EFFECT OF WRAPPING, CHEMICAL AND THERMAL TREATMENTS ON FRUIT SHELF LIFE AND QUALITY IN POMEGRANATE CV. SHIRIN KOLBAD

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NIKDEL K.; SEIFI E.; SHARIFANI M.; HEMMATI KH.

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Journal: ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION Year:2017 | Volume:8 | Issue:1 Page(s): 107-124

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Title

EFFECT OF WRAPPING, CHEMICAL AND THERMAL TREATMENTS ON FRUIT SHELF LIFE AND QUALITY IN POMEGRANATE CV. SHIRIN KOLBAD

Author(s)

NIKDEL K. | SEIFI E. | SHARIFANI M. | HEMMATI KH. | Issue Writer Certificate

Keywords

POMEGRANATE FRUITQ2

PUNICA GRANATUMQ2

STORAGE LIFEQ2

Abstract

Background and Objectives: Pomegranate is native to subtropical regions of Iran. Losses of horticultural products are a major problem in the postharvest chain. Although, many researchers tried to find suitable storing treatments and their effects on physicochemical properties, but due to the genetic potential of different cultivars, finding the best treatments for each region is necessary. This study aimed to investigate the influence of some wrapping, chemical and thermal treatments on STORAGE LIFE and fruit quality in the pomegranate cv. Shirin Kolbad. Materials and Methods: In this experiment, POMEGRANATE FRUITs cultivar Shirin Kolbad were harvested at suitable maturing stage from Kolbad region, north of Iran and were under different storing treatments in a completely randomized design with factorial arrangement including three replications each containing three fruits. The first factor was the storage treatment, including two wrapping treatments (polyethylene and paper covering), two chemical treatments (calcium chloride and wax) and two thermal treatments (4°C and outdoor). The second factor was the storage time, including two and four month storage period and control at harvesting time. In control fruits at harvest time and in the treated fruits two and four months after storage some physicochemical properties were measured.Results: The study showed that different treatments did not have any significant influence on phenol and flavonoid, but they increased after four months of storage. Control fruits showed the highest amounts of total soluble solids (20.01 °Brix), acidity (0.35 mg/100 ml fruit juice) and vitamin C (31.81 mg/100 ml fruit juice), but the lowest amount of PH (2.47). In contrast, calcium chloride had the lowest amount of total soluble solids (16.40 °Brix) and the percentage of fruit juice (30.50%). The highest amount of glucose was observed in treatments polyethylene and paper covering (0.98 and 0.84 g/100 ml fruit juice, respectively) and after four months of storage (1.46 g/100 ml fruit juice). Conversely, the lowest amount of glucose was observed in control fruits (0.02 g/100 ml fruit juice) at harvesting time. The highest amount of fructose (22.89 g/100 ml fruit juice) was seen in fruits stored in 4oC. The results also showed that after four months of storage uncovered fruits had the highest amount of anthocyanin, which can be due to the higher concentration of CO2 under the coverage. The results also showed that different treatments and storage periods had a significant influence on weight loss of fruits. Polyethylene covering showed the lowest weight loss in fruits.Conclusion: Wax and polyethylene refrigerator temperature could preserve total sugar, glucose and fructose, but the amount of phenol and flavonoid did not change. After four months of storage, polyethylene and wax had the best effect on preventing the weight loss and on the keeping the properties of POMEGRANATE FRUITs.

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APA: Copy

NIKDEL, K., SEIFI, E., SHARIFANI, M., & HEMMATI, KH.. (2017). EFFECT OF WRAPPING, CHEMICAL AND THERMAL TREATMENTS ON FRUIT SHELF LIFE AND QUALITY IN POMEGRANATE CV. SHIRIN KOLBAD. ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION, 8(1 ), 107-124. SID. https://sid.ir/paper/240149/en

Vancouver: Copy

NIKDEL K., SEIFI E., SHARIFANI M., HEMMATI KH.. EFFECT OF WRAPPING, CHEMICAL AND THERMAL TREATMENTS ON FRUIT SHELF LIFE AND QUALITY IN POMEGRANATE CV. SHIRIN KOLBAD. ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION[Internet]. 2017;8(1 ):107-124. Available from: https://sid.ir/paper/240149/en

IEEE: Copy

K. NIKDEL, E. SEIFI, M. SHARIFANI, and KH. HEMMATI, “EFFECT OF WRAPPING, CHEMICAL AND THERMAL TREATMENTS ON FRUIT SHELF LIFE AND QUALITY IN POMEGRANATE CV. SHIRIN KOLBAD,” ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION, vol. 8, no. 1 , pp. 107–124, 2017, [Online]. Available: https://sid.ir/paper/240149/en

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