Document Type: Original Article

Authors

1 Department of Horticultural Science, College of Agriculture, Science and research of Tehran, Iran

2 Department of Horticultural Science, College of Agriculture, Ferdowsi University of Mashhad, Iran

3 Department of patology Science, College of Agriculture, Islamic azad University of Takestan , Iran

Abstract

Strawberries have a very thin layer coating that easily disappears and are perishables a lot pre-harvest as such nearly 30 to 40 percent of strawberry fruits will be wasted at interval between harvest and consumption. In this study have been investigated the effect of using psyllium mucilage (Plantago psyllium) in concentrations of 6.25, 12.5 and 25 ml/l as well as Arabic gum and Arjan as edible coating in amounts of 0.5, 1 and 1.5 g/l on post-harvest life and quality of strawberry. Strawberry fruits of Kurdistan’ type were immersed after preparing by above solution and then placed in containers PE at 4 ° C and on days 0, 2, 4, 6, 9 and 12 days after storage were measured their quality traits such as pH, anthocyanin, fresh weight, acidity, TSS, wrinkles. The results showed that fruits treated with 12.5 ml per liter psyllium mucilage had the highest rates of water and after treatments for Arabic gum0.5, Arjan 1, and 1.5 grams per liter and psyllium mucilage 25 ml per liter also showed a significant effect on retention of water. The conclusion after examined the quality of the fruit was that, gum treatments for Arjan 1 and 1.5 grams per liter, had the best quality fruit.

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