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.
If the inline PDF is not rendering correctly, you can download the PDF file here.
Aghdam M.S. Dokhanieh A.Y. Hassanpour H. & Fard J.R. (2013). Enhancement of antioxidant capacity of cornelian cherry (Cornus mas) fruit by postharvest calcium treatment. Sci.Hortic.161: 160-164 https://doi.org/10.1016/j.scienta.2013.07.006
Al-Amier H. & Craker L.E. (2007).In-vitro selection for stress tolerant spearmint. Reprinted from: Issues in New Crops and New Uses J. Janick and A. Whipkey (eds.). ASHS Press Alexandria VA pp. 306-310.
Albertini S. Reyes A.E.L. Trigo J.M. Sarriés G.A. & Spoto M.H.F. (2016). Effects of chemical treatments on fresh-cut papaya. Food Chem. 190: 1182-1189 https://doi.org/10.1016/j.foodchem.2015.06.038
Arora A. Byrem T.M. Nair M.G. & Strasburg G.M. (2000). Modulation of liposomal membrane fluidity by flavonoids and isoflavonoids. Arch.Biochem.Biophys. 373(1): 102-109 https://doi.org/10.1006/abbi.1999.1525
Barbagallo R.N. Chisari M. & Caputa G. (2012). Effects of calcium citrate and ascorbate as inhibitors of browning and softening in minimally processed ‘Birgah’ eggplants. Postharvest Biol.Technol. 73: 107-114 https://doi.org/10.1016/j.postharvbio.2012.06.006
Brambilla A. Maffi D. & Rizzolo A. (2011). Study of the influence of berry-blanching on syneresis in blueberry purées. Procedia Food Sci. 1: 1502-1508 Procedia Food Scie. 1 (2011) 1502-1508 doi:10.1016/j.profoo.2011.09.222
Chardonnet C.O. Charron C.S. Sams C.E. & Conway W.S. (2003). Chemical changes in the cortical tissue and cell walls of calciuminfiltrated ‘Golden Delicious’ apples during storage. Postharvest Biol. Technol. 28(1): 97-111 https://doi.org/10.1016/S0925-5214(02)00139-4
Cybulska J. Zdunek A. & Konstankiewicz K. (2011). Calcium effect on mechanical properties of model cell walls and apple tissue. J. Food Eng. 102(3): 217-223 https://doi.org/10.1016/j.jfoodeng.2010.08.019
Escribano S. & Mitcham E. J. (2014). Progress in heat treatments. Stewart Postharvest Review 10(3): 1-6.
Fallik E. (2004). Prestorage hot water treatments (immersion rinsing and brushing). Postharvest Biol.Technol. 32(2): 125-134 https://doi.org/10.1016/j.postharvbio.2003.10.005
García J.M. Herrera S. & Morilla A. (1996). Effects of postharvest dips in calcium chloride on strawberry. J.Agric.Food Chem. 44(1): 30-33 DOI: 10.1021/jf950334l
Giovanelli G. Brambilla A. Rizzolo A. & Sinelli N. (2012). Effects of blanching pre-treatment and sugar composition of the osmotic solution on physico-chemical morphological and antioxidant characteristics of osmodehydrated blueberries (Vaccinium corymbosum L.). Food Res.Intern. 49(1): 263-271 https://doi.org/10.1016/j.foodres.2012.08.015
Glenn G.M. & Poovaiah B.W. (1985). Cuticular permeability to calcium compounds in ‘Golden Delicious’ apple fruit. J.Am.Soc.Hortic.Sci. USA. 110: 166-171.
Grace S.C. & Logan B.A. (2000). Energy dissipation and radical scavenging by the plant phenylpropanoid pathway. Philos. Trans.R.Soc.Lond.B.Biol.Sci. 355 (1402): 1499-1510 doi: 10.1098/rstb.2000.0710
Guerreiro A.C. Gago C.M. Miguel M.G. & Antunes M.D. (2013). The effect of temperature and film covers on the storage ability of Arbutus unedo L. fresh fruit. Sci.Hortic. 159: 96-102 https://doi.org/10.1016/j.scienta.2013.04.030
Gulen H. & Eris A. (2004). Effect of heat stress on peroxidase activity and total protein content in strawberry plants. Plant Sci. 166(3): 739-744 https://doi.org/10.1016/j.plantsci.2003.11.014
Hosseini A. & Moradinezhad F. (2018). Effect of short-term high CO2 treatment on quality and shelf life of button mushroom (Agaricus bisporus) at refrigerated storage. J.Hortic. Postharvest Res. 1(1): 37-48 DOI: 10.22077/jhpr.2018.1198.1006
Irfan P.K. Vanjakshi V. Prakash M.K. Ravi R. & Kudachikar V.B. (2013). Calcium chloride extends the keeping quality of fig fruit (Ficus carica L.) during storage and shelf-life. Postharvest Biol.Technol. 82: 70-75 https://doi.org/10.1016/j.postharvbio.2013.02.008
Jacobo-Velázquez D.A. Martínez-Hernández G.B. del C. Rodríguez S. Cao C.M. & Cisneros-Zevallos L. (2011). Plants as biofactories: physiological role of reactive oxygen species on the accumulation of phenolic antioxidants in carrot tissue under wounding and hyperoxia stress. J.Agric.Food Chem. 59(12): 6583-6593 DOI: 10.1021/jf2006529
Javanmardi J. & Kubota C. (2006). Variation of lycopene antioxidant activity total soluble solids and weight loss of tomato during postharvest storage. Postharvest Biol.Technol. 41(2): 151-155 https://doi.org/10.1016/j.postharvbio.2006.03.008
Kafi M. Balandri A. Rashed Mohasel M. Karbasi A. Marashi H. & Maskouki A. (2002). Barberry: production and process technology. Language and Literature Institute pp. 45-60 (In Persian).
Karabulut O.A. Smilanick J.L. Crisosto C.H. & Palou L. (2010). Control of brown rot of stone fruits by brief heated water immersion treatments. Crop Prot. 29(8): 903-906 https://doi.org/10.1016/j.cropro.2010.03.010
Kays S.J. Paull R.E. Zuidema P.A. Leffelaar P.A. Gerritsma W. Mommer L. & Magallanes M.E. (2004). Postharvest biology. Agricultural Systems (RU). 2005 84: 195-225.
Li J.W. Fan L.P. Ding S.D. & Ding X.L. (2007). Nutritional composition of five cultivars of Chinese jujube. Food Chem. 103(2): 454-460 https://doi.org/10.1016/j.foodchem.2006.08.016
Madani B. Mohamed M.T.M. Biggs A.R. Kadir J. Awang Y. Tayebimeigooni A. & Shojaei T.R. (2014). Effect of pre-harvest calcium chloride applications on fruit calcium level and post-harvest anthracnose disease of papaya. Crop Prot. 55: 55-60 https://doi.org/10.1016/j.cropro.2013.10.009
Mahajan P.V. Caleb O.J. Singh Z. Watkins C.B. & Geyer M. (2014). Postharvest treatments of fresh produce. Philos.Trans.A.Math.Phys. Eng.Sci. 372: 1-19 20130309 https://doi.org/10.1098/rsta.2013.0309
Makkar H. P. Blümmel M. Borowy N.K. & Becker K. (1993). Gravimetric determination of tannins and their correlations with chemical and protein precipitation methods. J.Sci. Food Agric. 61: 161-165 https://doi.org/10.1002/jsfa.2740610205
Martin-Diana A.B. Rico D. Frias J.M. Barat J.M. Henehan G.T. M. & Barry-Ryan C. (2007). Calcium for extending the shelf life of fresh whole and minimally processed fruits and vegetables: a review. Trends Food Sci.Technol. 18(4): 210-218 https://doi.org/10.1016/j.tifs.2006.11.027
Mattheis J.P. Buchanan D.A. & Fellman J.K. (1997). Volatile constituents of Bing sweet cherry fruit following controlled atmosphere storage. J Agric.Food Chem. 45(1): 212-216 DOI: 10.1021/jf960234v
Moradinezhad F. & Khayyat M. (2014). Effects of intermittent warming and prestorage treatments (hot water salicylic acid calcium chloride) on postharvest life of pomegranate fruit cv.‘Shishe-Kab’ during long-term cold storage. Int.J.Hortic. Sci. Technol. 1(1): 43-51 DOI: 10.22059/ijhst.2014.50517
Moreira M.D.R. Ponce A.G. Del Valle C.E. & Roura S.I. (2006). Ascorbic acid retention microbial growth and sensory acceptability of lettuce leave subjected to mild heat shocks. J. Food Sci. 71:188-192 https://doi.org/10.1111/j.1365-2621.2006.tb08924.x
Murata M. Tanaka E. Minoura E. & Homma S. (2004). Quality of cut lettuce treated by heat shock: prevention of enzymatic browning repression of phenylalanine ammonia-lyase activity and improvement on sensory evaluation during storage. Biosci.Biotechnol. Biochem. 68(3): 501-507 - https://doi.org/10.1271/bbb.68.501
Poovaiah B.W. (1986). Role of calcium in prolonging the storage life of fruits and vegetables. Food Technol. 40(5): 86-89.
Rabiei V. & Rahmani S. (2014). Influence of salicylic acid calcium chloride and hot water treatment on quantitative qualitative parameters and storage life of pomegranate cv. Meykhosh. Journal of Horticulture Science 28(1): 107-115 (In Persian with English Abstract).
Ramezanian A. Rahemi M. & Vazifehshenas M.R. (2009). Effects of foliar application of calcium chloride and urea on quantitative and qualitative characteristics of pomegranate fruits. Sci.Hortic. 121(2): 171-175 https://doi.org/10.1016/j.scienta.2009.01.039
Rapisarda P. Fanella F. & Maccarone E. (2000). Reliability of analytical methods for determining anthocyanins in blood orange juices. J.Agric.Food Chem. 48(6): 2249-2252 DOI: 10.1021/jf991157h
Rein M. (2005). Copigmentation reactions and color stability of berry anthocyanins. Doctoral dissertation University of Helsinki Helsinki FI 87 p.
Rossi M. Giussani E. Morelli R. Scalzo R.L. Nani R.C. & Torreggiani D. (2003). Effect of fruit blanching on phenolics and radical scavenging activity of highbush blueberry juice. FoodRes. Int. 36(9-10): 999-1005 https://doi.org/10.1016/j.foodres.2003.07.002
Sablani S.S. Andrews P.K. Davies N.M. Walters T. Saez H. Syamaladevi R.M. & Mohekar P.R. (2010). Effect of thermal treatments on phytochemicals in conventionally and organically grown berries. J Sci.Food Agric. 90(5): 769-778 https://doi.org/10.1002/jsfa.3882
Sayari M. Babalar M. Kalantari S. Alizadeh H. & Asgari M. (2009). Effects of salicylic acid on chilling resistance and phenylalanine ammonia lyase activity in ‘Malase Saveh’ pomegranate (Punica granatum) during cold storage. Iranian Journal of Horticultural Science 40(3): 21-38 (In Persian with English Abstract).
Siddiq M. Roidoung S. Sogi D.S. & Dolan K.D. (2013). Total phenolics antioxidant properties and quality of fresh-cut onions (Allium cepa L.) treated with mild-heat. Food Chem. 136(2): 803-806 https://doi.org/10.1016/j.foodchem.2012.09.02
Skrede G. Wrolstad R.E. & Durst R.W. (2000). Changes in anthocyanins and polyphenolics during juice processing of highbush blueberries (Vaccinium corymbosum L.). J. Food Sci. 65(2): 357-364 https://doi.org/10.1111/j.1365-2621.2000.tb16007.x
Torres E. Recasens I. Lordan J. & Alegre S. (2017). Combination of strategies to supply calcium and reduce bitter pit in ‘Golden Delicious’ apples. Sci.Hortic. 217: 179-188 https://doi.org/10.1016/j.scienta.2017.01.028
Turmanidze T. Gulua L. Jgenti M. & Wicker L. (2017). Potential antioxidant retention and quality maintenance in raspberries and strawberries treated with calcium chloride and stored under refrigeration. Braz.J. Food Technol. 20 http://dx.doi.org/10.1590/1981-6723.8916
Wang Y. Xie X. & Long L.E. (2014). The effect of postharvest calcium application in hydro-cooling water on tissue calcium content biochemical changes and quality attributes of sweet cherry fruit. Food Chem. 160 22-30 https://doi.org/10.1016/j.foodchem.2014.03.073
Zargari A. (1993).Medicinal herbs (Vol. 4th). Tehran Iran: Tehran University Press (In Persian).