Document Type : Research Paper
Abstract
Ethylene affects the ripening of fruits and is naturally produced in most plant tissues. Its production and accumulation during storage can cause serious damage to stored fruits such as black sweet cherries (cv: Takdaneh Mashhad). It affects shelf-life and can cause a marked increase in respiration rates, increasing ripening and senescence. In some commodities, accelerated aging and the initiation of ripening can occur following exposure to ethylene concentrations as low as 0.1 ml/l. As senescence begins, spoilage due to indigenous bacteria can be augmented. The removal of ethylene can delay over-ripening, prevent spoilage and increase the shelf-life of harvested fruit. This study investigated the effect of removing ethylene from storage using nano particles. Potassium permanganate and two types of zeolite-based nano-molecular filters were used. Small 5g sachets were placed directly onto the fruit in each container or an ETH 1500 machine (BIOCONSERVACION) was used. The experimental design was factorial in randomized complete block design with four replications. The two factors were the presence or absence of the sachets or the machine. Commercial traits affecting market shelf-life of the fruit are: total soluble solids concentration (TSS); pH; titrable acidity (TA); texture (firmness); color (chroma, hue and lightness); fruit stem browning; and the reduction in fresh weight. These were measured at the beginning of the experiment (day 0) and after 10, 20 and 30 days of storage. As expected, there were significant differences in the traits at different sampling times for all treatments. However, fruits with an ethylene absorbent (especially the machine) were healthier, better looking and showed significantly lower reduction in fresh weight. After 30 days of storage, the highest firmness value (6.04 N), lowest weight reduction (4.48%), lowest TSS (19.63%), lowest stem browning (25-50%), and lowest reduction in TA (0.44) were obtained from fruits with an ETH machine or sachets. The lowest firmness value (2.61 N), highest weight reduction (15/20%), highest TSS (24.38%), highest stem browning (75%), and highest reduction in TA (0.17) was obtained from fruits stored without an ETH machine or sachets. It was concluded that the use of potassium permanganate and zeolite-based nano-molecular filters increase the shelf life and market value of black cherries and are advisable for fruit storage facilities.
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