PROLONGING STORAGE AND SHELF LIFE OF “ANNA” APPLE FRUITS BY USING CHITOSAN AND SOME NATURAL ANTIOXCIDANTS | ||||
| Zagazig Journal of Agricultural Research | ||||
| Article 10, Volume 45, Issue 6, November 2018, Page 1963-1988 PDF (465.16 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/zjar.2018.47737 | ||||
 View on SCiNiTO | ||||
| Author | ||||
| Neven M.N. Nagy* | ||||
| Hort. Dept., Fac. Agric., Damanhour Univ., Egypt | ||||
| Abstract | ||||
| This study was carried out during two successive seasons of 2016 and 2017 in a private orchard located in Abo Hommos district, Beheira Governorate, Egypt to evaluate the effect of some postharvest treatments included: 2% (W/V) chitosan, 200 ppm citric acid, 200 ppm ascorbic acid, 2 mmol/l salicylic acid, chitosan plus citric acid, chitosan plus ascorbic acid and finally chitosan plus salicylic acid, all at the above- mentioned concentrations on decay, firmness as well as other quality parameters of “Anna” apple fruits during cold storage at 2±1oC with 90- 95% RH for three months and after post- storage shelf life at ambient temperature for five days. The results revealed that fruit decay, fresh weight loss, electrolyte leakage, total sugars, total soluble solids (TSS) as well as anthocyanin and carotene contents were increased, while firmness, vitamin C and acidity were decreased with the progress of cold storage and post- storage shelf life periods. Furthermore, the results indicated that all applied treatments reduced the incidence of fruit decay and fruit fresh weight loss. Furthermore, postharvest treatments retarded the loss of fruit firmness, lessened electrolyte leakage of fruits and were more effective on keeping the physical and chemical quality properties relative to the control treatment. Finally, this study emphasized that the addition of chitosan to antioxidant acids was more effective than the sole applications of each component on mitigating the incidence of decay, retarding the loss of firmness, reducing weight loss and electrolyte leakage beside keeping other physical and chemical characteristics, thus prolonging the storage and post- storage shelf life of “Anna” apples, especially the combination included chitosan and salicylic acid. Therefore, this strategy is easy to apply, new, cheap and safe that can ensure increases of “Anna” apple fruits marketability and the growers income. | ||||
| Keywords | ||||
| Apple; coating; Chitosan; antioxidants; decay; Electrolyte leakage; Pigments; firmness; fruit quality; Storage; shelf life | ||||
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