Zahra Sadat Amiri; Zahra Pakkish; Fatemeh Nasibi
Abstract
In this study, we evaluated the effects of selenium nanoparticles on chilling injury and improving the shelf life of Valencia orange (Citrus sinensis) fruit. Treatments included 0.5 and 1 mg L-1 selenium nanoparticles, with three replicates per treatment and six replicates in total. Statistical analyses ...
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In this study, we evaluated the effects of selenium nanoparticles on chilling injury and improving the shelf life of Valencia orange (Citrus sinensis) fruit. Treatments included 0.5 and 1 mg L-1 selenium nanoparticles, with three replicates per treatment and six replicates in total. Statistical analyses were performed using SPSS, with data analyzed by one-way ANOVA and mean separations by Duncan’s new multiplerange test. Results showed that samples treated with selenium at 0.5 and 1 mg L-1 significantly decreased lipid peroxidation (55 and 62%, respectively) compared to control samples. Selenium treatments also in creased the activity of antioxidant enzymes, including CAT (twice and four times), peroxidase (2.5 and 4 times), APX (about 0.5 and 2.5 times), and SOD (by 4 and 6 times), with consistent results in DPPH radical scavenging (by 2.5 and 3.5 times) in the orange fruits. Selenium at both concentrations effectively reduced the incidence of chilling injury in Valencia orange fruits during six months of storage at 3 °C. Chilling injury was best reduced at 1 mg L-1. This study proved that selenium can enhance orange fruit quality and increase its tolerance to cold storage conditions, potentially leading to selenium-enriched fruits with health benefits for consumption.
Fatemeh Ranjbari; Farid Moradinezhad; Mehdi Khayyat
Abstract
Pomegranate is a subtropical fruit that is widely consumed as fresh fruit and juice, however, its postharvest life is limited mainly due to storage disorders. The aim of this study was to determine the effect of nitric oxide (NO) on antioxidant activity and quality attributes of pomegranate fruit. The ...
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Pomegranate is a subtropical fruit that is widely consumed as fresh fruit and juice, however, its postharvest life is limited mainly due to storage disorders. The aim of this study was to determine the effect of nitric oxide (NO) on antioxidant activity and quality attributes of pomegranate fruit. The fruits were dipped for two minutes into different NO concentrations (0, 30, 100, 300 or 1000 µM). Then, the fruits were stored in cold room at 5 °C and RH 85%. After 90 days storage, changes in chilling injury, electrolyte leakage, titratable acidity (TA), total soluble solids (TSS), pH, antioxidant activity and total anthocyanin were evaluated. The results showed that 1000 µM NO application resulted in significant decrease in electrolyte leakage and TSS and maintained antioxidant activity and total anthocyanin in pomegranate fruit. However, no significant effect of NO treatment was observed on TA and chilling injury index. In conclusion, postharvest application of NO may be a promising method for maintaining quality of pomegranate fruit during cold storage.
Maryam Bagheri; Mahmood Esna-Ashari; Ahmad Ershadi
Abstract
The objective of this study was to evaluate the storage life and quality of persimmon (Diospyros kaki Thunb.) fruit cv. ‘Karaj’ stored at 0°C for 4 months after postharvest calcium chloride treatment. Fruit weight loss, fruit firmness, total soluble solids, titratable acidity, total phenolic ...
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The objective of this study was to evaluate the storage life and quality of persimmon (Diospyros kaki Thunb.) fruit cv. ‘Karaj’ stored at 0°C for 4 months after postharvest calcium chloride treatment. Fruit weight loss, fruit firmness, total soluble solids, titratable acidity, total phenolic content, soluble tannin content, chilling injury, antioxidant activity, electrolyte leakage, and malondialdehyde content were measured in 0, 15, 30, 45, 60, 75, 90, 105, and 120 days after storage. Peroxidase and catalase enzyme activities were also determined at the end of the storage. Fruits were dipped in the solutions containing 0.5, 1, and 2% (w/v) CaCl2 as well as distilled water only as the control. Results showed that the fruit weight loss and chilling injury significantly decreased by CaCl2 treatments compared with the control. CaCl2 treatments also increased fruit firmness and catalase and antioxidant activities, whereas they reduced MDA content, EL, and peroxidase activity during 4 months of cold storage. The results indicated that CaCl2 application influenced TPC and soluble tannin compared with the control but had no significant effect on TA. The best result was obtained from the 2% CaCl2 treatment in almost all the studied parameters. In general, postharvest CaCl2 treatment of persimmon could decrease chilling symptoms during the cold storage.
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.
Farid Moradinezhad; Mehdi Khayyat
Abstract
We examined the effectiveness of intermittent warming (IW), hot water (HW), salicylic acid (SA), and calcium chloride (CaCl2) on the postharvest life of pomegranate fruit cv. ‘Shishe-Kab’ and extending fruit shelf life during cold storage (3°C). Fruit were subjected to cycles of 1 d at ...
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We examined the effectiveness of intermittent warming (IW), hot water (HW), salicylic acid (SA), and calcium chloride (CaCl2) on the postharvest life of pomegranate fruit cv. ‘Shishe-Kab’ and extending fruit shelf life during cold storage (3°C). Fruit were subjected to cycles of 1 d at 17 ± 1°C every 6 d of storage at 3°C under IW conditions. Pre-storage treatments were HW (50°C) for 3 min, SA (2mmol L-1), or a combination of SA (2 mmol L-1) and CaCl2 (2%) solutions for 3 min at 20°C. Weight loss was not affected by HW or chemical treatments, but firmness decreased significantly in HW-treated fruit when they were subjected to IW. The lowest quantity of unmarketable fruit was observed in fruit treated with a combination of SA and CaCl2, regardless of whether stored in cold storage (CS) or exposed to IW. Regardless of HW and chemical treatments, IW significantly albeit slightly increased shelf life and reduced fruit decay compared with the control. However, the longest fruit shelf life (19 wk) was obtained with a combination of HW, SA, and CaCl2 compared with the control (11 wk), especially under long-term cold storage.
