The effect of Aloe vera and hot water treatments on maintaining the quality of guava fruit in cold storage
- سال انتشار: 1402
- محل انتشار: دوفصلنامه تحقیقات کشاورزی ایران، دوره: 41، شماره: 2
- کد COI اختصاصی: JR_IAR-41-2_010
- زبان مقاله: انگلیسی
- تعداد مشاهده: 213
نویسندگان
Department of Horticultural Science and Engineering, Faculty of Agriculture and Natural Resources, University of Hormozgan, Bandar Abbas, I. R. Iran
Department of Horticultural Science and Engineering, Faculty of Agriculture and Natural Resources, University of Hormozgan, Bandar Abbas, I. R. Iran
Department of Horticultural Science and Engineering, Faculty of Agriculture and Natural Resources, University of Hormozgan, Bandar Abbas, I. R. Iran
چکیده
The guava fruit has a relatively short storage life due to its physicochemical properties. Despite many studies to maintain the quality and increase the storage life of guava fruits, no optimal method is currently available in this regard. To reduce the chilling injury of guava fruits, this study focused on the postharvest application of Aloe vera gel and hot water treatments on guava fruits based on a factorial experiment in a completely randomized design. The applied treatments were storage times at five levels (۰, ۷, ۱۴, ۲۱, and ۲۸ days), hot water treatments at three levels (no hot water, ۴۰, and ۵۰ °C,) for ۱۰ min, A. vera gel at three levels (۰, ۵, and ۱۰%), and a control treatment (distilled water, A. vera-free + no hot water). Samples were stored at ۷±۱ °C with ۹۵% relative humidity for ۲۸ days and then at ۲۴ °C for ۲۴ h for adaptation to market conditions. According to the results, the values of the a* color index increased but the values of the L* and b* color indices decreased over storage time. Among the experimental treatments, the ۵% A. vera gel was more effective for maintaining guava fruit quality by increasing the total sugar content and lowering the ion leakage percentage. The interaction of ۴۰ °C hot water + ۱۰% A. vera gel led to positive effects by reducing the respiration rate and better-preserving fruit firmness. The total chlorophyll values of all treatments in the ۴th week were the lowest compared to the same treatments in weeks ۱-۳. An increase in the storage period resulted in a downward trend in ascorbic acid index. The minimum peel carotenoid and flavonoid content were observed in ۴۰ °C hot water + ۱۰% A. vera gel treatment. Treatments with no hot water + ۵% A. vera gel, no hot water + ۱۰% A. vera gel, and ۴۰ °C water + ۵% A. vera gel resulted in the highest levels of peel antioxidants, ion leakage, and malondialdehyde, respectively. The results of this study demonstrated that the use of A. vera gel and hot water treatments reduces the chilling injury of guava fruits, leading to a better storage life of fruits during the storage time.کلیدواژه ها
Aloe Vera, Chilling injury, Guava, Postharvest, Storage lifeاطلاعات بیشتر در مورد COI
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