Iranian Journal of Horticultural Science

Iranian Journal of Horticultural Science

Effect of postharvest salicylic acid and Aloe vera gel on postharvest storage and antioxidant properties of Table Grape (cv.Gizel uzum)

Document Type : Full Paper

Authors
Mohammadreza Asghari 1
Leila Ahadi 2
Sajjad Riaie 2
1 Assistant Professor, Faculty of Agriculture, Urmia University, Iran
2 Former M.Sc. Student, Faculty of Agriculture, Urmia University, Iran
10.22059/ijhs.2015.56915
Abstract
Because of the harmful effects of the chemicals on human health and environment, the use of these compounds is recently restricted and it is necessary to use the safe compounds in postharvest technology of fruits and vegetables. In this study, the effect of salicylic acid (SA; at concentrations of 0, 1, and 2 mMol L-1) and Aloe vera gel (at concentrations of 25 and 33 %1) application on postharvest life and quality of grape cv. Gizel uzum was studied during storage at 0±0.5C with 90-95% RH for 45 and 90 days in Urmia university lab during October 2011. Experiment was based on completely randomized design with six replications fruit and each replicate contained fresh grapes. Quality characteristics, including pH, total acidity, vitamin c, antioxidant property, catalase activity, and percent weight loss were evaluated. Treatments of 33% Aloe vera gel and 2 mM salicylic acid could significantly maintain antioxidant activity by increasing catalase activity and had significant effect on organic acids, and vitamin c level, percentage of weight loss and the amount of fruit juice pH.
Keywords
catalase enzyme
Edible coating
Quality attributes
storage
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Iranian Journal of Horticultural Science
Volume 46, Issue 4 - Serial Number 4
Winter 2016
Pages 677-685

  • Receive Date 19 April 2014
  • Revise Date 09 September 2014
  • Accept Date 04 October 2014