Effects of Harvesting Stages and Storage Temperatures on Pigment Contents in Fresh Fig of Four Iranian Cultivars

الموضوعات :

Hamid Zare ¹ , Masoumeh Marzoughi Sotoudeh ²

1 - Fig Research Station, Fars Agricultural and Natural Resources Research and Training Center, AREEO, Estahban, Iran
2 - Deptartment of Horticultural Science, Islamic Azad University, Shiraz Branch, Shiraz, Iran

تاريخ الإرسال : 05 الأربعاء , جمادى الثانية, 1439 تاريخ التأكيد : 20 الإثنين , صفر, 1440 تاريخ الإصدار : 13 الأربعاء , شوال, 1439

الکلمات المفتاحية: pigments, Fig cultivars, Harvesting stages,

ملخص المقالة :

Investigating of pigments changing trend in different stages of fruit maturity is essential for utilizing from nutritional value of pigments in fresh fruit consumption, unfortunately not known for Iranian fresh figs until now. In order to achieve this goal, this experiment was conducted in a factorial experiment based on a complete randomized design with three replications in Estahban Fig Research Station, Estahban, Iran in 2017. The first factor was fig cultivar in four levels (Sabz, Siah, Matti, and Shahanjir), and the second factor was fruit harvesting stage at three levels (before maturity, maturity and after maturity), and the third factor was the storage temperature at two levels (4 and 22 degrees Celsius). The levels of chlorophyll a and b, total chlorophyll, carotenoids and anthocyanin in fresh fruits of fig cultivars at different harvesting stages and storage temperatures were measured. The results showed an increasing trend in some pigments such as chlorophyll b, total chlorophyll, and carotenoids during the development of fig fruit maturation. The highest amount of tested pigments in this experiment was in Siah cultivar, which indicates the higher nutritional value of these fruits for fresh consumption. The majority of pigments content increase in harvested fruit after maturity. Therefore, in order to use the nutritional value of pigments in fresh figs, figs be harvested and used for fresh consumption after maturity.

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