Soheila Mohammadrezakhani; Zahra Pakkish
Abstract
Date palm (Phoenix dactylifera L.) is known for its social, environmental, and economic importance by many people in tropical and subtropical regions. Dates are an essential agricultural product in Iran and sometimes a staple food because of their high sugar content, vitamins, minerals, phenolic compounds, ...
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Date palm (Phoenix dactylifera L.) is known for its social, environmental, and economic importance by many people in tropical and subtropical regions. Dates are an essential agricultural product in Iran and sometimes a staple food because of their high sugar content, vitamins, minerals, phenolic compounds, and antioxidants. This research aimed to explore the changes that occur in chemical compounds at different stages of fruit ripening. Five palm cultivars were comparable with each other in this regard. The fruits were harvested at various ripening stages (Hobabok, Kimri, Khalal, Rutab, and Tamar) from five date varieties, i.e., ‘Khenizi,’ ‘Mazafati,’ ‘Kaloteh,’ ‘Shahani,’ and ‘Mordasang.’ We measured phenolic compounds, anthocyanin, tannin, moisture, and total soluble solids (TSS) in the fruits at their different ripening stages. Average comparisons showed that the TSS content, anthocyanin, and phenol compounds increased during ripening. In contrast, antioxidant capacity, tannins, flavonoids, and moisture content decreased. Chemical compounds in the cultivars were different from one another at ripening. Thus, harvesting should take place according to the harvest purpose in each cultivar.
Soheila Mohammadrezakhani; Zahra Pakkish
Abstract
Storage of Lime (Citrus aurantifolia L.) fruits, originally a tropical fruits, in low temperature confronts with several difficulties due to the risk of chilling injury (CI). To develop an effective method aiming to reduce CI, the effects of treatments containing 0, 0.5 and 1 Mg/lit brassinosteroids ...
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Storage of Lime (Citrus aurantifolia L.) fruits, originally a tropical fruits, in low temperature confronts with several difficulties due to the risk of chilling injury (CI). To develop an effective method aiming to reduce CI, the effects of treatments containing 0, 0.5 and 1 Mg/lit brassinosteroids (BRs) and hot water (HW) including 20°C as control, 45 and 55°C for 30 minute on CI was studied. Moreover lipid peroxidaion, hydrogen peroxide, catalase (CAT) and peroxidase (POD) activities were investigated in lime fruits stored at 1°C for 21 days. The CI, lipid peroxidaion, hydrogen peroxide were significantly reduced by BRs treatment particularly at 1Mg/lit and 45°CHW treatment. Furthermore fruits treated with 1Mg/lit BRs and 45 °C HW treatment exhibited significantly higher CAT and POD activities in comparison with the control fruits. These results suggest that BRs and HW treatment protect lime fruits from CI by enhancing antioxidant enzymes such as POD and CAT activities, and reduce lipid peroxidaion, hydrogen peroxide contents, and maintaining membrane integrity.