Volume 13, Issue 63 (vol. 13, no. 63 2024)
2024, 13(63): 177-192 |
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Ehtesham Nia A, Taghipour S, siahmansour S. Effects of pre-harvest and post-harvest application of calcium chloride and
Aloe Vera gel coatings on improving the quality characteristics and storage life of Yaghouti grape fruit. Plant Process and Function 2024; 13 (63) : 11
URL: http://jispp.iut.ac.ir/article-1-1564-en.html
URL: http://jispp.iut.ac.ir/article-1-1564-en.html
1- Department of Horticultural Sciences, Faculty of Agriculture, Lorestan University, Lorestan, Iran
Abstract: (45 Views)
This research was conducted in order to investigate the effect of the combined coating of calcium chloride and Aloe Vera gel on the physical, qualitative and biochemical characteristics of the grape fruit of Yaqouti variety. A factorial experiment in the form of a completely randomized design with 2 factors of foliar treatment as the first factor (calcium chloride (0, 2 and 3 mM) and Aloe Vera gel (25 and 33%)) and the time as the second factor (0, 8, 16, 24 and 32 days after the start of storage) was performed in 3 replications. After the treatment, the fruits were transferred to the refrigerator with a temperature of 4±0.5 °C and a relative humidity of 90%. In this study, TSS, pH, TA, ascorbic acid, anthocyanin, total phenol content, weight loss, tissue firmness and storage life of grapes were investigated at different time stages. The results showed that weight loss, TSS, and pH increased with increasing storage time in all treatments, while fruit tissue firmness, ascorbic acid, phenol, and total anthocyanin decreased. After 32 days of storage, the amount of weight loss, TSS and pH were higher in untreated fruits (control) than other treatments, with an average of 23.06%, 19.79% and 2.81%, respectively. While the firmness of the fruit tissue, ascorbic acid, phenol and total anthocyanin in the fruits treated with calcium chloride and aloe vera gel were significantly higher than the control fruits. The combined application of calcium chloride and aloe vera gel before and after harvesting showed better effects in improving the quality of grapes, and in total, the interaction of 3 mM calcium chloride with Aloe Vera gel coating 25 and 33% was the most effective treatment in maintaining the qualitative and biochemical characteristics of grape fruit during storage.
Article number: 11
Type of Study: Research |
Subject:
Horticulture
Received: 2021/07/19 | Accepted: 2023/07/4 | Published: 2024/12/24
Received: 2021/07/19 | Accepted: 2023/07/4 | Published: 2024/12/24
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