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

نوع 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
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