Postharvest physiology
Mohsen Mohammadi; Davood Hashemabadi; Behzad Kaviani
Abstract
Introduction
Cut tuberose flowers face challenges such as reduced vase life and postharvest quality deterioration. This problem is mainly caused by various factors such as dehydration, vascular blockage due to bacterial growth, ethylene accumulation and oxidative stress, which lead to a reduction in ...
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Introduction
Cut tuberose flowers face challenges such as reduced vase life and postharvest quality deterioration. This problem is mainly caused by various factors such as dehydration, vascular blockage due to bacterial growth, ethylene accumulation and oxidative stress, which lead to a reduction in the postharvest lifespan of flowers. To address these challenges, the use of chemical and natural compounds has been considered an effective method to extend postharvest longevity and maintain the quality of cut flowers. Aluminum sulfate helps to preserve the freshness of cut flowers by reducing microbial growth, improving water uptake and preventing vascular blockage. The use of aluminum sulfate in vase solutions has shown to increase of the postharvest lifespan in certain cut flowers, such as roses, gardenias and lisianthus. Plant essential oils (containing phenol), possess antioxidant, antibacterial and antifungal properties. They can inhibit microbial growth in vase solutions and prevent cellular damage caused by reactive oxygen species (ROS) or free radicals. The positive effects of certain essential oils on extending the vase life of some cut flowers, including gerberas, roses and alstroemerias, have been reported. Cobalt chloride prevents vascular blockage caused by bacterial agents in stems and maintains a high-water flow rate, leading to improved water uptake by cut flowers. This salt can also extend vase life by inhibiting ethylene production, preventing its accumulation and reducing respiration. The beneficial effect of cobalt chloride on increasing the vase life of some ornamental cut flowers, including roses, carnations, tuberoses, gladiolus and chrysanthemums, has been reported. 8-Hydroxyquinoline sulfate (8-HQS) is an inhibitor of ethylene production and reduces respiration rate. In cut flowers such as dendrobium, gerbera and gladiolus, 8-HQS extended the vase life by preventing microbial growth, reducing respiration rate and enhancing water absorption. This study aimed to investigate the effects of aluminum sulfate, Eryngium spp. essential oil, cobalt chloride and 8-HQS on the postharvest longevity of cut tuberose flowers (Polianthes tuberosa).
Materials and Methods
Cut tuberose (Polianthes tuberosa) flowers were obtained from a commercial producer in Tehran Province. To standardize the stem length, all flowers were recut at a 60 cm distance under water and immediately transported to the postharvest laboratory at the Faculty of Agriculture, Islamic Azad University, Rasht Branch, to prevent dehydration. Upon arrival, the flowers were placed in distilled water to maintain hydration. For the experiment, five cut flowers were placed in each 2-liter plastic vase and then treated with specific concentrations of the experimental factors. The study was conducted based on a completely randomized block design with three replications. The effects of different concentrations of aluminum sulfate (50, 100 and 150 mg/L), Eryngium essential oil (10, 20 and 40%), cobalt chloride (200, 300 and 400 mg/L) and 8-HQS (100, 200 and 400 mg/L) on cut flowers parameters such as vase life, water uptake, fresh weight loss, chlorophyll content, malondialdehyde (MDA) as an indicator of lipid peroxidation, bacterial colony count and antioxidant enzyme activity were evaluated. Thus, the present experiment consisted of 12 treatments, 3 replications and 5 flower stems per replication, totaling 36 experimental units (plots). Treatments were applied permanently, with each treatment prepared based on a 500 mL volume in the plastic vase. Data were subjected to analysis of variance (ANOVA) and means were compared by the LSD at P < 0.05 using the SAS ver. 9.2 software.
Results and Discussion
The results showed that treatment with aluminum sulfate significantly increased vase life and prevented fresh weight loss. Aluminum sulfate improved water uptake and preserved chlorophyll content, thereby enhancing the longevity of the flowers. Eryngium essential oil also had a positive effect on maintaining flower quality due to its antimicrobial and antioxidant properties. Results of the variance analysis showed that treatments with aluminum sulfate, Eryngium essential oil, cobalt chloride and 8-HQS significantly increased the vase life of tuberose cut flowers (P < 0.01). The effect of treatments was significant for most traits. The longest vase life (12 and 11.50 days) was observed in aluminum sulfate at 100 and 50 mg/L, respectively, while the control treatment had a vase life of only 8 days. The highest water uptake was observed in treatments with aluminum sulfate (100 mg/L), 8-HQS (200 mg/L) and Eryngium essential oil (10 mg/L). The control treatment had the highest bacterial population at the stem base (33 CFU/mL) and vase solution (73 CFU/mL). 8-HQS (400 mg/L) showed the lowest bacterial population at the stem base (4 CFU/mL). Just some treatments were selected for measurement of enzymes activity. Among the selected treatments, Eryngium essential oil (20 mg/L) exhibited the highest peroxidase (POD) enzyme activity, while the control treatment (0.07 µmol/g fresh weight) had the lowest. The control treatment (9.47 µmol/g fresh weight/min) showed the highest catalase (CAT) enzyme activity, while cobalt chloride (300 mg/L, 1.84 µmol/g fresh weight/min) had the lowest. Aluminum sulfate can partially reduce ethylene production and respiration rate in cut flowers. It primarily acts as an antimicrobial agent, indirectly extending vase life. Some studies suggest aluminum may moderately reduce lipid peroxidation in cell membranes. The aluminum ion may interact with cell walls, enhancing tissue rigidity and delaying wilting. Studies on roses, peonies and gladiolus confirmed that aluminum sulfate delays senescence by inhibiting microbial growth, preventing bacterial blockage and improving water uptake. Plant essential oils (e.g., in tuberose, chrysanthemum, gerbera, gladiolus and carnation) extend postharvest life due to their antimicrobial and antioxidant properties, reducing microbial load in vase solutions and ethylene production. 8-HQS, as a disinfectant, extended vase life in peonies, dendrobium and gladiolus by inhibiting bacteria, enhancing water uptake, delaying senescence, suppressing ethylene and reducing respiration rate. Increased POD activity in treated flowers indicates enhanced antioxidant defense, crucial for neutralizing free radicals and mitigating oxidative stress. Reduced CAT activity in treated tuberose flowers may result from lower ROS production, direct inhibition of enzyme activity, hormonal/metabolic signaling changes and delayed oxidative stress and senescence.
Conclusions
These findings suggest that the use of these compounds particularly aluminum sulfate at the concentration of 100 and 50 mg/L can be an effective method to improve the postharvest longevity and quality of cut tuberose flowers.
Postharvest physiology
S. Molaei Mohammad Abadi; S. Rastegar
Abstract
IntroductionKinnow mandarin (Citrus reticulata L.) is one of the most important citrus fruits that undergoes significant postharvest quality deterioration. This deterioration is primarily due to moisture loss, physiological changes, and pathogen infections. To maintain the quality and extend the shelf-life ...
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IntroductionKinnow mandarin (Citrus reticulata L.) is one of the most important citrus fruits that undergoes significant postharvest quality deterioration. This deterioration is primarily due to moisture loss, physiological changes, and pathogen infections. To maintain the quality and extend the shelf-life of kinnow mandarins, various postharvest treatments and storage conditions have been explored. Melatonin, being a nontoxic and safe chemical, has application potential in the improvement of fruit quality. By stimulating the production of antioxidants like ascorbic acid and phenolics, melatonin can boost the overall antioxidant capacity of fruits. It has been reported that by influencing pigment production, melatonin can enhance fruit color and appearance. Further research is needed to optimize the application methods and determine the most effective melatonin concentrations for different cultivars and storage conditions. Additionally, the underlying physiological and biochemical mechanisms by which melatonin enhances fruit quality during postharvest storage warrant further investigation. Implementing melatonin treatments in commercial postharvest operations could provide a valuable strategy for maintaining the quality and extending the shelf-life of Kinnow mandarins and other citrus fruits. Materials and MethodsA field experiment was conducted at a citrus orchard located in Rudkhan district, Rudan, Iran. Ten-year-old Kinnow mandarin (Citrus nobilis × Citrus deliciosa) trees were treated with three melatonin concentrations: 0 µM (distilled water as control), 100 µM, and 200 µM. The treatments were applied as foliar sprays one month prior to harvest, repeated three times at weekly intervals. Mature fruits were harvested in December and randomly divided into two groups: one for immediate analysis and the other for storage. Fruits destined for storage were disinfected with 0.05% sodium hypochlorite for one min, rinsed with distilled water, and then subjected to a 30-min immerse in melatonin solutions (100 µM or 200 µM) corresponding to the previous foliar treatment. The fruits were then stored at 5 ± 1°C. Samples were evaluated for physicochemical properties at 30 and 60 days of storage. A factorial experiment was conducted in a randomized complete block design. Data were analyzed using SAS software, version 9.4. Means were compared using the Least Significant Difference (LSD) test at the 5% level of significance. Graphs were generated using Excel software. Results and DiscussionThe results showed that melatonin treatments significantly increased fruit weight, pulp weight, juice volume, titratable acidity, and ascorbic acid content at harvest. During storage, both sprayed and immersed fruits exhibited less weight loss. At the end of the storage period, treated fruits also had higher ascorbic acid content compared to the control. Fruit immersion was more effective in preserving total flavonoids at the end of the experiment. The highest antioxidant capacity was observed in fruits sprayed with 100 μM melatonin. Melatonin is a potent antioxidant, scavenging free radicals and protecting cellular components from oxidative damage. In addition, by modulating ethylene production, melatonin can influence fruit ripening rate and overall quality. Melatonin has been studied in fruits like mango and papaya, where it has shown potential to improve fruit quality and extend shelf life. Studies on citrus fruits have indicated that melatonin can reduce chilling injury, maintain juice quality, and increase antioxidant content. It's important to note that the optimal melatonin concentration and application method can vary significantly between fruit species. Overall, the sprayed treatments showed better performance in terms of marketability and various quality attributes compared to the other treatments. The findings of this study suggest that pre- and post-harvest melatonin treatments can effectively maintain the quality and extend the shelf-life of Kinnow mandarin fruit during cold storage. Melatonin's antioxidant properties and ability to regulate physiological processes may contribute to the observed improvements in fruit quality. These results have important implications for the postharvest management of Kinnow mandarins, as melatonin could be a valuable tool for preserving the fruit's nutritional and sensory attributes during storage and transportation. ConclusionsThe results of this study demonstrate that melatonin application had a beneficial impact on Kinnow mandarin fruits. Overall, the melatonin spray treatment, particularly at a concentration of 100 µM, led to increased fruit weight, water content, ascorbic acid content, and titratable acidity at harvest. During storage, treated fruits exhibited higher antioxidant capacity, phenolic and flavonoid content, and ascorbic acid levels, along with reduced weight loss compared to the control group. Consequently, the use of melatonin is proposed as a promising strategy to enhance the quality and marketability of Kinnow mandarins during postharvest storage.
Postharvest physiology
M. Vakili-Ghartavol; H. Arouiee; Sh. Golmohammadzadeh; Mahboobeh Naseri; L. Bandian
Abstract
IntroductionCherry tomatoes (Solanum lycopersicum L.), an annual plant with significant economic value, are a popular and nutritious fruit commonly used in salads. They are rich in essential nutrients such as sugars, acids, vitamins, minerals, phenolic compounds, lycopene, and other carotenoids, making ...
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IntroductionCherry tomatoes (Solanum lycopersicum L.), an annual plant with significant economic value, are a popular and nutritious fruit commonly used in salads. They are rich in essential nutrients such as sugars, acids, vitamins, minerals, phenolic compounds, lycopene, and other carotenoids, making them a vital component of diets worldwide. However, their climacteric nature causes a rapid decline in quality, resulting in physicochemical changes such as softening and alterations in color. Due to their perishable nature, they have a short shelf life of only 2 to 3 weeks. Therefore, it is crucial to explore methods for extending their freshness, for extending their shelf life while maintaining their quality, both for local consumption and exportation. Materials and MethodsThis study aimed to investigate the impact of varying concentrations (0.025%, 0.05%, 0.075%, 0.1%, and 0.2%) of peppermint essential oil and solid lipid nanoparticles containing peppermint essential oil on the quality of cherry tomato fruit (Solanum lycopersicum cv. Santiago F1). The research was conducted using a completely randomized factorial design with three replications and sample of ten fruits per replication during a 28-day storage period at 8 °C at the laboratories of the Faculty of Pharmacy at Mashhad University of Medical Sciences and the Horticulture Science Laboratory at Ferdowsi University of Mashhad. On April 19, 2021, cherry tomatoes were harvested from a greenhouse at commercial maturity when 75% of the fruit surface color had turned red. Then the fruits were transferred to the horticultural science laboratory. The selection process focused on uniformity of shape, size, color, and absence of external damage, pests, and diseases. Then they were immersed in 1% sodium hypochlorite solution for 1 minute to disinfect the surface and afterwards rinsed with distilled water. Finally, the fruits were placed in different coating solutions. Distilled water was used to treat control fruits. The quality parameters studied included fruit juice percentage, juice density, soluble solids, fruit juice acidity, fruit juice pH, total chlorophyll content, carotenoid levels, lycopene levels, anthocyanin content, flavonoid levels, flavonol levels, and electrolyte leakage in the fruits. Results and DiscussionThe results of this study indicated that fruits treated with solid lipid nanoparticles containing peppermint essential oil, particularly at a concentration of 0.2%, showed significantly higher levels of juice percentage (approximately 85%), acidity (around 51%), total chlorophyll content, as well as anthocyanin, flavonoid and flavonol content compared to those treated with free peppermint essential oil or the control group. However, the amount of soluble solids (approximately 54%), juice density (about 75%), juice pH, and lycopene and carotenoid content were found to be lower in comparison with those treated with free peppermint essential oil or the control group. This indicates that the application of this coating may slow down the ripening process, thereby preserving the fruit's color. This treatment also effectively reduced the amount of electrolyte leakage of fruit cell membranes (about 56%). However, free peppermint essential oil treatment at 0.1% and 0.2% concentrations had higher electrolyte leakage compared to the control group. This suggests that while peppermint essential oil can have a positive effect on preserving fruit quality, using it at higher concentrations may cause tissue damage and accelerate the softening process. These findings suggest that incorporating peppermint essential oil into solid lipid nanoparticles can enhance the overall quality and nutritional value of fruits, making them a healthier option for consumption. Additionally, the use of solid lipid nanoparticles may also help in controlling the release of peppermint essential oil, leading to a more sustained effect on fruit preservation. Therefore, incorporating the essential oil into solid lipid nanoparticles could be a more effective approach as it slows down the ripening process and helps maintain overall fruit quality. ConclusionsIn conclusion, our study has demonstrated the potential of solid lipid nanoparticles containing peppermint essential oil in preserving the quality and extending the shelf life of fruits. The use of these nanocapsules not only maintained the color, TA, and soluble solids of fruits but also prevented tissue damage and delayed the ripening process. This innovative approach could revolutionize fruit preservation methods and benefit both producers and consumers by reducing food waste and ensuring continuous availability of fresh, high-quality fruits. Further research on development of nanocapsules with different essential oils could open new horizons for enhancing the shelf life of various fruits and other perishable food products.
Postharvest physiology
S.M.A. Kadhim Al-Janabi; M.R. Asghari; P. Zahedipour Sheshglani
Abstract
IntroductionStrawberry is a widely consumed fruit with high nutritional value, which the consumption plays an effective role in reducing human chronic diseases. Strawberry fruit is a source of secondary metabolites with antioxidant activity which influence nutritional value and quality attributes of ...
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IntroductionStrawberry is a widely consumed fruit with high nutritional value, which the consumption plays an effective role in reducing human chronic diseases. Strawberry fruit is a source of secondary metabolites with antioxidant activity which influence nutritional value and quality attributes of this fruit. However, strawberry is a perishable fruit with a short shelf-life and high amount of this fruit is wasted during post-harvest periods which leads to economic, food and nutritional losses. In the last decade, the use of safe and natural elicitors in order to extend the shelf-life and improve the marketability of strawberry fruit has been increasing. Brassinosteroids (BRs) are plant growth regulators that modulate molecular, physiological, and biochemical responses in plant organs. Exogenous 24- Epibrassinolide (24-EBL) as a natural analog of BRs, has multiple effects on horticultural crops. Exogenous application of 24-EBL improves postharvest quality, antioxidant compounds and extends the shelf life of fruits and vegetables. Furthermore, 24-EBL has a significant effect on improving the sensory properties and marketability of stored crops. Therefore, this study was conducted to determine the effect of postharvest application of 24-EBL on bioactive compounds concentrations, antioxidant capacity and marketability of strawberry fruits. Material and MethodsStrawberry fruits (Fragaria × ananasa cv. Monterey) were harvested from a commercial greenhouse in the fully red color stage and immediately transferred to the laboratory. Healthy and uniform strawberries were selected and divided in three groups. Strawberry fruits were immersed in the 24-EBL solutions for 3 minutes. Strawberry fruits were dried completely at room condition and then were packed in polyethylene boxes (20×15×12 cm) and stored for 10 days at 1±1 °C. Control samples were treated with distilled water for same duration. After 10 d storage at low temperature, strawberry fruits were kept at room temperature for 24 hours to simulate the commercial situations, and then sampling was done to evaluate quality traits and marketability, biochemical compounds, phenylalanine ammonialyase and tyrosine ammonialyase enzymes activity and total antioxidant activity. In this study, the experiment was conducted as completely randomized design with three replications. Results and DiscussionDue to the high perishability and short shelf life of harvested strawberry fruits, it is necessary to investigate new methods. The use of safe and natural elicitors in order to improve the quality and marketability of the fruit may also result in an increase in the fruit nutritional value. The results showed that postharvest application of 24-EBL (1 and 3 µM) increased total phenolic content (16.5 % and 19.5 %), total flavonoids (5.5 % and 9 %) and total anthocyanins (12 % and 17 %) compared to control, respectively. Moreover, the activities of phenylalanine ammonialyase (PAL) and tyrosine ammonialyase (TAL), as important enzymes of the phenylpropanoid pathway increased in response to 24-EBL treatment. According to correlation coefficient analysis, there was a significant correlation among the phenolic compounds concentrations, PAL and TAL enzymes activity. Increaing the phenolic compounds, flavonoide and total anthocyanins content in response to 24-EBL treatment improved total antioxidant activity of strawberry fruits. Phenolics and flavonoids play important roles in increasing stress tolerance in crops and show a remarkably high scavenging activity toward reactive oxygen species. In addition to the positive effect of 24-EBL in enhancing secondary metabolites and antioxidant activity, which leads to improve the nutritional value of strawberry fruit, it also improved the sensory properties and marketability of the fruit. Treated berries with different concentrations of 24-EBL had lower titratable acidity, more total soluble solid, better taste and firmness compared to the control ones. These indices influenced the sensory properties and marketability of strawberries.These findings suggest that postharvest application of 24-EBL, especially at 3 μM, most effective to improve the postharvest quality and extend the shelf life of strawberry fruits. This research provided a new understanding regarding the impact of 24-EBL on increasing bioactive compounds and improving antioxidant activity of strawberry fruit and elucidated the effect of BRs on improving marketability of strawberry fruit. ConclusionThe findings of this study indicate that postharvest application of 24- Epibrassinolide increse secondary metabolite content and nutritional value of stored strawberry fruits. Inceasing the secondary metabolite by antioxidant activity can also influence the sensory properties and marketability of strawberries. The mentioned results could be clear signs that 24- Epibrassinolide is a promising agent for extend the shelf life of strawberry fruits, as well as for improving their nutritional value. AcknowledgementThe authors wish to thank Urmia University vice chancellor for research for supporting this work.
Postharvest physiology
mina bahrami; Mehdi Jahani; mohmmad Hossein Aminifard
Abstract
Introduction
Long term storage of pomegranate fruit is compromised by pathogens that cause postharvest rots and decay. Pomegranatesare predisposed to attack from various pathogens at pre- and/or postharvest stage, which has a significant impact on fruit quality and storage life. These pathogens ...
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Introduction
Long term storage of pomegranate fruit is compromised by pathogens that cause postharvest rots and decay. Pomegranatesare predisposed to attack from various pathogens at pre- and/or postharvest stage, which has a significant impact on fruit quality and storage life. These pathogens often cause damage to the tissues, thereby making the fruit unsaleable. A significant portion of pomegranate pre- and postharvest losses is attributed to dis-eases associated with various bacterial and fungal species. The use of plant essential oils is considered as a new idea in reducing post-harvest waste and increasing the storage life of horticultural products and controlling fungal contamination in developed agriculture. This study was conducted with the aim of determining the antifungal effect of some herbal essential oils in different concentrations on pomegranate fruit to prevent the growth of Penicillium fungus in vitro and in vivo.
Materials and Methods
In order to investigate the effect of the essential oils of some medicinal plants on the fungus Penicilliumsp. in pomegranate fruit in in vivo and in vitro conditions, a factorial experiment was conducted in the form of a completely randomized design with three replications at the Faculty of Agriculture of Birjand University in 2022. The first factor included the type of essential oil: Ginger, Zenian, Tarragon and Cardamom essential oils, and the second factor included the concentration of essential oil at five levels (0, 200, 400, 600, and 800 microliters.liter-1).The index measured in in vitro conditions was the radial growth of the fungus. The indicators measured in vivo conditions include appearance of the fruit, TSS, pH, total acidity (meq.g-1), total phenol (mg galic acid.100 g-1 FW), antioxidant (%), antocyanin (mg.g-1) and tissue firmness. Finally, the experimental data were statistically analyzed using SAS program and comparison of means was performed by LSD test at 5% probability level.
Results and Discussion
The results showed that the increase in the concentration of essential oils also increases their antifungal activity, so the highest inhibition rate was observed in Ginger essential oil and the lowest in Cardamom essential oil on the growth of the fungus colony. The strongest antifungal activity was observed with the essential oils of ginger, zedoary (Zenian), tarragon, and cardamom, in that order. Notably, no fungal growth was detected in samples treated with ginger essential oil throughout the entire sampling period. These results indicate that the tested essential oils effectively inhibited fungal colony growth and demonstrated significant antifungal potential.In in vivo conditions, the best fruit appearance was obtained in pomegranates impregnated with Zenian and Ginger essential oils, and the least was observed in Cardamom essential oil. Ginger essential oil had the highest amount of soluble solids. The highest pH value of fruit juice was obtained from Ginger essential oil and the lowest pH value was obtained from Tarragon and Cardamom essential oils. The fruits treated with Tarragon essential oil had the highest total acidity. The fruits treated with Ginger essential oil had the highest amount of total phenol. The statistical comparison of the averages showed that the highest percentage of antioxidants was observed in the Ginger essential oil treatment and the lowest antioxidant percentage was found in the Tarragon essential oil treatment. The results showed that the infected fruits treated with Zenian essential oil with a concentration of 800 microliters.liter-1 had the highest antioxidant. The results of the comparison of the averages related to the effect of the type of essential oil show that Cardamom and Ginger essential oils had the highest and lowest anthocyanin content, respectively. In this experiment, Ginger essential oil had the highest hardness of the fruit texture and the lowest index was obtained from the essential oil of Zenian.
Conclusions
In general, the results of this research showed that essential oils have antifungal properties in the control of fungal disease after harvest; in-vitro tests showed that Cardamom essential oil had a very low fungicidal effect and in the control of Penicillium sp. Ginger essential oil had the most fungicidal effect. Antifungal properties increased with increasing the concentration of essential oil, but the antifungal property of Ginger essential oil was 100% in 400-800 concentrations used. Under natural conditions, Ginger and Zenian essential oil has good antifungal activity against Penicilliumsp.Considering the biodegradability and low toxicity of plant essential oils, the use of Ginger and Zenian essential oil is recommended to increase the shelf life of food products and can be used as disease controllers in agriculture.
Postharvest physiology
L. Taghipour; P. Hayati; M. Hosseinifarahi; P. Assar
Abstract
Introduction
Physalis (Physalis peruviana L.), commonly known as Cape gooseberry or ground cherry, is a valuable member of the Solanaceae family. It is cultivated as a perennial crop in tropical regions and as an annual in temperate climates. The fruit is a spherical berry that can be consumed fresh, ...
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Introduction
Physalis (Physalis peruviana L.), commonly known as Cape gooseberry or ground cherry, is a valuable member of the Solanaceae family. It is cultivated as a perennial crop in tropical regions and as an annual in temperate climates. The fruit is a spherical berry that can be consumed fresh, dried, or processed into jams and desserts. Physalis fruits are rich in minerals, vitamins, and phytochemicals known for their anti-tumor and anti-inflammatory properties, contributing to their reputation as a "superfood." Globally, demand for this crop is increasing due to its health benefits, including in Iran, although comprehensive data on its cultivation within the country remains limited. As a climacteric fruit, Physalis has a very short postharvest shelf life—typically no more than five days—highlighting the need for safe and effective postharvest treatments to preserve quality and extend its marketability. To improve the storability and maintain the postharvest quality of physalis, researchers are exploring natural and safe treatment options. One such promising compound is melatonin, a pleiotropic molecule derived from tryptophan and endogenously synthesized in plant, animal, fungal, and prokaryotic cells. In plants, melatonin functions as a regulatory agent involved in numerous physiological processes, particularly in response to stress. It interacts with plant hormones and reactive species like hydrogen peroxide (H₂O₂), nitric oxide (NO), and hydrogen sulfide (H₂S), contributing to improved antioxidant activity, delayed senescence, and better stress tolerance. Thus, melatonin represents a promising and eco-friendly strategy to improve the shelf life, sensory quality, and marketability of physalis fruit. The aim of the present study was to improve the shelf life and postharvest quality of physalis fruits through melatonin treatment for distribution in local markets.
Materials and Methods
Fully orange-colored physalis fruits with completely yellow calyxes were harvested from a commercial greenhouse in Pasargad, Fars province. The fruits were quickly transported to the lab, visually evaluated, washed with deionized water, and air-dried. The experimental design was a factorial arrangement based on a completely randomized design (CRD), consisting of 12 treatments with three replicates per treatment (20 fruits per replicate). The experimental factors included fruit immersion in four levels of melatonin solution concentration (100, 200, and 300 µM, with distilled water as the control) and sampling time at three levels (7, 14, and 21 days of storage). Following the preparation of melatonin solutions at different concentrations, sixty fruits were immersed in each solution for five minutes. The treated fruits were air-dried for 30 minutes, then packaged in polyethylene bags with 3% perforation and stored at 10 °C under 90 ± 5% relative humidity for 21 days. Assessments were carried out at weekly intervals.
Results and Discussion
Overall, postharvest treatment with melatonin led to a reduction in respiration rate and polyphenol oxidase (PPO) activity in the juice, as well as an improvement or maintenance of skin carotenoid content, total soluble solids (TSS), titratable acidity (TA), ascorbic acid, total phenols, phenylalanine ammonia-lyase (PAL) enzyme activity, and total antioxidant activity in the juice. After 21 days of storage and at the end of the experiment, the assessment of all these attributes revealed that fruits treated with 300 μM melatonin were superior in terms of nutritional value, appearance, and postharvest oxidative stress response mechanisms compared to the other experimental groups. There was no significant difference in total soluble solids and titratable acidity among the fruits treated with different concentrations of melatonin; however, fruits treated with the two higher concentrations of melatonin showed the lowest respiration rate and the highest ascorbic acid content in the juice. Furthermore, fruits treated with 300 μM melatonin exhibited higher levels of total phenols, PAL enzyme activity, total antioxidant activity, and skin carotenoids compared to all other experimental groups, while also showing the lowest PPO enzyme activity.
Conclusions
Treating physalis fruits with exogenous melatonin, especially at concentration of 300 μM, can significantly enhance their postharvest quality and storability by modulating various physiological and biochemical processes. This approach has the potential to improve the marketability and economic value of harvested physalis as a high-value horticultural crop.
Postharvest physiology
V. Ajami; H. Nemati
Abstract
Introduction Watermelon (Citrullus lanatus) (Thunb) is known as a rich source of various vitamins (such as vitamin A) and phytochemical compounds that have high antioxidant activity. Studies show that characteristics such as taste, nutritional value, cost, and convenience in consumption have a direct ...
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Introduction Watermelon (Citrullus lanatus) (Thunb) is known as a rich source of various vitamins (such as vitamin A) and phytochemical compounds that have high antioxidant activity. Studies show that characteristics such as taste, nutritional value, cost, and convenience in consumption have a direct impact on consumer choice, therefore, in recent decades, the desire to consume and buy cut products has been increasing. Also, due to the large size of the watermelon, to avoid waste, this product can be offered sliced. Cutting causes damage that not only elevates respiration and ethylene production but also accelerates other biochemical reactions, leading to changes in color, taste, aroma, texture, and nutritional quality. Additionally, cutting and removing the natural protective covering of the fruit create conditions that promote an increase in microbial load. In order to increase the natural resistance of fruits and vegetables as well as maintain the sensory and nutritional quality of fresh products, it is recommended to use environmentally friendly technologies such as salicylic acid (SA). Citric acid, like salicylic acid, is considered a safe compound, and as an organic acid, it can be used as an approved food additive. Due to the positive effects of salicylic acid and citric acid on the quality properties of fresh products, no information has been found regarding the post-harvest use of these compounds on sliced watermelon. Therefore, in the present study, our aim was to investigate the effects of citric acid and salicylic acid treatments on sensory properties, quality, microbial load and color changes of cut watermelon fruit during the storage period. Our findings can provide a new strategy for maintaining the quality of sliced watermelon fruit. The microbial load and fruit tissue softening resulting from fruit cutting lead to a decline in quality due to increased fruit respiration and water loss, which are limiting factors for the post-harvest shelf life of cut watermelon fruits. In the present study, the impact of citric acid and salicylic acid on some quality indices of cut watermelon pieces during the storage period was investigated. Materials and Methods The harvested fruits were transported to the laboratory and their external surface was disinfected with sodium hypochlorite (200 μL.L-1) and the skin of the fruits was removed by a sharp and sterile knife. The harvested fruits were separated from their peels, and then the fruit flesh was cut into 4 cm by 4 cm pieces. The pieces were immersed in salicylic acid solutions (1 or 2 mM) and citric acid solutions (0.5 and 1 mM) for 2 minutes. Immersion in water was also introduced as a control. Subsequently, the fruits were packaged in polyethylene containers with cellophane coating and stored for 14 days at a temperature of 4 degrees Celsius. Results and Discussion Based on the results of variance analysis, immersion of freshly cut watermelon fruits in different concentrations of citric acid and salicylic acid had a significant effect on the firmness of the fruit tissue at the 1% level. The interaction effects of measurement time and immersion in solutions were significant at the 1% probability level. The highest amount of tissue stiffness was related to the treatments of 1 mM citric acid (4.58 newtons) and 2 mM salicylic acid (4.69 newtons), and the lowest value was obtained from the control samples (3.54 newtons). The highest weight loss was related to the control samples and the lowest amount was obtained from 1 mM citric acid and 2 mM salicylic acid. During the maintenance period, the highest and lowest weight loss was obtained from the control and 2 mM salicylic acid treatments, respectively. The highest amount of soluble solids was obtained from the control treatment and the lowest amount was obtained from the 2 mM salicylic acid treatment. The highest amount of microbial load was obtained from the control samples (6.11), and the lowest amount was obtained from the 2 mM salicylic acid treatment (4.02), followed by the 1 mM salicylic acid treatment (4.17). Also, with the passage of storage time, the amount of microbial load increased significantly. This study was conducted with the aim of investigating the effect of salicylic acid and citric acid on the quality and microbial characteristics of cut watermelon. This experiment included the use of different concentrations of salicylic acid and citric acid to evaluate their effect on quality parameters and microbial load in watermelon slices. Quality characteristics, including color, firmness, sweetness and overall visual appeal, were measured using standard methods. In addition, the microbial load, including both bacterial and fungal populations, was determined to evaluate the antimicrobial potential of the applied acids. The results showed significant effects of salicylic acid and citric acid on increasing some quality traits and reducing microbial contamination in watermelon slices. This research provides valuable insights into the use of salicylic acid and citric acid as potential agents to improve the quality and safety of cut watermelon. The results indicated that salicylic acid at both concentrations (1 or 2 mM) and citric acid at 1 mM led to a significant reduction in microbial load and weight loss. Moreover, the mentioned treatments restrained the increase in soluble solids content resulting from the post-harvest handling of cut watermelon fruits, contributing to the preservation of fruit tissue strength. The results of evaluating color indices and organoleptic properties indicated that salicylic acid treatments at both concentrations (1 or 2 mM) and citric acid at 1 mM preserved the fruit quality to the best extent. In general, among the treatments used in this experiment, 2 mM salicylic acid yielded the best results in preserving the quality of cut watermelon fruits during cold storage. Subsequently, treatments with 1 mM salicylic acid and 1 mM citric acid are recommended. ConclusionsThe results indicated that salicylic acid at both concentrations (1 or 2 mM) and citric acid at 1 mM led to a significant reduction in microbial load and weight loss. Moreover, the mentioned treatments restrained the increase in soluble solids content resulting from the post-harvest handling of cut watermelon fruits, contributing to the preservation of fruit tissue strength. The results of evaluating color indices and organoleptic properties indicated that salicylic acid treatments at both concentrations (1 or 2 mM) and citric acid at 1 mM preserved the fruit quality to the best extent. In general, among the treatments used in this experiment, 2 mM salicylic acid yielded the best results in preserving the quality of cut watermelon fruits during cold storage. Subsequently, treatments with 1 mM salicylic acid and 1 mM citric acid are recommended.
Postharvest physiology
F. Ahmadi; M. M. Sharifani; A. Mousavi; N. Akhlaghi Amiri; M. Khoshhal Sarmast; Kh. Zaynali Nezhad
Abstract
IntroductionExternal and internal quality of citrus such as color, shape and taste increase economic benefit. The vigour of each rootstock causes qualitative and quantitative change and the effective factor on commercial maturity, which is important for gardeners and producers. Considering the characteristics ...
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IntroductionExternal and internal quality of citrus such as color, shape and taste increase economic benefit. The vigour of each rootstock causes qualitative and quantitative change and the effective factor on commercial maturity, which is important for gardeners and producers. Considering the characteristics of the fruit in grafted trees, the present research was conducted with the aim of evaluating the effects of trifoliate orange, Citrange and Citrumelo rootstocks on some morphological, phytochemical and molecular traits of ‘Thomson Navel’ orange fruit. Materials and MethodsThis research was carried out in 2018 at Ghaemshahr Horticultural Research Station, Mazandaran. It was conducted in the form of randomized complete block design (RCBD) of uniform and 10-year-old ‘Thomson Navel’ orange grafted on ‘trifoliate orange’, ‘Citrange’ and ‘Citrumelo’ rootstocks with four replications. The samples were collected at the end of October and were transferred to the research laboratory of Horticulture Department, Gorgan University of Agricultural Sciences and Natural Resources for further research. Measurements were made on the morphological traits, quality characteristics of the fruit, the phenolic compounds of the peel and the pulp of the fruit and relative expression of fruit pulp sucrose phosphate synthase1 gene. Data variance analysis was done using SAS software (version 9.0). Mean comparisons were done with Duncan's multiple range test. Results and DiscussionThe results of analysis of variance showed that the rootstock effect on traits of length-to-diameter ratio, weight and density of ‘Thomson Navel’orange was significant at the five percent probability level (p<0.05) and the fruit length and diameter traits were significant at the one percent probability level (p<0.01). The results of mean comparison showed that the characteristics of length, diameter, length-to-diameter ratio, weight and density of ‘Thomson Navel’ orange at commercial maturity on the trifoliate orange rootstock were more than the two other rootstocks. Due to the early harvest, the density of the fruit was recorded lower than one, so that the highest amount (0.5 g per cm3) was observed in the rootstock of trifoliate orange however it was not significantly different from Citrange rootstock. Based on the results of analysis of variance, it showed that the effect of rootstock on total soluble solids was significant at the level of five percent. Also, the rootstock had a significant effect on titratable acidity, taste index, vitamin C, acidity, EC and total sugar at the level of one percent. However, the amount of vitamin C was higher in the Citrumelo rootstock. The highest amount of acidity and EC belonged to trifoliate orange rootstock and the lowest amount belonged to Citrange rootstock. The highest amount of total sugar was observed in the dwarfing trifoliate orange rootstock, while its lowest amount was recorded in the vigorous Citrumelo rootstock. The highest amount of total soluble solids was observed at the rootstock of the trifoliate orange. The amount of titratable acid in the Citrange rootstock was higher than the other two rootstocks. The taste index was higher in the trifoliate orange rootstock than the other rootstocks. According to the results of analysis of variance, the rootstock effect on the index of total phenol of fruit peel and pulp and total flavonoid of fruit peel was significant at the five percent probability level (p<0.05) and only on the antioxidant activity of the fruit peel at the statistical level of one percent (p<0.01). Also, there was no significant difference in total flavonoid traits and antioxidant capacity of fruit pulp. The highest amount of total phenolic, total flavonoid and percentage of antioxidant activity was found in the trifoliate orange rootstock. Also, between the fruit organs, phenolic compounds were recorded more in the fruit peel compare to the fruit pulp. The peel of orange is more exposed to ultraviolet rays and changes in environmental conditions, Therefore more secondary metabolites accumulate in that part of the plant. The highest relative expression of fruit pulp sucrose phosphate synthase1 gene was obtained in the Citrange rootstock. ConclusionThe vigor of different citrus rootstocks caused the dwarf trees to have a higher accumulation rate of phytochemical indices than the vigorous trees. The trifoliate orange rootstock is suitable for fresh consumption due to the early commercial maturity of the fruit. Fruit peel rich in phenolic compounds is used for medicinal purposes. The technical knowledge from this research will be useful for citrus producers in East Mazandaran.
Postharvest physiology
K. Manda-Hakki; H. Hassanpour
Abstract
Introduction
One of the most important global challenges is food waste, about 30% of the world's agricultural land is wasted. Every year, about 9.5 million tons of food is lost in the post-harvest phase of agriculture. Therefore, storage technology is very important to increase shelf life, preserve ...
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Introduction
One of the most important global challenges is food waste, about 30% of the world's agricultural land is wasted. Every year, about 9.5 million tons of food is lost in the post-harvest phase of agriculture. Therefore, storage technology is very important to increase shelf life, preserve nutrition and maintain the taste of fresh products. Storing strawberry fruits at an inappropriate temperature after harvesting significantly increases weight loss, rotting and softening. L-phenylalanine as an amino acid is used for the biosynthesis of all phenolic compounds through the phenylpropanoid pathway. In recent years, the application of exogenous phenylalanine has been considered for use as a biologically safe molecule to maintain the postharvest quality of many horticultural crops. L-phenylalanine treatment has been reported to reduce the frost damage of plum fruit during cold storage by maintaining membrane integrity and improving reactive oxygen species (ROS) scavenging capacity. The treated fruit showed a higher DPPH inhibition capacity by increasing the accumulation of phenolic compounds and antioxidant enzyme activity. Aghdam et al. (2019) also reported that application of L-phenylalanine significantly reduced cold damage, membrane lipid peroxidation and ROS accumulation in tomato fruits during cold storage.
Materials and Methods
Strawberry fruits were obtained from a commercial greenhouse located in Urmia at full maturity stage. The fruits were transported to the laboratory of the Department of Horticultural Sciences in Urmia University with necessary precautions to prevent any mechanical damage to the product. The fruits were separated in terms of size and uniformity, so that the fruits were divided into 3 groups, one group as a control group and 2 groups were treated with concentrations of L-phenylalanine (4 and 8 mM). After drying the treated fruits, they were placed in zipped nylon bags and kept in a cold room for 15 days at a temperature of 3 ± 0.5 °C and a relative humidity of 90-95%. Also, three biological replicates at each time point were included in the analysis. The samples obtained at each of these times were used to evaluate skin color, titratable acidity, soluble solids, taste index, pH, weight loss, firmness, antioxidant capacity, total phenol content, and polyphenol oxidase enzyme activity.
Results and Discussion
The results showed that the effect of post-harvest treatment, storage time, and the interaction between them were statistically significant on all of the traits. In terms of color changes, the effect of post-harvest treatment (p≤0.05) was significant only in b* index, and the highest rate was observed in the 4 Phe treatment. The effect of storage time was also significant in a* and Chroma indices (p≤0.05) and the highest level was observed in both of these indices at day 5. The effect of storage time was also significant in TA (p≤0.01), the highest value was observed in day 10. In antioxidant capacity (p≤0.05), TSS (p≤0.05) and taste index (p≤0.01), the interaction effect between storage time and Phe treatment was significant. In antioxidant capacity, the highest percentage of DPPH inhibition was observed in day 10 and 4 Phe treatment, in TSS, the highest rate was observed on day 10 and 8 Phe treatment, and in taste index, the highest rate was observed on day 15 and 4 Phe treatment. The effect of post-harvest Phe treatment and storage period on fruit weight loss was significant (p≤0.05) and (p≤0.01) respectively, and the lowest percentage of weight loss was observed in Phe 4 and day 5. In terms of firmness and total phenol content, only the effect of Phe treatment was significant (p≤0.05) and (p≤0.01), respectively, the highest level of firmness in the 4 Phe treatment and the highest amount of total phenol content in the 8 Phe treatment were observed. In the PPO enzyme, only the effect of storage time (p≤0.05) was significant.
Conclusion
According to the obtained results, the 4 Phe treatment is the best concentration of phenylalanine to increase the shelf life of harvested strawberry fruits under cold storage.
Postharvest physiology
S. Mostafayi; M. R. Asghari
Abstract
Introduction Apple (Malus domestica) is considered as one of the important members of the Rosaceae family and is among the most consumed fruits in the world. One of the biggest challenges for agricultural researchers is to increase the quantity and quality of food to feed the growing population, without ...
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Introduction Apple (Malus domestica) is considered as one of the important members of the Rosaceae family and is among the most consumed fruits in the world. One of the biggest challenges for agricultural researchers is to increase the quantity and quality of food to feed the growing population, without negatively affecting the health of the soil and agricultural ecosystems. Due to the adverse effects of chemicals on human health and environmental safety, the production of organic products has been considered as one of the most important issues in food production systems. It is utilized in various forms, including fresh fruit or processed as industrial products. Based on the respiratory and ethylene production pattern, apples are classified as climacteric fruits. Metabolic activities and ripening continue after harvest, so apples have the potential to transform into highly perishable products after harvest. Post-harvest treatments are certainly not the most suitable method for preserving the shelf life and quality of fruits during the post-harvest period. Therefore, employing new and effective methods to enhance quality, control decay, and consequently extend the post-harvest life of apples appears to be essential. Organic farming, as an agricultural system to protect human health and the environment, can improve product quality and shelf life. Materials and MethodsThis study was conducted on an apple orchard (Malus domestica) in Zarabad area of Khoy city located in the northwest of Iran (with the same management and growth conditions) in 2018-2019. The experiment was conducted as a factorial in the form of a completely randomized block design in 4 replications. The experimental factors included spraying fruit trees with nano-chitosan in 3 concentrations (zero, 5 and 10 ml) and ferulic acid in 3 concentrations (zero, 0.5 and 1 mM). Apple trees in three times, the first stage in the hazelnut time. Fruit drop, the second stage 20 days after the first stage and the third stage 20 days after the second stage spraying, were sprayed in the afternoon using a Cross mark PB20 manual sprayer. The harvested fruits were sprayed according to the treatments were packed and labeled and transferred to the central laboratory of horticultural sciences of Urmia University. After 24 hours of storage at the laboratory temperature, the measurement of the studied traits started on the fruits, the control treatment in this experiment was distilled water with Tween 80 (0.1/v/v). Results and DiscussionCompared to the control group, fruits treated with a combination of chitosan and ferulic acid exhibited a significant increase in firmness after harvest. Notably, the most effective treatment involved a combination of 10 milliliters of nano-chitosan and 1 millimolar ferulic acid, resulting in the highest level of firmness among all treatments.As a result, the combined treatment of chitosan and ferulic acid can delay the aging process by reducing the activity of enzymes involved in cell wall degradation and maintain firmness in apples, contributing to a positive effect. According to the obtained results, fruits treated with nano-chitosan and ferulic acid showed a higher soluble solid content compared to the control fruits, and this amount increased with the higher concentrations of nano-chitosan and ferulic acid. The minimum level of TA was observed in the control treatment, and the highest level was observed in the treatment with 10 milliliters of chitosan and 1 millimolar ferulic acid. The treatment with 1 millimolar ferulic acid and 10 milliliters of chitosan showed the highest percentage of TA content compared to the control. The combination of nano-chitosan and ferulic acid treatment led to a reduction in fruit juice pH, with the lowest pH observed in the treatment with 1 millimolar ferulic acid and 10 milliliters of chitosan, and the highest pH observed in the control treatment. Vitamin C is the primary water-soluble antioxidant that directly reduces damage caused by free radicals. According to the obtained results, the maximum content of vitamin C was observed in the treatment with 1 millimolar ferulic acid and 10 milliliters of chitosan. According to the obtained results, the maximum PAL enzyme activity was observed in the treatment with 1 millimolar ferulic acid and 10 milliliters of chitosan. Conclusion In general, the findings of the current study showed that pre-harvest treatment with nano-chitosan and ferulic acid had a positive effect on the post-harvest quality of apple fruits. The fruits treated with the highest concentration of nano-chitosan and ferulic acid exhibited the highest fruit firmness, titratable acidity, vitamin C content, PAL enzyme activity, and the lowest pH compared to the control fruits. These results indicate that nano-chitosan and ferulic acid treatment can be proposed as a promising and healthy method for improving the post-harvest quality of apple fruits.
Postharvest physiology
Z. Pakkish; S. Mohajerpour; S. Saadati
Abstract
Introduction
Fresh fruits and vegetables are physiologically active and perishable after harvest. Continued metabolic processes such as transpiration or respiration may significantly affect their quality and thus shorten their useful life. Since keeping at low temperatures and without freezing for ...
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Introduction
Fresh fruits and vegetables are physiologically active and perishable after harvest. Continued metabolic processes such as transpiration or respiration may significantly affect their quality and thus shorten their useful life. Since keeping at low temperatures and without freezing for a long time effectively reduces the physiological activity of the products, it can be used as a strategy to maintain the quality of the products and increase their life after harvesting. Among the most economically important tropical fruits, ripe green bananas are very sensitive to cold and when stored below the threshold temperature, they show all the symptoms of frost damage. While banana cultivars, maturity stage, and ripening all influence cold sensitivity, there's a growing interest in extending the shelf life of produce using natural, plant-friendly compounds. Gamma-aminobutyric acid (GABA), a naturally occurring four-carbon, non-protein amino acid found in plants, animals, and bacteria, is a promising candidate in this area.Abiotic stresses such as cold, heat, drought, ultraviolet rays and low oxygen can cause the accumulation of GABA in plants. Generally, the purpose of this research was to investigate the effect of gamma-aminobutyric acid treatment to improve freezing and antioxidant properties of Cavendish banana at 5 degrees Celsius for 24 days in 90% relative humidity.
Materials and Methods
Cavendish banana fruits (Musa acuminata cv. Cavendish) at the time of commercial maturity (ripe green) were obtained from a banana garden in Kerman and immediately transferred to the horticultural science laboratory of Shahid Bahoner University, Kerman. Healthy and uniform fruits were selected in terms of size, shape, color, and degree of ripening, and after washing with water and drying them, frost tolerance, malondialdehyde, and antioxidants were measured for zero day. GABA (Sigma-Aldrich, USA) required after weighing was dissolved in water and prepared in two concentrations of 2.5 and 5 mM. The fruits were divided into three groups of 54 and each repetition included 18 fruits. The first and second groups were immersed in GABA solution of 2.5 mM and 5 mM for 5 minutes, respectively. The third group was immersed in distilled water for 5 minutes and was used as a control (Khaliq et al., 2023). Each treatment was repeated three times. Then, all the fruits were dried in the air for one hour and kept for 24 days at 5 degrees Celsius and relative humidity of 85-90%. Biochemical observations were measured on days 0, 4, 8, 12, 16, 20 and 24 of storage.
Results and Discussion
The results of this research showed that frost damage gradually increased during the storage period and the control fruits showed significantly more frost damage symptoms than the fruits treated with GABA. GABA treatments of 2.5 and 5 mM at the end of the storage period reduced the amount of frost damage by 55.64 and 69.95%, respectively, compared to control fruits. As shown in Figure 1b, MDA content as an index of membrane lipid peroxidation in the control and GABA-treated fruit showed an upward trend, which was associated with the destruction of banana fruit membrane under cold stress. Compared to control, banana fruits treated with GABA showed lower MDA accumulation during the entire storage period at 4 degrees Celsius. On the last day of storage, GABA treatment with a concentration of 2.5 mM and 5 mM reduced the amount of MDA in banana fruits by 30.99% and 59.80%, respectively, compared to the control. Post-harvest treatment with GABA reduced frostbite, ion leakage and MDA levels in banana fruits, thereby maintaining fruit quality during low temperature storage. GABA treatment increased the activity of catalase (CAT), ascorbate peroxidase (APX), peroxidase (POD) and superoxide dismutase (SOD) enzymes in banana fruit compared to the control under low temperature storage. The activity of antioxidant enzymes CAT, APX, POD and SOD increased significantly until the 20th day of storage at low temperature, especially in the 5 mM GABA treatment compared to the other two treatments, and then decreased slightly at the end of the storage period. An increase in the concentration of oxygen free radicals, including hydrogen peroxide, leads to an increase in catalase enzyme activity. Catalase enzyme is often present in the peroxisome and causes the decomposition of hydrogen peroxide into water and oxygen. The specific activity of catalase enzyme increased during cold storage, especially in GABA treatments, so it seems that this enzyme is an efficient scavenger for removing hydrogen peroxide and thus causes better protection of cells against peroxidation. In the ascorbate-glutathione cycle, the ascorbate peroxidase enzyme reduces the amount of hydrogen peroxide by using ascorbate as an electron donor. In the present study, the activity of ascorbate peroxidase enzyme in GABA treatment was significantly higher than the control, which indicates the importance of the role of ascorbate peroxidase in plant tissues against oxidative damage. Guaiacol peroxidase enzyme is another antioxidant enzyme that decomposes hydrogen peroxide into water and oxygen. Peroxidase enzyme plays a role in the oxidation of precursors of phenolic compounds, lignin production, and removal of free radicals. The activity of peroxidase enzyme showed a similar trend in all three treatments, although its activity in GABA treatments was more than the control. Therefore, this enzyme effectively eliminated free radicals in banana fruits. In confirmation of these findings, it was reported in research that the activity of peroxidase enzyme increased in fir cuttings during the cold period. In research, post-harvest treatment of GABA with a concentration of 5 mM reduced frostbite and increased the activity of antioxidant enzymes such as CAT, APX, POD and SOD in peach fruits.
Conclusion
The results of this research showed that the applied post-harvest treatments reduced the signs of frostbite and preserved the antioxidant properties of banana fruits. Among the treatments, 5 mM concentration of GABA was the most effective treatment in the storage period. Therefore, GABA treatment can be used as a practical solution to reduce frostbite and preserve the antioxidant properties of Cavendish bananas during long-term storage.
Postharvest physiology
B. Kaviani; M. R. Safarimotlagh; S. Hataminejad
Abstract
Introduction Chrysanthemum (Chrysanthemum morifolum L.) is one of the most important cut flowers in the world, which currently ranks second in the world after rose in terms of economy and cultivation. Stem end blockage and water stress are two problems in decreasing the vase life of chrysanthemum ...
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Introduction Chrysanthemum (Chrysanthemum morifolum L.) is one of the most important cut flowers in the world, which currently ranks second in the world after rose in terms of economy and cultivation. Stem end blockage and water stress are two problems in decreasing the vase life of chrysanthemum cut flowers. Cut flowers undergo physiological and biochemical alterations which often lead to an early senescence. Steps to delay the senescence process rely on consideration of many aspects of handling process particularly the preservative solution that will influence the quality and longevity of the flowers. Many flowers are harvested before they are fully developed, to ensure a long postharvest life and to minimize mechanical damages which may occur during handling. Many researches have been performed to prolong the vase life of chrysanthemum cut flowers with different treatments like essential oils, organic acids and nanoparticles. Essential oils are aromatic oily liquids obtained from some aromatic plant materials. In vase solution, microorganisms cause stem obstruction and accelerate the aging of petals. Microorganisms and their toxic products restrict water uptake by blocking the end of the stem. Water balance, which is an important factor in maintaining the quality and longevity of cut flowers and the inability to uptake water are the main causes of senescence. The presence of disinfectants in the vase solution prevents the growth of microorganisms, protects the vessels against disintegration, and ultimately increases the vase life. Most of nanoparticles have antibacterial effects and their application in vase solution hinders microorganism growth and vascular blockage. Nanoparticles have high area-to-volume ratio, high efficiency, and low toxicity. Some nanoparticles penetrate into the cells of bacteria, disrupt their respiration chain, and cause disorder in their cell division, thereby killing them. They also inhibit the accumulation of bacteria in vase solution and stem end of cut flowers. Various studies have reported the positive impact of nanoparticles on decreasing microbial load, reducing transpiration from leaf surface, and preserving water uptake. Studies on postharvest longevity of chrysanthemum cut flowers using these compounds is low. Therefore, the aim of the present study was to evaluate the effect of orange spring essential oil, fulvic acid and cupper nanoparticles on vase life and some physiological parameters of chrysanthemum cut flowers. Materials and MethodsThe experiment was performed based on randomized completely design with three replicates in order to investigate the effect of different levels of fulvic acid (50, 100 and 150 mg l–1), orange spring essential oil (10, 30 and 50%) and copper nanoparticles (5, 10 and 20 mg l–1) in comparison to control (distilled water + 3% sucrose + 30 mg l–1 8-hydroxyquinoline sulphate) on postharvest parameters of chrysanthemum cut flowers. Measured parameters included vase life, solution uptake, vase solution bacterial population, stem end bacterial population, decreasing the brix degree, decreasing fresh weight, dry matter, total chlorophyll content, carotenoid content, protein content, and peroxidase and superoxide dismutase activity. Data were analyzed by SPSS statistical software package and means were compared with the LSD test at the probably level of 95%. Results and DiscussionAccording to the obtained results, the effect of treatments on improving the quality characteristics of chrysanthemum cut flowers after harvest was significant. Results showed that the high vase life (16.33-17.00 days) was obtained with all three copper nanoparticles concentrations. The vase life of chrysanthemum cut flowers was extended to 17 days by the addition of 20 mg l–1 copper nanoparticles in preservative solution in compared to control with 14 days’ vase life. Least solution bacteria colonies was obtained through the use of 5 mg l–1 copper nanoparticle. On the other hand, least stem end bacteria colonies was obtained using 10 and 30% orange spring essential oil. Solution uptake in these treatments was high, too. The effects of different treatments on some other physiological traits and antioxidant enzymes activity were measured. Many studies have been carried out on the effect of essences (herbal extracts) as antimicrobial agents on prolonging the vase life of cut flowers. In most of these studies, these essences could prolong postharvest life. Essences have been studied with the intension of incorporating them into integrated pest management to avoid or reduce the use of synthetic bactericides and fungicides. They also have antioxidant properties. Application of herbal extracts improved water absorption in rose cut flowers by preventing the vessel obstruction. The above results are similar to the results of this study. In most cases, when the cut flowers were treated with nanoparticles, they exhibited longer vase life, higher water uptake, and lower stem-end bacteria than the control flowers.
Postharvest physiology
K. Hosseinzadeh Moghaddam; B. Kaviani; D. Hashemabadi; Sh. Sedaghathoor; M. R. Safarimotlagh
Abstract
IntroductionKiwi (Actinidia deliciosa) is rich in minerals, vitamins and antioxidants. Kiwi fruit is sensitive to ethylene and has high perishability. There are some physical and chemical methods to delay aging and maintain postharvest quality of fruits. Light irradiation is a physical and pollution-free ...
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IntroductionKiwi (Actinidia deliciosa) is rich in minerals, vitamins and antioxidants. Kiwi fruit is sensitive to ethylene and has high perishability. There are some physical and chemical methods to delay aging and maintain postharvest quality of fruits. Light irradiation is a physical and pollution-free method that has been reported to be effective in controlling fruit decay and increasing its shelf life. Sodium nitroprusside (SNP) acts as an important signal in some physiological activities of the plant. SNP improved the quality and durability after fruit harvest in some fruits.Amino acids are effective in delaying the aging process and increasing the postharvest life of horticultural crops. Arginine plays an important and vital role in plant growth and development processes. The positive effect of arginine in increasing the shelf life of some fruits has been reported. The aim of this study was to increase the shelf life and quantitative and qualitative characteristics of ‘Hayward’ kiwi fruit after harvesting with the use of blue light, SNP and arginine. Material and MethodsHealthy and uniform fruits were selected and exposed to blue light (6, 12 and 24 h) at a wavelength range of 470 nm by LED lamps, SNP (0.5, 1 and 2 mM) and arginine (0.5, 1 and 2 mM). The experiment was performed in a completely random design with 10 treatments in 3 replications with 30 plots and 10 fruits per plot. After immersing the fruits at different levels of arginine, SNP and distilled water (control treatment), the surface of the fruits was dried and then sterilized. The fruits were monitored daily and their quantitative and qualitative properties were recorded during the experiment. Parameters of shelf life, tissue firmness, flavor index, loss of fresh weight, proline, ionic leakage, malondialdehyde (MDA), and dry matter, as well the activity of ascorbate peroxidase (APX), peroxidase (POD) and superoxide dismutase (SOD) enzymes were measured. Analysis of data obtained from sampling during the experimental period and laboratory were performed using SPSS statistical software and comparisons of means was done based on LSD statistical test. Results and DiscussionThe results showed that SNP at a concentration of 2 mM caused the highest shelf life (117.20 days) and the highest proline content (80.14 mg/kg) in kiwi fruits. The reason for this increased shelf life may be that SNP delays ethylene production process by activating the genetic and biochemical mechanisms, thus increase the postharvest life of ethylene-sensitive products. The highest firmness (4.56 kg/cm2) and the lowest fresh weight loss (1.26%) was obtained in fruits treated with 12 h of blue light. Some of the most important causes of this finding are that blue light delays the peak time of ethylene production, and as a fungal agent, reduces fruits decay after harvesting. The data showed that 12-h irradiation of blue light and 2 mM SNP caused a significant increase in the amount of antioxidant enzymes (SOD, POD and APX) of kiwifruit. Other traits such as flavor index, dry matter content, ion leakage and malondialdehyde were also measured. Blue light treatment can effectively reduce the decay of many fruits during postharvest storage. The study on kiwifruit showed that the qualitative treatments of different lights on various cultivars at different times had a significant effect on some physiological, morphological and gene expression traits. LED irradiation was found to be a suitable method for improving the quality of nutrients and the quality of flavor after harvest of some fruits. SNP was a good treatment to maintain fruit quality and improve disease resistance in kiwi cultivar ‘Bruno’ during storage. Fruits treatment with arginine is a promising technology to reduce cold and brown damages by stimulating the activity of antioxidant enzymes. Plant resistance to environmental stresses due to the use of arginine is in order to the effect of this substance on polyamine accumulation through increasing arginine decarboxylase and ornithine decarboxylase enzymes and increasing proline accumulation by enhancing ornithine amino-transferase enzyme activity as well as increasing nitric oxide through increasing the activity of nitric oxide synthase enzyme. Quality of kiwi fruit decreases during storage due to rapid softening and contamination with some fungi. In this study, effective treatments were used to reduce these complications. Overall, the results of this study showed that 2 mM SNP caused the highest shelf life. The highest firmness and the lowest fresh weight loss were observed in fruits treated with 12 h blue light. 12-h irradiation of blue light and 2 mM SNP caused a significant increase in the antioxidant enzymes of kiwifruit.
Postharvest physiology
P. Hayati; S. M. Hosseinifarahi; Gh. Abdi; M. Radi; L. Taghipour; P. Assar
Abstract
IntroductionThe Peruvian Groundcherry (Physalis peruviana L.) is a perennial plant that is native to the South American regions and belongs to the Solanaceae family. The harvested fruits are vulnerable to both biotic and abiotic stresses, which can trigger unfavorable physiological and biochemical changes. ...
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IntroductionThe Peruvian Groundcherry (Physalis peruviana L.) is a perennial plant that is native to the South American regions and belongs to the Solanaceae family. The harvested fruits are vulnerable to both biotic and abiotic stresses, which can trigger unfavorable physiological and biochemical changes. As a result, the quality and marketability of the product may decrease by the time it reaches the consumer. The fruit of the Peruvian Groundcherry has a high water content and is sensitive to ethylene, causing rapid ripening with a high respiration rate, making it highly perishable. To ensure quality maintenance after harvest, various postharvest treatments are being studied; however, some methods may not be practical due to low customer preference or lack of effectiveness verification. Therefore, alternative treatments need to be found to prolong shelf life and reduce postharvest losses. Currently, environmentally friendly technologies and treatments are recommended. The aim of this study was to investigate the effects of γ-Aminobutyric acid (GABA) postharvest treatment on the respiration rate, antioxidant activities, and fruit quality of the Peruvian Groundcherry during 21 days of storage, addressing a research gap in this area.Materials and MethodsHandpicked Peruvian Groundcherry fruits were taken from a commercial greenhouse located in Fars province, Iran. The fruits were picked at two stages of maturity based on their color, which was either yellowish green or orange. Following the harvest, the fruits were taken to a horticulture laboratory where they were assessed for appearance, size, color, and any damages. The experimental design was factorial based on a completely randomized design with three replications, each containing 25 fruits. Experimental factors included the GABA concentration (0, 5, 10 and 15 mM), storage time (7, 14 and 21 days) and fruit maturity stage based on color at harvest (yellowish green and orange). Following dip treatments in GABA solutions, fruits were packed in plastic clamshells measuring 20×5×10 cm3 and with a hole ratio of 3%. Fruits were stored at a temperature of 15 ◦C for 21 days, and their quality characteristics and respiration rate were evaluated on a weekly basis.Results and DiscussionThe findings indicated that both groups of treated fruits had a slower increase in respiration rate and lower final respiration rate compared to the control group. The effect of different concentrations of GABA on the final respiration rate of fruits was similar for each stage of fruit maturity. During the storage period, the changes in total soluble solids and total acids of the treated fruits were less than the control group. At the end of the storage period, yellowish green fruits treated with 10 and 15 mM GABA had the lowest amount of total soluble solids; orange fruits had the lowest amount with 15 mM GABA treatment. GABA concentrations had a similar effect on total acids retention of yellowish green fruits, but 15 mM GABA treatment was more effective for orange fruits. Ascorbic acid content and phenylalanine ammonia-lyase enzyme activity were consistently higher in treated fruits than in the control group. In green fruits treated with GABA concentrations, the amount of ascorbic acid increased significantly and continuously, with no significant difference between treatments at the end of storage period. Orange fruits showed a significant increase until the second week of storage, followed by a non-significant decrease. Higher amounts of ascorbic acid in orange fruits were detected by applying higher GABA concentrations. Both groups of fruits had significantly higher amounts of total phenol, carotenoid, and antioxidant capacity in response to increasing GABA concentration, while the minimum amount of these compounds during the storage period was related to the control group. However, orange-colored fruits were more sensitive to treatments compared to yellowish green fruits.ConclusionsThe results of the present study indicate a positive effect of postharvest GABA treatment on reducing respiration rate, improving antioxidant activities, and maintaining the quality and nutritional value of Peruvian groundcherry fruit during a 21-day storage period. Considering the global preference and demand among governments and consumers to use environmentally-friendly treatments of biological origin that pose no risk to human health, we recommend the use of GABA treatment for optimal storage of Peruvian groundcherry fruit. Finally, it is recommended to assess the efficacy of GABA or other safe and environmentally-friendly postharvest treatments on the quality and shelf life of other valuable horticultural commodities.
Postharvest physiology
S. Shirani Rad; M. Sayyari; M.A. Zolfigol
Abstract
Introduction
Horticultural waste is one of the top challenges these days. As the population increases, food loss and waste, which has a serious impact on the environment and human health. Horticultural waste is rich in nutrients, polysaccharides and antimicrobial compounds that can be used in the ...
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Introduction
Horticultural waste is one of the top challenges these days. As the population increases, food loss and waste, which has a serious impact on the environment and human health. Horticultural waste is rich in nutrients, polysaccharides and antimicrobial compounds that can be used in the production of edible coatings. Edible coatings protect fruit from nutrient and mineral loss and extend shelf life. Strawberry fruit is one of the commercial horticultural crops because it contains important and diverse sources of natural antioxidants, flavonoids, phenolic acids and minerals. However, the fruit is highly perishable due to its high respiratory rate and metabolic activity, soft texture and lack of protective skin, which can lead to moisture loss, mechanical damage and fungal damage during harvesting, handling and packing. It is estimated that approximately 30% of strawberry fruit is wasted during the post-harvest stage before reaching the consumer. Therefore, reducing the destruction rate of its quantitative and qualitative properties is considered one of the most important challenges. Plant Extract Edible Coating (PEEC) is an environmentally friendly edible coating. Like other edible coatings, PEEC is a thin layer of material applied to the surface of a product. Pomegranate peel extract has biological activities such as antibacterial, antiviral, antioxidant, anti-inflammatory, and antifungal. This extract was used alone or in combination with other post-harvest treatments to preserve product quality. Tomatoes contain secondary metabolites called steroidal glycoalkaloids. These compounds primarily act as crop protection agents against insects, bacteria, parasites, viruses and fungi. This study evaluated the efficacy of pomegranate peel extract and tomato seedlings in maintaining strawberry fruit quality during cold storage and reducing post-harvest waste.
Materials and Methods
Healthy fruits with uniform size, shape, and color were carefully selected from strawberries harvested from an orchard in Kamyaran, Kurdistan. We conducted a study to investigate the effects of coating these strawberries with pomegranate peel extract (1%) and tomato seedling extract (1%) on their physiological and qualitative responses. The fruits were coated with the respective plant extracts and subsequently stored at 4 ± 1°C and 90–95% relative humidity for a duration of 15 days. Strawberry quality was analyzed on the first day of storage and on days 5, 10 and 15. Various qualitative factors such as weight loss, firmness pH, total soluble solids content, titratable acidity, total phenolic content, total anthocyanin content, total antioxidant activity, total flavonoid content, ascorbic acid, color and decay severity were evaluated. Statistical analysis of the data was performed using SAS (version 9.4) and mean comparisons were performed using the Duncan multiple range test.
Results and Discussion
The study on the property retention and long-term cold storage time of pomegranate peel and tomato seedling extracts coating showed that a concentration of 1% of the extracts used have a significant effect on strawberry fruit quality and phytochemical parameters. It was shown to have a significant impact on strawberry fruit quality and phytochemical parameters, improving compared to the control treatment during cultivation. Weight loss increased with all treatments during storage. After 5 days of storage, no differences between treatments were discernible, but at the end of storage all treatments showed a clear decrease in fruit weight. Pomegranate peel and tomato seedling extracts reduced weight loss by 12% and 15%, respectively, while the control significantly reduced weight loss by 26%. Despite the decrease in fruit tissue firmness during storage, the firmness of the plant extract-coated fruit was maintained and significantly different from the control. PH remained at low levels for all treatments compared to controls. The total acid and total soluble solids content of the fruit are affected by the treatments considered, the storage, and the combination of times and treatments. The total content of phenolic compounds reached 223 mg gallic acid and 236 mg gallic acid per 100 g fresh weight on the 10th and 15th storage days after treatment with pomegranate peel extract. For tomato seedling extract, this corresponds to 207 mg and 182 mg gallic acid per 100 g fresh weight. The total anthocyanin content in all fruits decreases with increasing storage time, but this trend increases after 10 days when tomato seedlings are treated. In all fruits, various treatments increase anthocyanin levels throughout the storage time. ANOVA of antioxidant activity showed no significant effects on treatment-independent and chronotherapy-interaction effects, while the time-independent effect showed a significant effect at 5%. The greatest antioxidant activity is associated with pomegranate peel extract. The frequency of this feature in treatment decreased with increasing storage time. During the treatment period, there was a progressive increase in antioxidant activity from the 10th to the 15th day, demonstrating a significant difference compared to the beginning of the treatment. Average comparison results revealed a slight but significant difference in the treatments concerning flavonoid content. Analysis of variance and comparison of mean results indicated a significant difference in ascorbic acid content during storage among the different treatments. Color indices remained consistent across all treatments. The 15-day shelf life of strawberries was assessed, and the treatments employed effectively reduced decay rates during storage. Upon analysis, it was determined that the 1% concentration of pomegranate peel extract exhibited the highest efficacy in suppressing the severity of spoilage.
Conclusion
Residues from various agricultural sectors have a variety of uses, including their properties as preservatives that extend the shelf life of perishable fruits and enhance the nutritional value of fruits and vegetables. Replacing plant extracts with synthetic compounds can play an important role in preserving the characteristics and quality of strawberry fruits during storage. Based on the results of this study, an edible coating containing plant extracts from pomegranate peel and tomato seedling as natural preservatives was used to extend the shelf life and enhance the nutritional quality of strawberry fruits during cold storage. Finally, using natural compounds such as plant extracts from agricultural waste is a safe and healthy way to manage and preserve the properties of post-harvest agricultural products.
Postharvest physiology
S.A. Razi; D. Hashemabadi; B. Kaviani
Abstract
Introduction Carnation (Dianthus caryophyllus L.) is one of the most important cut flowers of the world. This flower is sensitive to postharvest ethylene and water stress and has short vase life. The use of retardants or inhibitors compounds of ethylene is an effective way to increase the postharvest ...
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Introduction Carnation (Dianthus caryophyllus L.) is one of the most important cut flowers of the world. This flower is sensitive to postharvest ethylene and water stress and has short vase life. The use of retardants or inhibitors compounds of ethylene is an effective way to increase the postharvest life of carnation. Polyamines including putrescine (diamine), spermidine (triamine) and spermine (tetraamine) as new groups of plant growth regulators that are involved in various processes including increasing cell division, increasing enzyme biosynthesis, regulation of different developmental stages, differentiation, flowering, embryogenesis, rooting and maturity. These compounds exert their anti-aging properties by competing with ethylene production. Polyamines are low molecular weight organic compounds with aliphatic nitrogen groups that have different hydrocarbon rings and two or more amino groups (positive charge agents). These organic compounds bind to cell membranes, nucleic acids, and other macromolecules and are involved in chromatin formation, ion channel control, free radical neutralization, and gene expression. Cell membrane strength and stability play an important role in increasing the post-harvest life of horticultural crops. Putrescine is the major polyamine in plants, which is a precursor to the synthesis of spermidine and spermine, and its positive effect on increasing the vase life of some cut flowers has been reported. Vase life of cut flowers of chrysanthemum, rose and gladiolus was increased by application of putrescine. The purpose of the present research was to increase the vase life of cut carnation flower using different putrescine concentrations and application methods. Materials and Methods A factorial experiment based on completely randomized design with 10 treatments in 3 replicates, 30 plots and 150 cut flowers was employed to investigate the effect of different concentrations of putrescine (0.01, 0.02 and 0.05 mM) and its application methods (continuous, pulse and spray) on vase life of cut carnation (Dianthus caryophyllus L.) flowers. Some other traits such as water uptake, dry mater percentage, decrease of fresh weight, the content of leaf chlorophyll and sepal carotenoid, POD and SOD enzymes activity, MDA, decrease of °Brix (sucrose percentage in flower stalk, soluble sugar in stem end and sepal), ionic leakage, ethylene were also measured. The statistical analysis of data was performed using SAS. The least significant difference (LSD) test at P < 0.05 was used for comparisons of different means of various treatments. Results and Discussion Results showed that the maximum vase life was recorded in cut flowers treated with 0.02 mM putrescine as spray application. The lowest ethylene production, the highest water uptake and superoxide dismutase enzyme activity was observed in 0.02 mM putrescine treatment. Some physiological parameters and enzymatic activity were also evaluated. The control treatment generally yielded the minimum values for most of the observed traits. Factors such as water stress, reduced carbohydrate levels, increased ethylene production, and the presence of microorganisms play pivotal roles in reducing the vase life of cut flowers. Polyamines are key in counteracting these stressors and delaying aging. They fulfill this role by fortifying the plasma membrane, suppressing the activity of hydrolytic enzymes, and inhibiting ethylene synthesis. Additionally, polyamines bind to cell wall pectin, safeguarding them from detrimental cell wall enzymes, including pectinase. They further impede flower maturation by inhibiting the production of essential enzymes required for ethylene synthesis and by dampening ethylene activity. Increasing polyamines by inhibiting lipid peroxidation is probably one of the mechanisms responsible for the anti-aging effect of polyamines. Polyamines have antioxidant properties so they reduce the number of oxygen free radicals and the permeability of plasma membranes by decreasing the activity of lipoxygenase, thereby increasing the vase life and quality of flowers. The use of polyamines to increase the vase life of some cut flowers has been reported, which the results of the present study are consistent with the results of these studies. Treatment of 20 mg l–1 spermine and 10 mg l–1 putrescine had the greatest effect on increasing vase life and reducing senescence of cut Alstroemeria flowers. Spermidine delayed the aging of carnation flowers. In cut rose cv. ‘Doles Vita’ flowers, the use of polyamines increased vase life. Treatment of 2 mM spermidine was the most suitable treatment to increase the vase life of cut carnation cv. ‘Red Corsa’ flowers. Cut rose flowers treated with humic acid and putrescine had the highest vase life compared to the control. Polyamines increased the vase life of cut gladiolus flowers by increasing the stability of plasma membranes. The addition of polyamines to the carnation flower preservative solution reduced their aging and prevented the production of ethylene. Polyamines appear to increase vase life in cut flowers by inhibiting ACC-synthase activity and reducing ethylene production. SOD, POD and catalase (CAT) enzymes, as antioxidant compounds, protect plants against reactive oxygen species and free radicals. Polyamines neutralize free radicals and are also involved in the synthesis of enzymes. Binding of polyamines to proteins protects them from the damaging effects of reactive oxygen species and free radicals. Treatment of 20 mg l–1 spermine increased the activity of SOD enzyme in cut Alstroemeria flowers. Concentrations of 10 and 20 mg l–1 putrescine and spermine significantly increased catalase activity. Spermidine treatment significantly increased the activity of free radical scavenging enzymes such as SOD and CAT. Putrescine in sunflower stimulated the catalase enzyme. At the first onset of senescence, antioxidant enzymes such as POD increase in petal cells to reduce the damaging effects of reactive oxygen species.
Postharvest physiology
A. Ehtesham Nia; S. Taghipour; S. Siahmansour
Abstract
IntroductionWhile grapes are considered as non-climacteric fruits, during the post-harvest stages, due to the softening of the tissue, it is very prone to decay, which shortens its post-harvest life. Today, due to the desire of consumers to use high quality food, the use of biodegradable films and coatings ...
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IntroductionWhile grapes are considered as non-climacteric fruits, during the post-harvest stages, due to the softening of the tissue, it is very prone to decay, which shortens its post-harvest life. Today, due to the desire of consumers to use high quality food, the use of biodegradable films and coatings with antimicrobial properties, is a suitable alternative to synthetic preservatives, in order to maintain food security and prevent wastage of significant capital. Edible coatings are edible thin layers that are used to increase the shelf life and quality of fruits. This material increases the quality and health of the product by creating a semi-permeable barrier to water vapor and oxygen and carbon dioxide gases between the product and the environment, and to prevent anaerobic respiration, it absorbs a certain amount of gases and to this Sequence increases product shelf life. One of the most important ways to increase the shelf life and maintain the quality of agricultural products, especially fruits, is the use of edible coatings on the crop surface. Chitosan is one of the most important natural derivatives of chitin, of which about 50% of its acetyl’s groups have been removed. Due to the fact that Aloe vera gel has no taste and odor, can be considered a good option as a cover for fruits after harvest and due to its elasticity and strength solution in water, as a suitable layer on the product. Located and protects the fruit from mechanical damage and moisture loss. Material and Methods In this study, 12-year-old mature grape trees of ‘Asgari’ cultivar in the scaffolding garden of Abestan region of Khorramabad city in 1398 were studied. In the pre-harvest stage, chitosan was sprayed on the tree and in the post-harvest stage, Aloe vera gel was applied by dipping the fruit in Aloe vera gel in the laboratory. After treatment, the fruits were stored in the refrigerator at a temperature of 4 ± 0.5 ° C and were examined at different time stages for quantitative and qualitative characteristics of the fruit. 20 identical grape trees (in terms of fruit size and load, with 50 to 70 annual branches in 8-14 buds) selected and grape clusters with different concentrations of chitosan (control (distilled water), 2 and 3 Percentage of chitosan) at different stages of growth (fruit set), 35 and 50 days later) were sprayed directly with 4 liters per vine, by hand sprayer (2 ml Tween 80% was added as the active surfactant). For this stage, immediately after harvesting the grapes, take them to the laboratory and immerse them in concentrations (zero, 25 and 33%) of Aloe vera gel for 10 to 20 seconds and then in the air. They dried. Then, grape fruits weighing about 360-300 g in each experimental unit were stored for 28 days at 4 ° C and examined. This study was performed as a factorial experiment (2 factors) in a completely randomized design with three replications. The first factor is the effect of the treatments studied in seven levels including: control, 2% chitosan (CTS 2%), 3% chitosan (CTS 3%), chitosan 2% + Aloe vera gel 25% (AVG 25% + CTS 2%), chitosan 3% + Aloe vera gel 25% (AVG 25% + CTS 3%), 2% chitosan + 33% Aloe vera gel (AVG 33% + CTS 2%), chitosan 3% + Aloe vera gel 33% (AVG 33% + CTS 3%) and the second factor was storage time at five levels (zero, 7, 14, 21 and 28 days after harvest). Data analysis was performed using SAS software and a significant difference between treatments for each trait with a minimum significant difference at the probability level = 0.05 α was determined. Results and Discussion The results of analysis of variance showed that the effect of treatment and storage time on the desired traits was significant at the level of one percent. Fruits treated with chitosan and Aloe vera gel had higher texture firmness, taste index, phenolic content, antioxidant activity and titratable acids and caries index and pH were lower than the control. The highest content of phenol, antioxidant, flavor index and titratable acidity in all five measurement times belonged to 2% chitosan treatments with both concentrations of Aloe vera gel (25 and 33%) and the lowest amount belonged to the control treatment. In control treatment, the percentage of caries index increased during storage and in grapes treated with chitosan and Aloe vera gel, the caries process was slower and the lowest rate of caries was observed in 2% chitosan treatment with aloe vera gel on the 14th day. In general, it was observed that pre-harvest application of chitosan and post-harvest Aloe vera gel increase the post-harvest life of ‘Asgari’ grapes and improve its quality traits. Chitosan creates a barrier with selective permeability to oxygen and carbon dioxide gases, and by placing carbon dioxide at a higher level and reducing oxygen, it creates a modified atmosphere around the fruit, which reduces respiration and ethylene production. As a result, it reduces the aging process and reduces the consumption of organic acids and sugars and prevents the increase of pH. Low pH prevents browning of the fruit due to the activity of catechins and chlorogenic acid enzymes. Aloe vera gel coating maintains and increases the antioxidant capacity of the whole fruit by reducing fruit juice loss, reducing respiration, reducing ethylene production and delaying aging. Conclusion The combined treatment of chitosan 2% and Aloe vera gel (25 and 33%) increased fruit firmness, titratable acidity, taste index, total phenol content and antioxidant activity of grapes and reduced pH and caries index. Application of these treatments increased the post-harvest life of ‘Asgari’ grapes by 14 days, so it can be stated that the use of chitosan in the pre-harvest stage and the use of Aloe vera gel in the post-harvest stage as biodegradable and natural compounds to increase Shelf life of ‘Asgari’ grape fruit is recommended.
Postharvest physiology
P. Karimi Tazeiji; S. Rastegar; H. Hasanzadeh Khankahdani
Abstract
IntroductionDate fruit (Phoenix dactylifera L.) is one of the oldest known fruit crops and is considered as an important component of the diet in many Middle Eastern and North African countries. The fruit of date is nutritious, which is incredibly rich in carbohydrates, minerals, dietary fibers and amino ...
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IntroductionDate fruit (Phoenix dactylifera L.) is one of the oldest known fruit crops and is considered as an important component of the diet in many Middle Eastern and North African countries. The fruit of date is nutritious, which is incredibly rich in carbohydrates, minerals, dietary fibers and amino acids. Dates are one of the most important tropical fruits that play an important role in the country's economy. Among the date palm cultivars in Hormozgan province, Piyarom is one of the most commercial cultivars.Recent studies by scientists have shown that the use of chemical compounds, in addition to environmental hazards, will cause various diseases in consumers due to the residual transfer of toxins to their bodies. Therefore, the management orientation of food preservation methods has moved towards reducing and eliminating chemicals and determining suitable alternatives, so that a certain time frame was set for the removal of some of the most important tobacco toxins.In recent years, attention has been paid to aloe vera gel as a coating layer for fruits and vegetables to maintain their storage quality, and because it has no smell or taste, eating it does not pose a problem for humans and it is even good for health. L-arginine is one of the 20 major amino acids of living cells, which is a semi-essential amino acid in the human body. L-arginine and D-arginine are natural forms of common isomers of this type of amino acid.The aim of the present investigation was the assess the effect of L-Arginine and Aloe vera gel edible coating on maintaining the external properties and the quality of semi-dried date fruit cultivars including Piyarom during storage. Material and Method The experiment was conducted as a factorial arrangement in a completely randomized design. The first factor was including seven treatments consisting of control, L-Arginine (1, 2, and 8 mM) and Aloe vera gel (25, 50, and 75%) and the second factor included storing (sampling) time for 9 months. In every measurement, the different attributes were evaluated such as weight loss percent; TSS; total acid; total phenol; flavonoid; color indexes including L*, a*, and b*; and antioxidant capacity. The level of antioxidant activity was evaluated by antioxidant agents by the method described by based on the trapping of free radicals of 2, 2-diphenyl 1-picryl hydrazyl (DPPH). DPPH solution was well combined with the methanol extract by means of a vortex and was incubated in the dark for 30 min. Then the absorption rate was read at 517 nm using a spectrophotometer. The color was determined using a colorimeter (Minolta, CR-400, Japan) after different months of storage. All measurements were done in triplicates. L* (100=white, 0=black), a* (–green, +red) and b* (–blue, +yellow) values were obtained at 400-700 nm range. The assay of the total phenol content was performed by applying the Folin–Ciocalteu colorimetric procedure. The total soluble solid (TSS) content of the fruit juice obtained for each replicate was determined using a hand-held refractometer Atago (Atago Co. Japan) at 25 °C; the results are expressed as % (°Brix). Titratable acidity (TA) was measured by titrating diluted juice with 0.1 N NaOH to a phenolphthalein end-point (pH 8.1-8.3). The results are expressed as citric acid %. Results and Discussion Based on the results, the treatments of Aloe vera gel and L-Arginine had significant effect on the quantitative and qualitative traits of Piyarom date fruits during storage. Storing time had significant influence (p<0.01) on the all parameters so that by passing storage time, the parameters including L*, a*, b*, a weight loss percent significantly increased and the parameters such as phenol, flavonoid and antioxidant significantly decreased. In the Piyarom cultivar, the treatments had significant effects on a*, b*, weight loss percent, phenol, flavonoid, and antioxidant, but it had no significant influence on TSS and total acid, so that the highest a* and b* color indexes was observed in the use of L-Arginine 1 mM, the greatest phenol and flavonoid in the application of L-Arginine 2 mM, the lowest weight loss percent in the use of Aloe vera gel 25 and 75%, respectively. Conclusion According to the results, 1 mM L-arginine treatment and 75% Aloe vera gel had a more effective role in maintaining the storage quality of Piyarom dates. The use of these treatments requires more extensive research on soft and dry dates.
Postharvest physiology
M. Rahemi; M. H. Nazaran; S. Abolghasemi; S. Sedaghat; M. Zare
Abstract
IntroductionLow temperature storage is the most important method used to preserve harvested products. Keeping products at low temperatures, above the freezing point up to 10 degrees Celsius, can cause frost damage in fruits and vegetables, especially tropical and subtropical products. The use of heat ...
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IntroductionLow temperature storage is the most important method used to preserve harvested products. Keeping products at low temperatures, above the freezing point up to 10 degrees Celsius, can cause frost damage in fruits and vegetables, especially tropical and subtropical products. The use of heat treatments as safe, organic and alternative physical methods is increasing, these treatments are used to maintain the quality after harvesting and also to prevent frostbite of garden products. Also, one of the recommended methods to reduce fruit waste is to increase the calcium concentration of the fruit by using calcium solutions. Calcium is one of the most important mineral elements that is involved in determining the quality of the fruit and its shelf life. Studies conducted on the use of nano fertilizers in some species of fruit trees has shown their potential role in improving the yield of the product and the physical and chemical properties of the fruitThis study was conducted to investigate the effect of postharvest treatments of calcium chloride and nano chelated calcium fertilizers on chilling injury and physiological characteristics of local orange fruits stored at 2 ±0.5° C and 85% relative humidity for 60 to 120 days. Materials and MethodsIn this research, orange fruits of the local cultivar Citrus sinensis at the stage of commercial maturity based on the taste index (10TSS/TA⋍) were prepared from Darab city of Fars province and transferred to the Physiology Laboratory of Horticultural Sciences Department of Shiraz University. Then the fruits were disinfected with 2% sodium hypochlorite and washed with distilled water. Treatments included calcium chloride and nano chelated calcium fertilizers at different concentrations of zero, 3 and 6 dissolved in cold water (20°C) and hot water at 45 °C for 25 and 15 min, respectively. Sampling was done on days 60 and 120. To simulate shelf life conditions, before measuring the parameters, the fruits were kept at laboratory temperature for two days. In this research, the changes in fruit tissue firmness, freezing index, weight loss percentage, soluble solids, total acidity, ascorbic acid, ion leakage, potassium ion leakage, malondialdehyde, calcium content of fruit skin and flesh, fruit color, catalase enzymes and peroxidase were measured. Data analysis was done using SAS software version 4.9 and comparison of averages was done by LSD test at 5% probability level. Results and DiscussionThere was a significant difference between nano chelated calcium and calcium chloride in calcium enrichment in pulp and fruit skin Calcium chloride and nano chelated calcium treatments dissolved in hot water reduced weight loss, soluble solids content, acidity, ascorbic acid, ion leakage and malondialdehyde and the activity of the antioxidant enzymes catalase and peroxidase. Nano chelated calcium increased calcium content by 44% in fruit skin and up to 41% in fruit pulp compared to calcium chloride. Nano chelated calcium 3 and 6 % showed more stability in fruit weight (159 and 400%, respectively) compared to calcium chloride after two months of storage. After 60 and 120 days of storage, the content of ascorbic acid in fruits treated with 6 nano chelated calcium was 73% higher than calcium chloride. Nano chelated calcium 3 % compared to calcium chloride prevented 39.6 of potassium ion leakage during 60 days of storage. The amount of ascorbic acid in the 3% and 6% nano calcium treatment and the tissue hardness in the 3% nano calcium chelate treatment after two months of storage were estimated to be higher than the control and calcium chloride. Calcium nano chelate 6% improved the calcium content of fruit flesh and skin due to increased permeability. Warm water pretreatment with calcium compounds is an efficient and recommendable treatment for the preservation of orange fruits in cold storage conditions due to the improvement and reduction of the severity of the increase in indicators related to the occurrence of frost damage in the skin of fruits. ConclusionOne of the primary concerns during storage is the loss of fruit weight. Calcium nano chelate, in comparison to the control and calcium chloride treatments, exhibited the least weight loss over the two months of storage. This is attributed to the critical role of calcium in influencing the shelf life of fruits. It was observed that immersing fruits in calcium compounds dissolved in hot water and utilizing 6% nano chelated calcium had a significant positive impact on enhancing and preserving the quality of orange fruits during cold storage.
Postharvest physiology
H. Soleymani; M. Aelaei; M. Arghavani
Abstract
Introduction Rose is one of the important cut flowers, which has different types. Extending the vase life of rose-cut flowers is very important in the floriculture industry. Every year, due to the lack of proper storage conditions after harvesting, the efficiency of rose production decreases. Therefore, ...
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Introduction Rose is one of the important cut flowers, which has different types. Extending the vase life of rose-cut flowers is very important in the floriculture industry. Every year, due to the lack of proper storage conditions after harvesting, the efficiency of rose production decreases. Therefore, always using materials that help increase the shelf life of cut flowers is valuable. Today, substances that improve the quality of cut flowers are very important. They include materials such as calcium and silver. Nanoparticles are materials with sizes smaller than 100 nanometers. On the other hand, the important role of calcium and silver in improving quality of the cut flowers is interesting for scientists. In this research, the effect of pre-harvest application of calcium nanoparticles along with the post-harvest application of silver nanoparticles on the morpho-physiological characteristics of rose cut flowers (CV: Classic Cezanne) was investigated. Material and Methods The current research was carried out during the year 2021 in a commercial rose production greenhouse in Nazarabad city. calcium nanoparticles with different concentrations (0, 5 and 10 mg.L-1) were sprayed on rose bushes every ten days (two months before harvest). After harvesting the flowers and transferring them to the laboratory, silver nanoparticles were added to the flower preservation solution at different concentrations (0, 5 and 10 mg.L-1). After harvesting, the traits (vase life, flower diameter, fresh weight, vase solution uptake, total protein, malondialdehyde and superoxide dismutase) were evaluated on the treated flowers (on days 0, 4, 8 and 12). Experiment was performed as factorial based on completely randomized design, included 9 treatments with 3 replications. Results and Discussion Based on the results of analysis of variance of treatment with calcium nanoparticles and silver nanoparticles for the quality of shelf life at the 1% level of Duncan's test, it showed a significant difference. Also, based on the results, the highest amount of vase life is related to the treatment of calcium nanoparticles with a concentration of 10 mg.L-1 with the silver nanoparticle treatment in the time after harvesting was at concentrations of 5 and 10 mg (11 days) and the lowest amount was related to the control treatment (7 days).Vase life increased under the effect of treatment with calcium nanoparticles and silver nanoparticles (10 mg.L-1) and caused an increase of 4 days compared to the control (0 mg.L-1) The treatments decreased the amount of malondialdehyde and also increased the relative amount of absorbed solution, total protein and superoxide dismutase enzyme. Based on the results of this study, calcium and silver nanoparticles improved qualitative traits. The simultaneous treatment of calcium and silver nanoparticles (concentration 10 mg.L-1) compared to the control (0 mg.L-1) caused an increase (14%) in flower diameter, fresh weight (12%), vase solution uptake (46%), superoxide dismutase (21%) and malondialdehyde reduction (37%). Two other important findings emerged from this work: (1) The nanoparticles used in this experiment caused the activation of the enzyme antioxidant system in the treatments (2) The simultaneous treatment of nanoparticles calcium before harvesting and silver nanoparticles treatment after harvesting by activating the antioxidant enzyme system and maintaining the ability to absorb the solution increased the vase life of rose cut flowers. In general, the treatment with calcium nanoparticles at a concentration of 10 mg. L-1 before harvesting and the treatment with silver nanoparticles at a concentration of 10 mg.L-1 after harvesting were the most effective treatments in most traits. Conclusion Calcium is one of the most effective factors in increasing the vase life of rose cut flowers. Treatments containing calcium increase absorption of vase solution uptake. The treatment of calcium nanoparticles increases the total protein and superoxide enzyme compared to the control, so that the simultaneous use of silver and calcium nanoparticles increases the vase life of rose-cut flowers compared to the control. Calcium probably activated a chain of reactions by activating the message transmission system and caused the expression of genes involved in the antioxidant system of the samples. silver nanoparticles by affecting the absorption of vase solution uptake and reducing the amount of malondialdehyde and increasing the total protein and superoxide dismutase enzyme compared to the control, increase the vase life of cut flowers. According to the results obtained from the present research, it can be concluded that use of calcium nanoparticles with silver nanoparticles had great effects on most of traits in compared to control treatment. The use of calcium nanoparticles with silver nanoparticles improves the vase life conditions by increasing water uptake and consequently increasing the relative fresh weight.
Postharvest physiology
M. Kiaeshkevarian; T. Raiesi; B. Moradi; J. Fattahi Moghadam; M. Faghih Nasiri
Abstract
Introduction Consumers demand for organic products is increasing due to their awareness of health and nutritional quality. Organic manures maintain soil health and ecological balance of the region. Organic agriculture, as an alternative agricultural system to protect human health and the environment ...
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Introduction Consumers demand for organic products is increasing due to their awareness of health and nutritional quality. Organic manures maintain soil health and ecological balance of the region. Organic agriculture, as an alternative agricultural system to protect human health and the environment can improve the quality and storability of the product. Kiwifruit is one of the most important agricultural products in north of Iran, which plays an effective role in trade and employment of the people. Fertilization is one of the main factors affecting the yield and quality of kiwifruit. Growers use organic manures and chemical fertilizers in their orchard to achieve higher yields. It is necessary to study the effect of various organic manures available in the region on the nutrition of kiwifruit vines due to increase chemical fertilizer prices and the formation of the market for organic fruits. Therefore, the aim of this study was to compare the effect of using five types of organic manures and chemical fertilizer on the quality of Hayward kiwi fruit during cold storage. Materials and Methods This research was conducted as randomized complete block design consisting six treatments (including complete chemical fertilizer, sheep manure, cow manure, chicken manure, vermicompost and azolla) on Hayward kiwifruit vines in orchard and factorial experiment with three replicates in cold storage during four years. The fruits were harvested at TSS: 6.5 (approximately mid-November) and then stored at 0.5 ° C and 90% RH for three months. Sampling was performed every month and physicochemical characteristics, including flesh color parameters (L*, C*, h◦), total soluble solids, titratable acidity, firmness and weight loss of fruit were measured. Sensory evaluation of fruits was also performed at the end of three months cold storage. Analysis of variance of the data was done using SAS 9.1 software. The significance of differences between the mean of treatments was determined by using Duncan’s test. Results and Discussion The results showed the interaction between year, type of nutrition and cold storage period affected color indices, lightness and chroma. Lightness and chroma value didn’t show significant differences between organic and chemical fertilizer treatments. In addition, their value decreased during cold storage period, significantly. The chroma value indicates the degree of saturation of the green color and is associated with fruit firmness. The hue value was also influenced by the interaction between year and cold storage period and the simple effect of the nutrition type. The highest hue value was observed in chicken manure (108.63) and the lowest in vermicompost (107.66). The hue value decreased significantly after 90 days cold storage. According to the results, a decrease in fruit firmness, TA and an increase in TSS and TSS/TA were observed during cold storage irrespective of treatments. After 90 days, total soluble solids content was higher when organic fertilizers were applied. During the storage of kiwifruit, total soluble solids content increased, significantly. The titratable acidity value in organic fertilizer treatments was higher than chemical fertilizer after 90 days cold storage, significantly. Moreover, titratable acidity value decreased at the end of the cold storage period, significantly. The highest flesh fruit firmness was obtained in cow manure (8.74 kg/cm2) in forth year and chemical fertilizer treatment had the lowest flesh firmness (3.2 kg/cm2) in third year. Fruit lost firmness gradually during the cold storage period. However, no significant difference was found in maturity index (TSS/TA) between treatments. The TSS:TA ratio is highly increased after 90 days. Based on the results of the last two years, azolla, cow and chicken manures showed less weight loss percentage than chemical fertilizer treatment. Moreover, weight loss increased significantly during cold storage period in all treatments and years. Also the results of sensory analysis showed that fruits treated with vermicompost had a higher overall acceptance than other treatments. Conclusion Generally, organic nutrition plays an important role in increasing the nutritional value and shelf life of kiwifruit cv.Hayward. Organically produced fruits had higher firmness than conventionally grown fruits during storage. Application of cow manure and vermicompost showed favorable effects on important properties of kiwi fruit such as firmness, weight loss, TSS, TA and sensory quality. Therefore, organic fruits will have better quality in the cold storage. As a result, it seems that by reducing the use of chemical fertilizers in the current orchards, kiwi production will be close to the standards defined for organic fruit.
Postharvest physiology
M. R. Zandi; A. Aboutalebi Jahromi; B. Behroznam; A. Zakerin
Abstract
Introduction Strawberry is one of the most important small fruits in the world, which is cultivated as a perennial plant in temperate regions of the world. Ripe strawberry fruit contains compounds such as protein, fiber, sugars such as fructose, glucose, sucrose, organic acids, vitamins, minerals, ...
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Introduction Strawberry is one of the most important small fruits in the world, which is cultivated as a perennial plant in temperate regions of the world. Ripe strawberry fruit contains compounds such as protein, fiber, sugars such as fructose, glucose, sucrose, organic acids, vitamins, minerals, as well as phenolic compounds and anthocyanins. The aim of this study was to investigate some hormonal treatments and magnetic field on some physiological and biochemical characteristics, shelf life and postharvest life of strawberry cv. Selva under temperature stress. Materials and Methods This experiment was performed as a split plot based on a completely randomized design with 3 replications. Physiological and biochemical characteristics were studied on several tissues of Selva strawberry cultivar under several different temperature treatments. The treatments were gibberellic acid at three levels of control, 50 and 100mg/l in the main plots, magnetic field at 3 levels of control, 10 and 20ms, in the subplots and temperature stress in three levels including 2, 8 and 20°C. It was done on strawberries in subplots. Healthy prepared strawberry fruits were subjected to magnetic treatments and then immersed in hormonal solutions for 2min and after drying, stored for 8 days in different refrigerators at temperatures according to research treatments. The samples were then removed from the refrigerator and transferred to a laboratory to measure various characteristics. The studied traits included: fruit weight, fruit diameter, fruit length, fruit moisture content, titratable acidity, fruit juice pH and vitamin C. Results and Discussion Results of analysis of variance showed that the simple and triple interactions of treatments on all studied traits were significant. Comparison of the mean triple interaction of gibberellic acid treatment × magnetic field × temperature showed that the highest amount of fruit weight (19.49g), the highest amount of fruit diameter (33.7mm), the highest fruit length (48.62mm), the highest fruit moisture (34.65%) was obtained in the treatment of 50mg/l gibberellic acid, ten Tesla magnetic field and a temperature of eight degrees Celsius. The lowest fruit weight of 10.65 g was obtained in the treatment of non-use of gibberellic acid, non-use of magnetic field and temperature of 20°C. The lowest fruit weight loss of 3.74% was obtained in the treatment of 50 mg/l gibberellic acid, 20 Tesla magnetic field and 2°C. The lowest fruit diameter of 21.52mm was obtained in the treatment of non-consumption of gibberellic acid, absence of magnetic field and temperature of 20°C. The lowest fruit length of 25.63 mm was obtained in the treatment of no gibberellic acid, no magnetic field and a temperature of 20°C. The lowest amount of titratable acidity (0.31%), the lowest pH of fruit juice (4.68) and the highest amount of vitamin C (34.92mg/100 ml) in the treatment of non-use of gibberellic acid, no use of field Magnetic and a temperature of 20°C were obtained. The lowest amount of vitamin C was equal to 20.5mg/100ml in the treatment of no use of gibberellic acid, no use of magnetic field and a temperature of 20°C.High concentrations of gibberellic acid have a beneficial effect on increasing cell division and fruit size. Gibberellic acid increases fruit size and weight due to its effect on increasing cell division in the early stages of fruit development and increasing cell size at late fruit ripening. Magnetic field also affects plant metabolic activity. Fruit volume includes fruit length. It decreases due to the magnetic field. Fruit weight showed a significant positive correlation with fruit diameter, fruit length, fruit moisture and vitamin C. In terms of the triple interaction of the research treatments, the best effective treatment for increasing the storage time of strawberries was the combined treatment of 50 mg/l gibberellic acid and ten Tesla magnetic field and a temperature of 8°C. Conclusion Fruit weight showed a significant positive correlation with fruit diameter, fruit height, fruit moisture and vitamin C. In terms of the triple interaction of the research treatments, the best effective treatment for increasing the storage time of strawberries was the combined treatment of 50 mg/l gibberellic acid and ten Tesla magnetic field at a temperature of 8°C.
Postharvest physiology
A. Sharafshah Rostami; B. Kaviani
Abstract
Introduction Carnation (Dianthus caryphyllus L.), from Caryophyllaceae family, is one of the most important cut flowers in the world that its short vase life reduces the economic value. Postharvest longevity of cut flowers can be prolonged using carbohydrates (sugars) in a vase jar. Cut flowers ...
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Introduction Carnation (Dianthus caryphyllus L.), from Caryophyllaceae family, is one of the most important cut flowers in the world that its short vase life reduces the economic value. Postharvest longevity of cut flowers can be prolonged using carbohydrates (sugars) in a vase jar. Cut flowers undergo some physiological and biochemical changes that often lead to an early senescence. To delay the aging process in cut flowers, it is necessary to evaluate many aspects of preparation for storage conditions, especially preservative solutions that affect the quality and longevity of these flowers. Many flowers are harvested before they are fully developed, to ensure a long postharvest life and to minimize mechanical damages that might occur during handling. The growth and development of flower buds on cut flowers require food (especially carbohydrates), which is stored in the leaves and stems. These stored carbohydrates can be mobilized for the flower bud to use but maybe they are insufficient when the buds are harvested at a tight-bud stage. To maintain metabolic activities, including respiration, even for cut flowers that have reached full development, it is necessary to provide adequate reserves to achieve acceptable postharvest life. When stored materials are low, leaves and flowers age faster and the petals fade. Under these conditions, supplements can be provided to the flowers by adding sugars such as glucose, fructose and sucrose to the vase solutions. However, it is important to note that a sugar solution is also suitable for the growth of microorganisms, so that an antimicrobial agent should be added to the vase solution as well. Many researches were carried out on prolonging the vase life of cut carnation flowers with different preservative solutions together with an antimicrobial agent. Studies on postharvest longevity of cut carnation flowers using sugars as preservative solutions is low. Therefore, the aim of the present study was to evaluate the effect of sugars (glucose, fructose and sucrose) and application time on vase life and some physiological parameters of carnation cv. ‘Yellow Candy’ cut flowers.Materials and Methods A factorial experiment based on completely randomized design in three replicates was performed in order to investigate the effect of different levels (0, 50 and 100 g/L) of three types of sugars (glucose, fructose, and sucrose) and two sugar application times (the first and second 24 h, on 2019) on vase life of carnation cv. ‘Yellow Candy’ cut flowers. Some other traits such as water uptake, dry mater, relative fresh weight, protein and carotenoid of petal, leaf chlorophyll, POD and SOD enzymes activity and MDA were also measured. The statistical analysis of data was performed using Statistical Package for Social Sciences (SPSS) v 16.0. Least significant difference (LSD) test at P < 0.05 was used to find out the significance of differences among the mean values. Results and DiscussionResults showed that the effect of different levels of sugars on all evaluated traits was significant. Each three levels of sugars at each two applied times caused to increase vase life and relative traits. Maximum vase life (18 days) was obtained in 50 g/L glucose at the first 24 h with no statistically significant differences with the 100 g/L sucrose and fructose at the first 24 h. The highest water uptakes and dry matter, the lowest POD and SOD activity and minimum MDA were obtained in treatment of 50 g/L glucose at the first 24 h. The study found that the highest levels of petal protein content, chlorophyll a, b, and total chlorophyll were achieved in carnation "Yellow Candy" cut flowers treated with 50 g/L glucose after 24 hours of harvesting. The application of sugars at the first 24 hours after harvesting had a greater impact on improving the vase life of the flowers compared to the second 24 hours. Therefore, the use of glucose as an external holding solution, preferably within the early hours of harvesting, is recommended to prolong the postharvest life of carnation "Yellow Candy" cut flowers. The study also revealed that the use of external holding solutions, particularly sugars combined with antimicrobial agents, can have a positive effect on prolonging the vase life of cut flowers. The concentration of sugar required in the holding solution varies depending on the type of flower being treated, with most flowers requiring a concentration of 2% sugar. However, some flowers may require higher concentrations, up to 4-6%, while others may be damaged if treated with concentrations higher than 1%. The application of sucrose has been shown to increase glucose and fructose levels in petals, further supporting the use of external holding solutions containing sugars for extending the vase life of cut flowers. Therefore, it is important to examine each flower before treating it to determine the optimal concentration of sugars. Sugars are a source of energy and carbon for cut flowers and play an important role in decreasing the protein degradation and ethylene production, maintenance of osmotic balance, increasing water uptake, and finally delaying in senescence process
Postharvest physiology
M. J. Karami; M. Rahemi; M. Yassaie; A. Karami
Abstract
Introduction Raisins are dried grapes and are prepared from some varieties of grapes (Vitis vinifera) in different ways, such as exposing grapes to direct sunlight and mechanical methods. There is a possibility of contamination of various types of raisins with different microorganisms during the ...
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Introduction Raisins are dried grapes and are prepared from some varieties of grapes (Vitis vinifera) in different ways, such as exposing grapes to direct sunlight and mechanical methods. There is a possibility of contamination of various types of raisins with different microorganisms during the stages of harvesting and drying grapes, transportation and marketing of raisins, especially when they are presented in open boxes. The traditional process of preparing and packing raisins in Bovanat region (the main raisin production area of Fars province) makes this product prone to microbial contamination dangerous for human health. The history of consumption of raisin is very old. The Bible provides the first written mention of raisin around 1000 B.C., drying is one of the oldest methods of food preservations; the main purpose of this experiment is reducing the moisture content to level which allows safe storage without spoilage. It has been reported that the use of hydrogen peroxide (H2O2) treatments reduces the microbial contamination loads in dried raisins. Moreover, washing with hydrogen peroxide solution can markedly reduce the loads of human pathogens including Escherichia coli. Primitive methods of making and packaging of raisins in Bavanat region contribute to make them vulnerable to microbial contamination and may be harmful for health. This research was conducted in order to determine the initial microbial contamination on the surface of three types of raisins prepared from the Keshmeshi grape cultivar and using hydrogen peroxide to reduce these microbial contaminations.Materials and MethodsThe use of hydrogen peroxide as a potential antimicrobial treatment was investigated for three types of raisins in Bovanat region. For this purpose, three samples of raisins (Sun-dried, Shade-dried and Sultana raisins) have investigated. Raisins samples randomly were purchased from a local retailer in Shiraz (Iran). For this experiment, raisin samples with uniform size were selected and damaged or diseased berries were discarded. Two concentrations of hydrogen peroxide applied to microbial disinfection were 0% and 0.9%. The raisins that were prepared underwent a treatment process where they were dipped for 5 minutes in solutions containing either 0% or 0.9% hydrogen peroxide. Afterward, the raisins were washed with distilled water for 1 minute to remove any residue. A control group was also included, consisting of raisin samples treated with water (0% hydrogen peroxide). For each sample, measurements were taken for microbial count, population of yeasts and other molds, Aspergillus, Coliform bacteria, and Escherichia coli. The experiment was designed as a factorial (2x3) based on a completely randomized block design with 3 replications. The data were analyzed using SPSS 22.0, and mean data were compared using Duncan's multiple range tests at a 1% probability level. Results and Discussion The results showed that there was a significant difference (P≤1%) between hydrogen peroxide concentration treatments regarding to microbial contamination. There was also a significant difference (P≤1%) between the raisin samples in terms of microbial contamination. The results also revealed the presence of high amount of microbial infection on surface of all raisin samples. The microbial contamination load of Sultana raisins was higher than other raisins. The results also indicate that Escherichia coli was not detected in both sun-dried and shade-dried samples, but it was observed in Sultana raisins. Surface disinfection of Sultana raisin samples with 9% of hydrogen peroxide removed Escherichia coli infection. Hydrogen peroxide was effective in reducing the microbial contamination of all three raisin samples. It seems hydrogen peroxide to be more effective in reducing microbial contamination in sun-dried and shade-dried samples. Sultana raisin had highest contamination of mold and yeast while sun-dried and shade-dried raisins were lowest. The effect of hydrogen peroxide on reducing mold and yeast contamination was not the same in all raisin samples, so that the highest effect on reducing mold and yeast contamination was found in sun-dried and shade-dried raisins. The least effect on this contamination was observed in sultana raisins. Aspergillus was not detected in sun-dried and shade-dried samples but it was observed in sultana raisins. Hydrogen peroxide was not effective against Aspergillus. The microbial contamination of all raisin samples which affected by 0.9% hydrogen peroxide was decreased significantly (P≤1%). Effect of hydrogen peroxide at 0.9% on removing of microbial infection in sun-dried and shade- dried raisins was similar and it was more than Sultana raisins.ConclusionAll three raisin samples were infected with Coliform bacteria, mold and yeast. In the case of Escherichia coli infection, it was detected only in sultana samples. Hydrogen peroxide was effective in reducing the microbial infection of all raisin samples. It was more effective in reducing the total number of microbes in sun-dried and shade-dried raisins. Hydrogen peroxide with a concentration of 0.9% is effective for eliminating the microbial infection of raisins, and the use of hydrogen peroxide with a concentration of 0.9% can be used to disinfect raisins.
Postharvest physiology
Ch. Hosseini; M. R. Asghari; M. Khezri
Abstract
Introduction Cherry (Prunus avium L.) is one of the most important fruit products and due to its polyphenol and antioxidant compounds, it contributes to the nutrition and health of millions of people. Due to its high perishability, this fruit suffers from post-harvest physiological losses. According ...
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Introduction Cherry (Prunus avium L.) is one of the most important fruit products and due to its polyphenol and antioxidant compounds, it contributes to the nutrition and health of millions of people. Due to its high perishability, this fruit suffers from post-harvest physiological losses. According to the proven antifungal activity of plant essential oils, their use as a natural substance to reduce post-harvest waste, increase shelf life and ensure the health of consumers of horticultural products.Material and Methods In the present study, the effect of marjoram essential oil in different concentrations (0, 250, 500, 750 and 1000 µl/l) on biochemical reactions of Mashhad cherry fruit var takdaneh, including phenylalanine ammonialyase enzyme activity, total anthocyanin content, ascorbic acid content, tissue color, polyphenol oxidase enzyme activity, fruit rot and browning of the tail were evaluated with three replications. The treated fruits were transferred to the refrigerator for 30 days at a temperature of 1.0 °C and a relative humidity of 90-95%. Qualitative measurements of fruits were performed during three periods before storage, on the 15th day and on the 30th day of storage. Analysis of variance (ANOVA) was performed based on factorial experiment in a completely randomized design. Mean comparison was performed based on Duncan's multiple range test using SAS software and its graphs were drawn with Excel. Finally, correlation analysis was performed using R software.Results and Discussion The results of this evaluation showed that marjoram essential oil maintained the activity of phenylalanine ammonialyase enzyme, total anthocyanin content, ascorbic acid content and color significantly. It also reduced the activity of polyphenol oxidase activity, tissue color change, rot and browning of cherry fruit tail. The level of ascorbic acid in all treated samples decreased over time, but this decrease was more severe in the control sample than the other treatments. Increasing storage time and essential oil concentration improved the amount of anthocyanin in the treated fruits. The essential oil at a concentration of 750 μl/l avoided reduction of color change compared to the control. The activity of phenylalanine ammonialyase enzyme in all essential oil concentrations in both periods had an upward trend. The lowest and highest polyphenol oxidase enzyme activity were recorded in 750 μl/l essential oil treatment and control treatment, respectively. use of essential oil decreased the browning of the fruit tail in which, is probably due to the antioxidant activity of the essential oil. Also, the lowest rate of decay and the highest marketability were observed in the concentration of 750 μl/l of marjoram essential oil. On the other hand, there were significant correlations between most traits. Marketability as one of the most important traits had a positive correlation with traits such as ascorbic acid (r=0.82**) and fruit color (r=0.77**). These results clearly show that the increase of these traits leads to high marketability of cherry fruit. Also, the existence of a negative correlation between the rate of maintaining marketability with the traits of rot (r= -0.95**) and browning of the fruit tail (r= -0.89**) shows that with the increase of these traits, the marketability of the fruit decreases. Finally, according to the findings of the present study and considering the quality and durability of treated cherry fruits compared to untreated fruits, instead of harmful chemical compounds, marjoram essential oil can be recommended as an additive in cherry fruit.Conclusion The use of plant essential oils as a natural method can be effective in increasing the shelf life of this fruit by preventing deterioration and degradation. The results of this study showed that marjoram essential oil at a concentration of 750 µl/l by increasing and maintaining ascorbic acid, anthocyanin, PAL enzyme activity, marketability and also by reducing the activity of PPO enzyme, color variability, degree of rot and browning of the fruit tail led to maintaining the internal quality and better durability of the cherry fruit during storage. The reason for this can be related to the phenolic and antioxidant compounds in marjoram essential oil. These compounds directly affect fruit spoilage and indirectly increase the host fruit's defense system and maintain fruit quality. According to the results of this study, marjoram essential oil with a concentration of 750 µl/l can be introduced as a healthy method to maintain physicochemical properties and improve the cherries quality characteristics after harvest.
