Physicochemical Traits of Seedless Barberry (Berberis vulgaris L.) Fruits Stored Under Refrigeration as Affected by Heat and Calcium Chloride Treatments

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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.

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