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Bagheri, Maryam, Esna-Ashari, Mahmood, Ershadi, Ahmad. (1394). Effect of Postharvest Calcium Chloride Treatment on the Storage Life and Quality of Persimmon Fruits (Diospyros kaki Thunb.) cv. ‘Karaj’. , 2(1), 15-26. doi: 10.22059/ijhst.2015.54260
Maryam Bagheri; Mahmood Esna-Ashari; Ahmad Ershadi. "Effect of Postharvest Calcium Chloride Treatment on the Storage Life and Quality of Persimmon Fruits (Diospyros kaki Thunb.) cv. ‘Karaj’". , 2, 1, 1394, 15-26. doi: 10.22059/ijhst.2015.54260
Bagheri, Maryam, Esna-Ashari, Mahmood, Ershadi, Ahmad. (1394). 'Effect of Postharvest Calcium Chloride Treatment on the Storage Life and Quality of Persimmon Fruits (Diospyros kaki Thunb.) cv. ‘Karaj’', , 2(1), pp. 15-26. doi: 10.22059/ijhst.2015.54260
Bagheri, Maryam, Esna-Ashari, Mahmood, Ershadi, Ahmad. Effect of Postharvest Calcium Chloride Treatment on the Storage Life and Quality of Persimmon Fruits (Diospyros kaki Thunb.) cv. ‘Karaj’. , 1394; 2(1): 15-26. doi: 10.22059/ijhst.2015.54260

Effect of Postharvest Calcium Chloride Treatment on the Storage Life and Quality of Persimmon Fruits (Diospyros kaki Thunb.) cv. ‘Karaj’

International Journal of Horticultural Science and Technology
مقاله 2، دوره 2، شماره 1، شهریور 2015، صفحه 15-26    اصل مقاله (475.24 K)
نوع مقاله: Research paper
شناسه دیجیتال (DOI): 10.22059/ijhst.2015.54260
نویسندگان
Maryam Bagheri؛ Mahmood Esna-Ashari* ؛ Ahmad Ershadi
Department of Horticultural Sciences, College of Agriculture, Bu-Ali Sina University, Hamedan, Iran
چکیده
The objective of this study was to evaluate the storage life and quality of persimmon (Diospyros kaki Thunb.) fruit cv. ‘Karaj’ stored at 0°C for 4 months after postharvest calcium chloride treatment. Fruit weight loss, fruit firmness, total soluble solids, titratable acidity, total phenolic content, soluble tannin content, chilling injury, antioxidant activity, electrolyte leakage, and malondialdehyde content were measured in 0, 15, 30, 45, 60, 75, 90, 105, and 120 days after storage. Peroxidase and catalase enzyme activities were also determined at the end of the storage. Fruits were dipped in the solutions containing 0.5, 1, and 2% (w/v) CaCl2 as well as distilled water only as the control. Results showed that the fruit weight loss and chilling injury significantly decreased by CaCl2 treatments compared with the control. CaCl2 treatments also increased fruit firmness and catalase and antioxidant activities, whereas they reduced MDA content, EL, and peroxidase activity during 4 months of cold storage. The results indicated that CaCl2 application influenced TPC and soluble tannin compared with the control but had no significant effect on TA. The best result was obtained from the 2% CaCl2 treatment in almost all the studied parameters. In general, postharvest CaCl2 treatment of persimmon could decrease chilling symptoms during the cold storage.
کلیدواژه‌ها
Antioxidant activity؛ Chilling injury؛ Electrolyte leakage؛ Soluble tannin content؛ Total phenolic content
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