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postharvest salicylic acid and chitosan effects to the improved shelf life of ‘bada’ sweet cherry
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نویسنده
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farrokhi toolir javad ,asghari farhad ,asghari asadollah
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منبع
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علوم و صنايع غذايي ايران - 2023 - دوره : 20 - شماره : 140 - صفحه:141 -155
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چکیده
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Researchers are looking for non-chemical (organic) biological materials, like chitosan and salicylic acid, that can safely be consumed by consumers while maintaining the storage properties of perishable fruit crops. therefore, the effects of salicylic acid (sa) at concentrations of 0, 1, and 2 mmol l-1 on the shelf life and quality of bada cherry fruit during storage were investigated. total phenolics (tp), total antioxidant activity (taa), ascorbic acid content (aac), fungal decay incidence (fdi), total titratable acidity (tta), ph, firmness, and surface color were all measured after 14 and 28 days of storage at 2.5±0.5 °c and 85–95% relative humidity. sa had a substantial effect on fruit quality at all concentrations. sa in a single concentration.
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کلیدواژه
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ascorbic acid ,fruit firmness ,phenol ,surface color ,sweet cherry
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آدرس
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agricultural research, education and extension organization (areeo), kerman agricultural and natural resources research and education center, iran, technical and vocational training school of shafa-tebe hayan, iran, technical and vocational training school of shafa-tebe hayan, iran
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پست الکترونیکی
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bagban2008@gmail.com
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postharvest salicylic acid and chitosan effects to the improved shelf life of ‘bada’ sweet cherry
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Authors
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farrokhi toolir javad ,asghari farhad ,asghari asadollah
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Abstract
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researchers are looking for non-chemical (organic) biological materials, like chitosan and salicylic acid, that can safely be consumed by consumers while maintaining the storage properties of perishable fruit crops. therefore, the effects of salicylic acid (sa) at concentrations of 0, 1, and 2 mmol l-1 on the shelf life and quality of bada cherry fruit during storage were investigated. total phenolics (tp), total antioxidant activity (taa), ascorbic acid content (aac), fungal decay incidence (fdi), total titratable acidity (tta), ph, firmness, and surface color were all measured after 14 and 28 days of storage at 2.5±0.5 °c and 85–95% relative humidity. sa had a substantial effect on fruit quality at all concentrations. sa in a single concentration.
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Keywords
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ascorbic acid ,fruit firmness ,phenol ,surface color ,sweet cherry
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