نوع مقاله : مقاله پژوهشی
نویسندگان
1 دانشجوی دکتری علوم باغبانی، دانشکده کشاورزی، دانشگاه تبریز، تبریز
2 مربی پژوهشکده ژنتیک و زیست فناوری کشاورزی طبرستان، دانشگاه علوم¬کشاورزی و منابع ¬طبیعی ساری، ساری
3 استادیار گروه باغبانی، دانشکده علوم زراعی، دانشگاه علوم¬کشاورزی و منابع¬ طبیعی ساری، ساری
چکیده
کلیدواژه‌ها
عنوان مقاله [English]
نویسندگان [English]
Page mandarin is one of the most important citrus cultivar with high quality and short marketing period that using postharvest treatments to increase its shelf life is considered. This research was carried out in factorial experiment based on complete random design with two factors: hot water treatment (3 levels) and non-thermal treatment (5 levels), three replications and three fruits in each replication during three months. Hot water treatment levels included hot water 600 c for 30s, hot water 550 c for 1min and control. Non-thermal treatment levels included liquid acrylic, polyethylene film, calcium chloride, combinatory treatment (liquid acrylic and calcium chloride) and control. Results of this research showed that hot water treatment had fruit weight loss percentage less than control. Also total soluble solids (TSS) was minimum in fruits that treated in hot water. Titratable acidity (TA) and vitamin C in this treatments was maximum although. Fruit visual quality that treated in hot water was better than control fruits. Polyethylene film concluded minimum weight loss among non-thermal treatments. Minimum of TSS was in fruit that covered with polyethylene film. The highest TA was in treated fruits with liquid acrylic and calcium chloride. But the highest vitamin C content was in fruit that covered with polyethylene film. Treated fruit with liquid acrylic and calcium chloride had best visual quality. Spotting the interaction of the treatments showed that hot water treatment with polyethylene film and or liquid acrylic had excellent results as fruit weight loss percentage was minimum and visual quality was maximum.
کلیدواژه‌ها [English]
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