Influence of canopy spraying with sodium selenate on selenium biofortification and fruit quality maintenance of 'Starking Delicious' apple during storage

Document Type : Full Paper

Authors

1 Former Ph. D. Student, College of Agriculture & Natural Resources, University of Tehran, Karaj, Iran

2 Professor, College of Agriculture & Natural Resources, University of Tehran, Karaj, Iran

3 Associate Professor, College of Agriculture & Natural Resources, University of Tehran, Karaj, Iran

Abstract

In this research the effects of canopy sodium selenate spraying at 4 levels (0, 0.5, 1 and 1.5 mg Se L-1) twice at the period of fruit enlargement on quantitative and qualitative attributes and storage life of 'Starking Delicious' apple fruits, and the viability of canopy spraying as a method of producing Se-enriched fruits, were evaluated. After harvest, the fruits were stored at 1±1°C and 90-95% relative humidity for 6 months. Samples were taken initially and at 1-month intervals during storage and to simulate market conditions they were placed at room temperature for 24 hr, and then physicochemical parameters such as surface color, anthocyanin, pH, titrable acidity, total soluble solids, vitamin C, ethylene production and selenium accumulation in fruits were measured. Results showed that canopy sodium selenate spraying resulted in an increase in Se concentration both in leaves and fruits. Fruit treatment with different levels of Se had significant effect in reduction of ethylene production, maintaining of flesh firmness, pH, titrable acidity, total soluble solids, vitamin C and surface color compared to control fruits. Also, treating of the fruits with 1.5 mg Se showed the best effect in retaining of vitamin C and anthocyanin. Overall, canopy selenium spraying was effective in Se bio-fortification of apple fruit, and subsequently had significant effect in quality retention during cold storage.

Keywords

Main Subjects

References

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Iranian Journal of Horticultural Science
Volume 50, Issue 3
December 2019
Pages 501-514

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History

  • Receive Date: 02 January 2017
  • Revise Date: 25 July 2017
  • Accept Date: 30 July 2017

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