Document Type : Full Paper
Authors
1
Department of Horticultural Sciences, Faculty of Agriculture, Urmia University, Urmia, Iran
2
Department of Horticultural Sciences, Faculty of Agriculture, Urmia University, Urmia, Iran.
3
Department of Horticultural Sciences. Faculty Agriculture. Urmia University. Urmia. Iran
Abstract
The storage life of pears is very important due to their sensitivity to damage during transportation, moisture loss and perishability. The test line was factorially based on a completely random design with 2 factors, the first factor of amino acid phenylalanine (3 and 6 mM) and the second factor of sampling time (30, 60 and 90 days) and with three repetitions. Traits such as fruit firmness, weight loss, titratable acidity (TA), fruit juice pH, ascorbic acid content, total solids content (TSS), phenol, total flavonoids, lipid peroxidase, ion leakage, ascorbate peroxidase enzyme activity, Phenylalanine ammonialyase, glutathione reductase, polyphenol oxidase were measured. The results of this research showed that 6 mM phenylalanine amino acid treatment worked better than other treatments. As a result of the application of the above treatment, the degree of stiffness increased by 14.5% compared to the control treatment.Also, due to the application of 6 mM phenylalanine amino acid, the level of malondialdehyde (69.8%) and ion leakage (16.6%) showed a decrease compared to the control. In addition, 6 mM phenylalanine amino acid treatment led to a significant increase in the activity of ascorbate peroxidase (23.09%), glutathione reductase (37.74%) and phenylalanine ammonialyase (30.35%) compared to witnessed In total, the above-mentioned treatments were effective in increasing the antioxidant content and enzyme activities during cold storage and were able to reduce the damage caused during storage by 69.8% by inhibiting free radicals and reducing the level of lipid membrane peroxidation. minimize and keep the fruit's defense system active
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