Physicochemical Traits of Seedless Barberry ( Berberis Vulgaris L.) Fruits Stored under Refrigeration as Affected by Heat and Calcium Chloride Treatments

Cercetari Economice in Moldova

article

F. Moradinezhad¹  M. Mehregan¹  M. Jahani² 

[1] Department of Horticultural Science, College of Agriculture, University of Birjand;Department of Plant Protection, College of Agriculture, University of Birjand

关键词: anthocyanins;    antioxidants;    hot water treatment;    quality;    postharvest;   

DOI  :  10.2478/cerce-2018-0037

学科分类：农业科学（综合）

来源: Universitatea de Stiinte Agricole si Medicina Veterinara "Ion Ionescu de la Brad"

【 摘 要 】

The loss of chemicalcharacteristics and quality of the freshseedless barberry fruit during storage andqualitative losses of its dried fruit are themost important postharvest challenges inbarberry industry and its exports. Thefresh harvested fruit samples were driedusing an electrical drier at 50°C to 50%moisture content. Thereafter, the effectsof hot water alone (65°C for 45 sec), andhot water + 2% calcium chloride werecarried out on the quality maintenanceand chemicals during the cold storage ofseedless barberry. The results showed thatthe samples treated with calcium chloridestored at 2°C had the highest TSS overtime, whereas the titratable acidity ofbarberry fruits was not significantlyaffected by postharvest treatments. Hotwater alone or in combination withcalcium chloride treatment increasedredness and chroma values result in betterappearance quality than control. Inaddition, the treatments reduced thevariable L* and thereby enhanced fruitlightness. The highest antioxidant content(% 77.92) was observed in hot watertreated samples and the lowest (% 54.28)was obtained on control. Also, the highestamount of anthocyanins and antioxidantswere obtained from samples treated withhot water. Only calcium chloridetreatment had a significant effect on Cacontent of the samples. The resultsrevealed that postharvest application ofhot water and calcium chloride treatmentsimproved the appearance quality andnutritional values of fresh seedlessbarberry fruit, as well as extend the coldstorage life, likely due to reducedpathogen contamination.

【 授权许可】

Unknown