اثر کاربرد پس از برداشت آب گرم، کلرید کلسیم و کود نانو‌کلات کلسیم برکاهش آسیب سرمازدگی و افزایش عمر انبارمانی میوه پرتقال رقم ’محلی داراب‘

نوع مقاله : مقالات پژوهشی

نویسندگان

1 گروه علوم باغبانی، دانشکده کشاورزی، دانشگاه شیراز

2 مرکز تحقیقات و توسعه شرکت صدور احرار شرق. تهران . ایران

3 مرکز تحقیقات و توسعه صدور احرار شرق تهران ایران

چکیده

استفاده از تیمارهای گرمایی به همراه کلسیم به عنوان روش­های فیزیکی مطمئن، و جایگزین به منظور کاهش آسیب سرمازدگی رو به افزایش است. در این پژوهش اثر تیمارهای پس از برداشت کلرید کلسیم و نانوکلات کلسیم بر سرمازدگی و ویژگی­های فیزیولوژیکی پرتقال رقم ’محلی داراب‘، فارس، در دمای 5/2±0 درجه سلسیوس و رطوبت نسبی 85 درصد به مدت 60 تا 120 روز بررسی شد. آزمایش به­صورت فاکتوریل در قالب طرح کاملا تصادفی که فاکتور اول شامل کلرید کلسیم و نانوکلات کلسیم با غلظت های صفر، 3 و 6 درصد در آب سرد 20 درجه سلسیوس (شاهد) به مدت 25 دقیقه و آب گرم 45 درجه سلسیوس به مدت 15 دقیقه و فاکتور دوم زمان انبارمانی 60 روز و 120 روز بود. پس از انبارمانی ویژگی­های کمی و کیفی بررسی شدند. تیمارهای کلرید کلسیم و نانوکلات کلسیم به همراه آب گرم در مقایسه با شاهد سبب کمتر شدن کاهش از دست دادن وزن، مواد جامد محلول، اسیدیته، آسکوربیک اسید، نشت یونی و مالون دی آلدهید و فعالیت آنزیم­های آنتی‌اکسیدانی کاتالاز و پراکسیداز گردید. نتایج نشان داد که ترکیبات کلسیم همراه با آب گرم سبب حفظ میزان کلسیم، افزایش روشنایی و مقدار کروما و زاویه هیو در پوست میوه شدند. بین نانو کلات کلسیم و کلرید کلسیم در غنی­سازی کلسیم در گوشت و پوست میوه تفاوت معنی­داری دیده شد به‌طوری‌که نانو کلات کلسیم در مقایسه با کلرید کلسیم در پوست میوه تا 44 درصد و در گوشت میوه تا 41 درصد موجب حفظ بیشتر میزان کلسیم شد. نانو‌کلات کلسیم 3 و 6 درصد در دو ماه انبارداری نسبت به کلرید کلسیم به­ترتیب 159 و 400 درصد ثبات بیشتری در وزن میوه ایجاد کرد. میزان آسکوربیک اسید در میوه­های تیمار شده با نانو‌کلات کلسیم 6 درصد بعد از دو و چهار ماه انبارداری تا 73 درصد بیشتر از کلرید کلسیم مشاهده شد. نانو کلات کلسیم 3 درصد نسبت به کلرید کلسیم در طی دو ماه انبارداری تا 6/39 درصد از نشت یون پتاسیم جلوگیری کرد. مشخص گردید غوطه‌وری میوه­ها در تیمارهای نانو کلات کلسیم 3 یا 6 درصد به همراه تیمار دمایی آب گرم یا سرد، می­تواند در بهبود و حفظ کیفیت میوه­های پرتقال محلی در طول انبارمانی سرد تأثیر بسزایی داشته باشد.

کلیدواژه‌ها

موضوعات

عنوان مقاله [English]

Post-harvest Application of Hot Water, Calcium Chloride and Calcium Nano-Chelate Fertilizer on Amelioration of Chilling Injury and Extending the Shelf Life of Sweet Orange

نویسندگان [English]

  • M. Rahemi 1
  • M.H. Nazaran 2
  • S. Abolghasemi 3
  • S. Sedaghat 1
  • M. Zare 1
1 Faculty of Agriculture, Shiraz University, Shiraz
2 Department of Research and Development, Sodour Ahrar Shargh Company, Tehran, Iran
3 Department of Research and Development, Sodour Ahrar Shargh Company, Tehran, Iran
چکیده [English]

Introduction
Low 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 Methods
In 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 Discussion
There 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.
 
Conclusion
One 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.

کلیدواژه‌ها [English]

  • Antioxidant enzymes
  • Chilling indices
  • Electrolyte leakage
  • Weight loss

مراجع

  1. Ahmadi, K., Ebadzadeh, H. M., Hatami, F., Hosseinpour, R., & Abdshah, H. (2018). Agricultural statistics of Horticultural products. Published by Laleh Yasan, Ministry of Agricultural Jihad. Planning and Economic Vice President, Information and Communication Technology Center, 3: 215 p. 9789644670978. https://www.gisoom.com/book/11660788/3
  2. Akhtar, A., Abbasi, N.A., & Hussain, A.Z.H.A.R. (2010). Effect of calcium chloride treatments on quality characteristics of loquat fruit during storage. Pakistan Journal of Botany, 42(1), 181-188.
  3. Ali, S., Masud, T., Abbasi, K.S., Mahmood, T., Abbasi, S., & Ali, A. (2013a). Influence of CaCl2 on physico-chemical, sensory and microbial quality of apricot cv. Habi at ambient storage. Journal of Chemical Biological and Physical Science, 3, 2744– https://doi.org/10.3923/pjn.2013.476.483
  4. Ali, S., Masud, T., Abbasi, K.S., Mahmood, T., & Hussain, I. (2013b). Influence of CaCl^ sub^ on Biochemical Composition, Antioxidant and Enzymatic 2 Activity of Apricot at Ambient Storage. Pakistan Journal of Nutrition, 12(5), 476.483.
  5. Amini, F., Bayat, L., & Hosseinkhani, S. (2016). Influence of preharvest nano- calcium applications on postharvest of sweet pepper (Capsicum annum). Nusantara Biosciense, 8(2), 215– https://ssrn.com/abstract=3634895
  6. (2000). Vitamins and other nutrients, official methods of analysis (17th Ed.). Washington, D.C. AOAC International pp. 16-20.
  7. Atrash, S., Ramezanian, A., Rahemi, M., Ghalamfarsa, R.M., & Yahia, E. (2018). Antifungal effects of savory essential oil, gum arabic, and hot water in Mexican lime fruits. HortScience, 53(4), 524-530. https://doi.org/10.21273/HORTSCI12736-17
  8. Bagheri, M., Esna-Ashari, M., & Ershadi, A. (2015). Effect of postharvest calcium chloride treatment on the storage life and quality of persimmon fruits (Diospyros kaki) cv.‘Karaj’. International Journal of Horticultural Science and Technology, 2(1), 15-26. https://doi.org/10.22059/ijhst.2015.54260
  9. Bitencourt, D., Souza, A.L., Quintao Scalon, S.D.P., Chitarra, M.I.F., & Chitarra, A.B. (1999). Postharvest application of CaCl2 in strawberry fruits (Fragaria ananassa Dutch cv. Sequoia): evaluation of fruit quality and postharvest life. Agrotechnology, 23, 841-848.
  10. Chance, B., & Maehly, A.C. (1955). Assay of catalases and peroxidases. Methods of Enzymology, 11, 764-755. https://doi.org/10.1002/9780470110171
  11. Chaplin, G.R., & Scott, K.J. (1980). Association of Calcium in Chilling Injury Susceptibility of Stored Avocados1. HortScience, 15(4), 514-515. https://doi.org/10.21273/HORTSCI.15.4.514
  12. Chuni, S.H., Awang, Y., & Mohamed, M.T. (2010). Cell wall enzymes activities and quality of calcium treated fresh-cut red flesh dragon fruit (Hylocereus polyrhizus). International Journal of Agriculture and Biology, 12, 713–718.
  13. Cordenunsi, B.R., Nascimento, J.D., & Lajolo, F.M. (2003). Physico-chemical changes related to quality of five strawberry fruit cultivars during cool-storage. Food Chemistry, 83, 167–
  14. Dadger, R., Ramzanian, A., & Habibi F. (2016). Improving the quality characteristics of Washington Novel orange by spraying calcium chloride, potassium chloride and salicylic acid. Journal of Horticultural Sciences and Techniques of Iran, 18(1), 1-14. (In Persian with English abstract)
  15. Davarpanah, S., Tehranifar, A., Abadía, J., Valb, J., Davarynejad, G.H., Aranc, M., & Khorassanid, R. (2018). Foliar calcium fertilization reduces fruit cracking in pomegranate (Punica granatum Ardestani). Scientia Horticiturae, 230, 86-91. https://doi.org/10.1016/j.scienta.2017.11.023
  16. Deng, L.L. Zhou, Y.H., & Zeng, K.F. (2015). Pre-harvest spray of oligochitosan induced the resistance of harvested navel oranges to anthracnose during ambient temperature storage, Crop Protection, 70, 70-76. https://doi.org/10.1016/j.cropro.2015.01.016
  17. Dhindsa, R.S., Plumb-Dhindsa, P.A.M.E.L.A., & Thorpe, T.A. (1981). Leaf senescence correlated with increased level of membrane permeability, lipid peroxidation and decreased level of SOD and CAT. Journal of Experimental Botany, 32(1), 93-101. https://doi.org/10.1093/jxb/32.1.93
  18. Dong, F., & Wang, X. (2018). Guar gum and ginseng extract coatings maintain the quality of sweet cherry. Lebensmittel-Wissenschaft & Technologie(LWT), 89, 117-122. https://doi.org/10.1016/j.lwt.2017.10.035
  19. El-Hilali, F., Ait-Oubahou, A., Remah, A., & Akhayat, O. (2003). Chilling injury and peroxidase activity changes in “Fortune” mandarin fruit during low temperature storage. Bulgarian Journal of Plant Physiology, 29(1-2), 44-54.
  20. Ghafir, S.A.M., Gadalla, S.O., Murajei, B.N., & El-Nady, M.F. (2009). Physiological and anatomical comparison between four different apple cultivars under cold storage conditions. African Journal of Plant Science, 3, 133–
  21. Giménez, M.J., Valverde, J.M., Valero, D., Zapata, P.J., Castillo, S., & Serrano, M. (2016). Postharvest methyl salicylate treatments delay ripening and maintain quality attributes and antioxidant compounds of ‘Early Lory’sweet cherry. Postharvest Biology and Technology, 117, 102-109. https://doi.org/10.1016/j.postharvbio.2016.02.006
  22. Gooderzi, F. (2017). The effect of post-harvest application of calcium salts on the quality and shelf life of strawberries. Agricultural Sciences and Techniques and Natural Resources, 12(46), 231-240. (In Persian with English abstract)
  23. Habibi, F., & Ramezanian, A. (2017).Vacuum in filtration of putrescine enhances bioactive compounds and maintains quality of blood orange during cold storage, Food Chemistry, 227, 1-8. https://doi.org/10.1016/j.foodchem.2017.01.057
  24. Heath, R.L., & Packer, L. (1968). Photoperoxidation in isolated chloroplasts: I. Kinetics and stoichiometry of fatty acid peroxidation. Archives of Biochemistry and Biophysics, 125(1), 189–198. https://doi.org/10.1016/0003-9861(68)90654-1
  25. Hirschi, K.D. (2004). The calcium conundrum. Both versatile nutrient and specific signal. Plant Physiology, 136(1), 2438-2442. https://doi.org/10.1104/pp.104.046490
  26. Hussain, P.R., Meena, R.S., Dar, M.A., & Wani, A.M. (2012). Effect of postharvest calcium chloride dip treatment and Gamma irradiation on storage quality and shelf-life extension of ‘Red Delicious’ Journal of Food Science and Technology, 94, 415–426. https://doi.org/10.1007/s13197-011-0289-0
  27. Ishaq, S., Rathore, H. A., Masud, T., & Ali, S. (2009). Influence of postharvest calcium chloride application, ethylene absorbent and modified atmosphere on quality characteristics and shelf life of apricot (Prunus armeniaca) Fruit during storage. Pakistan Journal of Nutrition, 8, 861–865.
  28. Jiang, Y., & Huang, B. (2001). Effects of calcium on antioxidant activities and water relations associated with heat tolerance in two cool‐season grasses. Journal of Experimental Botany, 52(355), 341-349. https://doi.org/10.1093/jexbot/52.355.341
  29. Kader, A.A., & Arpaia, M.L. (2002). Postharvest handling systems: Subtropical fruits. In Postharvest Technology of Horticultural Crops; Kader, A.A., Ed.; Regents of the University of California, Division of Agricultural and Natural Resources: Oakland, CA, USA.
  30. Kahramano˘ glu, I.(2017). Introductory chapter:.Postharvest physiology and technology of horticultural crops. In Postharvest Handling; Kahramano˘ glu, I., Ed.; InTech Open: London, UK.
  31. Kelebek, H., Selli, S., Canbas, A., & Cabaroglu, T. (2009). HPLC determination of organic acids, sugars, phenolic compositions and antioxidant capacity of orange juice and orange wine made from a Turkish cv. Kozan. Microchemical Journal, 91(2), 187-192. https://doi.org/10.1016/j.microc.2008.10.008
  32. Klein, J.D., & Lurie, S. (1994). Time, temperature and calcium interact in scald reduction and firmness retention in heated apples. HortScience, 29, 194-195.https://doi.org/10.21273/HORTSCI.29.3.194
  33. Klimczak, I., Malecka, M,.Szlachta, M., & Gliszczynska-Swiglo, A. (2007). Effect of storage on the content of polyphenols, vitamin C and the antioxidant activity of orange juices, Journal of Food Composition and Analysis, 20, 313–322. https://doi.org/10.1016/j.jfca.2006.02.012
  34. Lado, J., Rodrigo, M.J., López-Climent, , Gómez-Cadenas, A., & Zacarías, L. (2016). Implication of the antioxidant system in chilling injury tolerance in the red peel of grapefruit. Postharvest Biology Technology, 111, 214-223. https://doi.org/10.1016/j.postharvbio.2015.09.013
  35. Lamikanra, O., & Watson, M.A. (2004). Effect of Calcium treatment temperature on fresh-cut Cantaloupe Melon during storage. Food Chemistry Technology, 69, 468-472. https://doi.org/10.1111/j.1365-2621.2004.tb10990.x
  36. Lee, R.C., Hrmova, M., Burton, R.A., Lahnstein, J., & Fincher, G.B. (2003). Bifunctional family 3 glycoside hydrolases from barley with a-L-arabinofuranosidase and b-D-xylosidase activity. Journal of Biological Chemistry, 278, 5377–5387. https://doi.org/10.1074/jbc.M21062720
  37. Lurie, S., & Klein, J.D. (1991). Acquisition of low-temperature tolerance in tomatoes by exposure to high-temperature stress.  Journal of the American Society for Horticultural Science, 116(6), 1007-1012. https://doi.org/10.21273/JASHS.116.6.1007
  38. Ma, Q., Suo, J., Huber, D.J., Dong, X., Han, Y., Zhang, Z., & Rao, J. (2014). Effect of hot water treatments on chilling injury and expression of a new C-repeat binding factor (CBF) in ‘Hongyang’ kiwifruit during low temperature storage. Postharvest Biology and Technology, 97, 102–110. https://doi.org/10.1016/j.postharvbio.2014.05.018
  39. Manganaris, G.A., Vasilakakis, M., Diamantidis, G., & Mignani, I. (2007). The effect of postharvest calcium application on tissue calcium concentration, quality attributes incidence of flesh browning and cell wall physicochemical aspects of peach fruits. Food Chemistry, 100(4), 1385– https://doi.org/10.1016/j.foodchem.2005.11.036
  40. Marangoni, A.G., Palma, T., & Stanley, D.W. (1996). Membrane effects in postharvest physiology. Postharvest Biology and Technology, 7(3), 193–217. https://doi.org/10.1016/0925-5214(95)00042-9
  41. Marschner, H. (1995). Mineral Nutrition of Higher Plants. 2nd ed., Academic Press., Harcourt-Brace Pub. Company. Institute of Plant Nutrition University of Hohenheim: Germany.
  42. Meyers, K.J., Watkins, C.B., Pritts, M.P., & Liu, R.H. (2003). Antioxidant and antiproliferative activities of strawberries. Journal of Agricultural and Food Chemistry, 51, 6887-6892. https://doi.org/10.1021/jf034506n
  43. Mirdehghan, H., & Rahmi, M. (2010). Determination of the time of frost damage of pomegranate fruit (Punica granatum) during cold storage. Iranian Journal of Horticultural Sciences. (In Persian with English abstract)
  44. Mirdehghan, S.H., Rahemi, M., Martínez-Romero, D., Guillén, F., Valverde, J.M., Zapata, P.J., Serrano, M., & Valero. D. (2007). Reduction of pomegranate chilling injury during storage after heat treatment: role of polyamines. Postharvest Biology and Technology, 44(1), 19–25. https://doi.org/10.1016/j.postharvbio.2006.11.001
  45. Mirdehghan, S.H., Rahemi, M., Serrano, M., Guillén, F., Martínez-Romero, D., & Valero, D. (2006). Prestorage heat treatment to maintain nutritive and functional properties during postharvest cold storage of pomegranate. Journal of Agricultural and Food Chemistry, 54(22), 8495–8500. https://doi.org/10.1021/jf0615146
  46. Mortazavi, N., Naderi, R., Khalighi, A., Babalar, M., & Allizadeh, H. (2007). The effect of cytokinin and calcium on cut flower quality in rose (Rosa hybrida) cv. Illona. Journal of Food, Agriculture & Environment, 5, 311-313.
  47. Njombolwana, N.S., Erasmus, A., Van Zyl, J.G., Du Plooy, W., Cronje, P.J., & Fourie, P.H. (2013). Effects of citrus wax coating and brush type on imazalil residue loading, green mould control and fruit quality retention of sweet oranges. Postharvest Biology and Technology, 86, 362-371. https://doi.org/10.1016/j.postharvbio.2013.07.017
  48. Oz, A.T., & Ulukanli, Z. (2013). The effects of calcium chloride and 1-methylcyclopropene (1-MCP) on the shelf life of mulberries (Morus alba). Journal of Food Processing and Preservation, 38(3), 1279-1288. http://dx.doi.org/10.1111/jfpp.12089
  49. Path manaban, G., Nagarajan, M., Manian, K., & Annamalainthan, K. (1995). Effect of fused calcium salts on postharvest preservation in fruits. Madras Agricultural Journal, 82, 47–50. https://doi.org/10.29321/MAJ.10.A01123
  50. Penel, C., Cutsem, P., & Greppin, H. (1999). Interactions of a Plant Peroxidase with Oligogalacturonides in the Presence of Calcium Ions. Phytochemistry, 51, 193-198. https://doi.org/10.1016/S0031-9422(98)00741-9
  51. Rabiei, A., & Rahmani, S. (2013). Effect of salicylic acid, calcium chloride and hot water treatment on quantitative, qualitative and storage parameters of Mikhush pomegranate. Journal of Horticultural Sciences (Agricultural Sciences and Industries), 28(1), 11-15. (In Persian with English abstract)
  52. Rahman, M.M.U., Sajid, M., Abdur, R., Shahzad, A., Owais Shahid, M., Alam, A., Israr, M., & Irshad, A. (2016). Impact of calcium chloride concentrations and storage duration on quality attributes of peach (Prunus persica). Russian Agricultural Sciences, 42(2), 130–136. https://doi.org/10.3103/S1068367416020099
  53. Ramezanian, A., & Rahemi, M. (2011). Chilling resistance in pomegranate fruits with spermidine and calcium chloride treatments. International Journal of Fruit Science, 11(3), 276-285. https://doi.org/10.1080/15538362.2011.608299
  54. Ramezanian, A., Rahemia, M., & Vazifehshenas, M.R. (2009). Effects of foliar application of calcium chloride and urea on quantitative and qualitative characteristics of pomegranate Fruits.Scientia Horticulturae, 121, 171-175. https://doi.org/10.1016/j.scienta.2009.01.039
  55. Ramezanian, A., Dadgar, R., & Habibi, F. (2018). Postharvest attributes of ‘Washington Navel’ orange as affected by preharvest foliar application of calcium chloride, potassium chloride, and salicylic acid. International Journal of Fruit Science, 18(1), 68-84. https://doi.org/10.1080/15538362.2017.1377669
  56. Ramezanian, A., Rahemi, M., Maftoun, M., Bahman, K., Eshghi, S., Safizadeh, M.R., & Tavallali, V. (2010). The ameliorative effects of spermidine and calcium chlo-ride on chilling injury in pomegranate fruits after long-term storage. Fruits, 65, 169–178. https://doi.org/10.1051/fruits/2010011
  57. Ranadive, A.S., & Haard, N.F. (1972). Peroxidase localization and lignin formation in developing pear fruit. Journal of Food Science, 37, 381-383. https://doi.org/10.1111/j.1365-2621.1972.tb02643.x
  58. Ranjbar, S., Rahemi, M., & Ramezanian, A. (2018). Comparison of nano-calcium and calcium chloride spray on postharvest quality and cell wall enzymes activity in apple cv. Red Delicious. Scientia Horticulturae, 240, 57-64. https://doi.org/10.1016/j.scienta.2018.05.035
  59. Ranjbar, S., Ramezanian, A., & Rahemi, M. (2020). Nano-calcium and its potential to improve ‘Red Delicious’ apple fruit characteristics. Horticulture, Environment, and Biotechnology, 61(1), 23-30. https://doi.org/10.1007/s13580-019-00168-y
  60. Rapisarda, P., Bianco, M.L., Pannuzzo, P., & Timpanaro, N. (2008). Effect of cold storage on vitamin C, phenolics and antioxidant activity of five orange genotypes [Citrus sinensis (L.) Osbeck]. Postharvest Biology Technology, 49(3), 348-354.
  61. Rivera-López, J., Vázquez‐Ortiz, F.A., Ayala‐Zavala, J.F., Sotelo‐Mundo, R.R., & González‐Aguilar, G.A., (2005). Cutting shape and storage temperature affect overall quality of fresh‐cut papaya cv.‘Maradol’. Journal of Food Science, 70(7).  https://doi.org/10.1111/j.1365-2621.2005.tb11496.x
  62. Sapitnitskaya, M., Maul, P., McCollum, G.T., Guy, C.L., Weiss, B., Samach, A., & Porat, R. (2006). Postharvest heat and conditioning treatments activate different molecular responses and reduce chilling injuries in Journal of Experimental Botany, 57(12), 2943–2953. https://doi.org/10.1093/jxb/erl055
  63. Schirra, M., Mulas, M., Fadda, A., & Cauli, E. (2004).Cold quarantine responses of blood oranges to postharvest hot water and hot air treatments. Postharvest Biology and Technology, 31, 191-200. https://doi.org/10.1016/j.postharvbio.2003.09.002
  64. Shafiee, M., Taghavi, T.S., & Babala, M.R. (2010). Addition of salicylic acid to nutrient solution combined with postharvest Treatments (hot water, salicylic acid, and calcium dipping) improved Postharvest fruit quality of strawberry. Scientia Horticulturae, 124, 40-45. https://doi.org/10.1016/j.scienta.2009.12.004
  65. Sidhi, P., Krishan, G., Archna, A., Navjot, S., & Harkirat, S. (2010). Non-syndromic concomitant hypohyperdontia in a family-a rare case report.
  66. Spinardi, A.M. (2005). Effect of harvest date and storage on antioxidant system in pears. Acta Hortic, V International Postharvest Symposium, 682, 135-140. https://doi. 17660/ActaHortic.2005.682.11
  67. Supanjani, T.A.R.M., Yang, M.S., Han, H.S., & Lee, K.D. (2005). Calcium effects on yield, mineral uptake and terpene components of hydroponic Chrysanthemum coronariumInternational Journal of Botany, 1, 146-151.
  68. Taghipour, L., Rahmi, M., & Assar, P. (2019). Reducing frost damage and increasing the storage life of Rabab Niriz pomegranate fruit by applying heat pretreatment. Journal of Horticultural Sciences and Techniques of Iran, 21(2): 183-194. (In Persian with English abstract)
  69. Thiruvenga dam, M., Rajakumar, G., & Chung, I.M. (2018). Nanotechnology: current uses and future applications in the food industry. Biotechnology, 8(74), 2-13. https://doi.org/10.1007/s13205-018-1104-7
  70. Topuz, M., Topakci, M., Canakci, I., Akinci, A., & Ozdemir, F. (2005). Physical and nutritional properties of four orange varieties, Journal of Food Engineering, 66(4), 519-523. https://doi.org/10.1016/j.jfoodeng.2004.04.024
  71. Torres, E., Recasens, I., Lordan, J., & Alegre, S. (2017). Combination of strategies to supply calcium and reduce bitter pit in ‘Golden Delicious’ Scientia Horticulturae, 217, 179–188. https://doi.org/10.1016/j.scienta.2017.01.028
  72. Valero, D., Perez-Vicente, A., Martinez-Romero, D., Castillo, S., Guillen, F., & Serrano, M. (2002). Plum storability improved after Calcium and heat postharvest treatments: role of polyamnis. Journal of Food Science, 67, 2571-2575.  https://doi.org/10.1111/j.1365-2621.2002.tb08778.x
  73. Varasteh, F., Arzani, K., Barzegar, M., & Zamani, Z. (2012). Changes in anthocyanins in arils of chitosan-coated pomegranate (Punica granatum cv. Rabbab-e-Neyriz) fruit during cold storage. Food Chemistry, 130(2), 267-272. https://doi.org/10.1016/j.foodchem.2011.07.031
  74. Veltman, R.H., Kho, R.M., VanSchaik, A.C.R., Sanders, M.G., & Osterhaven, J. (2000). Ascorbic acid and tissue browning in pears (Pyrus communis cvs Rocha and Conference) under controlled atmosphere conditions. Postharvest Biology and Technology, 19, 129-137. https://doi.org/10.1016/S0925-5214(00)00095-8
  75. Wang, H., Zhang, Z., Xu, L., Huang, X., & Pang, X. (2012). The effect of delay between heat treatment and cold storage on alleviation of chilling injury in banana fruit. Journal of the Science of Food and Agriculture, 92(13), 2624–2629.  https://doi.org/10.1002/jsfa.5676
  76. Wang, L., Chen, S., Kong, W., Li, S., & Archbold, D.D. (2006). Salicylic acid pretreatment alleviates chilling injury and affects the antioxidant system and heat shock proteins of peaches during cold storage. Postharvest Biology and Technology, 41, 244-251. https://doi.org/10.1016/j.postharvbio.2006.04.010
  77. Wang, Y., Luo, Z., Huang, X., Yang, K., Gao, S., & Du, R. (2014). Effect of exogenous γ-aminobutyric acid (GABA) treatment on chilling injury and antioxidant capacity in banana peel. Scientia Horticulturae, 168, 132-137. https://doi.org/10.1016/j.scienta.2014.01.022
  78. Yousefpour, A.Y., Aghdam, M.S., Fard, J.R., & Hassanpour, H. (2013). Postharvest salicylic acid treatment enhances antioxidant potential of cornelian cherry fruit. Scientia Horticulturae, 154, 31-36. https://doi.org/10.1016/j.scienta.2013.01.025
  79. Yun, Z., Gao, H., Liu, P., Liu, S., Luo, T., Jin, S., ... & Deng, X. (2013). Comparative proteomic and metabolomic profiling of citrus fruit with enhancement of disease resistance by postharvest heat treatment. BMC Plant Biology, 13(1), 1-16. https://doi.org/10.1186/1471-2229-13-44
  80. Zagzog, O.A., & Gad, M.M. (2017). Improving growth, flowering, fruiting and resistance of malformation of Mango trees using Nano-Zinc. Middle East Journal of Agriculture Research, 06, 673-681.
  81. Zeng, K., Deng, Y., Ming, J., & Deng, L. (2010). Induction of disease resistance and ROS metabolism in navel oranges by chitosan. Scientia Horticulturae, 126(2), 223-228. https://doi.org/10.1016/j.scienta.2010.07.017
  82. Zou, Z. W.P., Xi, Y., Hu, C., Nie, H., & Zhou, Z.Q. (2016). Antioxidant activity of citrus fruits, Food Chemistry, 196, 885-896. https://doi.org/10.1016/j.foodchem.2015.09.072

 

 

 

ارسال نظر در مورد این مقاله
CAPTCHA Image

فایل ها

سابقه مقاله

  • تاریخ دریافت: 30 آبان 1401
  • تاریخ بازنگری: 25 دی 1401
  • تاریخ پذیرش: 26 دی 1401
  • تاریخ اولین انتشار: 26 دی 1401

هم رسانی

ارجاع به این مقاله

آمار