Chinese jujube physicochemical characteristics, storability and marketing in response to preharvest application of salicylic acid and calcium nitrate

H. Zeraatgar, G.H. Davarynejad, F. Moradinezhad, B. Abedi

Abstract


Our study was conducted on Chinese jujube (Ziziphus jujuba Mill.) to investigate the effects of preharvest application of salicylic acid and calcium nitrate on total soluble solids, titratable acidity, fruit firmness, total soluble solids / titratable acidity, electrolyte leakage, weight loss, PH, fruit length, fruit width, seed length, and seed diameter. Results indicated that salicylic acid and calcium nitrate increased fruit firmness, titratable acidity and reduced total soluble solids / titratable acidity, ion leakage and weight loss, but fruit width was increased only byCalcium Nitrate and total soluble solids was reduced only by salicylic acid. Fruit length, seed length, seed diameter and PH were not significantly changed. Maximum fruit firmness (4.22 N) was obtained in treatment containing calcium nitrate 2%. Treatment containing 2 mM and calcium nitrate 2% had the highest amount of titratable acidity (0.45 mg/100g FW). The lowest ion leakage (29.26%) and the highest fruit width (16.6 mm), observed in calcium nitrate 2%. Treatment containing salicylic acid 4mM had the lowest amount of total soluble solids / titratable acidity (57.01) and weight loss (3.78%). The lowest TSS content (23.11%) observed in salicylic acid 4mM. Based on the results salicylic acid and calcium nitrate played an important role in maintaining and extending post-harvest quality of fresh jujube fruit and could cause at least a 10-day delay in the reduction of the amounts of these attributes.


Keywords


agro-chemical substance;cell wall rigidity;fruit texture;ripening process;storage life

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References


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DOI: http://dx.doi.org/10.15421/2018_255

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