Impact of Hexanal, Pelargonium. Essential Oil-Cucurbita pepo Oil and Enhanced Freshness Formulation (EFF) on Storage Life of Grape cv. Bidaneh Sefid

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SAYYARI MOHAMMAD; Shabanloo Maryam; AZIZI ALI

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Journal: JOURNAL OF CROPS IMPROVEMENT (JOURNAL OF AGRICULTURE) Year:2019 | Volume:20 | Issue:4 Page(s): 889-901

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Title

Impact of Hexanal, Pelargonium. Essential Oil-Cucurbita pepo Oil and Enhanced Freshness Formulation (EFF) on Storage Life of Grape cv. Bidaneh Sefid

Author(s)

SAYYARI MOHAMMAD | Shabanloo Maryam | AZIZI ALI | Issue Writer Certificate

Keywords

cold storageQ2

decayQ1

phenol contentQ1

polyphenol oxidase enzyme activityQ1

weight lossQ1

Abstract

The present paper is an investigation of the impacts of hexanal and Pelargonium. essential oil (PEO)-Cucurbita pepo oil (CPO) on the quality and storability of grape cv. Bidaneh Sefid, conducted in Bu-Ali Sina University. The treatments include 1) dry controls (untreated fruits), 2) wet controls (treated fruits with 0. 02% of Ethanol as solvent, used for preparation of the other treatments, 3) hexanal, 4) EFF, and 5) combination of PEO and CPO. After the treatments, the fruits have been stored at 0± 1° C and 65-60% RH. At the beginning of the storage, and every 15 days, some parameters have been evaluated, with the results showing that none of the treatments have had any significant effect on titratable acidity, pH, total phenol content, and fruit quality. Also, it is found that the lowest increase in soluble solids (35. 59%) has belonged to EFF treatment, differing significantly from control untreated fruits. Control fruits with the highest rate of rot (3. 5 score), weight loss (9. 3%), and the lowest firmness (201. 3 N mm-2) are lower in terms of quality than other treated fruits. Hexanal treatment has been more successful to maintain color indices a* and L* in comparison with other treatments. In general, the most effective treatment for preservation of postharvest attributes of grape has been EFF treatment, having considerable effects on reduction of weight loss, activity of the polyphenol oxidase enzyme, fruit rot, and color change of rakis, which seems that good synergistic effects of hexanal treatment, PEO, and CPO has maintained quality of grapevine fruits cv. Bidaneh Sefid during the two months of storage.

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APA: Copy

SAYYARI, MOHAMMAD, Shabanloo, Maryam, & AZIZI, ALI. (2019). Impact of Hexanal, Pelargonium. Essential Oil-Cucurbita pepo Oil and Enhanced Freshness Formulation (EFF) on Storage Life of Grape cv. Bidaneh Sefid. JOURNAL OF CROPS IMPROVEMENT (JOURNAL OF AGRICULTURE), 20(4 ), 889-901. SID. https://sid.ir/paper/209499/en

Vancouver: Copy

SAYYARI MOHAMMAD, Shabanloo Maryam, AZIZI ALI. Impact of Hexanal, Pelargonium. Essential Oil-Cucurbita pepo Oil and Enhanced Freshness Formulation (EFF) on Storage Life of Grape cv. Bidaneh Sefid. JOURNAL OF CROPS IMPROVEMENT (JOURNAL OF AGRICULTURE)[Internet]. 2019;20(4 ):889-901. Available from: https://sid.ir/paper/209499/en

IEEE: Copy

MOHAMMAD SAYYARI, Maryam Shabanloo, and ALI AZIZI, “Impact of Hexanal, Pelargonium. Essential Oil-Cucurbita pepo Oil and Enhanced Freshness Formulation (EFF) on Storage Life of Grape cv. Bidaneh Sefid,” JOURNAL OF CROPS IMPROVEMENT (JOURNAL OF AGRICULTURE), vol. 20, no. 4 , pp. 889–901, 2019, [Online]. Available: https://sid.ir/paper/209499/en

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