influence of salicylic acid, calcium chloride and hot water treatment on quantitative, qualitative parameters and storage life of pomegranate cv. meykhosh
نویسندگان
چکیده
the effect of hot water treatments [45°c for five minutes, 55°c for 25 seconds and non-treated(control)], salicylic acid in three levels (0, 1 and 2 mm) and calcium chloride in two levels (2% and 4%) on quantitative and qualitative parameters and storage life of pomegranate cv. meykhosh were investigated. experiment was conducted as a factorial based on completely randomized design with three replications. fruits were stored for four months and sampling was performed at the end of storage. results showed calcium chloride treatment prevents weight loss and fruit softening in comparison with control. salicylic acid had a significant effect in preventing of tss content increasing so thatsalicylic acid with 2 mm concentration was more effective than 1 mm, also fruits treated with salicylic acid had less reduction in ta content. fruits treated with hot water had weight loss percentage less than control fruits and hot water treatment at 45 °c was more effective than 55 °c. also the use of hot water and salicylic acid treatment increased pal activity in comparisonwith the control. survey of triple treatments interaction showed that hot water treatment at45 °c, 2 mm of salicylic acid and 4% calcium chloride had the best result in pomegranate fruits storage life.
منابع مشابه
Effects of Intermittent Warming and Prestorage Treatments (Hot Water, Salicylic Acid, Calcium Chloride) on Postharvest Life of Pomegranate Fruit cv. ‘Shishe-Kab’ during Long-Term Cold Storage
We examined the effectiveness of intermittent warming (IW), hot water (HW), salicylic acid (SA), and calcium chloride (CaCl2) on the postharvest life of pomegranate fruit cv. ‘Shishe-Kab’ and extending fruit shelf life during cold storage (3°C). Fruit were subjected to cycles of 1 d at 17 ± 1°C every 6 d of storage at 3°C under IW conditions. Pre-storage treatments were HW (50°C) for 3 min, SA ...
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چکیده ندارد.
15 صفحه اولeffects of intermittent warming and prestorage treatments (hot water, salicylic acid, calcium chloride) on postharvest life of pomegranate fruit cv. ‘shishe-kab’ during long-term cold storage
we examined the effectiveness of intermittent warming (iw), hot water (hw), salicylic acid (sa), and calcium chloride (cacl2) on the postharvest life of pomegranate fruit cv. ‘shishe-kab’ and extending fruit shelf life during cold storage (3°c). fruit were subjected to cycles of 1 d at 17 ± 1°c every 6 d of storage at 3°c under iw conditions. pre-storage treatments were hw (50°c) for 3 min, sa ...
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عنوان ژورنال:
علوم باغبانیجلد ۲۸، شماره ۱، صفحات ۱۰۷-۰
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