{"title":"不同包衣处理对石榴贮藏性和果实品质的影响[j], [j]。(妙)在长时间储存期间","authors":"E. Khedr","doi":"10.1590/0100-29452022855","DOIUrl":null,"url":null,"abstract":"Abstract This study was carried out on pomegranate fruits cv. “Wonderful” with the aim of maintaining fruit quality and water content, reducing weight loss, chilling injury and browning symptoms during cold storage at 5 °C and 90% RH for 60 d followed by simulated shelf life at 20 °C for 14 d. Coating treatments included gum arabic at 5% and 10%, paraffin at 10% and 20%, chitosan at 1% and 2%, and beeswax at 5% and 10%. All conducted coatings treatments significantly maintained fruit quality as compared to the control (uncoated ones). Chitosan at 2% significantly preserved fruit quality, firmness, visual appearance, husk colour, ascorbic acid and anthocyanin content, furthermore it reduced browning, peroxidase enzyme activity and decay incidence. Paraffin at 10% and beeswax at 10% were effective in maintaining fruit water content, in addition to the significant preservation of husk distention using paraffin at 20%, moreover, application of gum arabic at 5% maintained moderate rates of fruit respiration and total soluble solids content as compared to control.","PeriodicalId":21334,"journal":{"name":"Revista Brasileira De Fruticultura","volume":"1 1","pages":""},"PeriodicalIF":0.9000,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"7","resultStr":"{\"title\":\"Application of different coating treatments to enhance storability and fruit quality of pomegranate (Punica granatum L., cv. Wonderful) during prolonged storage\",\"authors\":\"E. Khedr\",\"doi\":\"10.1590/0100-29452022855\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Abstract This study was carried out on pomegranate fruits cv. “Wonderful” with the aim of maintaining fruit quality and water content, reducing weight loss, chilling injury and browning symptoms during cold storage at 5 °C and 90% RH for 60 d followed by simulated shelf life at 20 °C for 14 d. Coating treatments included gum arabic at 5% and 10%, paraffin at 10% and 20%, chitosan at 1% and 2%, and beeswax at 5% and 10%. All conducted coatings treatments significantly maintained fruit quality as compared to the control (uncoated ones). Chitosan at 2% significantly preserved fruit quality, firmness, visual appearance, husk colour, ascorbic acid and anthocyanin content, furthermore it reduced browning, peroxidase enzyme activity and decay incidence. Paraffin at 10% and beeswax at 10% were effective in maintaining fruit water content, in addition to the significant preservation of husk distention using paraffin at 20%, moreover, application of gum arabic at 5% maintained moderate rates of fruit respiration and total soluble solids content as compared to control.\",\"PeriodicalId\":21334,\"journal\":{\"name\":\"Revista Brasileira De Fruticultura\",\"volume\":\"1 1\",\"pages\":\"\"},\"PeriodicalIF\":0.9000,\"publicationDate\":\"2022-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"7\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Revista Brasileira De Fruticultura\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.1590/0100-29452022855\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q4\",\"JCRName\":\"HORTICULTURE\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Revista Brasileira De Fruticultura","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1590/0100-29452022855","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"HORTICULTURE","Score":null,"Total":0}
Application of different coating treatments to enhance storability and fruit quality of pomegranate (Punica granatum L., cv. Wonderful) during prolonged storage
Abstract This study was carried out on pomegranate fruits cv. “Wonderful” with the aim of maintaining fruit quality and water content, reducing weight loss, chilling injury and browning symptoms during cold storage at 5 °C and 90% RH for 60 d followed by simulated shelf life at 20 °C for 14 d. Coating treatments included gum arabic at 5% and 10%, paraffin at 10% and 20%, chitosan at 1% and 2%, and beeswax at 5% and 10%. All conducted coatings treatments significantly maintained fruit quality as compared to the control (uncoated ones). Chitosan at 2% significantly preserved fruit quality, firmness, visual appearance, husk colour, ascorbic acid and anthocyanin content, furthermore it reduced browning, peroxidase enzyme activity and decay incidence. Paraffin at 10% and beeswax at 10% were effective in maintaining fruit water content, in addition to the significant preservation of husk distention using paraffin at 20%, moreover, application of gum arabic at 5% maintained moderate rates of fruit respiration and total soluble solids content as compared to control.
期刊介绍:
The Revista Brasileira de Fruticultura (RBF) publishes technical articles and scientific communications in the area of fruit crops, referring to results of original searches and unpublished papers in Portuguese, Spanish or English, and 1 or 2 reviews per edition, of invited authors.