ENHANCEMENT OF CHILLING RESISTANCE, ANTIOXIDANT ACTIVITY, AND QUALITY OF POMEGRANATE (PUNICA GRANATUM) CV. 'RABAB' DURING COLD STORAGE, THROUGH AN APPLICATION OF SALICILYC ACID

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SAYYARI M.; BABALAR M.; KALANTARI S.

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Journal: Iranian Journal of Horticultural Science Year:2011 | Volume:42 | Issue:4 Page(s): 339-347

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Title

ENHANCEMENT OF CHILLING RESISTANCE, ANTIOXIDANT ACTIVITY, AND QUALITY OF POMEGRANATE (PUNICA GRANATUM) CV. 'RABAB' DURING COLD STORAGE, THROUGH AN APPLICATION OF SALICILYC ACID

Author(s)

SAYYARI M. | BABALAR M. | KALANTARI S. | Issue Writer Certificate

Keywords

FRUIT QUALITYQ3

POMEGRANATEQ1

STORAGE PERIODQ2

CHILLING INDEXQ2

CV. RABABQ2

ION LEAKAGEQ2

Abstract

In order to alleviate chilling injury in POMEGRANATE (Punica granatum) CV. RABAB due to cold storage, the fruits were dipped in 0.7, 1.4 and 2 mM of Salicylic Acid (SA) for 10 min. After 1, 2 and 3 months of storage at 2oC, the fruits were tested for Chilling Injury (CI) as well as some biochemical parameters. The results revealed that with increase in storage time, CI and ION LEAKAGE (IL) increased, but the increasing trend in treated fruits was slower than that in control. With increase in SA concentration and STORAGE PERIOD, Phenylalanine Ammonia Lyase (PAL) activity increased. Antioxidant activity and ascorbic acid content in arils of control fruits were more excessively reduced than those in treated fruits during storage time. Total Soluble Solids (TSS) content and pH increased during storage, while Titratable Acidity (TA) decreased. Among the qualitative parameters, it was only TA that was affected by SA application. For an enhancing of chilling resistance and maintenance of FRUIT QUALITY during storage, 1.4 mM SA application was found as the most recommendable treatment. The results finally emphasized the positive effect of SA on POMEGRANATE chilling resistance during the fruit's cold storage.

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APA: Copy

SAYYARI, M., BABALAR, M., & KALANTARI, S.. (2011). ENHANCEMENT OF CHILLING RESISTANCE, ANTIOXIDANT ACTIVITY, AND QUALITY OF POMEGRANATE (PUNICA GRANATUM) CV. 'RABAB' DURING COLD STORAGE, THROUGH AN APPLICATION OF SALICILYC ACID. IRANIAN JOURNAL OF HORTICULTURAL SCIENCES (IRANIAN JOURNAL OF AGRICULTURAL SCIENCES), 42(4), 339-347. SID. https://sid.ir/paper/148098/en

Vancouver: Copy

SAYYARI M., BABALAR M., KALANTARI S.. ENHANCEMENT OF CHILLING RESISTANCE, ANTIOXIDANT ACTIVITY, AND QUALITY OF POMEGRANATE (PUNICA GRANATUM) CV. 'RABAB' DURING COLD STORAGE, THROUGH AN APPLICATION OF SALICILYC ACID. IRANIAN JOURNAL OF HORTICULTURAL SCIENCES (IRANIAN JOURNAL OF AGRICULTURAL SCIENCES)[Internet]. 2011;42(4):339-347. Available from: https://sid.ir/paper/148098/en

IEEE: Copy

M. SAYYARI, M. BABALAR, and S. KALANTARI, “ENHANCEMENT OF CHILLING RESISTANCE, ANTIOXIDANT ACTIVITY, AND QUALITY OF POMEGRANATE (PUNICA GRANATUM) CV. 'RABAB' DURING COLD STORAGE, THROUGH AN APPLICATION OF SALICILYC ACID,” IRANIAN JOURNAL OF HORTICULTURAL SCIENCES (IRANIAN JOURNAL OF AGRICULTURAL SCIENCES), vol. 42, no. 4, pp. 339–347, 2011, [Online]. Available: https://sid.ir/paper/148098/en

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