Document Type : Original Article
Authors
1 Department of Horticulture and Landscape Engineering, Faculty of Agriculture, Malayer University, Malayer, Hamedan, Iran
2 Horticultural Sciences Engineering Department, Faculty of Agriculture and Natural Resources, Imam Khomeini International University, Qazvin, Iran
3 Horticultural Sciences Department, Faculty of Agriculture, University of Kurdistan, Sanandaj, Kurdistan, Iran
4 Research Center of Strawberry Improvement and Breeding, University of Kurdistan, Sanandaj, Iran
Abstract
Purpose: Unfortunately, the quick quality loss in strawberry fruit decreases its marketability. The purpose of this study is to investigate the effects of pre- and post-harvest treatments on the enhancement of fruit storability. Research method: Pre-harvest treatment of calcium chloride (Ca) 2% and nano calcium (nCa) 0.01%, and post-harvest treatments of Chitosan (CH) 1% and Carboxymethyl cellulose (CMC) 1% on strawberry storability were investigated for 15 days and under 95% relative humidity at 1 ˚C. Traits of fruits such as weight loss, firmness, decay amount, total soluble solid, anthocyanin concentration, total phenol, ascorbic acid and antioxidant activity were measured. Findings: 15 days after treatment, treated samples showed decreased weight loss (WL), which was 18% for the untreated sample and 12% for treated samples. A delayed decline in firmness was observed in treated samples and nCa+CH treatment had the highest firmness 15 days after cold storage. Fruit decay was the most in the control sample and the least in Ca+CH treatments. Total soluble solids and anthocyanin increased in control, but remained stable in treated samples. Total phenol (TP) amount was the least in control. CH treated samples had the highest level of TP. Ca+CMC treated samples gradually showed higher level of vitamin C (AA) than other treatments. Research limitations: There was not limitations. Originality/Value: These results proved that using edible coatings of CMC and CH, and pre-harvest treatment with Ca and nCa increase the storability of strawberry, and can be used commercially to increase storage time.
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Main Subjects
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