Influence of Salicylic Acid, Calcium Chloride and Hot Water Treatment on Quantitative, Qualitative Parameters and Storage Life of Pomegranate cv. Meykhosh

Document Type : Research Article

Authors

• V. Rabiei
• S. Rahmani

10.22067/jhorts4.v0i0.35129

Abstract

The effect of hot water treatments [45°C for five minutes, 55°C for 25 seconds and non-treated(control)], salicylic acid in three levels (0, 1 and 2 mM) and calcium chloride in two levels (2% and 4%) on quantitative and qualitative parameters and storage life of pomegranate cv. Meykhosh were investigated. Experiment was conducted as a factorial based on completely randomized design with three replications. Fruits were stored for four months and sampling was performed at the end of storage. Results showed calcium chloride treatment prevents weight loss and fruit softening in comparison with control. Salicylic acid had a significant effect in preventing of TSS content increasing so thatSalicylic acid with 2 mM concentration was more effective than 1 mM, also fruits treated with salicylic acid had less reduction in TA content. Fruits treated with hot water had weight loss percentage less than control fruits and hot water treatment at 45 °C was more effective than 55 °C. Also the use of hot water and salicylic acid treatment increased PAL activity in comparisonwith the control. Survey of triple treatments interaction showed that hot water treatment at45 °C, 2 mM of Salicylic acid and 4% calcium chloride had the best result in pomegranate fruits storage life.

Keywords

• Fruit firmness
• Phenylalanine Ammonialyase Enzyme
• Postharvest

20.1001.1.20084730.1393.28.1.13.4

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