| Autor: |
Ghasem, Shiva, Ghasemi, Mostafa, nejatian, Mohammad Ali, Golmohammadi, Majid |
| Předmět: |
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| Zdroj: |
Journal of Food Science & Technology (2008-8787); Nov2024, Vol. 21 Issue 153, p207-221, 15p |
| Abstrakt: |
Cornelian cherry (Cornus mas L) fruit is very perishable and needs proper post-harvest management to reduce waste. This study was performed as a factorial experiment in a completely randomized design with three replications with the aim of increasing postharvest life and maintaining fruit quality of two Cornelian cherry genotypes KKP2 and Hir. Factors included three salicylic acid immersion treatments (0, 1 and 2 mM), four storage times (0, 10, 20 and 30 days) and two Cornelian cherry genotypes. Fruits were harvested at maturity (more than 90% redness of the skin) and healthy and uniform fruits were subjected to immersion treatments and stored for 30 days at 4 ° C. During and at the end of experiment, different physicochemical traits of fruits including soluble solids (TSS), firmness, total phenol, anthocyanin, ascorbic acid, pH and weight loss were examined at 10-day intervals. The results showed that KKP2 genotype had less firmness and TSS and more weight loss than Hir genotype. There was no significant difference between the two genotypes in terms of total acidity. The highest of pH, soluble solids and weight loss were observed in the control or distilled water treatment and salicylic acid treatment prevented the increase of these parameters. The highest levels of ascorbic acid, anthocyanin and firmness were observed in the treatment of 1 mM salicylic acid. The amount of fruit phenol in distilled water treatment was further reduced and the treatments of salicylic acid 1 and 2 mM prevented further reduction of phenol during storage. Salicylic acid treatments can be used as a promising method for increasing the firmness and extending the shelf life of cornelian cherry fruits. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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