May 29, 2024
Leila Karami

Leila Karami

Academic Rank: Assistant professor
Address:
Degree: Ph.D in plant biology
Phone: 09173767604
Faculty: Faculty of Agricultural Engineering

Research

Title
Effect of thyme extracts, algae, nanosilica and plasma activated water on the storage quality of sweet lemon (Citrus limetta)
Type Thesis
Keywords
جلبك اسپيرولينا، درصد كاهش وزن، سفتي بافت ميوه، ويتامين ث
Researchers Rahim Nikkhah (Primary advisor) , Leila Karami (Primary advisor) , Abdolali Hesami (Advisor)

Abstract

Background: Lemon (Citrus limetta) is one of the perishable fruits due to its high water content, high metabolic activity and susceptibility to microbial and fungal rot. It has a short post-harvest life. So one of the major challenges IS reducing the rate of degradation of its qualitiv characteristics Aim: This study was designed and performed to investigate the effect of thyme extract, algae, nanosilica and plasma-activated water on the storage quality of sweet lemon fruit during 40 days of storage. Methodology: This research was conducted in 2020 in the laboratory of the Faculty Agriculture, Persian Gulf University as a factorial experiment in the form of a completely randomized design with 3 replications in laboratory operations. This experiment has two factors including coating treatments: control (distilled water), thyme essential oil (concentration 0.14 g / l), spirulina seaweed extract (3.75 g / l), nanosilica (0.4 g / l) and Plasma activated water (PAW600) was each immersed for 10 minutes and also at different storage times (0, 20, 30 and 40 days) on sweet fruits. Some characteristics of fruit such as weight loss percentage, fruit firmness with skin, skinless fruit firmness, fruit skin thickness, vitamin C, total soluble solids (TSS), titratable acidity (TA) and pH of fruit juice were measured. Conclusions: According to the results, with the storage time, traits such as firmness of fruit tissue with skin and without skin, thickness of fruit skin, vitamin C and TA decreased and weight loss percentage and pH of fruit juice had a completely increasing trend, while TSS changes up to day 30 storage increased and then decreased. The lowest percentage of weight loss was observed in fruits treated with nanosilica (4.14%). and plasma activated water (3.33 %). The highest firmness of fruit with skin was obtained in the pre-storage treatment (9.2 kg / cm2) and the highest firmness of fruitless skin was obtained in the treatment before storage (5.86 kg / cm2) and thyme