Plant Productions

Comparison of the Effect of Mint Extract and Chlorpropham on Preventing Potato Sprouting in the Storage

F. Goudarzi; R. Kalvandi

Volume 41, Issue 3 , December 2018, , Pages 51-62

https://doi.org/10.22055/ppd.2018.21602.1464

Abstract

Abstract Background and Objectives Sprouting is one of the main reasons of wasting about one half of potatoes during the storage. The existing methods to control sprouting in long term ... Read More Abstract Background and Objectives Sprouting is one of the main reasons of wasting about one half of potatoes during the storage. The existing methods to control sprouting in long term storage (for example postharvest applications of chlorpropham) can do the job as well, but the incidence of quality problems and undesirable side effects in such potatoes, and more importantly, the growing interest in organic food products, have challenged the application of these methods. Materials and Methods The peppermint extracts used in the experiment were obtained from dried peppermint leaves in 48 hours, at room temperature using 1:1 distilled water-alcohol solution, and with the normal air pressure. The peppermint extracts were dried for 10 days and then transferred to a dark glass bottle by means of petroleum ether (as solvent) and were kept at 2°C until being used for later use. Herbal extracts of peppermint were used at concentrations of 0, 0.5, 1, 2 and 4 g/l, with regular intervals of 2, 4 or 6 weeks during the 5 months of potato (Agria cultivar) storage while sprouting was monitored. Direct contact between tubers and the peppermint extracts was not allowed. To provide the needed oxygen for the tubers respiration, the containers apertures were opened for 15-20 minutes every four weeks and were sealed again. A group of tubers was only treated by 37g chlorpropham (5% purity). To do this, the powder was poured into the container, completely sealed and slowly shaken for 10 minutes. The sealed container was kept at room temperature for 48 hours. All experiments were repeated 3 times. Data was analyzed by a completely randomized design (CRD) with a factorial experiment. Results According to the results, by increasing the concentration of mint from 0.5 to 2 g/l, sprouting potato was controlled more effectively and meaningfully. More concentration in the control of potato sprouting was not significant. Use of this extract at a concentration of 0.5 g/l stimulates the germination of tubers compared to the control. Extensive sprouting of tubers was delayed for up to 4 months compared to the control treatment too. Application of peppermint extract caused %92 and %96 decrease in potato germination and total weight sprouting respectively. Organoleptic evaluation of the boiled and fried potato samples, treated with the mint extract and chlorpropham, did not show significant differences. Discussion Use of 2 g/l mint extract will be able to decrease waste potato tubers in storage up to 6 percent. Replication of every 4 weeks extracts application is absolutely essential for the best result. Organoleptic evaluation of the boiled and fried potato samples, treated with the mint extract and chlorpropham, received more points compared to control.

Effects of Harvest Time and Storage Duration on Some Physical and Biochemical Indices in Pomegranate (Punica granatum L.) Fruits

F. Paimard; M. Heidari

Volume 41, Issue 1 , June 2018, , Pages 57-68

https://doi.org/10.22055/ppd.2018.13550

Abstract

Abstract Background and Objectives Preharvest and harvest conditions can affect quality and biochemical composition of fruit during storage. Pomegranate (Punica granatum L.) is a non-climactric ... Read More Abstract Background and Objectives Preharvest and harvest conditions can affect quality and biochemical composition of fruit during storage. Pomegranate (Punica granatum L.) is a non-climactric fruit and there is no clear physiological index to determine the proper harvest time. Lack of standard maturity index results in prolonged period of picking pomegranate fruit within the season. The effects of different physical or chemical treatments on postharvest quality of pomegranate fruit have been investigated in many studies, but our knowledge on the pre-harvest and harvest aspects that influence pomegranate fruit postharvest physiology is scarce. The objective of the present experiment was to determine how qualitative indices of pomegranate fruit in ‘Bagmalek’ (Khuzestan, southwest of Iran) are affected by maturity stages at harvest and storage duration. Materials and Methods A factorial design including three harvesting times and three storage durations with three replications was used for statistical analysis. Fruits of ‘Malas Post Zard’ as an important pomegranate cultivar were harvested from a commercial orchard in ‘Bagmalek’ (150 Km Ahwaz, Khuzestan, southwest of Iran). Fruits were harvested at three harvest times at 14-day intervals (14 September, 29 September and 13 October 2011) and stored for 40 and 80 days at +7 oC. Some physical (weight, surface color, decay and shriveling) and biochemical characteristics (ascorbic acid, total soluble solids, titratable acidity, pH, anthocyanin index and browning index) were evaluated. The factors were evaluated at harvest time and after 40 and 80 days. Results Regardless of storage durations, pomegranate fruit showed significant variations in total soluble solids, titratable acidity, pH and anthocyanins. Interactions of the harvest time and storage duration (for 40 and 80 days) were significant on gravity, surface color changes, shriveling, ascorbic, acid, pH, titratable acidity and fruit juice pigments (anthocyanin index and browning index). Results showed that the period 29 September until 13 October 2011 and storage duration for 40 days are the best treatments to maintaining postharvest quality of ‘Malas Post Zard’ fruits in ‘Bagmalek’ (Khuzestan, Iran). Discussion Results showed that quantity and quality indices of the pomegranate could be improved through the selection of proper harvesting time. Harvest of pomegranate fruit at different maturity stages altered fruit appearance quality indices and biochemical characteristics under ‘Bagmalek’ geographic condition, and at early harvest time (14 September), it reduced fruit quality but did not make its consumption unacceptable. More research needs to assess the effect of different climatic parameters such as temperature and light intensity on the postharvest quality of pomegranate fruits in Khuzestan.

Effects of Calcium Chloride Sprays to the Leaves and Fruits on Postharvest Physiological Characteristics of Papaya (Carica papaya L. cv. Eksotika II) Fruits

A. Mirshekari; B. Madani

Volume 40, Issue 3 , December 2017, , Pages 89-100

https://doi.org/10.22055/ppd.2017.17673.1335

Abstract

Abstract Background and Objectives Papaya (Carica papaya L.) is a tropical fruit crop. The ‘Eksotika II’ is high yielding cultivar with pleasant aroma, but fruits soften ... Read More Abstract Background and Objectives Papaya (Carica papaya L.) is a tropical fruit crop. The ‘Eksotika II’ is high yielding cultivar with pleasant aroma, but fruits soften quickly and lose their quality. Low calcium content causes low fruit quality and storage life. Foliar application of calcium on the fruit is significant to make the cell membrane integrity and cell wall firm and improve fruit quality. The objectives of this study were to determine the effects of calcium chloride foliar application on postharvest quality of papaya fruits. Materials and methods In order to evaluate the effect of calcium chloride (0, 0.5, 1, 1.5 and 2) on leaves, fruits and leaves + fruits of papaya, a factorial experiment based on RCBD was conducted in 2012. Calcium chloride was sprayed starting 21 days after flower anthesis and continued every two weeks for six times. Fruits were stored at 12±1 ̊C and RH=85-90% after harvest. The calcium and magnesium, respiration rate and ethylene, firmness, titratable acidity (TA), soluble solids concentration (SSC) and quality were determined 21 days after storage. Results The highest calcium content in fruits was observed with fruits and fruits + leaves sprayed treatments, while the lowest was recorded on leaves sprayed. Magnesium in peel and pulp of fruits that sprayed on fruits or fruits + leaves was lowest, while the highest was observed in leaves sprayed. Decreased in respiration rate and ethylene production were observed in fruits sprayed on fruits and fruits + leaves. The SSC was lowest in fruits + leaves treatment. Inverse results were recorded for TA. Moreover, calcium content in the peel and pulp, TA and overall quality increased when calcium chloride concentration in fruits and fruits + leaves treatments increased, While there was no effect on calcium content when applied to the leaves, but it increased TA. Discussion Results of this study showed that calcium could not transfer from leaf to fruit and vice versa in papaya. Since calcium moves in the transpiration stream, little or no subsequent translocation occurs from leaf to fruit. Unchanged ethylene production and respiration rate when calcium was applied to the leaves might be related to the immobility of calcium. Calcium was considered as a binding agent between cell walls which result in higher fruit firmness. Calcium is hypothesized to delay ripening by reducing disintegration of tissues and maintaining membrane integrity. The positive correlation might be related to magnesium and malate in fruits and malate might not be used in the process of respiration and thus increase in TA. The effect of calcium in decreasing SSC in fruits is possibly due to the decreasing respiration rate and metabolism activity that postpones ripening process.

Effect of Rosemary and Artemisia Essential Oil on Decay Control and Quality Characters of Mango Fruit During Storage

A. Golestani; S. Rastegar Rastegar

Volume 40, Issue 2 , September 2017, , Pages 53-62

https://doi.org/10.22055/ppd.2017.13118

Abstract

Background and Objectives Postharvest diseases are one of the major causes of storage losses of mango. The incidence of postharvest diseases can affect the quality and limits the shelf ... Read More Background and Objectives Postharvest diseases are one of the major causes of storage losses of mango. The incidence of postharvest diseases can affect the quality and limits the shelf life of the horticultural fresh products. Generally, there is a great interest in using essential oils (EOs) as biological control to increasing shelf life of fruits. Mango is one of the most important tropical fruits. The aim of this study was to evaluate in vivo effectiveness of Artemisia persica and Rosmarinus officinalis essential oils against Aspergillus niger, which are one of the most important postharvest diseases of mango. Material and Methods Inoculation of artificial fungal was done at room temperature. One day after inoculation, fruits were treated with different concentrations of EOs. The fruits were placed into boxes and kept in 25°C for three weeks. Then decay, weight loss, firmness, ascorbic acid and values of surface color were determined during storage. Fruits surface color was measured using a chromameter (CR 400, Minolta) which provided (CIE L*, a*, and b*). Firmness values were measured by using a texture analyzer. Results Results showed that all treatments had significant effects in preventing fruits decay during storage. Rosemary essential oil at low concentration (500 μl/l) (13.3%) significantly reduced deterioration of mango fruits, followed by Artemisa persica (1000 μl/l) (12%). Quality of fruits was also affected by essential oil. Fruit treated by Rosmarinus officinalis showed the highest firmness (3.7 kg/cm2) rather than other treatments. Different treatments showed more firmness rather than control and different concentrations of treatment did not show any significant difference. Discussions Modifications induced by EOs might be due to theirs components interactions with cell wall synthesis, which affects fungal growth and morphology. Moreover, the presence of an aromatic nucleus and one hydroxyl group is important for their antimicrobial activity. Some reported that efficacy of plant EOs depends on their composition

Summer-Pruning and Preharvest Calcium Chloride Sprays Affect Storability in Kiwifruit cv. Hayward

Z Nazari; KH Hemmati; Rabiei Rabiei; M Alhzadeh; Y.Gh Khazayipol

Volume 39, Issue 3 , December 2016, , Pages 77-90

https://doi.org/10.22055/ppd.2016.12334

Abstract

Background and objectives Kiwifruit is a good source of natural antioxidant substances, in particular vitamin C. The studies on kiwifruit post harvest handling and storability would ... Read More Background and objectives Kiwifruit is a good source of natural antioxidant substances, in particular vitamin C. The studies on kiwifruit post harvest handling and storability would be helpful in marketability of high quality fruits and indeed it would be beneficial to our country’s economy. In order to examine the effects of summer pruning combined with calcium chloride spray and duration of storage on some quality features of kiwifruit, the present research was undertaken as a complete block design in factorial arrangement with four replications. Materials and methods The project was conducted during 2008-9 in a commercial orchard in Chalos, Iran. The CaCl2 was applied in four concentrations (0, 0.5, 1.0 and 1.5 %) and pruning was carried out in four levels including no pruning, leaving 2, 4, 8 leaves after the last fruit. Storage period included four levels between two to six months. Result It was found that, summer pruning could increase calcium content of pulp. The total soluble solids decreased by pruning treatments but no significant changes were recorded for other quantitative traits. Calcium chloride applications significantly enhanced calcium content of pulp section (p<0.001). Furthermore, the interaction of calcium chloride and time may significantly influence firmness, vitamin C content, pH, total acidity and total soluble solids. Maximum total acidity (1.118 g/100 ml), vitamin C content (60.111 mg/100 ml) was observed following spraying 1% CaCl2. Also, the lowest pH (3.445) and total soluble solids (12.7%) and maximum firmness (1.475) were recorded following application of 1.5% CaCl2, six months after storage. Discussions The results showed that the treatments had a significant effect on some traits and summer pruning improves fruit calcium's. Absolute increasing on fruit calcium density means sprayed calcium can penetrate in fruit epiderm and it can be because of weakness in cell membrane during development that can simplify calcium penetration. Also, summer pruning can increase fruit quality and improving antioxidant system and vitamin C by effect on light and air circulate in tree canopy and can increase calcium density in fruit texture by enhancing transpiration in fruits, because cutting the end part of developing shoots make reduction in competition between element absorption especially calcium element and make it flowed to set fruit.

Effect of salicylic acid and storage time on quality of mango fruits (Mangifera indica L.)

A.M. Dastjerdi; N. Moradi; E. Rezazadeh; M. Heidari

Volume 37, Issue 1 , June 2014, , Pages 27-36

Abstract

The effects of different levels of salicylic acid (0, 1000, 1500 and 2000 mg. l -1) and three time periods (7, 14 and 21 days) were studied on quality of mango fruits (total soluble ... Read More

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Keywords = Storage

Comparison of the Effect of Mint Extract and Chlorpropham on Preventing Potato Sprouting in the Storage

Abstract

Effects of Harvest Time and Storage Duration on Some Physical and Biochemical Indices in Pomegranate (Punica granatum L.) Fruits

Abstract

Effects of Calcium Chloride Sprays to the Leaves and Fruits on Postharvest Physiological Characteristics of Papaya (Carica papaya L. cv. Eksotika II) Fruits

Abstract

Effect of Rosemary and Artemisia Essential Oil on Decay Control and Quality Characters of Mango Fruit During Storage

Abstract

Summer-Pruning and Preharvest Calcium Chloride Sprays Affect Storability in Kiwifruit cv. Hayward

Abstract

Effect of salicylic acid and storage time on quality of mango fruits (Mangifera indica L.)

Abstract