Journal of Horticulture and Postharvest Research

Abstract Purpose: Morphological screening of native grapevine genotypes is the fundamental step in vine breeding programs. In this study, selected morphological traits were to identify key traits and classify genotypes based on their morphological diversity. Research method: 22 grapevine cultivars and local genotypes from different vineyards in Ilam province were evaluated. A total of 33 morphological traits related to leaves and bunches were recorded based on the International Organization of Vine and Wine (OIV) grape descriptor. Findings: The results revealed high coefficients of variation for traits such as skin color (88.58%), pedicel length (58.99%), pedicel weight (58.99%), rachis weight (57.71%), berry weight (56.16%), indicating substantial morphological diversity among grapevine plants. The highest yield per vine was observed in the genotype “GD3Chamanar” with 65 kg per vine. Significant positive and negative correlations were found among some traits. Principal component analysis extracted ten components that together explained 87.18% of the total variance. The first principal component (PC1) was mainly associated with, leaf width and length, bunch weight and width, sugar content, dried fruit weight of bunch, rachis weight and dried fruit weight of peduncle, and berry separating from the pedicel. Cluster analysis grouped the cultivars and genotypes into four major clusters at an approximate Euclidean distance of 5, based on traits such as leaf length and width, fruit ripening time, average yield, bunch and bunch shoulder weights, berry length and weight, berry shape, berry hardness, and juiciness of berry flesh. The cultivar “Zarde Vargache” and the genotype “GD3Chamanar” exhibited the highest average yield and are recommended as productive and well-adapted candidates for the Ilam province. Research limitations: Sample collection was the key challenges in this study. Originality/Value: The genotypes “GF3 Kolm”, “GF2 Kolm”, and “GF1 Kolm” from Badreh region with sugar content of 23.12%, 22.83%, and 21.53% °Brix respectively, are proposed for both table grape production and raisin processing.

Abstract Purpose: Mexican lime (Citrus aurantifolia Swingle) is a highly valued citrus fruit, renowned for its nutritional and therapeutic properties. However, its postharvest life is considerably limited due to rapid senescence-related color changes and weight loss. This study evaluated the effectiveness of postharvest immersion in sodium nitroprusside (SNP) in preserving the quality of Mexican lime fruits during 30 days of storage. Research Method: A completely randomized factorial design was employed, testing four SNP concentrations (0, 30, 60, and 90 µM) across three storage intervals (10, 20, and 30 days). Fruits were dipped in SNP solutions for five minutes, air-dried, packed in perforated plastic bags, and stored at 7 °C with 80 ± 5% relative humidity. Each treatment included four replicates of 15 fruits. Evaluations were performed at 10-day intervals. Findings: Sodium nitroprusside treatment effectively preserved the postharvest quality of Mexican lime during the storage period. Compared to the control, it significantly reduced weight loss and electrolyte leakage, maintained chlorophyll content, and delayed carotenoid accumulation in the peel, thereby slowing yellowing and visual senescence. In addition to these preservative effects, SNP treatment also enhanced juice quality by increasing titratable acidity (TA) and ascorbic acid content, and by reducing the total soluble solids to titratable acidity (TSS/TA) ratio, resulting in a more favorable taste index. Among the tested concentrations, 30 µM SNP proved to be the most effective in maintaining external fruit characteristics and improving internal juice quality. Research Limitations: No specific limitations were identified in this study. Originality/Value: This research demonstrates that postharvest immersion in 30 µM SNP is a safe and promising strategy for extending the shelf life and preserving the quality of Mexican lime, thereby enhancing its economic value.

Abstract Purpose: Strawberries are highly perishable fruits with a very limited postharvest shelf life due to their soft texture and high susceptibility to decay. This study aimed to explore an eco-friendly and effective method for maintaining postharvest quality by investigating the effects of chlorogenic acid (CGA) on the physiological and biochemical characteristics of Camarosa strawberries during cold storage. Research Method: Freshly harvested strawberries were treated with different concentrations of CGA (25, 50, 75, and 100 µM) and stored at 4 °C for 16 days. Fruit quality indicators, including firmness, decay rate, antioxidant capacity, enzymatic activities, and oxidative stress markers were evaluated at regular intervals. Findings: CGA treatment, especially at 75 and 100 µM, significantly preserved fruit firmness, delayed decay symptoms, and maintained higher levels of total phenols, flavonoids, and proline. It also reduced the accumulation of malondialdehyde, electrolyte leakage, and hydrogen peroxide. Moreover, key antioxidant enzymes, including catalase, superoxide dismutase, and peroxidase, displayed higher activity in treated fruits, indicating improved oxidative stress tolerance. These combined effects contributed to prolonged postharvest life and better preservation of nutritional and sensory qualities. Research limitations: The study was limited to one cultivar under controlled storage; further research under commercial conditions is suggested. Originality/Value: This work highlights the potential of chlorogenic acid as a natural, safe, and cost-effective postharvest treatment to improve storage stability and fruit quality, offering promising implications for sustainable horticultural practices.

Abstract Purpose: Grapes are economically important fruit crops valued for their nutritional properties and diverse by-products. Maintaining postharvest quality is critical due to rising healthy food demand. Enzymatic browning, mediated by polyphenol oxidase, reduces marketability and organoleptic quality. This study characterized polyphenol oxidase activity, VvPPO1 gene expression, and total phenolic content in grape berry flesh and peel during maturation. Concurrently, Rosa canina hips extract was investigated as a natural polyphenol oxidase inhibitor, providing an alternative to synthetic inhibitors. Research Method: Polyphenol oxidase activity in grape berry flesh and peel was measured spectrophotometrically in the absence and presence different concentrations of the R. canina hips extract and catechin using caffeic acid as the substrate. VvPPO1 gene expression level was quantified by qRT-PCR. Findings: The results indicated that polyphenol oxidase activity varied between tissues and during berry maturation. polyphenol oxidase activity was higher in the flesh (71.17 ± 7.9 µM min⁻¹ g⁻¹ FW) than in the peel, with activity decreasing by 74% in flesh and 58% in peel at 110 days after full bloom. Conversely, VvPPO1 expression in peel (75.87 ± 0.088) was more than in flesh and showed a downward trend during ripening. R. canina hips extract and catechin inhibited polyphenol oxidase activity in a dose-dependent manner, with IC50 values of 0.7 mg mL⁻¹ and 0.035 mg mL⁻¹, respectively, demonstrating their potential to suppress grape polyphenol oxidase activity. Research limitations: This study did not evaluate the in vivo effects of R. canina hips extract on grape berry polyphenol oxidase activity or VvPPO1 gene expression in relation to Enzymatic browning control. Originality/Value: This study identifies a key time during grape berry maturation for controlling browning. Furthermore, it demonstrates that R. canina hips extract is a promising natural polyphenol oxidase inhibitor to improve grape shelf life that meets consumer demands for clean-label food products.

Abstract Purpose: Floriculture growers globally encounter ongoing difficulties in keeping cut flowers fresh after harvest. When cut flowers endure longer in the vase, customer satisfaction increases, resulting in higher sales and business viability. While synthetic chemical preservatives have been widely employed to extend the vase life of cut flowers, their adverse environmental and health impacts underscore the urgent need for natural and eco-friendly alternatives. This review critically evaluates the efficacy of some natural preservatives (essential oils, plant extracts, and organic acids) in extending the vase life of cut flowers. Findings: The collected data from controlled studies confirm that certain natural substances have significant therapeutic effects. Essential oils, plant extracts, and organic acids can slow senescence across a variety of flower types, extending both their vase life and their marketable period. Their multiple actions include blocking ethylene production, boosting the flower's natural defenses against decay, fighting microbes, preventing stem blockages, and regulating water pH. Limitations: Despite promising results, three main issues exist with these natural preservatives. First, the best methods for applying them in practice are not yet fully established or standardized for different flower species. Second, the exact molecular ways they affect and interact inside the plant are not completely clear or fully understood. Finally, current production and processing methods are not ready for reliable, consistent, and cost-effective large-scale commercial use. Directions for future research: Future research should focus on three key areas. First, studies should optimize practical application protocols, including precise concentration, timing, and delivery methods. Second, scientists need to clarify the detailed molecular and biochemical mechanisms of action behind these natural compounds. Finally, researchers should develop, standardize, and economically scale up production techniques to make these sustainable solutions commercially viable for the global industry.

Abstract Purpose: The strawberry, known for its delightful flavor and significant nutritional benefits, suffers from a limited shelf life after harvest. Consequently, the proper handling and storage of this delicate fruit are essential. Antimicrobial packaging is recognized as a key application of active packaging. Thus, this study aimed to explore the impact of antimicrobial packaging on the postharvest quality of strawberries. Research Method: This investigation consisted of two experiments. The first experiment involved the use of silica mesoporous particles (SMP) derived from rice husk to create antimicrobial sachets. The loading capacity and release of essential oil (EO) from the substrate were evaluated through gas chromatography analysis. In the second experiment, active packaging for the strawberry cultivar Camarosa was implemented using sachets produced in the first phase, which were infused with peppermint essential oil (PEO). Various qualitative and biochemical characteristics were assessed. Findings: The results revealed that at the conclusion of the storage period, the highest total antioxidant activity (31.72 iron II Mmol g-1) was observed in the fruits packaged with sachets, while the control group exhibited the highest anthocyanin content (83.5mg 100grFW−1). At the end of storage, the treated fruits demonstrated enhanced catalase (198 U g-1) and phenylalanine ammonia-lyase (1660 U kg-1) activities. The packaged fruits with sachets showed a reduced microbial load, with total mesophilic bacteria counts of 3.7 and 0.5 Log CFU g−1 in the control and treated samples, respectively, at the end of storage. It has been proven that by encapsulating long-term effectiveness is ensured by controlled release hydrocarbon monoterpene such menthol and easy handling, with positive effects for its antifungal activity. Research limitations: No limitations were found. Originality/Value: The findings suggest that the increased enzyme activity and reduced levels of malondialdehyde positively influence the shelf life of strawberry fruits.