The Effect of Benzyl Adenine on Qualitative Characteristics and Antioxidant Capacity of Plum Fruit during Storage

• Main Authors: Sh. Piri, J. Hajilou, S. Piri
• Format: Article
• Language: fas
• Published: Isfahan University of Technology 2019-05-01
• Series: Tulīd va Farāvarī-i Maḥṣūlāt-i Zirā̒ī va Bāghī
• Subjects: fruit tissue firmness; shelf life; total flavonoid; total phenolic content and weight loss
• Online Access: http://jcpp.iut.ac.ir/article-1-2631-en.html

In order to evaluate the effect of Benzyl Adenine (BA) on qualitative characteristics and shelf life of plum fruits CV “Gold Drops”, an experiment was conducted as a factorial based on randomized complete block design with three replications. In this experiment different concentrations of BA (0, 50, 75, 100 and 125 mg L-1) were applied as a foliar application. After harvesting, fruits were stored at 0.5-1 °C and 90% relative humidity for 6 weeks. Fruit characteristics including weight loss, firmness, titratable acidity, soluble solids, pH, ascorbic acid, antioxidant capacity, phenolic and total flavonoid content, were measured once a week at Tabriz University, Tabriz, Iran. The results showed that effects of BA treatments and storage time were significant in all traits. The lowest percentage of weight loss was found at 125 mg L-1 BA in the first week of storage. The highest and lowest content of TSS were obtained at 125 mg L-1 BA during the six weeks of storage and control treatment in the first week, respectively. The amount of ascorbic acid gradually reduced during storage and the lowest content was found at the end of storage. The highest phenol content of fruit was occurred in 125 mg L-1 BA in the 2nd week and the lowest one in control at the 6th week of storage. According to these findings, BA spraying can bear positive effects on postharvest quality sustainment and shelf life of plum fruit.