نوع مقاله : مقاله علمی-پژوهشی
نویسندگان
1 دانشیار گروه علوم باغبانی، دانشکده کشاورزی، دانشگاه شهید چمران اهواز، اهواز، ایران
2 استادیار گروه فیزیولوژی و تکنولوژی پس از برداشت، موسسه تحقیقات علوم باغبانی، پژوهشکده خرما و میوهای گرمسیری، سازمان تحقیقات، آموزش و ترویج کشاورزی، اهواز، ایران
3 دانشیار گروه فیزیولوژی و تکنولوژی پس از برداشت، موسسه تحقیقات علوم باغبانی، پژوهشکده خرما و میوهای گرمسیری، سازمان تحقیقات، آموزش و ترویج کشاورزی، اهواز، ایران
4 دانش‌آموخته کارشناسی ارشد گروه علوم باغبانی، دانشکده کشاورزی، دانشگاه شهید چمران اهواز، اهواز، ایران
چکیده
کلیدواژه‌ها
موضوعات
عنوان مقاله [English]
نویسندگان [English]
Due to low water and high sugar content, date fruit has long term longevity but fruit quality is affected by type and storing condition. This experiment was done based on complete randomized design with three replications to study the effects of pakaging type and storage condition on the maintenance quality of date fruit cv. Barhee. The fruit of date was prepared in four pakaging types i.e. control (without pakaging), vacuum, hand picked in cardboard box and pressed and then stored in two conditions i.e. room temperature (RT) and cold room (7°C). Fruits were analyzed at days 0, 60, 120, 180 and 240 of storage for quality attributes including weight loss, texture darkening, TSS, pH acidity, total phenolic content and antioxidant capacity. Results showed that in vacuum and pressed packages, changes in fruit quality were minimized. For fruits handpicked in cardboard box, in addition to significant weight loss or moisture absorption (at RT or cold room respectively), consistency of boxes was also affected. However TSS and pH were not affected by package type and storage temperature but during 240 days of storage, considerable changes was seen in these parameters. Increasing the duration of storage time, led to enhanced fruit phenolic content, antioxidant capacity and fruit darkening but fruit water content reduced. Despite the lack of a significant effect of pakaging type on main quality characteristics, most of them affected by storage condition significantly and so storing at 7°C, could prohibit the increase of titratable acidity, texture darkening and weight loss.
کلیدواژه‌ها [English]
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