Volume 13, Issue 63 (vol. 13, no. 63 2024)
2024, 13(63): 389-406 |
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Heydari T, Pakkish Z, Mohammadrezakhani S. Evaluation of the effect of GABA and proline treatments on quality maintenance postharvest in sweet lemon (Citrus limetta) fruit. Plant Process and Function 2024; 13 (63) : 23
URL: http://jispp.iut.ac.ir/article-1-2034-en.html
URL: http://jispp.iut.ac.ir/article-1-2034-en.html
1- Department of Horticulture, Faculty of Agriculture, Shahid Bahonar University of Kerman, Kerman, Iran
2- Department of Horticulture, Faculty of Agriculture, Shahid Bahonar University of Kerman, Kerman, Iran ,zahrapakkish@uk.ac.ir
3- South Kerman Agricultural and Natural Resources Research and Education Center, Jiroft, Iran
2- Department of Horticulture, Faculty of Agriculture, Shahid Bahonar University of Kerman, Kerman, Iran ,
3- South Kerman Agricultural and Natural Resources Research and Education Center, Jiroft, Iran
Abstract: (65 Views)
One of the basic ways to increase the storage life of fruits is to use treatments that can increase their quality and marketability. In this research, compounds such as proline and GABA have been used due to their antioxidant properties in order to protect cell membranes, maintain quality and increase shelf life during the post-harvest period in sweet lemon fruits. The treatments included concentrations of GABA 100 and 200 mM/l, proline 250 and 500 mM/l, and distilled water (control). Then the desired fruits were treated in the desired solutions for 5 minutes by the immersion method. After the fruits were completely dried, they were placed in packs of 5 and transferred to the cold room, where they were kept at a temperature of 12 degrees Celsius for 4 months. Once every 30 days, a number of fruits were taken out of the cold room, and similar traits were observed. The percentage of fruit damage, organic acids, amount of dissolved solids, activity of peroxidase and catalase enzymes, hydrogen peroxide, lipid peroxidation and leakage were investigated. The results showed that the amount of damage, ion leakage, hydrogen peroxide and lipid peroxidation in the fruits treated with GABA 200 mM/l and proline 250 mM/l decreased compared to the control. The treatment of sweet lemon fruits with GABA 200 mM/l and proline 250 mM/l has led to an increase in the amount of soluble solids and organic acids, as well as the activity of peroxidase and catalase enzymes. Therefore, the use of GABA and proelin can be recommended to increase the storage life of fruit at the commercial level.
Article number: 23
Type of Study: Research |
Subject:
Horticulture
Received: 2024/02/6 | Accepted: 2024/06/16 | Published: 2024/12/24
Received: 2024/02/6 | Accepted: 2024/06/16 | Published: 2024/12/24
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