Journal of Horticulture and Postharvest Research

Abstract Purpose: Mango is known as one of the most important fruits for its delicious taste, flavor and high nutritional properties. However, due to the perishability and short shelf life of fruit, safe treatments are needed for increasing shelf life of fruit. This experiment carried out to elucidate effects of postharvest UV-C and calcium ascorbate (CaA) on quality of mango fruit during cold storage. Research method: After preparing ‘Langra’ mango fruits were irradiated for 5 min in 5 or 10 kj/m² UV-C or dipped for 5 min in 1.5% (CaA) or combination of calcium ascorbate and UV-C. Postharvest parameters including firmness, catalase and phenylalanine ammonia lyase activities, total phenolic content and antioxidant activities, firmness, soluble solid concentrations, ascorbic acid and sensory parameters were evaluated throughout 21 days of storage at 12^◦C. Findings: At the end of shelf life, CaA alone (1.5%), UV-C alone ( 5 or10 kj m^‒2 ) or combination of UV-C with CaA maintained good firmness, increased catalase activity, phenylalanine ammonia lyase activity, total phenolic content and antioxidant activity but decreased soluble solid concentrations compared with the control. Sensory parameters, such as texture, flavor, appearance and overall quality were kept acceptable for marketability with these treatments. Research limitations: No limitations were encountered. Originality/Value: Both UV-C and CaA showed potential for increasing marketability of mango with their generally recognized as safe status for consumers.

Abstract Purpose: Papaya is one of the most common fruits which has been produced in southern part of Iran for fresh consumption. Demand for fresh-cut products has increased due to the changes in consumer attitudes. However, fresh-cut papaya is prone to softening during storage. This study carried out to determine effects of calcium lactate and hot water treatments (HWT) for maintaining fresh-cut papaya quality. Research method: After preparing fresh cut cubes of papayas, the pieces were dipped in calcium lactate (CaL) or combined with HWT. Physico-chemical parameters including calcium concentration (Ca), firmness and soluble solids concentration, catalase and peroxidaseactivities, pectin methyl esterase (PME) and polygalacturonase activities (PG),total phenolic content and radical scavenging activities, and microbial growth were measured during 9 days of storage at 5 ^◦C. Findings: At the end of storage, CaL treatment combined with HWT increased calcium (Ca) concentration, catalase activity, total phenolic content and radical scavenging activities (DPPH) of papaya slices, but decreased peroxidase, PG and PME activities compared to the control. In addition, these treatments reduced microbial growth compared to the control. Limitations: No limitations were encountered. Originality/Value: Both HWT with CaL showed potential for increasing markeabitity on fresh cut papaya with their generally recognized as safe status for consumers.