EFFECT OF NITRIC OXIDE AND PUTRESCINE ON QUALITY ATTRIBUTES AND STORAGE LIFE OF STRAWBERRY FRUIT CV. SELVA

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ABD ELAHI R.; ASGHARI MOHAMMAD REZA; ESMAEILI MOHSEN

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Journal: JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ) Year:2010 | Volume:3/20 | Issue:1 Page(s): 177-190

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Title

EFFECT OF NITRIC OXIDE AND PUTRESCINE ON QUALITY ATTRIBUTES AND STORAGE LIFE OF STRAWBERRY FRUIT CV. SELVA

Author(s)

ABD ELAHI R. | ASGHARI MOHAMMAD REZA | ESMAEILI MOHSEN | Issue Writer Certificate

Keywords

STRAWBERRYQ1

NITRIC OXIDEQ2

PUTRESCINEQ3

STORAGE LIFEQ2

VITAMIN CQ2

TOTAL PHENOLICSQ2

Abstract

Because of the harmful effects of the chemicals on human health and environment, the use of these compounds is recently restricted and it is necessary to use the safe compounds in postharvest technology of fruits and vegetables. In this study, the effect of NITRIC OXIDE (NO; at concentrations of 0, 3, 5 and 8 µmol L-1) and PUTRESCINE (at concentrations of 0 and 2 mmol L-1) on postharvest life and quality of Selva STRAWBERRY fruit during storage at 2.5 oC with 85-95% RH for 15 days was studied. Fruit firmness, marketability, total acidity, total phenolic, VITAMIN C, total soluble solids, and color were evaluated. The treatment of fruit with 5 µmol L-1 NO significantly maintained fruit quality at the end of the storage. The treatment with a combination of NO and PUTRESCINE significantly prevented fruit softening. The results showed that NO and PUTRESCINE treatments preserved VITAMIN C and TOTAL PHENOLICS. In addition, the results indicated that the use of NO and PUTRESCINE may be introduced as an effective and successful strategy in postharvest technology of the Selva STRAWBERRY fruit.

Cites

EFFECTS OF SPERMINE ON POSTHARVEST LIFE AND QUALITY OF STRAWBERRY (FRAGARIA ANNANASA L. CV CAMAROSA)

References

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APA: Copy

ABD ELAHI, R., ASGHARI, MOHAMMAD REZA, & ESMAEILI, MOHSEN. (2010). EFFECT OF NITRIC OXIDE AND PUTRESCINE ON QUALITY ATTRIBUTES AND STORAGE LIFE OF STRAWBERRY FRUIT CV. SELVA. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), 3/20(1), 177-190. SID. https://sid.ir/paper/148487/en

Vancouver: Copy

ABD ELAHI R., ASGHARI MOHAMMAD REZA, ESMAEILI MOHSEN. EFFECT OF NITRIC OXIDE AND PUTRESCINE ON QUALITY ATTRIBUTES AND STORAGE LIFE OF STRAWBERRY FRUIT CV. SELVA. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ)[Internet]. 2010;3/20(1):177-190. Available from: https://sid.ir/paper/148487/en

IEEE: Copy

R. ABD ELAHI, MOHAMMAD REZA ASGHARI, and MOHSEN ESMAEILI, “EFFECT OF NITRIC OXIDE AND PUTRESCINE ON QUALITY ATTRIBUTES AND STORAGE LIFE OF STRAWBERRY FRUIT CV. SELVA,” JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), vol. 3/20, no. 1, pp. 177–190, 2010, [Online]. Available: https://sid.ir/paper/148487/en

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