Investigating the combined effect of preservative XEDAMix and hot water treatment on the physicochemical properties of Novell orange during cold storage
- سال انتشار: 1399
- محل انتشار: بیست و یکمین کنگره ملی و نهمین کنگره بین المللی زیست شناسی ایران
- کد COI اختصاصی: BIOCONF21_0932
- زبان مقاله: انگلیسی
- تعداد مشاهده: 233
نویسندگان
Genetics and Agricultural Biotechnology Institute of Tabarestan, Sari Agricultural Sciences and Natural Resources University
Middle East Fruit Science Institute,
Department of plant Biology, Faculty of Science, Kharazmi University
Department of Agronomy, Sari Agricultural Sciences and Natural Resources University
Department of Genetics and Plant Breeding, Sari Agricultural Sciences and Natural Resources University
چکیده
The use of chemicals and environmental pollutants is one of the problems of human society. Researchers for human health and environmental protection have studied several non-chemical methods to replace them with chemical methods. In this study, the fungicide effect of commercial preservative XEDAMix in combination with hot water at ۴۰, ۴۲, ۴۴ and ۴۶ °C for two minutes on Novell orange (Citrus sinensis cv. Thomson Navel) during three months of storage period (۰, ۳۰ ۶۰, ۹۰ days) were evaluated in the cold storage at ۵.۵ °C. The statistical approach was based on completely randomized statistical design with factorial arrangement in four replications. Traits of total soluble solids in fruit juice (TSS), pH and tissue hardness were measured in all treatments during storage periods immediately after removing the fruit from the refrigerator. The amount of TSS in fruits during the storage period in the control treatment showed a decreasing trend, which may indicate the phenomenon of fermentation in fruits. However, in the combined treatments of XEDAMix and heat therapy, the content of soluble solids increased significantly compared to the control treatment. The pH of fruits increased during the storage period in the control treatment and did not change significantly in disinfected fruits in combination of ۴۲ °C hot water, but with increasing water temperature, the pH decreased significantly during ۹۰ days of storage. The decrease in fruit tissue firmness was less after ۹۰ days of storage in XEDAMix treatment with ۴۲ °C hot water. The results showed that in cold storage conditions of ۵.۵ °C, XEDAMix treatment along with heat therapy with ۴۲ °C hot water can be used as a suitable method to increase storage life and maintain the quality of Novell oranges.کلیدواژه ها
Post harvest, Thomson oranges, storability, heat treatment, TSSمقالات مرتبط جدید
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