THE EFFECTS OF CALCIUM CHLORIDE, HOT WATER TREATMENT AND POLYETHYLENE BAG PACKAGING ON THE STORAGE LIFE AND QUALITY OF POMEGRANATE (CV: MALAS- SAVEH)

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RANJBAR H.; HASANPOUR ASIL M.; ASGARI SARCHESHMEH M.A.; SAMIZADEH LAHIJI H.A.; BANI ASADI A.

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Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2007 | Volume:4 | Issue:2 Page(s): 1-10

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Title

THE EFFECTS OF CALCIUM CHLORIDE, HOT WATER TREATMENT AND POLYETHYLENE BAG PACKAGING ON THE STORAGE LIFE AND QUALITY OF POMEGRANATE (CV: MALAS- SAVEH)

Author(s)

Keywords

POMEGRANATEQ2

CALCIUM CHLORIDEQ3

STORAGE LIFEQ4

HOT WATER TREATMENTQ3

POLYETHYLENE BAGS PACKAGINGQ2

Abstract

In this experiment the effects of preharvest CALCIUM CHLORIDE and postharvest HOT WATER TREATMENT as well as the use of polyethylene bags for packaging on the quality improvement of POMEGRANATE fruit during cold storage were studied. For this purpose CALCIUM CHLORIDE was sprayed at two levels on August 2004 (1% and 2%). POMEGRANATE fruits of Malas-Torsh cv. was harvested at fully ripen stage and treated with hot water (45, 50 and 55oC for 20 minutes, 1 minute and 30 second respectively). Thereafter each fruit was warped up in a polyethylene bag and stored in cool store room with 1oC and relative humidity of 85% for 3 months. The experiments were conducted using a completely randomized design of three replicates. The results indicated that fruits wrapped with polyethylene had a significant effect on preventing weight loss, improving the appearance as well as marketability of fruits during storage, while showing no effect on pH, TSS and fruit dry matter. Also it was observed that fruits treated in 50'C hot water showed significant improvement of quality while treatment with 45oC hot water failed to show such effects. In total, a combination of CALCIUM CHLORIDE and polyethylene bag packaging along with 500 C HOT WATER TREATMENT caused improvement in the general quality of stored fruit and decreased fungi infection and chilling index.

Cites

EFFECT OF ESSENTIAL OIL OF SOME MEDICINAL PLANTS AND POLYETHYLENE PACKAGING ON QUALITY AND POMEGRANATE SHELF LIFE (CV.

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APA: Copy

RANJBAR, H., HASANPOUR ASIL, M., ASGARI SARCHESHMEH, M.A., SAMIZADEH LAHIJI, H.A., & BANI ASADI, A.. (2007). THE EFFECTS OF CALCIUM CHLORIDE, HOT WATER TREATMENT AND POLYETHYLENE BAG PACKAGING ON THE STORAGE LIFE AND QUALITY OF POMEGRANATE (CV: MALAS- SAVEH). IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 4(2), 1-10. SID. https://sid.ir/paper/71727/en

Vancouver: Copy

RANJBAR H., HASANPOUR ASIL M., ASGARI SARCHESHMEH M.A., SAMIZADEH LAHIJI H.A., BANI ASADI A.. THE EFFECTS OF CALCIUM CHLORIDE, HOT WATER TREATMENT AND POLYETHYLENE BAG PACKAGING ON THE STORAGE LIFE AND QUALITY OF POMEGRANATE (CV: MALAS- SAVEH). IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2007;4(2):1-10. Available from: https://sid.ir/paper/71727/en

IEEE: Copy

H. RANJBAR, M. HASANPOUR ASIL, M.A. ASGARI SARCHESHMEH, H.A. SAMIZADEH LAHIJI, and A. BANI ASADI, “THE EFFECTS OF CALCIUM CHLORIDE, HOT WATER TREATMENT AND POLYETHYLENE BAG PACKAGING ON THE STORAGE LIFE AND QUALITY OF POMEGRANATE (CV: MALAS- SAVEH),” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 4, no. 2, pp. 1–10, 2007, [Online]. Available: https://sid.ir/paper/71727/en

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