INFLUENCE OF SALICYLIC ACID, CALCIUM CHLORIDE AND HOT WATER TREATMENT ON QUANTITATIVE, QUALITATIVE PARAMETERS AND STORAGE LIFE OF POMEGRANATE CV. MEYKHOSH

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RABIEI V.; RAHMANI S.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

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Journal: Journal of Horticultural Science Year:2014 | Volume:28 | Issue:1 Page(s): 107-115

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Title

INFLUENCE OF SALICYLIC ACID, CALCIUM CHLORIDE AND HOT WATER TREATMENT ON QUANTITATIVE, QUALITATIVE PARAMETERS AND STORAGE LIFE OF POMEGRANATE CV. MEYKHOSH

Author(s)

RABIEI V. | RAHMANI S. | Issue Writer Certificate

Keywords

FRUIT FIRMNESSQ2

PHENYLALANINE AMMONIALYASE ENZYMEQ2

POSTHARVESTQ1

Abstract

The effect of hot water treatments [45oC for five minutes, 55oC for 25 seconds and non-treated (control)], salicylic acid in three levels (0, 1 and 2 mM) and calcium chloride in two levels (2% and 4%) on quantitative and qualitative parameters and storage life of pomegranate cv. Meykhosh were investigated. Experiment was conducted as a factorial based on completely randomized design with three replications. Fruits were stored for four months and sampling was performed at the end of storage. Results showed calcium chloride treatment prevents weight loss and fruit softening in comparison with control. Salicylic acid had a significant effect in preventing of TSS content increasing so that Salicylic acid with 2 mM concentration was more effective than 1 mM, also fruits treated with salicylic acid had less reduction in TA content. Fruits treated with hot water had weight loss percentage less than control fruits and hot water treatment at 45oC was more effective than 55oC. Also the use of hot water and salicylic acid treatment increased PAL activity in comparison with the control. Survey of triple treatments interaction showed that hot water treatment at45oC, 2 mM of Salicylic acid and 4% calcium chloride had the best result in pomegranate fruits storage life.

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APA: Copy

RABIEI, V., & RAHMANI, S.. (2014). INFLUENCE OF SALICYLIC ACID, CALCIUM CHLORIDE AND HOT WATER TREATMENT ON QUANTITATIVE, QUALITATIVE PARAMETERS AND STORAGE LIFE OF POMEGRANATE CV. MEYKHOSH. JOURNAL OF HORTICULTURE SCIENCE (AGRICULTURAL SCIENCES AND TECHNOLOGY), 28(1), 107-115. SID. https://sid.ir/paper/142413/en

Vancouver: Copy

RABIEI V., RAHMANI S.. INFLUENCE OF SALICYLIC ACID, CALCIUM CHLORIDE AND HOT WATER TREATMENT ON QUANTITATIVE, QUALITATIVE PARAMETERS AND STORAGE LIFE OF POMEGRANATE CV. MEYKHOSH. JOURNAL OF HORTICULTURE SCIENCE (AGRICULTURAL SCIENCES AND TECHNOLOGY)[Internet]. 2014;28(1):107-115. Available from: https://sid.ir/paper/142413/en

IEEE: Copy

V. RABIEI, and S. RAHMANI, “INFLUENCE OF SALICYLIC ACID, CALCIUM CHLORIDE AND HOT WATER TREATMENT ON QUANTITATIVE, QUALITATIVE PARAMETERS AND STORAGE LIFE OF POMEGRANATE CV. MEYKHOSH,” JOURNAL OF HORTICULTURE SCIENCE (AGRICULTURAL SCIENCES AND TECHNOLOGY), vol. 28, no. 1, pp. 107–115, 2014, [Online]. Available: https://sid.ir/paper/142413/en

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