Effects of post-harvest calcium chloride or salicylic acid treatments on the shelf-life and quality of apricot fruit

The purpose of this work was to estimate the effects of post-harvest calcium chloride or salicylic acid treatments on the physicochemical characteristics and shelf-life of apricot (Prunus armeniaca L.) 'Asgar-Abad' fruit stored at 1ºC in a normal atmosphere for 21 d after harvest. Fruit we...

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Bibliographic Details
Published in:The journal of horticultural science & biotechnology 2013, Vol.88 (5), p.600-604
Main Authors: Hajilou, J, Fakhimrezaei, S
Format: Article
Language:English
Subjects:
acid treatment
antioxidant activity
apricots
ascorbic acid
calcium chloride
cold storage
fruit quality
marketing
Prunus armeniaca
ripening
salicylic acid
senescence
shelf life
storage time
titratable acidity
total soluble solids
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Summary:The purpose of this work was to estimate the effects of post-harvest calcium chloride or salicylic acid treatments on the physicochemical characteristics and shelf-life of apricot (Prunus armeniaca L.) 'Asgar-Abad' fruit stored at 1ºC in a normal atmosphere for 21 d after harvest. Fruit were dipped in deionised water (control), or in 40, 60, or 80 mM CaCl2, or in 1.0, 2.0, or 3.0 mM salicylic acid (SA) for 10 min. Total soluble solids (TSS) contents, titratable acidity (TA), ascorbic acid contents, total phenolics contents, and total anti-oxidant activity were determined 7, 14, or 21 d after each treatment. Fresh weight (FW) loss, titratable acidity, and TSS contents were improved by all treatments. Fruit treated with 3 mM SA exhibited the highest phenolics content during the storage period. At the end of the storage period, the highest values of TSS were observed in the 2.0 mM and 3.0 mM SA treatments. This experiment revealed that post-harvest treatment with SA or CaCl2 prolonged the storage-life and preserved the valuable marketing characteristics of apricot fruit, presumably because of their inhibitory effects on fruit softening, ripening, and senescence. Over 21 d in cold storage, 2.0 mM SA was found to be the best treatment to maintain fruit quality in terms of FW loss, while 60 mM CaCl2 was optimal for achieving high ascorbic acid concentrations and enhancing the anti-oxidant capacity of fruit.
ISSN:1462-0316
2380-4084
DOI:10.1080/14620316.2013.11513012