Plant Productions

Evaluation of the Effects of Calcium Nitrate and Potassium Phosphite on the Storage Life and Some Quality Traits of Thomson Navel Orange

Amirali Mohammadi; Mehrdad Shahabian; Mahmoud Reza Ramezanpour; Shokrollah Hajivand

Volume 45, Issue 2 , September 2022, , Pages 181-192

https://doi.org/10.22055/ppd.2021.35965.1959

Abstract

IntroductionOranges belong to the Citrus (family Rutaceae) and are an important source of antioxidants, including phenolic compounds and vitamin C. These compounds have a protective ... Read More IntroductionOranges belong to the Citrus (family Rutaceae) and are an important source of antioxidants, including phenolic compounds and vitamin C. These compounds have a protective effect against various diseases such as cancer and cardiovascular. Since there is a possibility of decay and rot of Citrus in all stages of harvest and post-harvest, the use of mineral elements may have an important effect on increasing the quality of the fruit and its shelf life. This effect varies depending on the species and cultivar of Citrus. Mineral elements, especially potassium and calcium, affect fruit growth and Citrus fruit quality. Materials and MethodsTo investigate the effect of spraying, a research was conducted in Qaemshahr city in 2019, which in this study, manual foliar application of calcium nitrate (0, 2 and 4 g / l) and potassium phosphite (0, 1.5 and 3 g / l) was done in the late October in three stages with a week interval. Then, one week after the last treatment, the harvesting operation was performed with garden shears. After washing, the fruits were kept in normal temperature for 3 months. Various parameters such as morphology (percentage of weight loss, firmness, percentage of decay, etc.), biochemical (total soluble solids (TSS), titratable acidity (TA) and acidity of fruit juice (pH)), antioxidant (percentage of inhibition and vitamin C), enzyme (ascorbate peroxidase and superoxide dismutase) and marketability traits were evaluated. Results and DiscussionThe results showed that the application of higher concentrations of calcium nitrate and potassium phosphite improved the measured traits at harvest day. The use of these materials has also increased the shelf life and quality of the fruit during storage. Fruits treated with calcium nitrate and potassium phosphite had more antioxidant properties on the day of harvest. The highest amount of vitamin C and inhibition percentage were observed in the treatment of 4 g / l calcium nitrate and 3 g / l potassium phosphite at harvest day. Treated fruits were more firm and less rotten during storage than control ones. Also, the treated fruits had more soluble solids and titratable acidity. Also, during storage, the quality of the fruit and its marketability decreased, but fruits treated with calcium nitrate and potassium phosphite received higher scores from the evaluators. The use of calcium increases the strength of the membrane and reduces the activity of enzymes that relax the cell wall, which therefore increases the firmness of the fruit and reduces the weight loss and rot of fruits during storage. The use of potassium phosphite has also been effective in reducing caries. Calcium along with potassium play a role in photosynthesis and cause the accumulation of sugars. Vitamin C is associated with a decrease during storage, due to the use of ascorbic acid as an ascorbate peroxidase cofactor. Finally, it seems that the marketability of the fruit has increased due to the increase of quality traits such as sugars, due to the use of calcium nitrate and potassium phosphite. ConclusionThe storage of Thomson Novel oranges was affected by the treatments used, and the highest firmness, weight and quality characteristics of the fruit were obtained in the highest amount of calcium nitrate and potassium phosphite. Also, the rate of caries has decreased significantly with the use of these treatments.

Effect of Gamma-Amino-Butyric Acid (GABA) Foliar Application on Chilling and Postharvest Quality of Tomato (cv. Newton)

Lolav Zarei; Mahmoud Koushesh Saba; Yavar Vafaee

Volume 43, Issue 2 , September 2020, , Pages 199-212

https://doi.org/10.22055/ppd.2020.27796.1681

Abstract

Abstract Background and Objectives Tomatoes are considered the favorite and most widely consumed vegetables in the world since their fruit is rich in minerals, vitamins and antioxidant ... Read More Abstract Background and Objectives Tomatoes are considered the favorite and most widely consumed vegetables in the world since their fruit is rich in minerals, vitamins and antioxidant compounds. Tomato fruit is harvested after physiological maturity at different color stages based on consumption type. Mature unripe tomato fruit could be stored for long time and be ripened according to market demand, but this tropical product is susceptible to low temperature, which imposes serious constraints in postharvest period and supply chains. Several techniques or chemical treatments have been used to decrease low temperature deleterious effects. Gamma-mino butyric acid (GABA), as an efficient tool, could increase plant resistance to chilling injury (CI) during postharvest life. This study was carried out to evaluate the effect of pre-harvest GABA spray on postharvest quality changes and chilling of tomato fruit during cold storage. Materials and Methods In this study, the effect of pre-harvest application of GABA at three concentrations (0, 5 and 10 mM) on postharvest quality and chilling of tomato cv. Newton was evaluated. The spray was carried out 2 weeks before harvest. Fruits were harvested after physiological maturity when the fruit color changed from pink to red. During storage period at 4 °C and 90-95% relative humidity, some fruit quality attributes such as weight loss, firmness, chilling injury of tomato fruit, soluble solid content (SSC), titratable acidity (TA) and fruit bioactive constituent were analyzed at days 0, 5, 10, 15 and 20. Results Chilling in control fruit was 25% at final assessment, while in 10 mM GABA treatment it was only 8.33% at the same time. GABA treatments decreased the rate of weight loss and retained fruit firmness during storage. Also, vitamin C and titratable acidity in GABA treatments were higher than those of untreated fruit. Fruit lycopene content increased during fruit storage in both treated and untreated fruit, but the value was greater in GABA treatments than the control. SSC increased during fruit storage, but it was greater in control than the treatments. While superoxide dismutase enzyme activity decreased in both treated and untreated fruit, the rate of decline in control fruit was greater than GABA treatments. Discussion Pre-harvest foliar application of GABA ameliorated chilling injury induced by cold storage, maintained quality properties of tomato fruit, and increased lycopene content. GABA treatments probably lessened deteriorate effect of low temperature through keeping fruit cell integrity and higher bioactive constituent levels.

Effect of Salicylic Acid on the Quality Characteristics of Apple Fruit (Golden Delicious and Red Delicious) During Storage Period

Zahra Sedaghati; Fatemeh Nazoori; Seyed Hossein Mirdehghan

Volume 43, Issue 1 , June 2020, , Pages 39-52

https://doi.org/10.22055/ppd.2019.24821.1577

Abstract

Abstract Background and Objectives Apple has a long-term supply throughout the year because of its high storage capacity. Sometimes keeping this fruit in the cold storage room ... Read More Abstract Background and Objectives Apple has a long-term supply throughout the year because of its high storage capacity. Sometimes keeping this fruit in the cold storage room for a long time reduces the quality and marketability, thus making it unattractive for consumers. Recently, there has been an increasing interest in the use of natural compounds to maintain fruit quality and extend its shelf life. Salicylic acid (SA), a widely distributed compound in plants, belongs to a group of phenolic compounds. It could be considered an endogenous plant growth regulator involved in the regulation of physiological processes and disease resistance mechanisms. Materials and Methods To solve this problem, the effect of different concentrations of salicylic acid on the storage of golden and red delicious apple fruits was examined at harvest, 45, 90, 135 and 180 days after storage. Treatments included no washing, distilled water, and salicylic acid 1, 2, and 3 mM for half and 1 hours in cold storage room at 1 ± 2° C. At the end of each storage period, traits such as fruit firmness, vitamin C, TSS/TA, phenol, mealy fruit, flavor (panel test), chilling index and antioxidant capacity were evaluated in three storage periods (0, 90 and 180 days after storage). A factorial experiment based on a completely randomized design was conducted. In both cultivars, harvest index coincided with 170 days after full bloom. Results Results showed that chilling injury, mealy and fruit ripening reduced by salicylic acid treatment and flavor maintained. Antioxidant capacity and phenol content increased by salicylic acid treatment during the storage, but no effect on vitamin C and fruit firmness was observed. During storage, maximum of chilling injury and flavor was related to yellow apple fruit and the maximum of tissue and skin firmness, vitamin C and antioxidant activity belonged to red apple cultivar. The use of 2 mM salicylic acid for half an hour was more effective than other treatments in preserving the quality and storage of fruit of both cultivars. Discussion The results of this study showed that at the end of the storage period the amount of mealy fruit and flavor increased, while skin and tissue firmness decreased significantly. The effects of salicylic acid include a decrease in mealy fruit and chilling injury, as well as an increase in phenolic compounds and maintenance of the antioxidant activity, flavor and TSS/TA, which ultimately increased shelf life of apple fruits. High quality and storage capacity were related to red rather than yellow apple.

Improvement of Anthocyanin and Antioxidant Properties of Strawberry (cv. Amaros) by Calcium Lactate and Potassium Sorbate Application

Farah Hosseini; Mohamd Esmail Amiri; Farhang Razavi

Volume 42, Issue 4 , December 2019, , Pages 455-468

https://doi.org/10.22055/ppd.2019.25261.1580

Abstract

Abstract Background and Objectives Strawberry (Fragaria × ananassa Duch.) is one of the most popular soft fruits worldwide. It is a rich source of health promoting compounds ... Read More Abstract Background and Objectives Strawberry (Fragaria × ananassa Duch.) is one of the most popular soft fruits worldwide. It is a rich source of health promoting compounds such as essential macro/micro-nutrients, polyphenols, anthocyanin, vitamins and amino acids, while showing a high antioxidant capacity. Preharvest applications of calcium lactate and potassium sorbate have shown to be promising as a tool to improve the quality and extend the shelf life of various fruits. To our knowledge, however, little information is available regarding the effect of calcium lactate and potassium sorbate on strawberry fruits. Thus, the objective of the present study was to determine the effect of foliar application of calcium lactate and potassium sorbate on important quality characteristics and antioxidant properties of ‘Armas’ strawberries. Materials and Methods This research was performed at a commercial orchard on 2-year old strawberries in Marivan, Iran in 2015. The experiment was arranged as factorial based on randomized complete block design with two factors and four replications. The first factor included different levels of calcium lactate (0, 0.5 and 1%) and the second factor included different levels of potassium sorbate (0, 0.5 and 1%). Foliar spraying was performed in three stages: three weeks before commercial harvesting, at initial coloring, and one week before harvest. Fruit were harvested at commercial maturity and immediately transported to the laboratory at University of Zanjan and subjected to physicochemical analysis. Differences among means of data were analyzed by Duncan’s test at p ≤ 0.05 (n = 3). All statistical analyses were performed with SAS version 9.4. Results The results showed that the combination of calcium lactate and potassium sorbate (0.5 Percent concentration) treatment significantly (P £ 0.01) increased the total anthocyanin content of the whole fruit, reuslting into further attractive fruit color and market than the control. It also increased antioxidant properties up to a level of 57.07%. On the other hand, the application of this treatment (calcium lactate and potassium sorbate 0.5 Percent) significantly increased the total flavonoid content, total soluble solids, flavor index (1.1 Percent) and calcium lactate (1 Percent). Potassium sorbate increased total phenol, total acidity, and fruit acidity significantly compared to other treatments and control (P £ 0.05). Discussion In general, the results of the present study showed that a preharvest application of calcium lactate and potassium sorbate increased firmness, nutritional quality, and antioxidant potential of strawberry fruits. Thus, the use of these two materials is recommended to improve the qualitative and antioxidant properties of strawberry fruit.

Efficacy of some calcium salts foliar spray on growth and biochemical parameters of jujube fruit (Ziziphus jujuba Mill.)

M. Ghesmati; F. Moradinezhad; M. Khayat

Volume 41, Issue 3 , December 2018, , Pages 25-36

https://doi.org/10.22055/ppd.2017.21173.1447

Abstract

Abstract Background and Objectives South Khorasan province is the most important area of jujube fruit production in Iran. Fresh jujube fruit destroys in a short time at ambient temperature. ... Read More Abstract Background and Objectives South Khorasan province is the most important area of jujube fruit production in Iran. Fresh jujube fruit destroys in a short time at ambient temperature. Normally about one week after harvesting, a considerable loss occurs in picked fruits. Plant nutrition, during growth and developmental stages influence the quality of many fruits. Calcium is one of the most important elements that can affect quantity, quality, storability and market of many horticultural crops. Although South Khorasan province is located in arid areas, it has lime soils with enough calcium for plant growth and development. However, due to low mobility of calcium from soil to plant, calcium deficiency is common in horticultural plants. Thus, pre-harvest spray with minerals like calcium salts can be useful for reducing postharvest losses during handling and storage. Therefore, the aim of this research was to evaluate the effect of different calcium salts spray on physicochemical properties and quality of fresh jujube fruit. Materials and Methods Twenty jujube trees, eight years old, were sprayed with calcium salts twice, mid of June and early in July 2016 in a commercial orchard in Birjand, South Khorasan province. Experimental treatments were distilled water (control), calcium chloride (0.5 and 1%) and calcium nitrate (0.5 and 1%). Sprays were done at two stages of fruit growth and development, cell division (3 mm fruit diameter), and 20 days later in full cell enlargement stage. Fresh fruit was harvested at a crisp mature (white-red) stage early in August. The experiment was conducted in a completely randomised block design with four replications, and each replicate included 500 g of fresh fruit. Data were analysed using SAS program (ver. 8) and comparison of means was made with LSD test at 1 and 5% probability. Results Physiochemical properties of harvested fruit including fresh fruit weight, dry matter, fruit length and diameter, firmness, total soluble solids, pH, carotenoids, total phenol, and calcium content were evaluated. The results showed that calcium nitrate application at 0.5% significantly increased fruit fresh weight, dry matter and fruit length and diameter compared to control. Also, fruits that were sprayed with calcium chloride at 0.5% concentration had higher firmness, carotenoids and total phenol. The highest total soluble solids and calcium content values were obtained in treated fruit with calcium chloride (1%). Although different calcium salts spray had no significant effect on juice pH. Discussion In general, it can be concluded that physical fruit parameters were affected by calcium nitrate, while calcium chloride spray had a greater impact on chemical and nutritional quality aspects of fruit. Although calcium chloride at 0.5% was more effective on chemical factors, however, it was not significantly different with calcium chloride 1% treatment. Among different treatments, calcium nitrate at 0.5% had the highest effect on physical properties of jujube fruit. Therefore, it can be concluded that spraying of jujube fruit trees during fruit growth and developmental stages with both calcium salts at 0.5% concentration have beneficial effects as they improve the most important physical and chemical parameters of fresh jujube fruit.

Biochemical and Physical Changes in Some West Part of Iran Pear Cultivars During Storage

M. Koushesh Saba; S. Moradi

Volume 38, Issue 4 , March 2016, , Pages 81-92

https://doi.org/10.22055/ppd.2016.11844

Abstract

Abstract Many pear genotypes and cultivars exist in the west part of Iran. Some of these cultivars have has unique nutritional or storage ability traits. The current study was carried ... Read More

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Keywords = Firmness

Evaluation of the Effects of Calcium Nitrate and Potassium Phosphite on the Storage Life and Some Quality Traits of Thomson Navel Orange

Abstract

Effect of Gamma-Amino-Butyric Acid (GABA) Foliar Application on Chilling and Postharvest Quality of Tomato (cv. Newton)

Abstract

Effect of Salicylic Acid on the Quality Characteristics of Apple Fruit (Golden Delicious and Red Delicious) During Storage Period

Abstract

Improvement of Anthocyanin and Antioxidant Properties of Strawberry (cv. Amaros) by Calcium Lactate and Potassium Sorbate Application

Abstract

Efficacy of some calcium salts foliar spray on growth and biochemical parameters of jujube fruit (Ziziphus jujuba Mill.)

Abstract

Biochemical and Physical Changes in Some West Part of Iran Pear Cultivars During Storage

Abstract