Fatemeh Nazoori

The objective of this study was to examine the impact of various concentrations (0%, 0.5%, 1%, and 1.5%) of carboxymethyl cellulose (CMC) on the quality of fresh and stored apricots (Felkeeii cultivar) during cold storage (2 ± 0.5°C). At intervals of 0, 8, 16, and 24 days, evaluations were performed on the antioxidant compounds, sensory attribute and postharvest quality of the apricots. According to the findings, the control sample exhibited the highest weight loss (7.6%) after 24 days of storage, while CMC 1% had the lowest weight loss on the 16th days. After 24 days of storage, the control treatment showed a 42.5% decrease in tissue firmness compared to CMC 1.5%. After a 24 day of storage period, control sample demonstrated the highest amounts of carotenoids and anthocyanins. All CMC treatments compare to the control, displayed the highest peroxidase activity, polyphenol oxidase activity, and total phenols, flavonoids, vitamin C, and antioxidant activity, while also preserving taste index, total acid, and firmness. During the storage period, the highest chilling injury (3%) and decay (2.5%) were observed in control sample. Although chilling injury and decay (2%) were low in CMC treatments, it is suggested, based on this study and comparisons with other research, to use CMC in combination with other food coatings and antioxidant compounds to manage chilling injury, decay, and maintain of quantitative and qualitative indicators. According to the research results, apricots treated with CMC 1% maintained the quantitative and qualitative characteristics of apricot fruit for 24 days in cold storage.

The fresh in-hull pistachio fruit was sprayed with 1% calcium oxide (CaO), 10 mM w/v γ-aminobutyric acid (GABA), 1% carboxymethyl cellulose (CMC), and their combination (CMC+GABA+CaO) for 30 sec at room temperature. Spraying with distilled water was considered as a control. Following drying of fruits at room temperature, they were packed in perforated polyethylene terephthalate containers and kept under cold storage (at 2 ± 1 °C with 85 ± 2% RH) for 75d. Pistachios treated showed the lower weight loss, and the highest hull safety, taste, aroma, and overall acceptance than control. Total chlorophyll and anthocyanin of fresh pistachio kernel were preserved by combined treatment. Combined treatment reduced the PPO, POD, PAL activity and MDA content of the hull and maintained kernel phenolic compounds compared to other treatments. Besides these, the best effects were obtained with combined treatment, which maintained the physical, biochemical and visual characteristics of the fresh fruit for 50 days.