عنوان مقاله [English]
This experiment was conducted to investigate the effects of calcium lactate and putrescine on postharvest quality of Capsicum annuum as randomized complete design with three replications in postharvest laboratory of Shahid Bahonar university of Kerman, Iran. Treatments consisted of fruits immersion in putrescine solutions (1 and 2 mM) and spraying with calcium lactate solutions (2 and 3 mg/L) and distilled water was applied as control for five minutes. Then, Fruit samples were transferred to cold storage with temperature of 8±1° C and RH 90±5%. The weight loss percentage, decay content, total chlorophyll content, peroxidase and polyphenol oxidase activities, ascorbic acid content and ion leakage were measured at the end of 33th days of storage. Results showed that treated fruit with putrescine 2mM had the lowest weight loss, decay content and percent ion leakage and the most total chlorophyll content, peroxidase and polyphenol oxidase activities and ascorbic acid content. According to results the use of this edible coating is recommended to increase the shelf life of pepper fruits.