Hossein Meighani; Mohammad Sadat-Hosseini
Abstract
Indian jujubes are perishable fruits with a short storage life after harvest. In this study, Indian jujube fruits were stored at 5 °C and 90% RH for 30 days after treating the fruits with 1% chitosan (CHS), 1 mM putrescine (PUT), and a combination of 1% CHS and 1 mM PUT (CHS+ PUT). Physicochemical ...
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Indian jujubes are perishable fruits with a short storage life after harvest. In this study, Indian jujube fruits were stored at 5 °C and 90% RH for 30 days after treating the fruits with 1% chitosan (CHS), 1 mM putrescine (PUT), and a combination of 1% CHS and 1 mM PUT (CHS+ PUT). Physicochemical characteristics and cell wall degrading enzymes were measured at 10-day intervals. The results indicated that the efficiency of the CHS+PUT was better than CHS or PUT as individual treatments. The CHS+PUT treatment substantially decreased weight loss, decay incidence, and malondialdehyde content in Indian jujube fruits. The CHS+PUT treatment minimized losses of bioactive compounds (ascorbic acid and phenols), total antioxidant activity, and titratable acidity. In addition, CHS+PUT treatment delayed fruit softening by suppressing polygalacturonase activity and pectin methylesterase enzymes. Soluble solids content significantly increased through storage time, but applying CHS and PUT individually or in combination inhibited this increase. These results confirmed that the 1% CHS and 1 mM PUT treatments maintained the postharvest quality of Indian jujube fruits in cold storage.
Parvaneh Mohammadi-Benaruiyeh; Gholam Reza Sharifi-Sirchi
Abstract
Concerning highly restricted application of chemicals in postharvest technology of horticultural crops, it is necessary to introduce the safe methods for preserving food or methods of food preservation. This study aimed to improve quality and prolong storage life of strawberry fruit by application of ...
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Concerning highly restricted application of chemicals in postharvest technology of horticultural crops, it is necessary to introduce the safe methods for preserving food or methods of food preservation. This study aimed to improve quality and prolong storage life of strawberry fruit by application of grape seed and fruit skin extracts and to compare them with calcium chloride as a chemical. In this study, strawberry fruit was individually immersed in the 1% and 2% CaCl2 solutions, seed and skin extracts (1 and 2 mg L-1) and then placed in polyethylene packaging for 24 d at 5±1 °C. Measurements of firmness, titrable acid, pH, weight loss, total antioxidant capacity, total phenolic, anthocyanin, vitamin C, enzymes' activity including catalase, peroxidase, and polyphenol oxidase and decay were carried out at 0, 6, 12, 18, and 24 d of storage. All applied treatments caused a significant effect on measured parameters including weight loss, titratable acidity, decay percentage and firmness, maintenance of anthocyanin and vitamin C contents, total phenolic, and antioxidant capacity. However, grape skin extract and grape seed extract showed the best results. Therefore, it can be concluded that Shiraz dark grape seed and skin extracts have the potential to control the decay incidence, prolong the storage life and preserve of postharvest valuable attributes of strawberry.
