Volume 15, Issue 72 (vol. 15, no. 72 2026)
2026, 15(72): 45-56 |
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Hajilou J, Javadi Dodran A, Saadati M. Effect of different concentrations of spermidine and oxalic acid on some qualitative characteristics of strawberry fruit. Plant Process and Function 2026; 15 (72) : 3
URL: http://jispp.iut.ac.ir/article-1-2222-en.html
URL: http://jispp.iut.ac.ir/article-1-2222-en.html
1- Department of Horticultural Science, Faculty of Agriculture, University of Tabriz, Tabriz, Iran , J_hajilou@tabrizu.ac.ir
2- Department of Horticultural Science, Faculty of Agriculture, University of Tabriz, Tabriz, Iran
2- Department of Horticultural Science, Faculty of Agriculture, University of Tabriz, Tabriz, Iran
Abstract: (22 Views)
Fruit quality is one of the affecting factors in the production and consumption cycle of horticultural products. Nowadays, the use of some chemicals to improve fruit quality characteristics in the fruit industry is of interest to producers. In this regard, the present study was conducted to investigate the application of different concentrations of oxalic acid and spermidine on improving the quality characteristics of Albion strawberry fruit. The experiment was conducted in a randomized complete block design with 5 treatments (concentrations of 2 and 4 mM oxalic acid and 1 and 2 mM spermidine and control) in 4 replications. The substrate used in this experiment was 25% cocopeat and 75% perlite, and after planting, the plants were regularly fed with Hoagland nutrient solution. Foliar spraying was carried out 8 days before the commercial ripening of the fruits. After harvesting, the fruits were immediately transferred to the laboratory of flowering biology and fruit growth and development physiology, and after extracting the fruit juices, quality parameters including total soluble solids (TSS), titratable acidity (TA), total phenols, total antioxidant capacity (DPPH), total flavonoids, and vitamin C were evaluated. The results showed that vitamin C was increased from 52.5 to 76.5 mg/100 g, and also TSS and total antioxidant capacity were promoted from 5.85 to 8.05 brix and 0.82 to 1.07 mg/100 FW, respectively, by using 1 mM spermidine. Oxalic acid had a greater effect on treatable acidity (0.76 to 1.16) and total phenols (1.5 to 2.35 mg gallic acid). The materials used in this research can be used by producers in the modern fruit industry by slowing down ripening and maintaining fruit quality.
Article number: 3
Type of Study: Applicable |
Subject:
Horticulture
Received: 2025/05/31 | Accepted: 2025/11/12 | Published: 2026/06/2
Received: 2025/05/31 | Accepted: 2025/11/12 | Published: 2026/06/2
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