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Kalantari M R, Rahemi M. The effect of aloe Vera gel, olive oil and wax on some quantitative and qualitative attributes of Kinnow tangerine in cold store. sjfst 2020; 2 (1) :14-21
URL: http://sjfst.srpub.org/article-6-47-en.html
URL: http://sjfst.srpub.org/article-6-47-en.html
Professor of Agriculture department, Shiraz University , Iran
Abstract: (3445 Views)
Citrus is one of the perishable products in agriculture being destroyed with high costs after production. Thus, using treatments to avoid perishing is of great importance. Kinnow tangerines were kept in cold warehouse in accordance to completely randomized factorial design in four replications and four treatments of wax (commercial wax, laboratory wax, aloe Vera gel and olive oil). After two or fourth months of keeping, weight reduction, pH, acidity, TSS and vitamin C were evaluated. The results showed that the quality of fruits had significant difference over time as this reduced the quality of fruits. The treatment with aloe Vera gel with the highest weight reduction showed significant difference compared to the other wax treatments. The fruits treated with commercial wax had low vitamin C compared to other treatments. The average pressure of skin in commercial wax and laboratory wax was higher than that of other treatments. However, in terms of the flesh to skin ratio, water reduction of flesh and skin, TSS value, PH and flavor, there was no significant difference among four treatments. The results of the test showed that four types of treatments reduced fruit weight considerably without having any harmful effect on the flavor and the internal and external qualities of the fruit were kept well for a long time
Type of Study: Research |
Subject:
Agricultural Biotechnology
Received: 2019/10/12 | Revised: 2019/11/30 | Accepted: 2019/12/25 | Published: 2020/01/31
Received: 2019/10/12 | Revised: 2019/11/30 | Accepted: 2019/12/25 | Published: 2020/01/31
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