Effects of Chitosan and Salicylic Acid with Mallow and Aloe vera Extracts on Enzyme Activities in Citrus unshiu Tangerines

Mokhtarpour Bazmin Abadi, Amir; Zakerin, Abdol Rasool; Behroznam, Behnam; Abotalebi Jahromi, Abdolhossinein; Mohammadi Jahromi, Abdolhossein

doi:10.22059/ijhst.2024.367368.718

Effects of Chitosan and Salicylic Acid with Mallow and Aloe vera Extracts on Enzyme Activities in Citrus unshiu Tangerines

Document Type : Research paper

Authors

Amir Mokhtarpour Bazmin Abadi

Abdol Rasool Zakerin

Behnam Behroznam

Abdolhossinein Abotalebi Jahromi

Abdolhossein Mohammadi Jahromi

Department of Horticulture, Jahrom Branch, Islamic Azad University, Jahrom, Iran

10.22059/ijhst.2024.367368.718

Abstract

Products without synthetic chemicals are of global interest due to the presence of active compounds such as phenolic substances and their antioxidant properties. This research applied various concentrations of chitosan, salicylic acid, Aloe vera gel, and mallow mucilage treatments on Citrus unshiu tangerines. The research aim was to find their best concentrations, leading to optimal fruit quality maintenance. The experiments were in a factorial design and laid out as a completely randomized block in a research orchard at Islamic Azad University, Sari Branch. The experimental treatments were chitosan (0.5, 1, and 1.5%), salicylic acid (SA: 1, 1.5, and 2 mM), A. vera gel (15, 30, and 45%), and mallow mucilage (15, 30, and 45%). Treatment applications were applied in immersion form, followed by storage at four storage periods (0, 15, 30, and 45 days) for 45 days. Total protein content and superoxide dismutase (SOD), catalase (CAT), and peroxidase (POD) activities were investigated in the experiment. The results showed that chitosan 1.5%, A. vera gel (30% and 45%), and 2 mM SA prevented total protein degradation and improved POD activities during 45 days of storage. However, they had no significant effect on SOD and CAT activity.

Keywords

Catalase

Peroxidase

Tangerine

Total protein