Volume 15, Issue 85 (2019)                   FSCT 2019, 15(85): 49-59 | Back to browse issues page

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nazoori F. Effect of Calcium Chloride and Salicylic Acid on Quantitative and Qualitative Features of Strawberry Fruit CV. Gavita. FSCT 2019; 15 (85) :49-59
URL: http://fsct.modares.ac.ir/article-7-15274-en.html
Abstract:   (7303 Views)
Strawberries fruit has highly marketable and vulnerable, many factors leading to early destruction and shortening shelf life. This study, in order to maintain the qualitative and quantitative characteristics of strawberries in post-harvest stages, the effects of calcium chloride and salicylic acid in four levels (calcium chloride 1%, calcium chloride 2%, calcium chloride 1% + salicylic acid 1 mM and calcium chloride 2% + salicylic acid 1 mM),on different storage times (harvest time, 6 and 12 days after storage).were investigated. At the end of the storage period, the lowest (12.5%) and the highest (30%) weight loss were related to combined treatment of 2% calcium chloride + salicylic acid 1 mM and control. Applied treatments able to maintain soluble solids but the end of storage amount of this factor from 3.5 at harvest time in control sample increased to 4.22%, but the average soluble solids content was 3.7. Total acid content, firmness, vitamin C and pH were changed respectively from 1.6, 0.52, 137.3 and 2.8 to 1.3, 0.3, 54 and 3.06 at the end of the storage period. The highest particle brightness index and phenolic content belonged to calcium chloride 1 and 2%. Combined treatment of 2% calcium chloride with 1 mM salicylic acid has the significant effect on keeping weight and soluble solids, so we can store packaged strawberry fruits at 4 ° C for 14 days.
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Article Type: Original paper | Subject: Food quality control
Received: 2017/09/23 | Accepted: 2019/03/15 | Published: 2019/03/15

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