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Investigating the physicochemical changes of Golden Delicious apple fruit (Malus domestica cv. Golden Delicious) with the application of chitosan and nanochitosan before harvesting and calcium chloride immersion after harvesting

Fatemeh Eyni Tari; Abdollah Ehtesham Nia; Hassan mumivand; Mohamadreza Raji

Articles in Press, Accepted Manuscript, Available Online from 28 September 2024

https://doi.org/10.22055/ppd.2024.47136.2177

Abstract

Introduction Today, healthy lifestyle has faced a high demand at the global level and this demand has increased the need to preserve or better store fresh food items such as fruits ... Read More Introduction Today, healthy lifestyle has faced a high demand at the global level and this demand has increased the need to preserve or better store fresh food items such as fruits because of their abundant amounts of vitamins and minerals. On the other hand, the increase in post-harvest waste has made it necessary to develop the use of natural compounds compatible with nature and humans, in order to produce products free of harmful substances and with high nutritional value, along with reducing waste. Materials and Methods For this purpose, the present experiment is a factorial in the form of a completely randomized design, in 4 replications and includes the first factor of foliar treatments before and after harvesting, including control treatments (spraying with distilled water), chitosan (50 mg/lit) and Nano chitosan (50 and 100 mg/lit) and immersion of the harvested fruits with calcium chloride solution in the post-harvest phase (0 and 2 %) and the second factor of storage time (at 0, 60, 90 and 120 days) ) was carried out on fruits of Golden delicious apple grafted on MM 111 (Malling Merton 111). The foliar spraying before harvesting was done in an 18-year-old apple orchard, located in the Abestan region of Khorramabad city, and the immersion phase was carried out in the laboratory after harvesting at Lorestan University. After initial washing, the fruits were first washed with distilled water, dried and then immersed in calcium chloride solution at room temperature for 8 minutes. Then, in the vicinity of the cool air flow, in order to ensure the removal of excess surface moisture, it was kept in plastic fruit boxes and in the refrigerator at a temperature of 4 ° and a relative humidity of 80-90% until the time of measuring the parameters. In this study, physiological and biochemical characteristics such as weight loss, acidity, titratable acids, soluble solids, ripening index, vitamin C and malondialdehyde were investigated. Results and Discussion The results of the research showed that the treatments used affected the investigated characteristics of apple fruit. The treated fruits had less weight loss than the control treatment. Examining the biochemical characteristics also showed the positive effect of all the treatments on the desired parameters, so that the most titratable acids, vitamin C and the least amount of acidity and malondialdehyde were obtained in the combined treatments of nano chitosan and calcium chloride. Also, the treatments used reduced the soluble solids and fruit ripening index. Coatings such as chitosan create a barrier with selective permeability against oxygen and carbon dioxide gases and create an altered atmosphere by placing carbon dioxide at a higher level and reducing oxygen around the fruit, which process increases respiration rate and ethylene production. reduce the aging process. Conclusion Based on the general results, it can be stated that the application of 100 mg/lit chitosan nanoparticle treatments in the pre-harvest stage along with the immersion of the fruits in the post-harvest stage in a 2% calcium chloride solution, in most features It showed better results than other treatment levels.

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Investigating the effects of post-harvest application of nanocellulose/carvacrol composite coating on the physico-biochemical characteristics of physalis fruit

Leila Feryidouni; Abdollah Ehtesham Nia; Hassan Moumivand; Mohamadreza Raji

Volume 46, Issue 4 , March 2024, , Pages 569-582

https://doi.org/10.22055/ppd.2023.42926.2078

Abstract

Introduction Food safety is one of the important issues related to fresh fruits and vegetables. Most natural compounds are degradable and can be a safe compound for human health and ... Read More Introduction Food safety is one of the important issues related to fresh fruits and vegetables. Most natural compounds are degradable and can be a safe compound for human health and the environment and an alternative to synthetic compounds. Research has shown that the combination of bioactive substances such as essential oils, plant extracts and nanocomposites increases the active effect of the coating as fruit packaging and reduces the rate of fruit deterioration. Materials and Methods In this research, physalis fruits were obtained from Khorramabad research greenhouse. Nanocellulose and pure carvacrol (extracted from Satureja khuzistanica Jamza ( were prepared from Nanovin Nano Polymer Company and GC/MS analysis from Khorramabad Pharmaceutical Company, respectively. Also, the combination of nanocellulose with carvacrol was prepared in the laboratory. The experiment was conducted as a factorial experiment with two factors in a completely randomized design with 4 replications. The first factor of material type in specific concentrations at nine levels (control, Car 0.3%, Car 0.6%, CNF 0.5%, CNF 1.5%, Car 0.3 + CNF 0.5%, Car 0.3 + CNF 1.5%, Car 0.6 + CNF 0.5 %, Car 0.6+CNF 1.5% and the second storage time factor was investigated at four levels (0, 45, 90 and 135 days). First, the fruits of Physalis were washed with distilled water, and then the extra leaves and damaged fruits were removed. The fruits were placed in the prepared solution for 2-3 minutes and after applying the treatment, the fruits were placed in a refrigerator with a temperature of 4 °and 90% RH. Results and Discussion The results showed that the fruits treated with nanocellulose and carvacrol had less weight loss and higher tissue firmness. Byochemiucal analysis also showed the positive effect of the treatments on parameters, so that the highest TA and vitamin C and the lowest amount of pH were obtained in the combined treatments of nanocellulose and nanocellulose/carvacrol. Also, the treatments used reduced the TSS and fruit TSS/TA ratio of the fruits, and the combined treatments had the lowest amount. The nanocellulose coating prevents water loss and reduces the metabolic and respiration processes. Also, nanocellulose/carvacrol composite coatings lead to an increase in the pH of cytochrome oxidase by reducing internal oxygen, and this enzyme increases the rate of ascorbic acid decomposition. By coating on the fruit during the post-harvest period, the aging process of the fruit is reduced the production and effect of ethylene, reducing respiration and preserving the cell wall, which ultimately leads to better preservation of TSS. Therefore, any reduction in metabolic activities causes a reduction in fruit ethylene biosynthesis and action. Conclusion In general, the results of the research showed that the investigated characteristics of physalis fruit were influenced by the treatments. As treated samples, weight loss was less, pH, soluble solids and taste index were lower, tissue firmness, titratable acids and vitamin C were higher. According to the general results, it can be stated that the application of nanocellulose/carvacrol composite treatments, especially the Car 0.6+CNF 1.5% treatment, showed more favorable results than the application of each one alone in most features. .

Effect of Pomegranate Peel Extract, Rosmarinus and Artemisia Essential Oils on Vase Life of Cut Chrysanthemum (Chrysanthemum morifolium R.)

Masoumeh Ebrahimipour Bafghi; Maryam Dehestani-Ardakani; Jalal Gholamnezhad

Volume 43, Issue 1 , June 2020, , Pages 129-143

https://doi.org/10.22055/ppd.2019.25748.1596

Abstract

Abstract Background and Objectives Chrysanthemum (Chrysanthemum morifolium R.) is one of the most popular cut flowers in the world. Stem end blockage and water stress are two ... Read More Abstract Background and Objectives Chrysanthemum (Chrysanthemum morifolium R.) is one of the most popular cut flowers in the world. Stem end blockage and water stress are two problems in shortening the vase life of cut Chrysanthemum. Essential oils are noble alternative substitutes for silver and chemical compounds because of their antimicrobial activities and environmentally friendly nature of the extracts. A pomegranate peel extract (PGE) was evaluated as a natural antifungal preparation for the control of postharvest rots. Materials and Methods This study was conducted to investigate the effect of pomegranatepeelextract of three cultivars (‘Shahvar dane sefid’, ‘Rabab dane ghermez’ and ‘Malas Poost Siah Yazdi’) in four concentration of 0, 15, 25 and 50 mg/l and Rosmarinous and Artemisia essential oils in four concentrations of 0, 25, 50 and 75 mg/l on vase life of cut chrysanthemum in a completely randomize design (CRD). Evaluated characteristics were consisted of vase life, stem end bacteria, petals water content, fresh weight loss, electrolyte leakage, protein content and peroxidase enzyme activity. Results According to the results, flowers treated by 15 mg/l pomogrante peel extract of ‘Shahvar dane sefid’ showed the highest effect on vase life of chrysanthemum with 34.10% higher than control. The lowest population of bacterial in stem end of flowers was obtqined by 25 mg/l Rosmarinus essential oil with 70.14% lower than control. By increasing the extract and essential oils concentrations, bacterial population in stem end of cut flower significantly increased, while peroxidase activity significantly decreased. The lowest fresh weight loss was observed in stems treated with 75 mg/l pomegranate peel extract of ‘Shahvar dane sefid’, 15 mg/l Pomogrante Peel Extract of ‘Rabab Daneh Ghermez’, 25 mg/l Artemissia essential oil and 25 and 50 mg/l Rosmarinous essential oil. The highest petals water content (75.66%) was obtained in 75 mg/l Rosmarinus essential oil. The lowest petals water content (44.66%) was obtained in 75 mg/l Artemisia essential oil. The lowest electrolyte leakage was observed in cut stem floweres that were treated by 15 and 25 mg/l pomegranate peel extract cv.’Malas Poost Siah Yazdi’. Discussion Generally, compared to control, all treatments were able to extend vase life and decrease fresh weight and microbial stem end of cut flowers. Also, among three pomegranate peel extracts, extracts of cv. ‘Shahvar dane sefid’ showed the highest effect on extending vase life, decreasing the fresh weight, electrolyte leakage and stem end bacteria, and thus, recommended for extending the vase life of cut flowers.

The Effects of Ethylene and 1-MCP on Storability of Pomegranate Fruit cv. ‘Malase Yosef Khani’

O. Khademi; S.M. Hosseini Molla; D. Talei; E. Sepahvand

Volume 40, Issue 2 , September 2017, , Pages 25-36

https://doi.org/10.22055/ppd.2017.13114

Abstract

Background and Objectives Pomegranate is classified as a non-climacteric fruit, so it is considered as insensitive to ethylene. However, in some other non-climacteric fruit it has been ... Read More Background and Objectives Pomegranate is classified as a non-climacteric fruit, so it is considered as insensitive to ethylene. However, in some other non-climacteric fruit it has been shown that ethylene accelerates senescence or increase chilling injury symptoms during postharvest life. In this study, to determine the sensitiveness of pomegranate fruit to ethylene, the effects of ethylene and 1-MCP (as an ethylene inhibitor material) treatments were investigated on the pomegranate storability. Material and Methods Pomegranate fruit cv. ‘Malase Yousef Khani’ was harvested at the ripening stage (full aril coloring) from an orchard near Saveh city, and treated following treatments; 2 μL/L ethylene for 48 hours, 1 μL/L 1-MCP for 24 hours, and 2 μL/L 1-MCP for 24 hours as well as a combination of 2 μL/L 1-MCP and μL/L ethylene treatments. Fruit without any treatment was put as control. The treatments were applied inside the polyethylene container. Then the treated fruits were stored at 4°C and 90% RH for up to 3 month. The fruits were removed from storage in 1, 2 and 3 months of storage and after 3 days keeping at room temperature as shelf life was analyzed. The experiment was conducted as a factorial based on a completely randomized design with 3 replications at Shahed University in 2016. Results Results showed that ethylene treated fruits, as compared to 1-MCP treated fruit (even in presence of ethylene in combination treatment) had less fruit and aril marketability, as well as less firmness, ion leakage, total phenol content and antioxidant capacity, whilst this fruit had more weight loss than 1-MCP treated fruits. Ethylene treated fruit had also less fruit and aril marketability, and less antioxidant capacity than control fruit. The control fruit had less fruit and aril marketability, ion leakage, total phenol content and antioxidant capacity than 1-MCP fruits. Discussions According to these results, pomegranate fruit was sensitive to ethylene and its postharvest loss, such as chilling injury symptoms, electro leakage, and antioxidants reduction was accelerated by presence of ethylene around the fruit. On the other hand, since in the most measured characteristics, control fruit had a lower quality than 1-MCP treated fruit, it seems that pomegranate is very sensitive to ethylene and even low level of internal ethylene is enough to accelerate the postharvest loss of this fruit. Therefore, removal of ethylene from the pomegranate storage, or using the anti ethylene materials such as 1-MCP can be effective in increasing posthrevst life of pomegranate fruit.

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Keywords = Weight loss

Investigating the physicochemical changes of Golden Delicious apple fruit (Malus domestica cv. Golden Delicious) with the application of chitosan and nanochitosan before harvesting and calcium chloride immersion after harvesting

Abstract

Investigating the effects of post-harvest application of nanocellulose/carvacrol composite coating on the physico-biochemical characteristics of physalis fruit

Abstract

Effect of Pomegranate Peel Extract, Rosmarinus and Artemisia Essential Oils on Vase Life of Cut Chrysanthemum (Chrysanthemum morifolium R.)

Abstract

The Effects of Ethylene and 1-MCP on Storability of Pomegranate Fruit cv. ‘Malase Yosef Khani’

Abstract