ROLE OF HEAT TREATMENT AND CALCIUM CHLORIDE IN ALLEVIATING CHILLING INJURY OF CITRUS FRUITS

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GHASEMNEZHAD M.; BABALAR M.; MOSTOUFI Y.; ASGARI SARCHESHMEH M.A.; AGHAJANZADEH S.

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Journal: IRANIAN JOURNAL OF AGRICULTURAL SCIENCES (JOURNAL OF AGRICULTURE) Year:2006 | Volume:37 | Issue:1 Page(s): 157-165

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Title

ROLE OF HEAT TREATMENT AND CALCIUM CHLORIDE IN ALLEVIATING CHILLING INJURY OF CITRUS FRUITS

Author(s)

Keywords

CITRUSQ2

CHILLINGQ2

HEAT TREATMENTQ2

CALCIUMQ2

Abstract

Fruits of many CITRUS cultivars become injured when exposed to low non-freezing temperatures. The effect of various HEAT TREATMENTs either alone or in combination with CALCIUM on the induction of cold resistance in CITRUS fruits were examined and also their effects evaluated according to other post harvest quality parameters e.g. ion leakage, decay development, firmness, acid content and total soluble solids. Hot water, hot water plus cold conditioning and hot water with CALCIUM, significantly reduced CHILLING injury symptoms in the additional 2 days in 20°c at the end of storage at 2°c in Thompson Navel orange but in Satsuma mandarin there were no significant differences observed between treated and control fruits. In the additional 2 days in 20°c, hot water treatment significantly reduced ion leakage in orange peel but in Satsuma mandarin the lowest ion leakage was achieved through cold water with CALCIUM treatment. With increasing temperature, hot water and hot water plus cold conditioning were the most effective treatments for Thompson orange, furthermore, 20°c water with CALCIUM and cold conditioning were the most effective treatments in reducing decay in comparison with the other treatments used in Satsuma mandarin at this stage. With increasing temperature at the end of storage period of orange fruit, hot water and cold water with CALCIUM were the most effective, considering firmness. Satsuma mandarin was similar to Navel orange except that, there were no significant differences between cold and hot CALCIUM solutions. Sugar to acid ratio was influenced by various treatments. The lowest sugar to acid ratio was achieved with increasing temperature through hot water treatment.

Cites

AN INVESTIGATION ON NATIONAL SIS EFFICIENCY FOR SPRING FROST PROTECTION (CASE STUDY, ALMOND ORCHARDS OF ALAVIJEH, ISFAHAN)

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APA: Copy

GHASEMNEZHAD, M., BABALAR, M., MOSTOUFI, Y., ASGARI SARCHESHMEH, M.A., & AGHAJANZADEH, S.. (2006). ROLE OF HEAT TREATMENT AND CALCIUM CHLORIDE IN ALLEVIATING CHILLING INJURY OF CITRUS FRUITS. IRANIAN JOURNAL OF AGRICULTURAL SCIENCES (JOURNAL OF AGRICULTURE), 37(1), 157-165. SID. https://sid.ir/paper/8361/en

Vancouver: Copy

GHASEMNEZHAD M., BABALAR M., MOSTOUFI Y., ASGARI SARCHESHMEH M.A., AGHAJANZADEH S.. ROLE OF HEAT TREATMENT AND CALCIUM CHLORIDE IN ALLEVIATING CHILLING INJURY OF CITRUS FRUITS. IRANIAN JOURNAL OF AGRICULTURAL SCIENCES (JOURNAL OF AGRICULTURE)[Internet]. 2006;37(1):157-165. Available from: https://sid.ir/paper/8361/en

IEEE: Copy

M. GHASEMNEZHAD, M. BABALAR, Y. MOSTOUFI, M.A. ASGARI SARCHESHMEH, and S. AGHAJANZADEH, “ROLE OF HEAT TREATMENT AND CALCIUM CHLORIDE IN ALLEVIATING CHILLING INJURY OF CITRUS FRUITS,” IRANIAN JOURNAL OF AGRICULTURAL SCIENCES (JOURNAL OF AGRICULTURE), vol. 37, no. 1, pp. 157–165, 2006, [Online]. Available: https://sid.ir/paper/8361/en

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