Impact of salicylic acid and calcium chloride on quality attributes of peach stored at refrigeration temperature

IF 2.4 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Food Science and Biotechnology Pub Date : 2023-02-13 DOI:10.1007/s10068-023-01261-w

Nosheen Khalid, Shehla Sammi, Sumaira Miskeen, Imran Khan, Inam-u-llah, Muhammad Liaquat, Khurshid Anwar, Adnan Khan, Abdul Majeed Shah, Abdul Sattar Shah, Awatif Abid Mohammed Al-Judaibi, Jae-Won Ha, Muhammad Jahangir

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引用次数: 2

Abstract

Salicylic acid (SA) in different concentration were used to assess its individual effect as well as combined impact with 3% calcium chloride (CaCl₂) on Swat No. 8 variety of peach stored at refrigerated temperature (6 ± 2 °C) for 21 days. Interestingly, the results revealed that applying 2 mmol L⁻¹ SA with 3% CaCl₂ maintained maximum nutritional value and least decay percent (44.1%) as compared to other treatments during storage. Moreover, this combination also exhibited significant weight loss and chilling injury at 6 ± 2 °C whereas increased levels of total phenolic, flavonoids, tannin, alkaloid, ascorbic acid, and antioxidant activity were observed as compared to other treatments. The combination treatment (2 mmol L⁻¹ SA with 3% CaCl₂) maintained other sensory attributes of peach fruit during refrigerated storage, therefore, its commercial use was recommended to store peach fruit for up to three weeks without any significant nutritional and physical loss.

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水杨酸和氯化钙对冷藏桃品质特性的影响

采用不同浓度水杨酸(SA)与3%氯化钙(CaCl2)对斯瓦特8号桃在6±2℃冷藏21 d的单独效果及联合效果进行了研究。有趣的是，结果表明，与其他处理相比，施用2 mmol L−1 SA和3% CaCl2保持了最大的营养价值和最低的腐烂率(44.1%)。此外，该组合在6±2°C下也表现出显著的体重减轻和冷害，同时与其他处理相比，总酚、类黄酮、单宁、生物碱、抗坏血酸和抗氧化活性水平均有所提高。2 mmol L−1 SA和3% CaCl2的组合处理在冷藏过程中保持了桃果的其他感官属性，因此，建议将其商业化使用，在冷藏过程中，桃果的营养和物理损失不明显，最长可达3周。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.