Fares Alhaj Alali; Mohammad Ali Askari Sarcheshmeh; Mesbah Bababalar
Abstract
Peach fruit (Prunus persica L.) was harvested at the stage of commercial harvest and was then treated with 0, 1, 2, 3 mM citric acid (CiA). A factorial model was planned on a completely randomized block design with three replications. Two factors were used in the experimental design, i.e. 4 storage durations ...
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Peach fruit (Prunus persica L.) was harvested at the stage of commercial harvest and was then treated with 0, 1, 2, 3 mM citric acid (CiA). A factorial model was planned on a completely randomized block design with three replications. Two factors were used in the experimental design, i.e. 4 storage durations × 4 concentrations of CiA. The impact of CiA was evaluated on postharvest quality parameters, decay incidence (DI), vitamin C, total phenolic compounds, and antioxidant capacity, as the peach fruits were maintained in cold storage at 0 ± 0.5 ˚C and 85-90% relative humidity (RH) for 40 days. By the end of the storage time, peach fruits that were treated with 3 mM CiA showed statistical significance and resulted in the highest values of fruit firmness (FF) (1.75 N), titratable acidity (TA) (0.24%), vitamin C (VC) (3.58 mg.100g-1 FW), total phenolic compounds (TPC) (58.49 mg GAE.100g-1 WF) and antioxidant capacity (AC) (52.96%). CiA treatments significantly controlled the DI by about 30.17 % and remarkably extended the shelf life by about 11.66 days, compared to the control samples during the cold storage. Our findings suggested that using CiA, especially at 3 mM, could be a promising treatment in helping to maintain edibility and to inhibit decay in peach fruits. While these can play an important role in the marketing and export of peach fruits, other benefits include a low cost of the chemical inputs and more safety for human consumption. AbbreviationsCitric acid (CiA), Decay incidence (DI), Vitamin C (VC), Total phenolic compounds (TPC), Antioxidant capacity (AC), Fruit Weight loss (FWL), Fruit firmness (FF), Titratable acidity (TA), Total soluble solid (TSS), Relative humidity (RH)
Vida Fozi; Mehdi Hosseinifarahi; Foroud Bagheri; Azam Amiri
Abstract
Currently, the use of chemicals is reduced due to environmental problems and their negative impacts on human health. Besides, their use has been prohibited in some cases. Postharvest decay caused by fungal pathogens is one of the most important challenges facing the fresh citrus industry. So, the use ...
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Currently, the use of chemicals is reduced due to environmental problems and their negative impacts on human health. Besides, their use has been prohibited in some cases. Postharvest decay caused by fungal pathogens is one of the most important challenges facing the fresh citrus industry. So, the use of pomegranate peel extract (PPE) at the concentrations of 0, 33, 50, and 100% were used to reduce decay and maintain the postharvest qualitative characteristics of mandarin fruit. After treatment with PPE, the fruits were stored for 20 days. Traits such as weight loss, decay percentage, total soluble solids, total acidity, fruit firmness, color index, and sensory evaluation were investigated every five days. The lowest weight-loss percentage (14.71 %) was obtained for the fruits treated with 100% PPE as compared with the untreated fruits (42.28%). The fruits treated with PPE maintained firmness compared with the untreated fruits. The fruits treated with PPE showed the lowest acidity reduction at the end of the storage period. At the end of the storage period, the fruits treated with 100% PPE and the untreated fruits showed the lowest and highest fruit decay (16.3% and 39.6%), respectively. The results showed that the application of PPE increased the overall acceptance of panelists from the treated samples. By increasing the concentrations of PPE to 100%, all sensory parameters were improved and could gain a better acceptance by panelists. The highest level of utility and final acceptance in pomegranate peel-treated fruits were obtained at 100%. The untreated fruits showed a lower overall acceptance rate. The findings showed that the postharvest application of PPE improved the qualitative characteristics and sensory properties, so it is recommended to use 100% PPE to reduce the decay and extend the postharvest storage of mandarin.
Mohammad Aminifard; Hassan Bayat
Abstract
In this study effect of application of food waste vermicomposts to soil on antioxidant compounds, fruit yield and quality of sweet pepper (Capsicum annum L.) were investigated in field condition. Four vermicompost levels (0, 5, 10 and 15 t/ha) were applied to soil based on a randomized complete block ...
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In this study effect of application of food waste vermicomposts to soil on antioxidant compounds, fruit yield and quality of sweet pepper (Capsicum annum L.) were investigated in field condition. Four vermicompost levels (0, 5, 10 and 15 t/ha) were applied to soil based on a randomized complete block design with three replications. The results showed that the highest (21.87 kg m2)and lowest (14.69 kg m2)fruit yield were achieved in plants treated with 5 t/ha vermicompost and control, respectively.Vermicompost treatments positively influenced fruit antioxidant compounds (antioxidant activity, total phenolic, carbohydrate content and total flavonoid). The highest antioxidant activity (81%) and carbohydrate content were obtained in plants treated with 10 t/ha vermicompost, while their lowest values were recorded in the control plants. Fruit quality indices (pH, titratable acidity, ascorbic acid and fruit firmness) were significantly influenced by vermicompost treatments. However, no significant difference was found for total soluble solids between treatments. There were 40, 61 and 56% increase in the amount of Titratable acidity, ascorbic acid content and fruit firmness following application of vermicompost (15 t/ha) when compared to their values in control, respectively. In conclusion, soil application of vermicompost can positively influence antioxidant compounds, fruit yield and quality of pepper.
