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Impact of postharvest treatment with salicylic acid and storage period on Salakhani pomegranate fruit | ||
| Kirkuk University Journal for Agricultural Sciences (KUJAS) | ||
| Article 19, Volume 13, Issue 4, 2022, Pages 213-231 PDF (559.38 K) | ||
| Document Type: Research Paper | ||
| DOI: 10.58928/ku22.13419 | ||
| Authors | ||
| azad hasssan yonis1; Shabaq M. N. Hawezy2; Dalia D. Rashad2; Shehab Mohamad Shehab3 | ||
| 1Horticulture,College of Agricultural Engineering Sciences,Iraq | ||
| 2Department of Horticulture, College of Agricultural Engineering Sciences, University of Salahaddin, Erbil, Kurdistan, Iraq | ||
| 3Office of Agri. Res. \ Nineveh Res. Dep. \ Livestock Res. Div. | ||
| Abstract | ||
| To determined chemical and physical properties for pomegranate fruits (cv. ‘Salakhani’) over postharvest treatment with three Salicylic acid (SA) concentrations (0, 2 and 4 mM) and four storage periods (25, 50, 75 and 100 days) at 2-3°C with 85-95% relative humidity, fresh pomegranate juice of every treatment was evaluate for TSS, TTA, TSS/TTA, Total sugar, Anthocyanin, Vit. C, pH and Juice percentage. Fruit physical disorder such as weight loss, chilling injury, chilling injury index, decay, scald, aril and peel moisture content were also investigated after each treatment. The results showed that the TSS, TSS/TTA ratio, Total sugar, Anthocyanin and Vit. C increased significantly (p<0.05) throughout the treatment 2mM SA, however, the pH value for complete fruit increased as a result of TTA (1.02 %) decreasing, despite the change within the chemical properties of the juice, the percentage of juice didn’t differ significantly after treatment fruits with (2 and 4mM) SA compared to the control, for decreasing weight loss, chilling injury, chilling injury index, decay and scald 4 mM SA was more affective comparing to control. The results showed that most of chemical and physical disorder properties increased during storage with increasing storage duration exception of peel moisture content. The interaction between treatments with different concentrations of SA then storage fruits for various periods led to the improvement of these characteristics, especially the concentration 2 mM and storage periods 25 and 50 days. Contrariwise, there have been decreases in (TTA) throughout the storage duration 100 day at 4 mM SA. Furthermore, aril and peel moisture content significantly change at majority of the storage period 100day and 4 mM SA | ||
| Keywords | ||
| Pomegranate; Salakhani; Storage period; Salicylic acid; quality | ||
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