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Reduction of chilling injury of ‘Washington’ navel orange fruits by melatonin treatments during cold storage

M. S. Aboryia

M. S. Aboryia

Department of Pomology, Faculty of Agriculture, Damietta UniversityDamietta, Egypt
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Aboryia, M. S.
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A. A. Lo’ay

A. A. Lo’ay

Department of Pomology, Faculty of Agriculture, Mansoura UniversityMansoura, Egypt
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Lo’ay, A. A.
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Asmaa S. M. Omar

Asmaa S. M. Omar

Department of Pomology, Faculty of Agriculture, Mansoura UniversityMansoura, Egypt
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Omar, Asmaa S. M.
  
13 dic 2021
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Categoria dell'articolo: Original Article
Pubblicato online: 13 dic 2021
Pagine: 343 - 353
Ricevuto: 17 ago 2021
Accettato: 02 nov 2021
DOI: https://doi.org/10.2478/fhort-2021-0026
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© 2021 M. S. Aboryia et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Figure 1

The effect of ME treatment at four different concentrations on (CI-index), water loss% and fruit peel colour (h°) of ‘Washington’ navel orange fruits during cold storage at (4 ± 1 °C and 95 ± 1% RH) for (4 weeks). The vertical bars represent standard error (±SE of n = 3) and the alphabetical letters pointed to the significance at p = 0.05 between treatments in each storage period. The average of both experimental seasons (2019 and 2020) was analysed by using Duncan's Multiple Range Test. CI, chilling injury; ME, melatonin.
The effect of ME treatment at four different concentrations on (CI-index), water loss% and fruit peel colour (h°) of ‘Washington’ navel orange fruits during cold storage at (4 ± 1 °C and 95 ± 1% RH) for (4 weeks). The vertical bars represent standard error (±SE of n = 3) and the alphabetical letters pointed to the significance at p = 0.05 between treatments in each storage period. The average of both experimental seasons (2019 and 2020) was analysed by using Duncan's Multiple Range Test. CI, chilling injury; ME, melatonin.

Figure 2

The effect of ME treatment at four different concentrations on (SSC%), (TA%), and SSC/TA-ratio of ‘Washington’ navel orange fruits during cold storage at (4 ± 1°C and 95 ± 1% RH) for (4 weeks). The vertical bars represent standard error (±SE of n = 3) and the alphabetical letters pointed to the significance at p ≤ 0.05 between treatments in each storage period. The average of both experimental seasons (2019 and 2020) was analysed by using Duncan's Multiple Range Test. ME, melatonin; SSC%, soluble solid content; TA%, total acidity.
The effect of ME treatment at four different concentrations on (SSC%), (TA%), and SSC/TA-ratio of ‘Washington’ navel orange fruits during cold storage at (4 ± 1°C and 95 ± 1% RH) for (4 weeks). The vertical bars represent standard error (±SE of n = 3) and the alphabetical letters pointed to the significance at p ≤ 0.05 between treatments in each storage period. The average of both experimental seasons (2019 and 2020) was analysed by using Duncan's Multiple Range Test. ME, melatonin; SSC%, soluble solid content; TA%, total acidity.

Figure 3

The effect of ME treatment at four different concentrations on AEAs of ‘Washington’ navel orange during cold storage at (4 ± 1°C and 95 ± 1% RH) for (4 weeks). The vertical bars represent standard error (±SE of n = 3) and the alphabetical letters pointed to the significance at p ≤ 0.05 between treatments in each storage period. The values are the average of both tested seasons (2019 and 2020) was analysed by using Duncan's Multiple Range Test. AEAs, antioxidant enzymes activities; ME, melatonin.
The effect of ME treatment at four different concentrations on AEAs of ‘Washington’ navel orange during cold storage at (4 ± 1°C and 95 ± 1% RH) for (4 weeks). The vertical bars represent standard error (±SE of n = 3) and the alphabetical letters pointed to the significance at p ≤ 0.05 between treatments in each storage period. The values are the average of both tested seasons (2019 and 2020) was analysed by using Duncan's Multiple Range Test. AEAs, antioxidant enzymes activities; ME, melatonin.

Figure 4

The effect of ME treatment at four different concentrations on the MDA accumulation (μM · g−1 FW), (IL%), AA content (mg · 100 g−1 FW) of ‘Washington’ navel orange during cold storage at (4 ± 1°C and 95 ± 1% RH) for (4 weeks). The vertical bars represent the standard error (±SE of n = 3) and the alphabetical letters pointed out the significance at p ≤ 0.05 between treatments in each storage period. The values are the average of both tested seasons (2019 and 2020) was analysed by using Duncan's Multiple Range Test. MDA, malondialdehyde; ME, melatonin.
The effect of ME treatment at four different concentrations on the MDA accumulation (μM · g−1 FW), (IL%), AA content (mg · 100 g−1 FW) of ‘Washington’ navel orange during cold storage at (4 ± 1°C and 95 ± 1% RH) for (4 weeks). The vertical bars represent the standard error (±SE of n = 3) and the alphabetical letters pointed out the significance at p ≤ 0.05 between treatments in each storage period. The values are the average of both tested seasons (2019 and 2020) was analysed by using Duncan's Multiple Range Test. MDA, malondialdehyde; ME, melatonin.

Figure 5

Shows DPPH reduction%, O2•− (mmol · min−1 · g−1 FW), and H2O2 (mmol · min−1 · g−1 FW) of ‘Washington’ navel orange during cold storage at (4 ± 1 °C and 95 ± 1% RH) for (4 weeks). The vertical bars represent the standard error (±SE of n = 3) and the alphabetical letters pointed out the significance at p ≤ 0.05 between treatments in each storage period. The values are the average of both tested seasons (2019 and 2020) was analysed by using Duncan's Multiple Range Test. DPPH, diphenyl-1-picrylhydrazyl; FW, fresh weight.
Shows DPPH reduction%, O2•− (mmol · min−1 · g−1 FW), and H2O2 (mmol · min−1 · g−1 FW) of ‘Washington’ navel orange during cold storage at (4 ± 1 °C and 95 ± 1% RH) for (4 weeks). The vertical bars represent the standard error (±SE of n = 3) and the alphabetical letters pointed out the significance at p ≤ 0.05 between treatments in each storage period. The values are the average of both tested seasons (2019 and 2020) was analysed by using Duncan's Multiple Range Test. DPPH, diphenyl-1-picrylhydrazyl; FW, fresh weight.
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