تأثیر تیمارهای پس از برداشت کلریدکلسیم در دماهای مختلف بر خصوصیات کیفی و عمر انباری میوه هلو رقم کوثری

نوع مقاله : مقاله علمی-پژوهشی

نویسندگان

1 دانشجوی دکتری،گروه باغبانی، دانشکده کشاورزی، دانشگاه شهید چمران اهواز، ایران

2 دانشیار گروه باغبانی، دانشکده کشاورزی، دانشگاه تبریز، ایران

3 استاد گروه باغبانی، دانشکده کشاورزی، دانشگاه تبریز، ایران

چکیده

در این پژوهش میوه‌های هلو رقم کوثری در دماهای مختلف محلول کلریدکلسیم به­صورت غوطه‌وری به­مدت پنج دقیقه تیمار شدند. میوه‌ها پس از تیمار در دمای دو تا سه درجه سانتی‌گراد و رطوبت نسبی 90-85 درصد به‌مدت 28 روز در سردخانه قرار گرفتند و نقش دما و کلریدکلسیم در صفات کیفی و انبارمانی میوه هر هفته‌ مورد بررسی قرار گرفت. این آزمایش به­صورت فاکتوریل در قالب طرح کاملاً تصادفی در سه تکرار انجام شد. تیمارها شامل پنج تیمار دمایی (4، 8، 16، 32 و64 درجه سانتی‌گراد) در مدت پنج دقیقه و دو سطح کلریدکلسیم (0 و60 میلی­مولار) بود. نتایج نشان داد که دمای 64 درجه سانتی‌گراد همراه با کلریدکلسیم نقش مؤثرتری در حفظ سفتی بافت، میزان ویتامین ‌ث، تغییرات مواد جامد محلول، جلوگیری از کاهش وزن و میزان جذب کلسیم نسبت به سایر تیمارها داشت. تیمار دمای بالا به تنهایی نیز باعث حفظ سفتی بافت و جلوگیری از کاهش وزن گردید. 

کلیدواژه‌ها


عنوان مقاله [English]

Effect of Postharvest Treatments of CaCl2 at Different Temperatures on Fruit Quality and Storage Life of Peach cv. Kousari

نویسندگان [English]

  • Fatemeh Karamnezhad 1
  • Jafar Hajilou 2
  • Seyed Jalal Tabatabaei 3
1 PhD Student, Department of Horticulture, Faculty of Agriculture, University of Shahid Chamran, Ahvaz, Iran
2 Associate Professor, Department of Horticulture, Faculty of Agriculture University of Tabriz, Tabriz, Iran
3 Professor, Department of Horticulture, Faculty of Agriculture University of Tabriz, Tabriz, Iran
چکیده [English]

In this research, peach fruits cv. Kousari, were treated at different temperatures of CaCl2 concentrations for 5 minutes as a dipping method. After treatment, fruits were stored at 2-3˚C with a relative humidity of 80-90% for 28 days and then, the role of temperature and calcium chloride on qualitative characteristics and shelf life were evaluated every week. The experiment was carried out with five treatments of temperature(4, 8, 16, 32, 64°C) for five minutes and two levels of calcium chloride (0 and 60 mM) as a factorial experiment based on complete randomized design with three replications. The results showed that the temperature of 64°C with calcium chloride was found to be the best treatment to maintain fruit qualitative parameters such as fruit firmness, vitamin C content, total soluble solids, fresh weight loss and calcium content. High temperature treatment without CaCl2 was also effective in maintaining of fruit firmness and reducing fresh weight loss.

کلیدواژه‌ها [English]

  • Fruit quality
  • Temperature treatments
  • Firmness
  • Dipping
  • Weight loss
Akhtar, A., Abbasi, N. A. and Hussain, A. 2010. Effect of calcium chloride treatment on quality characteristics of loquat fruit during storage. Pakistan Journal Botany, 42: 181-188.
Bartolome, L. G. and Hoff, J. E. 1972. Firming of potatoes: biochemical effect of preheating. Agriculture and Food Chemistry, 20: 266-270.
Cao, Sh., Hu, Zh. and Zhang, Lu. B. 2010. Synergistic effect of heat treatment and salicylic acid on alleviating internal broning in cold-stored peach fruit. Postharvest Biology and Technology, 58: 93-97.
Demarty, M., Morvan, C. and Thellier, M. 1984.Ca and the wall. Plant Cell Environment, 7: 441-448.
Garcia, J. M., Aguilera, C. and Albi, M. A. 1995. Postharvest heat treatment on Spanish strawberry (Fragaria ananassa cv. Tudla). Journal of Agriculture and Food Chemistry, 43: 1489-1492.
Ilic, Z., Polevaya, Y., Tuvia-Alkalai, S., Copel, A. and Fallik, E. 2001. A short prestorage hot water rinse and brushing reduces decay development in tomato, while maintaining its quality. Tropical Agriculture Research Extension, 4: 1-6.
Kader, A. A. 2002. Postharvest technology of horticultural products (3nd Ed.). Natural Resources, 15-43.
Klein, J. D. and Lurie, S. 1994. Time, temperature and calcium interact in scald reduction and firmness retention in heated apples. Horticultural Science, 29: 194-195.
Lamikanra, O. and Watson, M. A. 2004. Effect of Calcium treatment temperature on fresh-cut Cantaloupe Melon during storage. Food Chemistry Technology, 69: 468-472.
Lester, G. E. and Grusak, M. A. 1999. Postharvest application of calcium and magnesium to honeydew and netted muskmelons: effects on tissue ion concentration, quality, and senescence. Journal of the American Society Horticultural Science, 124: 545-552.
Luna-Guzman, I., Cantwell, M. and Barrett, D. M. 1999. Fresh-cut cantaloupe: effect of CaCl2 dips and heat treatment on firmness and metabolic activity. Postharvest Biology and Technology, 17: 201-213.   
Mahajan, B. V. C. and Dhatt, A. S. 2004. Studies on postharvest calcium chloride application on storage behavior and quality of Asian pear during cold storage. International. Journal of Agricultural Food and Environment, 22: 157-159.
Manganaris, G. A., Vasilakakis, M., Diamantidis, G. and Mignani, I. 2007. The effect of Postharvest calcium application on tissue calcium concentration, quality attributes incidence of flesh browning and cell wall physicochemical aspects of peach fruits. Food Chemistry Technology, 100:1385-1392.
Poovaiah, B. W. 1986. Role of calcium in prolonging storage life of fruits and vegetables. Food Technology, 40: 86-89.
Prasanna, V., Prabha, T. N. and Tharanathan, R. N. 2007. Fruit ripening phenomena-an overview. Critical review in food science and nutrition, 47: 1-19.
Rahemi, M. 2006. Postharvest physiology. Shiraz University Press. Shiraz, 101pp.
Saftner, R. A., Bai, J., Abbott, J. A. and Lee, S. Y. 2003. Sanitary dips with calcium propionate, calcium chloride, or a calcium amino acid chelate maintain quality and shelf stability of fresh-cut honeydew chunks. Postharvest Biology and Technology, 29: 259-267.
Rico, D., Martin-Diana, A. B., Henehan, G. T. M., Frias, J., Barat, J. M. and Barry-Ryan, C. 2007. Improvement in texure using calcium lactate and heat-shock treatment for stored ready-to-eat carrots. Food Engineering, 79: 119-128.
Sams, C. E., Conway, W. S., Abbot, J. A., Lewis, R. J. and Ben-Shamlom, N. 1993. Firmness and decay of apples following postharvest pressure infiltration of calcium and heat treatment. Journal of the American Society Horticultural Science, 118: 623-627.
Shafiee, M., Taghavi, T. S. and Babala, M. R. 2010. Addition of salicylic acid to nutrient solution combined with postharvest Treatments (hot water, salicylic acid, and calcium dipping) improved Postharvest fruit quality of strawberry. Scientia Horticulturae, 124: 40-45.
Sharma, K. D., Dhankhar, O. P., Kaushik, R. A. and Saini, R. S. 2001. Laboratory manual of analytcal techniques in horticulture.(1th Ed.) Agrobios.
Spinardi, A. M. 2005. Effect of harvest date and storage on antioxidant system in pears. Acta Horticulturae, V International Postharvest Symposium, 682:135-140.
Tabatabaei, S. J. 2010. Principles of mineral nutrition of plants. Publishing author. Tabriz. 283-304.
Togrul, H. and Arsalan, N. 2004. Extending shelf-life of peach and pear by using CMC from sugar beet pulp cellulose as a hydrophilic polymer in emulsions. Food Hydrocolloids, 18: 215-226.
Valero, D., Perez-Vicente, A., Martinez-Romero, D., Castillo, S., Guillen, F. and Serrano, M. 2002. Plum storability improved after Calcium and heat postharvest treatments: role of polyamnis. Journal of Food Science, 67: 2571-2575.
Veltman, R. H., Kho, R. M., VanSchaik, A. C. R., Sanders, M. G. and Osterhaven, J. 2000. Ascorbic acid and tissue browning in pears (Pyrus communis L. cvs Rocha and Conference) under controlled atmosphere conditions. Journal Postharvest Biology and Technology, 19: 129-137.
Vicente, A. R., Civello, P. M., Martinez, G. A. and Chavez, A. R. 2002. Quality of heat-treated strawberry fruit during refrigerated storage. Journal Postharvest Biology and Technology, 25: 59-71.
Wang, L., Chen, S., Kong, W., Li, S. and Archbold, D. D. 2006. Salicylic acid pretreatment alleviates chilling injury and affects the antioxidant system and heat shock proteins of peaches during cold storage. Postharvest Biology and Technology, 41: 244-251.
White, P. J. and Broadley, M. R. 2003. Calcium in plants. Annals of Botany, 92: 487-511.
Zhou, T., Xu, Sh. Sun, D. W. and Wang, Zh. 2002. Effecte of heat treatment on postharvest quality of peaches. Journal of Food Engineering, 54: 17-22.
ZokaeeKhosroshahi, M. R. and Esna-Ashari, M. 2007. Post-harvest putrescine treatments extend the storage-life of apricot (Prunus armenica L.) ‘Tokhm-sefid’ fruit. Journal of Horticultural Science and Biotechnology, 82: 986-990.