The effect of post-harvest treatments of cysteine and lysine on quality characteristics and storage life of commercial pomegranate fruits of Rabab and Mikhosh cultivars.

Forghani, Fakhteh; Babalar, Mesbah; Askari Sarcheshmeh, Mohammad Ali; Mirjalili, Mohammad Hossein

doi:10.22059/ijhs.2025.389456.2247

The effect of post-harvest treatments of cysteine and lysine on quality characteristics and storage life of commercial pomegranate fruits of Rabab and Mikhosh cultivars.

Articles in Press

Document Type : Full Paper

Authors

Fakhteh Forghani ¹

Mesbah Babalar ¹

Mohammad Ali Askari Sarcheshmeh ¹

Mohammad Hossein Mirjalili ²

¹ Department of Horticultural Science and Landscape Architecture College of Agriculture and Natural Resources, University of Tehran، Karaj، Iran

² Department of Agriculture, Faculty of Research Institutes Medicinal Plants and Drugs esearch Institute ، University of Shahid Beheshti, Tehran, Iran

10.22059/ijhs.2025.389456.2247

Abstract

Pomegranate (Punica granatum) is an important product for arid and semi-arid regions. One of the most important problems in the storage of this product is the reduction in quality after harvesting the pomegranate during storage and controlling its effective factors. In this research the effect of amino acids cysteine (zero, 5, 10 mM), lysine (zero, 5, 10 mM), and the combinations of cysteine with lysine on the quality characteristics of two cultivars of Rabab and Mikhosh pomegranates in storage conditions 5/0±4 °C and relative humidity of 85-90%, was designed in a factorial experiment was conducted in the form of a completely randomized design with three replications for 120 days in 5 storage periods of 0, 30, 60, 90, was evaluated. In this study, fruits, were immersed in post-harvest treatments of the amino acids for 30 minutes. After 24 hours, the fruits were taken out of the storage and kept at room temperature for 3 days, and the characteristics were measured and recorded..The results showed that with the increase in the storage period, the studied traits such as titratable acids and vitamin C decreased But the treatment with the compounds of these amino acids could slow down the reduction process. Also, pH, ionic leakage of skin, and aryl and soluble solids increased in the storage period, but the amino acid treatments could slow down the process of increasing these traitsand. These reults confirm the effective role of lysine and cysteine in Maintenance fruit quality during the storage of pomegranate fruits.

Keywords

Soluble Solids

Pomegranate

Aryl

Ion Leakage

Titratable Acid

Subjects