Volume 20, Issue 140 (2023)                   FSCT 2023, 20(140): 141-155 | Back to browse issues page

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1- Kerman Agricultural and Natural Resources Research and Education Center, Agricultural Research, Education and Extension Organization (AREEO), Kerman, Iran , javadfarrokhi2012@yahoo.com
2- Technical and Vocational Training School of Shafa-Tebe Hayan, Maragheh, Iran. (ID-code: 23812)
Abstract:   (256 Views)
Finding non-chemical (organic) biological compounds such as salicylic acid and chitosan, which are harmless to the consumer and at the same time help to maintain the storage properties of perishable fruit crops, is of interest. Therefore, the effects of salicylic acid (SA) (0, 1, and 2 mmol L-1) on the shelf life and quality of ‘Bada’ cherry fruit during storage were surveyed. Total phenolics (TP), total antioxidant activity (TAA), ascorbic acid content (AAC) and fungal decay incidence (FDI), total titrable acidity (TTA), pH, firmness, and the color surface were evaluated during storage for 14 and 28 days at 2.5±0.5 °C and relative humidity of 85-95 %. SA at all concentrations significantly affected the fruit quality. SA at one mmol L‑1 in combination with 1% chitosan significantly decreased FDI incidence and maintained fruit marketability and firmness. L* and b* color indices significantly increased, and one mmol L‑1 SA induced the rate of yellowish skin color and lighter color. The results of this study can be used for various uses of fresh or processed cherries.
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Article Type: Qualitative Research | Subject: Packing and all types of coatings in the food industry
Received: 2023/05/22 | Accepted: 2023/11/5 | Published: 2023/10/2

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