عنوان مقاله [English]
نویسنده [English]چکیده [English]
In this study, the effect of treatments including salicylic acid and chloride calcium was studied on pear (Pyrus communis cv. Sardrod) quality and quantity in several storage times. The factorial experiment was conducted based on randomized complete block design with three replications. The studied factors was calcium chloride (1.5 and 3 %), salicylic acid (1 and 1.5 mM/L) along with three storage times including 30, 210 and 240 days after treatment applications. pH, organic acids, titrated fruit acidity, physical quality, browning of fruit and ethylene content traits of pear fruits were evaluated. The application of 1.5 mM/L of salicylic acid with 3% of calcium chloride 3%, in 210 days after treatment application could decrease ethylene content and browning of fruit and thus increased fruit quality. The most pH amount of fruit extract was in 3% of calcium chloride along with 1.5 mM/L of salycilic acid after 240 days. The least amount of total soluble substances was obtained in the last treatments after 30 days.