Mohsen Hatami; Siamak Kalantari; Forouzande Soltani
Abstract
Six Iranian accessions of Cucumis melo, including Inodorus, Cantalupensis, and Dudaim groups, were planted and then harvested at two harvesting stages including 21 and 28 days after anthesis for Dudaim group and 28 and 38 days after anthesis for Inodorus and Cantalupensis groups. At the time of harvest, ...
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Six Iranian accessions of Cucumis melo, including Inodorus, Cantalupensis, and Dudaim groups, were planted and then harvested at two harvesting stages including 21 and 28 days after anthesis for Dudaim group and 28 and 38 days after anthesis for Inodorus and Cantalupensis groups. At the time of harvest, we measured some quality parameters and appearance indices of fruits, such as the number of strips on surface, tendril condition, peduncle condition, presence or absence of the abscission zone formed around the peduncle, netting, presence of trichomes, and force needed to detach the fruit from the plant. Results showed that the best ripening indices for Inodorus, Cantalupensis, and Dudaim groups were not the same. Contrary to Samsouri and lately harvested Khatouni accessions, there were not any abscission zone in Dudaim fruits. In most of the treatments, tendril was yellow or dry in lately harvested fruits opposite to green in tendrils in early harvested fruits. Peduncles were green in all treatments and the force needed to detach the fruit from the plant in most treatments was the highest degree (score 3). Lately harvested fruits had more advanced levels of color, TSS, and firmness than early harvested ones. Generally, the best ripening indices for melon fruits corresponding to each accession were different.
Siamak Kalantari; Mohsen Hatami; Mojtaba Delshad
Abstract
Sensitivity of tomato fruits to chilling injury limits its storage and marketability. This study investigated the effect of hot water treatment (HWT) on reducing the consequences of chilling injury (CI) with respect to quality attributes of tomatoes during storage. Tomatoes were harvested at three ripening ...
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Sensitivity of tomato fruits to chilling injury limits its storage and marketability. This study investigated the effect of hot water treatment (HWT) on reducing the consequences of chilling injury (CI) with respect to quality attributes of tomatoes during storage. Tomatoes were harvested at three ripening stages: mature green, pink, and red; dipped in hot water at 45°C for 15 min; and stored at three storage temperature conditions: 5°C, 13°C, and a simulated condition (SC: 3 days at 25°C and then at 5°C) representing the time between harvest and consumption by consumer. Quality analysis was carried out at the beginning of the experiment and every 10 days of storage 3 days of shelf life evaluation. Fruit color, lycopene content, weight loss, and CI were evaluated during the experiment. HWT reduced CI in mature green tomatoes but had little effect in pink and red fruits. It also caused delay in surface color development and reduced weight loss. During storage, heated mature green fruits often had significantly more lycopene content but low a* compared with unheated ones, whereas in heated red fruits, both a* and lycopene content were lower than unheated ones. This study showed that HWT could be used to reduce CI in mature green tomatoes, but not in pink and red fruits.