Abstract:
The loss of chemical
characteristics and quality of the fresh
seedless barberry fruit during storage and
qualitative losses of its dried fruit are the
most important postharvest challenges in
barberry industry and its exports. The
fresh harvested fruit samples were dried
using an electrical drier at 50°C to 50%
moisture content. Thereafter, the effects
of hot water alone (65°C for 45 sec), and
hot water + 2% calcium chloride were
carried out on the quality maintenance
and chemicals during the cold storage of
seedless barberry. The results showed that
the samples treated with calcium chloride
stored at 2°C had the highest TSS over
time, whereas the titratable acidity of
barberry fruits was not significantly
affected by postharvest treatments. Hot
water alone or in combination with
calcium chloride treatment increased
redness and chroma values result in better
appearance quality than control. In
addition, the treatments reduced the
variable L* and thereby enhanced fruit
lightness. The highest antioxidant content
(% 77.92) was observed in hot water
treated samples and the lowest (% 54.28)
was obtained on control. Also, the highest
amount of anthocyanins and antioxidants
were obtained from samples treated with
hot water. Only calcium chloride
treatment had a significant effect on Ca
content of the samples. The results
revealed that postharvest application of
hot water and calcium chloride treatments
improved the appearance quality and
nutritional values of fresh seedless
barberry fruit, as well as extend the cold
storage life, likely due to reduced
pathogen contamination.
