Effect of postharvest treatments (hot water, ascorbic acid and salicylic acid) and packaging on quality attributes of fresh seedlessbarberry fruit(Berberis vulgaris L.)

This research was performed to investigate the effect of hot water, ascorbic acid and salicylic acid treatments, and type of packing on physical and chemical properties of barberry fruit. The data werestatistically analyzed as a factorial experiment in a complete randomized design with four replicates. Fruits were treated with distilled water + salicylic acid (6 mM), distilled water + ascorbic acid (2%), hot water (75 °C), hot water (75 °C) + salicylic acid (6 mM), hot water (75°C) + ascorbic acid (2%),distilled water (control) and packed as MAP or vacuum and were then stored at 4 ± 1 °C for 45 days. Parameters of pH, soluble solids, titratable acidity, vitamin C, antioxidant, color, sensory and taste properties were evaluated. The results showed a significant effect of treatments and packaging on evaluated traits. All treatments preserved vitamin C and taste properties of fruit compared with control and effectively prevented fungal decay. A combination of hot water and salicylic acid 6 mM or2% ascorbic acid significantly preserved antioxidants. Vacuum packaging samples had more redness (a*) and brightness (L*) compared to the MAP. Results of this study showed that hot water (75 ̊C) and salicylic acid 6 mM or hot water (75 ̊C) + 2% ascorbic acid 2% pre-treatments and vacuum packing can improve effectively the quality of fresh seedless barberry fruit.