Volume 14, Issue 68 (vol. 14, no. 68 2025)
2025, 14(68): 171-188 |
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SaberMahani F, Nasibi F, Pakkish Z, Oloumi H, Nourzad S. Improving peach shelf life using Moringa leaf extract. Plant Process and Function 2025; 14 (68) : 11
URL: http://jispp.iut.ac.ir/article-1-2174-en.html
URL: http://jispp.iut.ac.ir/article-1-2174-en.html
1- Department of Biology, Faculty of Science, Shahid Bahonar University of Kerman, Kerman, Iran
2- Department of Ecology, Graduate University of Advanced Technology, Kerman, Iran ,h.oloumi@kgut.ac.ir
3- Department of Agricultural Science, Technical and Vocational University (TVU), Tehran, Iran
2- Department of Ecology, Graduate University of Advanced Technology, Kerman, Iran ,
3- Department of Agricultural Science, Technical and Vocational University (TVU), Tehran, Iran
Abstract: (89 Views)
Due to their high respiration rate, peaches are climacteric fruits that produce a significant amount of ethylene during ripening. In this study, the effects of 3% and 5% aqueous and alcoholic extracts of Moringa oleifera leaves were compared with distilled water (as a control) to improve the quality attributes of peach fruit during storage. The experiment was conducted in a completely randomized design (CRD) with a factorial arrangement. After a five-minute immersion in distilled water or plant extracts, the fruits were transferred to a refrigerator and stored at 4°C for three weeks. Both aqueous and alcoholic extracts reduced lipid peroxidation, malondialdehyde (MDA) content, other aldehydes, soluble carbohydrates, phenolic compounds, soluble solids, and antioxidant enzyme activity. Both aqueous and alcoholic extracts reduced lipid peroxidation, as indicated by malondialdehyde (MDA) and other aldehyde contents, compared to the control fruits. By the third week, the alcoholic treatment increased phenolic content compared to the control. The organic acid content also increased in both aqueous and alcoholic treatments compared to the control. Treatment with Moringa extract, particularly the 5% aqueous extract, enhanced the activity of antioxidant enzymes, including catalase, guaiacol peroxidase, and ascorbate peroxidase. Additionally, the Moringa extract, as the most effective treatment, reduced polyphenol oxidase activity while not significantly affecting phenolic compound content. Treating peach fruits with aqueous and alcoholic extracts of Moringa leaves not only extended their shelf life but also improved their postharvest quality. The 5% aqueous Moringa leaf extract was identified as the most effective treatment, and its application for at least three weeks is recommended to enhance postharvest shelf life and maintain peach fruit quality.
Article number: 11
Type of Study: Research |
Subject:
Horticulture
Received: 2025/02/6 | Accepted: 2025/04/15 | Published: 2025/10/29
Received: 2025/02/6 | Accepted: 2025/04/15 | Published: 2025/10/29
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