POMEGRANATE (PUNICA GRANATUM L.) FRUIT STORABILITY IMPROVEMENT USING PRE-STORAGE CHITOSAN COATING TECHNIQUE

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VARASTEH F.; ARZANI K.; BARZEGAR M.; ZAMANI Z.

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Paper Information

Journal: JOURNAL OF AGRICULTURAL SCIENCE AND TECHNOLOGY (JAST) Year:2017 | Volume:19 | Issue:2 Page(s): 389-400

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Title

POMEGRANATE (PUNICA GRANATUM L.) FRUIT STORABILITY IMPROVEMENT USING PRE-STORAGE CHITOSAN COATING TECHNIQUE

Author(s)

VARASTEH F. | ARZANI K. | BARZEGAR M. | ZAMANI Z. | Issue Writer Certificate

Keywords

MATURITY INDEXQ3

POSTHARVEST STORAGEQ3

SCANNING ELECTRON MICROSCOPYQ3

STORAGE PERIODQ3

WEIGHT LOSSQ3

Abstract

Application of edible coatings to enhance storage life of fresh fruit has recently been under considerable attention. This experiment was conducted in order to explore the effect of chitosan coating and storage temperature on the postharvest life of pomegranate (Punica granatum L.) fruit. Therefore, pomegranate fruits ‘Rabbab-e-Neyriz’ were dipped in 0, 1 and 2% aqueous chitosan solutions, air dried and then stored at 2 and 5°C with 90% relative humidity for up to 135 days. The application of chitosan coating retarded the respiration rate and WEIGHT LOSS of the fruit regardless of temperature during STORAGE PERIOD; however, the retention was higher at 2 than 5oC. After 135 days of storage, the highest (18.19%) and lowest (9.33%) WEIGHT LOSSes were recorded in the control fruit stored at 5°C and 2% chitosan-treated fruit stored at 2°C, respectively. The results revealed that postharvest WEIGHT LOSSes in pomegranate fruit mainly related to WEIGHT LOSSes in the fruit peel and 4-8% reduction in peel weight percentage (of whole fruit) was recorded in the treated fruit. A slight decline in Soluble Solids Content (SSC) and Titratable Acidity (TA) was found during storage in all treatments, while pH and MATURITY INDEX increased slowly. SCANNING ELECTRON MICROSCOPY of the treated fruit demonstrated that chitosan covered whole pericarp surface and pores of the coated fruit, and revealed more shrivelling symptoms on the peel of the non-coated fruit during storage.

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APA: Copy

VARASTEH, F., ARZANI, K., BARZEGAR, M., & ZAMANI, Z.. (2017). POMEGRANATE (PUNICA GRANATUM L.) FRUIT STORABILITY IMPROVEMENT USING PRE-STORAGE CHITOSAN COATING TECHNIQUE. JOURNAL OF AGRICULTURAL SCIENCE AND TECHNOLOGY (JAST), 19(2), 389-400. SID. https://sid.ir/paper/62920/en

Vancouver: Copy

VARASTEH F., ARZANI K., BARZEGAR M., ZAMANI Z.. POMEGRANATE (PUNICA GRANATUM L.) FRUIT STORABILITY IMPROVEMENT USING PRE-STORAGE CHITOSAN COATING TECHNIQUE. JOURNAL OF AGRICULTURAL SCIENCE AND TECHNOLOGY (JAST)[Internet]. 2017;19(2):389-400. Available from: https://sid.ir/paper/62920/en

IEEE: Copy

F. VARASTEH, K. ARZANI, M. BARZEGAR, and Z. ZAMANI, “POMEGRANATE (PUNICA GRANATUM L.) FRUIT STORABILITY IMPROVEMENT USING PRE-STORAGE CHITOSAN COATING TECHNIQUE,” JOURNAL OF AGRICULTURAL SCIENCE AND TECHNOLOGY (JAST), vol. 19, no. 2, pp. 389–400, 2017, [Online]. Available: https://sid.ir/paper/62920/en

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