Datum
2023-12-28Schlagwort
500 Naturwissenschaften 580 Pflanzen (Botanik) MeloneFruchtReifungLagerungPolyamineButandiamin <1,4->ChitosanMetadata
Zur Langanzeige
Aufsatz
Delaying Ripening of Cantaloupe fruits by Various Treatments During Storage
Zusammenfassung
This study was conducted for two seasons 2021 and 2022 to investigate the influence of Putrescine (PUT) at 0.1 or 0.2% and Spermine (SPM) at 0.1 or 0.2% and Chitosan (CS) at 1000 or 2000 ppm and in addition untreated control on quality attributes and delaying ripening of cantaloupe fruits (cv. Primal) during storage at 5º C for 28 days. The results indicated that all treatments were effective in reduced weight loss and color changes and maintained, fruit firmness, TSS, sugar content, total carotenoids and overall appearance of fruits and modified atmosphere (CO₂ %, O₂ % and ethylene ppm) inside the package as compared with untreated control.
The cantaloupe fruits treated with PUT at 0.1 %, SPM at 0.1 % and Chitosan at 1000 ppm were the most effective treatments in maintaining quality and delaying ripening during all storage periods. However, samples treated with SPM at 0.1 % showed the best quality avoided the ripening, retarded the ethylene production and did not exhibit any changes in general appearance till the end of storage period (28 days of storage at 5º C), while PUT at 0.2%, SPM at 0.2 % and chitosan at 2000 ppm rated good appearance at 21 days of storage.
The cantaloupe fruits treated with PUT at 0.1 %, SPM at 0.1 % and Chitosan at 1000 ppm were the most effective treatments in maintaining quality and delaying ripening during all storage periods. However, samples treated with SPM at 0.1 % showed the best quality avoided the ripening, retarded the ethylene production and did not exhibit any changes in general appearance till the end of storage period (28 days of storage at 5º C), while PUT at 0.2%, SPM at 0.2 % and chitosan at 2000 ppm rated good appearance at 21 days of storage.
Zitierform
In: Future of Food: Journal on Food, Agriculture & Society Vol. 11 / No. 5 (2023-12-28) eissn:2197-411XSammlung(en)
Vol 11, No 5 (2023) (Future of Food: Journal on Food, Agriculture & Society // The Future of Food Journal: Journal on Food, Agriculture & Society)Zitieren
@article{doi:10.17170/kobra-202307218414,
author={Saleh, Mahmoud Abbas and Zakaria, Safaa and Shehata, Ahmed S. A.},
title={Delaying Ripening of Cantaloupe fruits by Various Treatments During Storage},
journal={Future of Food: Journal on Food, Agriculture & Society},
year={2023}
}
0500 Oax 0501 Text $btxt$2rdacontent 0502 Computermedien $bc$2rdacarrier 1100 2023$n2023 1500 1/eng 2050 ##0##http://hdl.handle.net/123456789/15346 3000 Saleh, Mahmoud Abbas 3010 Zakaria, Safaa 3010 Shehata, Ahmed S. A. 4000 Delaying Ripening of Cantaloupe fruits by Various Treatments During Storage / Saleh, Mahmoud Abbas 4030 4060 Online-Ressource 4085 ##0##=u http://nbn-resolving.de/http://hdl.handle.net/123456789/15346=x R 4204 \$dAufsatz 4170 5550 {{Melone}} 5550 {{Frucht}} 5550 {{Reifung}} 5550 {{Lagerung}} 5550 {{Polyamine}} 5550 {{Butandiamin <1,4->}} 5550 {{Chitosan}} 7136 ##0##http://hdl.handle.net/123456789/15346
2024-01-05T12:12:50Z 2024-01-05T12:12:50Z 2023-12-28 doi:10.17170/kobra-202307218414 http://hdl.handle.net/123456789/15346 eng Namensnennung 4.0 International http://creativecommons.org/licenses/by/4.0/ cantaloupe polyamines putrescine chitosan and delaying Ripening 500 580 Delaying Ripening of Cantaloupe fruits by Various Treatments During Storage Aufsatz This study was conducted for two seasons 2021 and 2022 to investigate the influence of Putrescine (PUT) at 0.1 or 0.2% and Spermine (SPM) at 0.1 or 0.2% and Chitosan (CS) at 1000 or 2000 ppm and in addition untreated control on quality attributes and delaying ripening of cantaloupe fruits (cv. Primal) during storage at 5º C for 28 days. The results indicated that all treatments were effective in reduced weight loss and color changes and maintained, fruit firmness, TSS, sugar content, total carotenoids and overall appearance of fruits and modified atmosphere (CO₂ %, O₂ % and ethylene ppm) inside the package as compared with untreated control. The cantaloupe fruits treated with PUT at 0.1 %, SPM at 0.1 % and Chitosan at 1000 ppm were the most effective treatments in maintaining quality and delaying ripening during all storage periods. However, samples treated with SPM at 0.1 % showed the best quality avoided the ripening, retarded the ethylene production and did not exhibit any changes in general appearance till the end of storage period (28 days of storage at 5º C), while PUT at 0.2%, SPM at 0.2 % and chitosan at 2000 ppm rated good appearance at 21 days of storage. open access Saleh, Mahmoud Abbas Zakaria, Safaa Shehata, Ahmed S. A. Melone Frucht Reifung Lagerung Polyamine Butandiamin <1,4-> Chitosan publishedVersion eissn:2197-411X No. 5 Future of Food: Journal on Food, Agriculture & Society Vol. 11 false 647
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