MAINTAINING ANTI-RADICAL COMPOUNDS OF BLOOD ORANGE USING FRUIT COATING IN COMBINATION WITH METHYL SALICYLATE APPLICATION

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JAMALI ANJYLANY SONIA; FattahiMoghadam Javad; RABIEI VALI

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Journal: JOURNAL OF CROPS IMPROVEMENT (JOURNAL OF AGRICULTURE) Year:2015 | Volume:17 | Issue:2 Page(s): 471-485

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Information Journal Paper

Title

MAINTAINING ANTI-RADICAL COMPOUNDS OF BLOOD ORANGE USING FRUIT COATING IN COMBINATION WITH METHYL SALICYLATE APPLICATION

Author(s)

JAMALI ANJYLANY SONIA | FattahiMoghadam Javad | RABIEI VALI | Issue Writer Certificate

Keywords

ANTHOCYANINQ2

ANTI-RADICALQ2

POLYETHYLENE BAGQ2

TOTAL PHENOLQ1

WAXQ2

Abstract

Most of the citrus fruits, especially in North of Iran are stored in common storages. This experimen in oder to persevere appearance and internal fruit quality were conducted in the Citrus Research Station at 1392, Britex-Ti WAX, storage WAX, polyethlene bag (individual fruit), polyethlene bag (pair fruits) were used alone and with combination with methyl salicylate (MeSA) vs. control (without coating and MeSA). ‘Moro’ blood orange fruits were treated and placed in the common storage for 80 days. Effect of every 20 days intervals was investigated to preserve fruit ANTI-RADICAL compounds. Results showed that fruits in control and methyl salicylate treatments had the high ratio of TSS/TA after 80 days storage. Individual fruits in bags which treated by methyl salicylate had the highest total ANTHOCYANIN (3.99 mg/g FW) and TOTAL PHENOL (peel) contents (0.23 mg/g FW) during 40 days of storage. Individual fruit in bag treatment in combination with methyl salicylate application resulted to the highest ascorbic acid. The highest rate of TOTAL PHENOLs was observed in fruits pulp treated with Britex -Ti WAX after 60 days storage. Totally, combined treatments had significant influences on reducing decay and enhancing interval quality of ‘Moro’ fruits in common storage.

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APA: Copy

JAMALI ANJYLANY, SONIA, FattahiMoghadam, Javad, & RABIEI, VALI. (2015). MAINTAINING ANTI-RADICAL COMPOUNDS OF BLOOD ORANGE USING FRUIT COATING IN COMBINATION WITH METHYL SALICYLATE APPLICATION. JOURNAL OF CROPS IMPROVEMENT (JOURNAL OF AGRICULTURE), 17(2), 471-485. SID. https://sid.ir/paper/209429/en

Vancouver: Copy

JAMALI ANJYLANY SONIA, FattahiMoghadam Javad, RABIEI VALI. MAINTAINING ANTI-RADICAL COMPOUNDS OF BLOOD ORANGE USING FRUIT COATING IN COMBINATION WITH METHYL SALICYLATE APPLICATION. JOURNAL OF CROPS IMPROVEMENT (JOURNAL OF AGRICULTURE)[Internet]. 2015;17(2):471-485. Available from: https://sid.ir/paper/209429/en

IEEE: Copy

SONIA JAMALI ANJYLANY, Javad FattahiMoghadam, and VALI RABIEI, “MAINTAINING ANTI-RADICAL COMPOUNDS OF BLOOD ORANGE USING FRUIT COATING IN COMBINATION WITH METHYL SALICYLATE APPLICATION,” JOURNAL OF CROPS IMPROVEMENT (JOURNAL OF AGRICULTURE), vol. 17, no. 2, pp. 471–485, 2015, [Online]. Available: https://sid.ir/paper/209429/en

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