TY - JOUR ID - 82186 TI - Grape Seed and Skin Extracts as Natural Preserving Agents on Strawberry Fruit JO - International Journal of Horticultural Science and Technology JA - IJHST LA - en SN - 2322-1461 AU - Mohammadi-Benaruiyeh, Parvaneh AU - Sharifi-Sirchi, Gholam Reza AD - M. Sc. Horticultural Science Department, Agriculture and Natural Resources College, University of Hormozgan, Bandar Abbas, Iran AD - Department of Biotechnology Engineering, Faculty of Agriculture, Shahid Bahonar University of Kerman, Kerman, Iran Y1 - 2021 PY - 2021 VL - 8 IS - 4 SP - 415 EP - 429 KW - Grape seed extract KW - Grape skin extract KW - Safe control KW - storage life KW - strawberry DO - 10.22059/ijhst.2020.296220.336 N2 - 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.  UR - https://ijhst.ut.ac.ir/article_82186.html L1 - https://ijhst.ut.ac.ir/article_82186_701f7b131a11a62124efdc13607841a6.pdf ER -