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Nazoori, Fatemeh, Karimi, Abbas, Mirdehghan, Seyed Hossein, Esmaeilizadeh, Majid. (1406). Improving the Physicochemical Quality of Cold-Stored Apricot Fruits through Sodium Alginate Treatment. , (), 339-350. doi: 10.22059/ijhst.2025.399852.1167
Fatemeh Nazoori; Abbas Karimi; Seyed Hossein Mirdehghan; Majid Esmaeilizadeh. "Improving the Physicochemical Quality of Cold-Stored Apricot Fruits through Sodium Alginate Treatment". , , , 1406, 339-350. doi: 10.22059/ijhst.2025.399852.1167
Nazoori, Fatemeh, Karimi, Abbas, Mirdehghan, Seyed Hossein, Esmaeilizadeh, Majid. (1406). 'Improving the Physicochemical Quality of Cold-Stored Apricot Fruits through Sodium Alginate Treatment', , (), pp. 339-350. doi: 10.22059/ijhst.2025.399852.1167
Nazoori, Fatemeh, Karimi, Abbas, Mirdehghan, Seyed Hossein, Esmaeilizadeh, Majid. Improving the Physicochemical Quality of Cold-Stored Apricot Fruits through Sodium Alginate Treatment. , 1406; (): 339-350. doi: 10.22059/ijhst.2025.399852.1167

Improving the Physicochemical Quality of Cold-Stored Apricot Fruits through Sodium Alginate Treatment

International Journal of Horticultural Science and Technology
مقالات آماده انتشار، پذیرفته شده، انتشار آنلاین از تاریخ 11 اردیبهشت 1406    اصل مقاله (455.73 K)
نوع مقاله: Research paper
شناسه دیجیتال (DOI): 10.22059/ijhst.2025.399852.1167
نویسندگان
Fatemeh Nazoori* 1؛ Abbas Karimi2؛ Seyed Hossein Mirdehghan3؛ Majid Esmaeilizadeh4
1Department of Horticultural Sciences, College of Agriculture, Vali-e-Asr University of Rafsanjan, Kerman, Iran
2Department of Horticultural Sciences, Faculty of Agriculture, Vali-e-Asr University of Rafsanjan, Rafsanjan, Iran. f.nazoori@vru.ac.ir, Tell: 098-3431312486, Fax: 098-3431312042, P.O. Box: 518.
33. Professor, Department of Horticultural Sciences, Faculty of Agriculture, Vali-e-Asr University, Rafsanjan, Rafsanjan, Iran, mirdehghan@vru.ac.ir , Tell: 098-3431312021, P.O. Box: 518
44. Associate Professor, Department of Horticultural Sciences, Faculty of Agriculture, Vali-e-Asr University, Rafsanjan, Rafsanjan, Iran, esmaeilizadeh@vru.ac.ir , Tell: 098-3431312021, P.O. Box: 518
چکیده
In this study, sodium alginate (SA) treatments (0, 0.5, 1, and 1.5%) were employed to maintaining the nutritional value of apricot in cold (2 ± 0.5 °C) storage periods (0, 8, 16, and 24 days). According to the findings, the control sample exhibited maximum weight loss until the 24th day. All SA concentrations had a positive effect on maintaining fruit weight and firmness. Maximum values of total acids, vitamin C, and taste in the final stage were observed in the SA 1%. The SA treatment had the highest antioxidant activity in all periods of storage. Unlike phenol, antioxidant activity, and vitamin C, there was an increase in flavonoid content during storage. Although the highest flavonoid content registered in control sample. All SA treatments increased the peroxidase and polyphenol oxidase activity, while maintaining flavor and aroma compared to the control. Even though the nutritional value of apricots treated with SA was high, we observed SA 1% has more acceptance from the consumer's point of view in the final storage period.
کلیدواژه‌ها
Enzyme activity؛ Flavor and aroma؛ Phenolic compound؛ Vitamin C
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