Evaluation of Ascorbic Acid and Thyme Treatments on Physicochemical Changes in Quince Fruit

Author: Bahman Panahi* and Najme Soleimani Dehdivan**

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Abstract

In the present investigation, effect of different levels of ascorbic acid and thyme on storage characteristics of quince fruit cultivar of Isfahan has been studied. A factorial experiment based on a completely randomized design in three replicates and each replicate with five fruits was performed. Fruits were harvested at commercial ripening stage and were sprayed with different concentrations of ascorbic acid (0, 1, 2.5 and 5 ppm) and thyme (0, 25, 50, 100 vol %). Fruits after drying in the open air were covered with wrappings paper, then were placed in cardboard cartons, and were stored for a month between 0°C to 5°C with relative humidity of 80% to 85%. After storage, weight loss fruit percentage, decay percentage, acidity amount and total soluble solids were measured. The results showed that application of ascorbic acid in compare to thyme improved chemical quality of fruits in all measured parameters, and have not showed any adversely effect on appearance and marketability of th

Keywords

Fruit changes, Fruit characteristics, Fruit Quality, Medicinal Plant, Storage.

Conclusion

In the present investigation, effect of different levels of ascorbic acid and thyme on storage characteristics of quince fruit cultivar of Isfahan has been studied. A factorial experiment based on a completely randomized design in three replicates and each replicate with five fruits was performed. Fruits were harvested at commercial ripening stage and were sprayed with different concentrations of ascorbic acid (0, 1, 2.5 and 5 ppm) and thyme (0, 25, 50, 100 vol %). Fruits after drying in the open air were covered with wrappings paper, then were placed in cardboard cartons, and were stored for a month between 0°C to 5°C with relative humidity of 80% to 85%. After storage, weight loss fruit percentage, decay percentage, acidity amount and total soluble solids were measured. The results showed that application of ascorbic acid in compare to thyme improved chemical quality of fruits in all measured parameters, and have not showed any adversely effect on appearance and marketability of th

References

Quince (Cydonia oblonga Mill.) fruit has a dry flesh and fluffy skin with sour and astringent taste. The fruit has variable dimensions, asymmetric shape and certain adore (Silva et al., 2004). Although such fruit is eaten freshly less, due to its special characteristics, but is used extensively in food industries as different products such as jam, marmalade, jelly, dried fruit and is used to extract essence and pectin. The fruit belongs to Rosaceae family. The appearance is similar to yellow apple or pear (Westwood, 1993). Quince has a high amount of pectin and it has special flavor and adore. Between apple-shaped and pear-shaped cultivars, pear-shaped cultivar is more suitable for industrial applications. Initial ripening index of quince is change of color from green to yellow and complete ripening index is that all skin of the fruit becomes yellow. Fruit quality depends on many factors such as cultivar, weather condition during growth, ripening during harvest and storage condition (V

How to cite this article

Bahman Panahi and Najme Soleimani Dehdivan (2017). Evaluation of Ascorbic Acid and Thyme Treatments on Physicochemical Changes in Quince Fruit , Biological Forum – An International Journal 9(2): 122-125.