Document Type : Research Paper - Horticulture


1 Master student, Department of Horticulture, Faculty of Agriculture, Shahid Bahonar University of Kerman, Kerman, Iran

2 Associate Professor, Department of Horticulture, Faculty of Agriculture, Shahid Bahonar University of Kerman, Kerman, Iran

3 Ph.D. Graduate of Horticulture, Department of Horticulture, Faculty of Agriculture, Shahid Bahonar University of Kerman, Kerman, Iran


Fruits are one of the most valuable horticultural products that play an important role in providing of human nutrition and health. This group of agricultural products are perishable due to high content of water, high respiration and transpiration rate, hence, most of them are short life products. In present study, malic acid with different concentrations were used as treatments to protect cell membranes, maintain quality and increase shelf life during the postharvest period in sour cherry fruits.
Materials and Methods
Sour cherry fruits were selected from a commercial orchard in Mahan city of kerman in 2021 years, after treatment with 0, 2 and 4% malic acid and stored at 1°C with 85% relative humidity for 16 days. Traits such as chilling injury, hydrogen peroxide, lipid peroxidation, ion leakage, antioxidant capacity and antioxidant enzymes including peroxidase, catalase, superoxide dismutase, ascorbate peroxidase were measured.
Results and Discussion
The results showed that the application of malic acid with both concentrations of 2 and 4% and in all studied intervals led to a decrease in chilling injury, hydrogen peroxide, lipid peroxidation, and ion leakage compared to the control samples. On the other hand, in fruits treated with malic acid, the antioxidant capacity and activity of antioxidant enzymes including peroxidase, catalase, superoxide dismutase, and ascorbate peroxidase increased.
As a general conclusion, malic acid with a concentration of 4% in all studied intervals had significant effects at a statistical level of 5% on improving the antioxidant activities of cherry fruits during the storage period.


Main Subjects

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