EVALUATIONS FOR EFFECTIVENESS OF CALCIUM CHLORIDE TREATMENT ON THE POSTHARVEST QUALITY OF STRAWBERRY

Abstract The loss of chemical characteristics and quality of the fresh seedless barberry fruit during storage and qualitative losses of its dried fruit are the most important postharvest challenges in barberry industry and its exports. The fresh harvested fruit samples were dried using an electrical drier at 50°C to 50% moisture content. Thereafter, the effects of hot water alone (65°C for 45 sec), and hot water + 2% calcium chloride were carried out on the quality maintenance and chemicals during the cold storage of seedless barberry. The results showed that the samples treated with calcium chloride stored at 2°C had the highest TSS over time, whereas the titratable acidity of barberry fruits was not significantly affected by postharvest treatments. Hot water alone or in combination with calcium chloride treatment increased redness and chroma values result in better appearance quality than control. In addition, the treatments reduced the variable L* and thereby enhanced fruit lightness. The highest antioxidant content (% 77.92) was observed in hot water treated samples and the lowest (% 54.28) was obtained on control. Also, the highest amount of anthocyanins and antioxidants were obtained from samples treated with hot water. Only calcium chloride treatment had a significant effect on Ca content of the samples. The results revealed that postharvest application of hot water and calcium chloride treatments improved the appearance quality and nutritional values of fresh seedless barberry fruit, as well as extend the cold storage life, likely due to reduced pathogen contamination.

Download Full-text

Effect of Aloe vera gel‐based active coating incorporated with catechin nanoemulsion and calcium chloride on postharvest quality of fresh strawberry fruit

Journal of Food Processing and Preservation ◽

10.1111/jfpp.15960 ◽

2021 ◽

Author(s):

Saber Amiri ◽

Laya Rezazad Bari ◽

Shahryar Malekzadeh ◽

Samaneh Amiri ◽

Parisa Mostashari ◽

...

Keyword(s):

Calcium Chloride ◽

Aloe Vera ◽

Postharvest Quality ◽

Strawberry Fruit ◽

Aloe Vera Gel ◽

Active Coating

Download Full-text

Preharvest UVB Application Increases Glucosinolate Contents and Enhances Postharvest Quality of Broccoli Microgreens

Molecules ◽

10.3390/molecules26113247 ◽

2021 ◽

Vol 26 (11) ◽

pp. 3247

Author(s):

Yingjian Lu ◽

Wen Dong ◽

Tianbao Yang ◽

Yaguang Luo ◽

Pei Chen

Keyword(s):

Calcium Chloride ◽

Electrolyte Leakage ◽

Health Benefits ◽

Expression Level ◽

Postharvest Quality ◽

Postharvest Storage ◽

Potential Health ◽

Uvb Irradiation ◽

Nutritional Qualities

Broccoli microgreens have shown potential health benefits due to their high glucosinolate (GL) levels. Previously, we observed that postharvest UVB treatment did not have much effect on increasing GLs in broccoli microgreens. In this study, we investigated the influence of preharvest UVB irradiation on GL levels in broccoli microgreens. UHPLC-ESI/ITMS analysis showed that preharvest UVB treatments with UVB 0.09 and 0.27 Wh/m2 significantly increased the glucoraphanin (GLR), glucoerucin (GLE), and total aliphatic GL levels by 13.7 and 16.9%, respectively, in broccoli microgreens when measured on harvest day. The nutritional qualities of UVB-treated microgreens were stable during 21-day storage, with only small changes in their GL levels. Broccoli microgreens treated before harvest with UVB 0.27 Wh/m2 and 10 mM CaCl2 spray maintained their overall quality, and had the lowest tissue electrolyte leakage and off-odor values during the storage. Furthermore, preharvest UVB 0.27 Wh/m2 treatment significantly increased GL biosynthesis genes when evaluated before harvest, and reduced the expression level of myrosinase, a gene responsible for GL breakdown during postharvest storage. Overall, preharvest UVB treatment, together with calcium chloride spray, can increase and maintain health-beneficial compound levels such as GLs and prolong the postharvest quality of broccoli microgreens.

Download Full-text