic acid in the juice. After one month of the storage, they showed higher levels of enzymatic antioxidant activity (superoxide dismutase, catalase, ascorbate peroxidase, and guaiacol peroxidase) and more non-enzymatic antioxidants such as total phenol in peel and ascorbic acid in juice when compared to control. Afterwards, peel enzymatic antioxidant activity increased in control fruits while decreasing in hot water-treated fruits. Based on non-enzymatic antioxidants content and sensory evaluation after 3-months storage, hot water-treated fruits possessed the best internal and external quality, while fungicide-treated fruits with a pale appearance had the lowest quality in peel color and firmness. At this time, investigations on the peel content of hydrogen peroxide and enzymatic antioxidant activity revealed that fungicide-treated fruits experienced more stress and oxidative injury than control fruits. As a result, hot water dip treatment was recognized as a safe treatment for improving and extending the storability of sweet lime, as well as a suitable substitute for chemical fungicides.

The foreign and domestic markets are demanding for high quality citrus varieties. The physical and chemical properties of the newly released cultivars are also important for fresh market or processing. The fruit quality is a complex combination of size, firmness, taste, texture, pleasant aromas caused by a chemical compounds (soluble solid content, sugars, organic acids, aromas) and bioactive properties. Therefore, it is important to consider these indices for the introduction of a new cultivar. In this regard, the Citrus and Subtropical fruits Research Center has focused on improving its appearance, internal and organoleptic quality in releasing the new Jahangir cultivar compared to the Clementine as control.

In this study, Jahangir fruits a hybrid between Clementine mandarin (female parent) and Salustiana orange (male parent) (Citrus clementina Hort. Ex Tanaka × C. sinensis (L.) Osbeck cv. Salustiana) was used for comparison with Clementine (Citrus clementina Hort. Ex) Tanaka) as control during the last two years lead to the cultivar introduction. Fruits were randomly selected from different locatiosn on the tree (15 fruits from three trees) and evaluated at harvesting time (zero storage point). Then 30 fruits per box selected and placed in cold storage (5 °C, 85% RH). Different physico-biochemical and sensory characteristics of fruits were evaluated at 0, 20 and 40 days intervals during storage. Characteristics evaluation were including fruit lenght, width, thickness, arithmetic, geometric, equivalent and harmonic means, fruit aspect ratio, sphericity, surface area, true volume, apparent volume, volume error, density, peel and pulp firmness, peel thickness, weight, juice percentage, seed number, peel color indices (L*, a*, b*, hue angle, chroma and CCI), total soluble solid (TSS), titratable acidity (TA), technological index (TI), pH, electrical conductivity (EC), total phenol, ascorbic acid and antioxidant capacity during experiment.

Results showed that fruit size (length and two diameters), weight, means of arithmetic, geometric, equivalent and harmonic diameters, surface area and true volume of Jahangir mandarin were significantly higher than Clementine. The different mean diameters of each cultivar was the same as that equivalent diameter that is the most real mean fruit diameter. The higher spherical coefficient (>1) also indicated that Jahangir fruit was longer than the control. Additionally, aspect ratio of Jahangir was also higher than Clementine, which means that Jahangir fruit was a few flat than control. Jahangir had higher levels of L*, b*, C and hue than the control of clementine. In contrast, Jahangir's a* and CCI indices were lower than those of clementine. Therefore, except for L* which is slightly lower than citrus standard (65-70), other indices in both cultivars were conformity within the citrus standard range. Seeds of Jahangir were more than control but both were in the mid seed group (9-15 seeds) of citrus. Jahangir peel was also less easily peeled than control. The weight loss of Jahangir fruit was significantly (almost half) lower than that of clementine at each sampling but increased during storage. It seems Jahangir has a peel with higher density and adhesion than to clementine, which partly prevents the fruit from dehydration. The amount of TSS of fruit juice was higher than that of clementine at harvest and storage but increased in both cultivars during storage. In addition, TA (0.34%) was lower in Jahangir fruit than Clementine (0.45%). Therefore, the ratio of TSS to TA was much higher in Jahangir mandarin (44.25) than clementine (26.16). Juice percentage of Jahangir fruit (44.87%) was significantly higher than Clementine (40.12%). The high percentage of Jahangir fruit juice is a positive trait for this cultivar. Technology index changed depending on cultivar and also during storage. This index was higher in Jahangir fruit than in Clementine with 6.45 and 4.67, respectively. The antioxidant capacity only affected significantly by storage time which showed a decreasing trend during storage. Ascorbic acid content was only affected by cultivar and was higher in control than Jahangir. Lower levels of ascorbic acid in the Jahangir may be due to increased respiration that results in the elimination of ascorbic acid. The phenolic content of Jahangir fruit was higher (0.43 mg/g) than clementine (0.4 mg/g). PCA analysis showed that most of the Jahangir samples placed in the left part of the PCA graph which were dominated by the traits such as taste, sweetness, good peel and pulp appearance and overall acceptance and were more accepted by the sensory evaluators.

In this study, different qualitative characteristics of Jahangir fruit compared to Clementine which are important for the producers. Accordingly, the Jahangir fruit was larger in size but slightly flatter than the Clementine fruit. Jahangir fruit peel color indices were within the standard range of citrus fruits. Jahangir fruit is favored among commercial available mandarins due to ease of peeling, high juice percentage, technology index, vitamin C, phenol and antioxidant capacity. It also had better storability than Clementine because of less water loss and decline of organoleptic properties.

Rootstocks were involved on fruit quality at harvest and post-harvest times. In this experiment, the Yashar mandarin fruit quality on five rootstocks (Sour orange, Citrange, Citromelo, Poncirus and Fling dragon) at harvest and during cold (5oC & 85% RH) and common (7-10oC & 60-70% RH) storages was evaluated during two years. The results showed fruit had the lowest juice percentage at harvest time on Citrange but fruit on citromelo had the highest juice percentage during storage. TI (6.03 to 6.8 at harvest) slightly decreased but EC increased during storage. At harvest time, the TSS/TA ratio was the highest on Sour orange with 9.43 and the lowest with 7.83 on Flying dragon but it increased during storage. Fruits color development on Citrange was not as well as other rootstocks. Fruit on Sour orange has more phenol at harvest time significantly. The amount of vitamin C in peel of fruits that grafted on Flyingdragon were significantly higher than other rootstocks at harvest time and during storage. The amount of antioxidant capacity was varied depending on fruit tissue and rootstock type. According to overall acceptability data, no significant differences observed to 20 days of storage at all rootstocks. With sampling at 40 and 60 days of storage, fruits on sour orange take lower point with 4.67 and 3.67 respectively especially in common storage. Generally, Yashar fruit on poncirus had high nutrition value and juice content during storage.

One of the most important limiting factors for Pomegranate fruit storing is chilling stress. Visible symptoms include fruit husk browning and arils paleness. During the recent years some researches have been done to study and inhibit the phenomenon. In this research the efficacy of two fruit covering methods with waxed paper to inhibit chilling injury were compared with controls. Some of the fruits embedded in the paper strips and some others wrapped in the paper sheets. Uncovered fruits were as controls. Fruits were transferred to a cold storage with 5oC and 85% RH. Samplings were carried out in three weeks intervals for 12 weeks. Visual evaluations showed that fruits covering reduced husk browning significantly and maintained arils color brilliance. It was also found that covered fruits had much less ion leakage and hydrogen peroxide. Total analysis of the results showed that both covering methods had potential to control chilling damages in fruits different tissues. Therefore, both covering methods which are environmentally friendly are suitable for commercialization; however, wrapping the fruits in the paper sheets is placed in priority because of the better performance and lesser paper consumption.

In order to evaluate the effect of different concentrations of postharvest salicylic acid and calcium chloride on shelf life، quality characteristics and antioxidant activity of peach fruit cv. Amesden، an experiment was conducted as factorial based on randomized completely design with three replications. Fruits were harvested at the commercial ripening stage، and fruits were immerged in different concentrations of salicylic acid (1 and 2 mM)، calcium chloride (1. 5 and 3%)، combined salicylic acid and calcium chloride (1-1. 5، 1-3، 2-1. 5 and 2-3)، and distilled water (control) for 5 min، then fruits were packed in boxes with polyethylene cover and stored at 4°C with 80-85% relative humidity for 35 days. The changes in weight loss، fruit firmness، rot percentage; pH، total soluble solids، titratable acidity، ascorbic acid and antioxidant activity were estimated in 0 and 35 days during storage. The results showed that the weight loss، rot percentage، pH and total soluble solids significantly increased، while the fruit firmness، titratable acidity، ascorbic acid and antioxidant activity significantly decreased at the end of storage period. The salicylic acid and calcium chloride treatments significantly reduced the weight loss and maintained their firmness. In this condition، the highest of titratable acidity، ascorbic acid and antioxidant activity were observed in treatments of salicylic acid and calcium chloride، while the lowest of total soluble solids and rot percentage was showed in treatments of salicylic acid and calcium chloride than in the control treatment. Also، combined treatment (salicylic acid + calcium chloride) had an important effect in relative to each treatment separately. The data indicated that the use of salicylic acid and calcium chloride may be introduced as an effective and successful strategy in postharvest technology of the peach.

Grape as a remarkably perishable fruit is susceptible to fungal infections especially fungus Botrytis cinerea, an agent of gray mold and berry dehydration. Limitations have recently been placed upon uses of synthetic chemical compounds as regards of control postharvest losses in grape and in other susceptible fruits. In the present study a Prospective safe non-chemical control method was evaluated. An aqueous solution of 0.3 ppm concentration of ozone was applied to grapes cv. "Fakhri" in a test of three treatment times (5, 10 and 15 min). Quality characteristics (decay, vitamin C. content, reducing sugars, maturity index, weight loss, berry abscission, dehydration, cracking of berry and sensory analyses were assessed. Results indicated that treated fruits with ozone had lower decay percentage, weight loss, berry dehydration, berry abscission, berry cracking, while benfiting from higher reducing sugars, maturity index and storage quality as compared with control. In total, ozone treatment caused lower decay incidence and longer storability of the fruit.