Volume 20, Issue 141 (2023)                   FSCT 2023, 20(141): 113-127 | Back to browse issues page


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Dinarvand S, Zare-Bavani M R. Effects of salicylic acid and sweet basil mucilage on some postharvest quality indices of okra (Abelmoschus esculentus L.). FSCT 2023; 20 (141) :113-127
URL: http://fsct.modares.ac.ir/article-7-66941-en.html
1- Department of Horticultural Science, Faculty of Agriculture, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran.
2- Department of Horticultural Science, Faculty of Agriculture, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran. , mzarebavani@asnrukh.ac.ir
Abstract:   (538 Views)
The use of edible coatings to preserve fruits and vegetables during storage has attracted increasing attention. Also, salicylic acid has been used as an anti-ethylene and antimicrobial compound to improve the postharvest life of some crops. In this study, the effects of different concentrations of salicylic acid (0, 1, 2, and 4 mM) and sweet basil mucilage (0, 0.1, 0.2, and 0.3 percent) on the postharvest quality of okra during storage at 10 °C were evaluated. The results showed that increasing the storage time decreased the quality characteristics of okra. Sweet basil mucilage and salicylic acid treatments were significantly effective on maintaining the quality characteristics of okra. The highest levels of fruit firmness, soluble solids, titratable acidity, ascorbic acid, visual appearance, and the lowest weight loss were obtained in the 0.3% sweet basil mucilage and 4 mM salicylic acid treatments. Okra without coating and salicylic acid treatment completely lost its appearance quality during 16 days of storage but okra treated with high concentrations of salicylic acid and mucilage had good quality and required marketability. As a result, sweet basil mucilage and salicylic acid can be used as effective treatments to maintain the quality aspects of okra for a more extended period.
Full-Text [PDF 431 kb]   (982 Downloads)    
Article Type: Original Research | Subject: Physiology after harvesting fruits and vegetables
Received: 2023/01/21 | Accepted: 2023/07/20 | Published: 2023/10/23

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