EVALUATION OF SALICYLIC ACID AND TEMPERATURE TREATMENTS ON STORABILITY, POSTHARVEST QUALITY AND ANTIOXIDANT ACTIVITY OF APRICOT (PRUNUS ARMENIACA CV. ‘LASGERDI’) FRUIT

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ARDAKANI E.; DAVARYNEJAD GH.; AZIZI M.

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Paper Information

Journal: Journal of Horticultural Science Year:2013 | Volume:27 | Issue:3 Page(s): 326-334

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Title

EVALUATION OF SALICYLIC ACID AND TEMPERATURE TREATMENTS ON STORABILITY, POSTHARVEST QUALITY AND ANTIOXIDANT ACTIVITY OF APRICOT (PRUNUS ARMENIACA CV. ‘LASGERDI’) FRUIT

Author(s)

ARDAKANI E. | DAVARYNEJAD GH. | AZIZI M. | Issue Writer Certificate

Keywords

SELF LIFEQ2

ATTRIBUTEQ2

TOTAL SOLUBLE SOLIDSQ1

ASCORBIC ACIDQ2

Abstract

In order to investigation the effect of salicylic acid and temperature treatments onphysic-chemical ATTRIBUTEs and antioxidant activity was conducted of apricot cultivar ‘Lasgerdi’ the experiment. The apricot fruits were harvested at the commercial ripening stage, and fruits were immerged in different concentration of salicylic acid as well as distilled water (control) for 5 min, then fruits were packed in boxes with polyethylene cover and stored. The changes in fruit weight, firmness, pH, total soluble solid content, titratable acidity, ASCORBIC ACID, antioxidant activity were estimated after 0, 5, 10, 15 and 20 days during storage. The results showed that the weight loss, firmness, titratable acidity, ASCORBIC ACID and antioxidant activity decreased significantly while the pH and total soluble solid content increased significantly during storage for two temperatures. During the storage period, a significant difference between treatments (control and various concentrations differences of salicylic acid) and various temperature significantly the weight loss and maintained their firmness. In this condition, the highest and lowest of titratable acidity, ASCORBIC ACID and antioxidant activity were observed in treatments of 4 mM salicylic acid and control, respectively. Also, the data showed that the temperature of 4oc positive impact maintained quality and fruit shelf life during storage. Based on our results, the salicylic acid treatment as combination nature and temperature of 4oc may be used commercially to extend the storage life of apricot.

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APA: Copy

ARDAKANI, E., DAVARYNEJAD, GH., & AZIZI, M.. (2013). EVALUATION OF SALICYLIC ACID AND TEMPERATURE TREATMENTS ON STORABILITY, POSTHARVEST QUALITY AND ANTIOXIDANT ACTIVITY OF APRICOT (PRUNUS ARMENIACA CV. ‘LASGERDI’) FRUIT. JOURNAL OF HORTICULTURE SCIENCE (AGRICULTURAL SCIENCES AND TECHNOLOGY), 27(3), 326-334. SID. https://sid.ir/paper/142288/en

Vancouver: Copy

ARDAKANI E., DAVARYNEJAD GH., AZIZI M.. EVALUATION OF SALICYLIC ACID AND TEMPERATURE TREATMENTS ON STORABILITY, POSTHARVEST QUALITY AND ANTIOXIDANT ACTIVITY OF APRICOT (PRUNUS ARMENIACA CV. ‘LASGERDI’) FRUIT. JOURNAL OF HORTICULTURE SCIENCE (AGRICULTURAL SCIENCES AND TECHNOLOGY)[Internet]. 2013;27(3):326-334. Available from: https://sid.ir/paper/142288/en

IEEE: Copy

E. ARDAKANI, GH. DAVARYNEJAD, and M. AZIZI, “EVALUATION OF SALICYLIC ACID AND TEMPERATURE TREATMENTS ON STORABILITY, POSTHARVEST QUALITY AND ANTIOXIDANT ACTIVITY OF APRICOT (PRUNUS ARMENIACA CV. ‘LASGERDI’) FRUIT,” JOURNAL OF HORTICULTURE SCIENCE (AGRICULTURAL SCIENCES AND TECHNOLOGY), vol. 27, no. 3, pp. 326–334, 2013, [Online]. Available: https://sid.ir/paper/142288/en

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