Effect of Calcium Chloride and Salicylic Acid Treatments on Quality Characteristics of Kiwifruit (Actinidia deliciosa cv. Hayward) During Storage

Kazemi, Mohsen; Aran, Mehdi; Zamani, S.

doi:10.3923/ajpp.2011.183.189

Cited by 49 publications

(37 citation statements)

References 20 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Mika et al (2010) suggested that SA treatment enhances plasma membrane -bound G-PODs in plant resulting to increase plant tolerance against oxidative stress. Many previous works reported the enhancement of POD activity by exgeous SA application in many kinds of fruit such as navel orange (Huang et al, 2008), peach (Cao et a., 2010), kiwifruit (Kazemi et al, 2011), sweet cherry (Giménez et al, 2016), wax apple , longan (Suiubon et al, 2017). Unlike, many previous works reported that SA induces CAT activity in many fruits such as wax apple , pomegranate (Dokhanieh et al, 2016), cucumber (Zhang et al, 2015) and sugar apple (Mo et al, 2008); however, this evidence showed that SA did not induce CAT activity in 'Kimju' guava.…”

Section: Effects Of Sa Immersion On the Activities Of Antioxidant Enzcontrasting

confidence: 47%

Salicylic Acid Immersion Maintains Physiochemical Quality and Enhances Bioactive Compounds in ‘Kimju’ Guava Fruit During Cold Storage

et al. 2017

View full text Add to dashboard Cite

The aims of this work were to investigate the effect of salicylic acid (SA) immersion on the physicochemical quality maintenance and biologically active compounds enhancement of ’Kimju’ guava. The fruit were immersed in water (control) and 2 mM SA solution and stored at 12 ± 1 ºC, 90±2% RH. The observed factors were pigments, total sugars, total soluble solids (TSS), total acidity (TA), firmness and pectin components, bioactive compounds such as ascorbic acid (AsA), total phenols (TP), total flavonoids (TF) and the activities of antioxidant enzymes including peroxidase (POD) and catalase (CAT). The total chlorophylls chlorophyll a and b contents of the treated fruit were higher than those of the control. The SA immersion did not affect the total carotenoids concentration and TSS whilst it delayed the increase in total sugars and lowered TA content. The fruit softening was delayed by the SA immersion due to the control of soluble pectin increase and insoluble pectin decrease. The antioxidant activity and the concentrations of AsA, TP and TF were enhanced by the SA immersion. The SA immersion also stimulated POD activity but did not induced CAT activity. In conclusion, 2.0 mM SA immersion is an effective postharvest treatment maintaining quality and improving nutritional values of ‘Kimju’ guava.

show abstract

Section: Effects Of Sa Immersion On the Activities Of Antioxidant Enzcontrasting

confidence: 47%

Salicylic Acid Immersion Maintains Physiochemical Quality and Enhances Bioactive Compounds in ‘Kimju’ Guava Fruit During Cold Storage

et al. 2017

View full text Add to dashboard Cite

show abstract

“…The mainly function of SA is delaying the fruit ripening during storage by decreasing of ethylene production (Kazemi et al, 2011) and also improving the fruit quality (Asghari and Aghdam, 2010). Furthermore, SA gives small effect on TSS for some nonclimacteric fruits during cold storage (Sayyari et al, 2009).…”

Section: Discussionmentioning

confidence: 99%

Effect of some Pre- and Postharvest Treatments on the Ability of “Balady” Orange Fruits to Storage

2017

AJAS

View full text Add to dashboard Cite

Abstract:The experiment was conducted during two successive seasons (2015 and 2016) on Balady orange trees (Citrus sinensis) which divided in two groups. The first group was sprayed with potassium sulphate (48%) in the orchard at three times sequential (March, June and August) and the second group was sprayed with water (control). Orange fruits of both treatments were collected in maturity stage and dipped in salicylic acid (SA) at 4mM/l in laboratory. The purpose of this investigation is studying the effect of SA and K on orange fruits quality during storage at room temperature (13+2 C°). Some physical and chemical properties of fruits were estimated every 10 days till 50 days (the end of storage) such as weight loss %, juice content%, acidity%, total soluble solids% (TSS), TSS/ acid ratio and ascorbic acid during both seasons. The results illustrated that, SA had a positive effect on fruit quality of the fruits treated with SA single or combined with potassium sulphate.

show abstract

“…Calcium is also associated with processes which result in lower rates of ethylene production and finally retard ripening. Research on kiwifruit showed that postharvest CaCl 2 application prevented flesh firmness loss and peroxidase activity, while decreasing weight loss and fruit softening during cold storage (Kazemi et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

Effect of kiwiberry pre-storage treatments on the fruit quality during cold storage

Stefaniak

Sawicka

Krupa

et al. 2017

Zemdirbyste-Agriculture

View full text Add to dashboard Cite

The kiwiberry (Actinidia arguta (Siebold et Zucc.) Planch ex Miq) has become a widely studied species in recent years due to its high resistance to low temperature and high content of health-promoting phytochemicals. The aim of this study was to verify the effect of pre-storage application of oxalic acid, salicylic acid and acetylsalicylic acid, calcium chloride (CaCl 2 ) and 1-methlycyclopropene (1-MCP) on quality changes of the kiwiberry cultivar 'Weiki' during cold storage. During six weeks of storage fruit firmness, titratable acidity and the total ascorbate content decreased from an average of 61 N, 1.5%, 857 mg kg -1 to 2.5 N, 1%, 380 mg kg -1 , respectively. Contrary, the soluble solids and the total phenolics content increased from an average of 0.30%, 73.5 mg kg -1 to 0.51%, 172 mg kg -1 , respectively. Application of 1-MCP clearly improved fruit firmness and inhibited the ascorbate loss. Compared to the control, the fruit firmness and total ascorbate content was higher by 50% and 13%, respectively. The acetylsalicylic acid treated fruit exhibited significant drop of phenolics as compared to the control. There was no significant difference in fruit total antioxidant activity determined immediately after harvest and at the end of storage (16.7 vs 17 mmol kg -1 , respectively). Fruit treated by salicylic acid, CaCl 2 and 1-MCP was characterized by a significantly higher titratable acidity compared to the control group. This study showed that the highest ability to maintain fruit quality during cold storage was exhibited by 1-MCP treated kiwiberry.

show abstract

Effect of Calcium Chloride and Salicylic Acid Treatments on Quality Characteristics of Kiwifruit (Actinidia deliciosa cv. Hayward) During Storage

Cited by 49 publications

References 20 publications

Salicylic Acid Immersion Maintains Physiochemical Quality and Enhances Bioactive Compounds in ‘Kimju’ Guava Fruit During Cold Storage

Salicylic Acid Immersion Maintains Physiochemical Quality and Enhances Bioactive Compounds in ‘Kimju’ Guava Fruit During Cold Storage

Effect of some Pre- and Postharvest Treatments on the Ability of “Balady” Orange Fruits to Storage

Effect of kiwiberry pre-storage treatments on the fruit quality during cold storage

Contact Info

Product

Resources

About