Simultaneous effects of hot water treatment with calcium and salicylic acid on shelf life and qualitative characteristics of strawberry during refrigerated storage

摘要

Strawberry fruits were initially dipped into 1 mM salicylic acid (SA), 2% calcium chloride(CaCl2), and a combination of SA and CaCl_2 at two water temperatures of 20°C(CWT) and 45°C (HWT) for 5 min and then stored at 4°C for 14 d. Results showedthat SA and CaCl2 treatments improved some fruit attributes including antioxidantcapacity, total phenolic compounds, vitamin C, and total protein, whereas suppressedmalondialdehyde (MDA) accumulation and polyphenol oxidase (PPO) activity.Accordingly, they retarded fruit decay and improved fruit quality during storage.Results also revealed that applying hot water (at 45°C) in simultaneousness with diptreatments interestingly improved fruit quality and diminished fruit's weight loss, ascompared with using them at an ambient temperature (20°C). In conclusion, employingSA and CaCl_2 dip treatments along with hot water at 45°C maintained strawberry'sfruit quality more efficiently during storage as compared with using themwithout hot water.Practical applicationsRegarding extending shelf life and improving quality of strawberry at cold storage,we showed that application calcium chloride and salicylic acid in simultaneous withhot water is more efficient rather than their application with cold water.