Effect of hot water and chitosan treatments for improving the quality and increasing storability of globe artichoke
Other Title(s)
تأثير استخدام معاملات الماء الساخن و الشيتوسان لتحسين صفات الجودة و زيادة القدرة التخزينية لنورات الخرشوف
Joint Authors
Sad, Muhsin al-Sayyid Muhammad
Salih, Mahmud Atif
Ata Allah, Shirin Ata Yaqub
Source
Annals of Agricultural Science, Moshtohor
Issue
Vol. 57, Issue 2 (30 Jun. 2019), pp.469-481, 13 p.
Publisher
Banha University Faculty of Agriculture
Publication Date
2019-06-30
Country of Publication
Egypt
No. of Pages
13
Main Subjects
Topics
Abstract EN
Artichoke heads of the cultivar "French Hyrious" were harvested at the suitable maturity stage of marketing on 5th and 9th of February in 2017 and 2018 season, respectively from private farm in Kafr El Dawar - Sidi Ghazi - Behera Governorate, Egypt and shifted to the laboratory of Vegetable Handling Research Department, Horticultural Research Institute, Agricultural Research Center, to evaluate the effects of hot water and chitosan treatments, alone or in combination as postharvest treatment on quality attributes of artichoke head during cold storage.
Results showed that all postharvest treatments of artichoke heads slowed the rate of weight loss, had the highest compactness and gave the highest value of L and hue angle values, resulted in lighter color and inhibit the loss of green color comparatively to the highest ones obtained from untreated control.
Artichoke heads dipped in hot water at 44 º C then chitosan 1% or hot water at 44 º C then chitosan 1.5% were perceived to have the highest intensities of freshness, greenness and compactness.
Artichoke heads dipped in hot water at 44 º C then chitosan 1% produced an improvement in market quality; it would reduce weight loss percentage, color change and maintained ascorbic acid content, TSS, dry matter and inulin content and did not show any change in general appearance after 28 days of storage at 0 º C and 95 % RH.
American Psychological Association (APA)
Ata Allah, Shirin Ata Yaqub& Sad, Muhsin al-Sayyid Muhammad& Salih, Mahmud Atif. 2019. Effect of hot water and chitosan treatments for improving the quality and increasing storability of globe artichoke. Annals of Agricultural Science, Moshtohor،Vol. 57, no. 2, pp.469-481.
https://search.emarefa.net/detail/BIM-1078816
Modern Language Association (MLA)
Ata Allah, Shirin Ata Yaqub…[et al.]. Effect of hot water and chitosan treatments for improving the quality and increasing storability of globe artichoke. Annals of Agricultural Science, Moshtohor Vol. 57, no. 2 (2019), pp.469-481.
https://search.emarefa.net/detail/BIM-1078816
American Medical Association (AMA)
Ata Allah, Shirin Ata Yaqub& Sad, Muhsin al-Sayyid Muhammad& Salih, Mahmud Atif. Effect of hot water and chitosan treatments for improving the quality and increasing storability of globe artichoke. Annals of Agricultural Science, Moshtohor. 2019. Vol. 57, no. 2, pp.469-481.
https://search.emarefa.net/detail/BIM-1078816
Data Type
Journal Articles
Language
English
Notes
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Record ID
BIM-1078816