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Because of the harmful effects of the chemicals on human health and environment, the use of these compounds is recently restricted and it is necessary to use the safe compounds in postharvest technology of fruits and vegetables. In this study, the effect of nitric oxide (NO; at concentrations of 3 and 5 μmol L-1), Putrescine (at concentrations of 1 and 2 mmol L-1) chloride Calcium (at concentrations of 25, 50 and 75 mmol L-1) on postharvest life and quality of Cammarosa strawberry fruit during
... torage at 2.5 C with 85-95% RH for 14 days was studied. Total phenolic, total acidity, vitamin C, Fruit softening and Fruit firmness were evaluated. The treatment of fruit with 1, 2 μmol L-1 Putrescine and the treatment with a combination of NO, Putrescine and Chloride Calcium significantly maintained fruit Total Phenolic at the end of the storage. The treatment with a combination of 3μmol L-1 NO, 25 and 50 μmol Chloride calcium significantly maintained total acidity at 7 day. The results showed that 3μmol L-1 NO and 25 μmol Chloride calcium treatments preserved vitamin C. The treatment with a combination of NO, Putrescine and Chloride calcium significantly prevented fruit softening. In addition, the results indicated that the use of NO, Putrescine and Chloride calcium may be introduced as an effective and successful strategy in postharvest technology of the Cammarosa strawberry fruit. The treatment with Chloride calcium significantly protected firmness fruits.