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Paper Information

Journal:   JOURNAL OF CROPS IMPROVEMENT (JOURNAL OF AGRICULTURE)   WINTER 2017 , Volume 18 , Number 4 ; Page(s) 1001 To 1015.
 
Paper: 

INFLUENCE OF HOT WATER TREATMENT AND NANO-PACKAGING ON QUALITATIVE CHARACTERESTICS OF NECTARINE FRUIT CV. ‘SUNGLO’ DURING STORAGE

 
 
Author(s):  HOSSEINPOOR FATEMEH*, RABIEI VALI, AMIRI MOHAMMAD ESMAEIL, SOLEIMANI ALI
 
* 
 
Abstract: 

By considering short shelf life time of nectarine fruit and the importance of postharvest physiology, In order to study the effect of nano-packaging with hot water treatment to maintain qualitative characterestics and increase the storage life of nectarines cv. ‘Sunglo‘ an experiment was carried out in 2014. The experiment was designed in a CRBD (completely randomized block design) based on factorial with three replications and fruits qualitative characterestics every 10 days, during 40 days storage with 0-1C0 temperature, 90-95 percent RH were measured. The results showed that nano-packaging caused to maintain the vitamin C, titratable acidity and total soluble solids, and also nano-packaging compared to conventional packaging on weight loss, color quality and increasing browning was not significant effect. The amount of pH was decreased during 30 days of storage, then was increased to 40 days. The peroxidase enzyme activity increased with time, but this process in nano-packaging less than control treatment. The flavor index and carotenoids increased with time, but this process was significant decrease in carotenoids during 40 days of storage. Decrease in fruit firmness over time within 30 days of treatment with nano-packaging is lower. The results showed that nano packaging can be a suitable method to increasing the shelf life and maintain quality of nectarine fruit cv. ‘Sunglo‘.

 
Keyword(s): BROWNING, HOT TREATMENTS, PEROXIDASE, POSTHARVEST, STORAGE
 
References: 
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