Effect of microwave irradiation and potassium permanganate on storage time of late bearing Noori apricot cultivar

Effect of microwave irradiation and potassium permanganate on storage time of late bearing Noori apricot cultivar | Research Square window.SnipcartSettings = { analytics: { enabled: false } }; (function() { var accessVector = localStorage.getItem('access_vector') || ''; window.dataLayer = window.dataLayer || []; if (accessVector) { window.dataLayer.push({ user: { profile: { profileInfo: { snid: accessVector } } } }); } })(); (function(w,d,s,l,i){w[l]=w[l]||[];w[l].push({'gtm.start':new Date().getTime(),event:'gtm.js'});var f=d.getElementsByTagName(s)[0],j=d.createElement(s),dl=l!='dataLayer'?'&l='+l:'';j.async=true;j.src='https://www.googletagmanager.com/gtm.js?id='+i+dl;f.parentNode.insertBefore(j,f);})(window,document,'script','dataLayer','GTM-K279D39R'); Browse Preprints In Review Journals COVID-19 Preprints AJE Video Bytes Research Tools Research Promotion AJE Professional Editing AJE Rubriq About Preprint Platform In Review Editorial Policies Our Team Advisory Board Help Center Sign In Submit a Preprint Cite Share Download PDF Article Effect of microwave irradiation and potassium permanganate on storage time of late bearing Noori apricot cultivar Roya Farokh Tagheabady, Bahram Abedi, Majid Azizi, Pegah Sayyad-Amin This is a preprint; it has not been peer reviewed by a journal. https://doi.org/ 10.21203/rs.3.rs-3857129/v1 This work is licensed under a CC BY 4.0 License Status: Posted Version 1 posted You are reading this latest preprint version Abstract Apricot fruit is of great importance due to its high quality, and the possibility of exporting it from an economic point of view. In order to maintain the quality of apricots, in addition to observing the principles of horticulture, the issue of proper storage after harvesting and managing the product until the time of sale is inevitable. In this research, the effect of microwave radiation and potassium permanganate to increase yield of apricots of the late fruiting Noori cultivar during 45 days of storage at a temperature of 2 0 C and a relative humidity of 85 to 95% was studied. For this purpose, an experiment was conducted with microwave radiation (control (0)180 and 360 W), storage time (15, 30 and45 days) and 3 potassium permanganate (control − 3 and 5 g) on apricot cv. Noori. Results showed that the appearance quality and taste of the fruit improved under the influence of microwave radiation. The TSS/TA ratio increased with increasing storage time, while the application of microwave radiation and potassium permanganate decreased the fruit maturity index. The use of microwave radiation and potassium permanganate reduced the rate of fruit rot. The use of microwave radiation and potassium permanganate treatments increased the firmness of the fruit tissue. The results of this research showed that the use of microwave radiation as a type of heat treatment and potassium permanganate can be introduced as an effective strategy in the technology after harvesting apricot fruits. Biological sciences/Plant sciences/Plant physiology Biological sciences/Plant sciences/Light responses microwave radiation potassium permanganate apricot storage time after harvesting Figures Figure 1 Figure 2 Figure 3 Figure 4 Figure 5 Figure 6 Introduction Studies show that fruits and vegetables play a very important role in maintaining health and preventing the oCurrence of various diseases, and because of their antioxidant content and low calories, they are considered as a suitable food source 1 . Antioxidants in fruits and vegetables, which include ascorbic acid, carotenoids, anthocyanin and flavonoids play an important role in preventing various diseases 1 . Apricot ( Prunus armeniaca ) is a plant of the Rosaceae family. Apricot is one of the important horticultural products in the fruit industry. Apricot fruit is a rich source of vitamins A, C, flavonoids, carotenoids, and other antioxidant compounds, which are considered by many consumers as a nutritious food with a good taste. Harvesting apricot fruit at the right stage of ripening is very important to ensure optimal quality. Apricot fruit has a very short shelf life and is usually sold immediately after harvesting. The high intensity of respiration and the speed of the ripening process of apricots are the main reasons for its short shelf life. Apricot fruit respiration follows the climacteric pattern and its ripening process is regulated by ethylene. It has been clearly established that fruit maturity at the time of harvest affects the quality of apricots after harvest 2 . Among the chemical treatments that are used in order to reduce the perishability of apricots is potassium permanganate (KMnO4). The use of potassium permanganate increases the shelf life of fruit in cold storage by preventing the activation of the ethylene production cycle 3 .Potassium permanganate reduces the spoilage process of the product to a great extent by preventing the synthesis of enzymes 3 . Due to the fact that apricot fruits are fleshy and juicy and due to their high water content and high rate of respiration in the post-harvest period and their climacteric properties, they are highly susceptible to spoilage and have a very short shelf life. Also, from the economic point of view, it oCupies a part of the food resources, so it is very necessary to increase the shelf life of this fruit in the post-harvest stage. The purpose of this research is to investigate the pre-harvest and post-harvest treatments of microwave radiation and potassium permanganate on some physicochemical characteristics of apricots of the late Noori variety The mechanism of preventing decay of non-chemical treatments is through direct inhibition of fungal growth or increasing host resistance 3 . Microwave energy is used as a fast heating method in the food industry. This energy has been used to destroy insects 3.It is noteworthy that this energy does not leave any residue on horticultural crops 3 . Most of the pathogens and fungi aCumulate inside the core of fruits. Microwave energy, with its ability to penetrate deep, has greatly increased the possibility of eliminating pathogenic agents inside fruits 3 . Microwaves are short-wave length radio waves that form a part of the electromagnetic spectrum. These waves may be reflected, diffused or absorbed when they collide with a material 4 . Metal materials completely reflect these waves. Non-metallic materials such as glass and plastic pass the waves and materials that contain water such as food and fruits absorb the energy of these waves. In this device, an electronic device called a glantron is used to generate microwave. The waves are produced by the device and enter the food product. These waves shake and move the water molecules inside the fruits 10*2450 or 10*950 times per second and generate heat by creating molecular friction, and these waves can penetrate up to 3–5 cm deep. In this way, the outer surface and part of the fruit flesh receives the necessary heat and produces heat. The heat produced has the ability to control the fungal agent 3, 4 . With the beginning of the ripening process of the apricot fruit, a sharp increase in the amount of ethylene and subsequent ripening of the fruit can be seen. The synthesis, activity or action of ethylene can be prevented by using the following methods: treatment with silver thiosulfate (generally for flowers), storage in low-pressure storage, increasing the concentration of CO 2 , treatment with potassium permanganate, using ozone, aminoethoxyvinylglycine (AVG) and amino-oxyacetic acid (AOA), called acetic acid 5 .The use of potassium permanganate keeps the ethylene level low for a long time and slows down the ripening of the fruit, as a result, the harvest and transportation of the product is also prolonged. Low temperature and increase in carbon oxide or decrease in oxygen decrease the sensitivity of products to ethylene. In this condition, the amount of ethylene required for ripening increases 5 . Potassium permanganate is a strong oxidizer of ethylene that can convert ethylene into carbon dioxide and water. Since potassium permanganate is not volatile, it can be separated from the product and in this way the risk of damage to the product can be eliminated 6. One of the important reasons for the activation of enzymes effective in breaking down pectin and starch is hormonal changes during the ripening period 6.The increase in the activity of pectin-degrading enzymes is related to the hormonal changes related to ripening, and ethylene hormone increases the activity of pectin methylesterase, polygalactronase, pectin lyase and pullulase enzymes 6 . Materials and Methods The location of the research and plant material This project was carried out at the laboratory of Horticultural Sciences Department of Ferdowsi University of Mashhad, Faculty of Agriculture. The tested fruits were collected from Shahrood Agricultural Research Center. Shahrood Agricultural Research Center is located 4 kilometers northeast of Shahrood city. This city is located on the location of 25 minutes and 36 degrees latitude and 58 minutes and 54 degrees longitude with an altitude of 1380 meters above sea level. Its average annual temperature is 11.8 0 C and its annual rainfall is 115 mm. Apricot fruits, a late light variety (Fig. 1 ), were harvested in the second decade of July from the apricot collection of Shahrood Province Agricultural and Natural Resources Research Center, at the stage of commercial maturity, when 50 to 80% of their natural color was obtained. The harvest was done in the early hours of the morning, and it was transferred to Ferdowsi University laboratory. Fruits are carefully examined for being free from pests and diseases, skin lesions, uniformity of size and color, and then they are randomly separated for different treatments. The fruits were treated with microwave radiation (LG model) with two powers of 180 W and 360 W for 60 seconds. The treated samples together with the control samples were arranged in disposable containers with 7 fruits in each container and then potassium permanganate treatment with two levels of 3 g and 5 g was used in the containers, and in the cold room They were stored for 45 days at a temperature of 4°C and a relative humidity of 98%. Every 15 days, the physical and chemical characteristics of the fruits were measured. The collection of plants material complies with relevant institutional, national and international guidelines and legislation and permission was obtained for the collection of the plant material. Measured Traits Some quantitative and qualitative traits of apples were measured at the time of harvest and after that during the storage period. Fruit weight loss percentage, firmness, total soluble solids (TSS), titratable acidity (TA), maturity index (TSS/TA), pH, electrical conductivity (EC), fruit rot, organoleptic characteristics of the final product, reducing sugars, size was taken Physical traits Fruit weight loss The percentage of weight loss was obtained by weighing the fruits at the beginning of Mani's storage until the last time of storage by a digital scale with an aCuracy of 0.01 7 . Fruit firmness Firmness was estimated aCording to the method of Selahvarzi et al. 8 . The measurement was performed using a penetrometer (Made in Italy). The fruit firmness was measured for 3 fruits. Biochemical characteristic Total soluble solids (TSS), titratable acidity (TA), TSS/TA ratio and pH TSS was measured using a digital refractometer model DR-101-61and expressed as Brix. TA was determined by the titration method (pH 8.2 with 0.1 N NaOH). The pH of the juice was measured at room temperature using a digital pH meter. The ratio TSS /TA was used as the maturity index or ripening index (RI) 8 . Total soluble sugar contents The total soluble sugar content in the juice was determined by the anthrone reagent method. A mixture of 5 mL of prune juice diluted with 20 mL of distilled water was added to 4 mL of anthrone (150 mg of pure anthrone in 100 mL of H 2 SO 4 72%). Spectrophotometer (Cecil Bio Quest, CE 2502) measurements were performed at 625 nm after heating the sample in boiling water at 90°C for 10 minutes 9 . Organoleptic characteristics (Sensory value) In order to evaluate the sample, a five-point hedonic taste test is used. For this purpose, each of the 7 experienced judges were given two samples of the treatments to compare them and grade them from (very bad, bad, average), good to very good (with numbers (100-80-60-40-20) in terms of appearance-color-transparency-taste (including hardness and the sense of the presence of a special unusual taste) and general softness 10 Electrical conductivity (EC) To measure the electrical conductivity of the membrane tissue, EC meter model GNVE 4310 made in England was used. In this way, the electrode of the device was calibrated with a distiller and the electrical conductivity was read by placing the electrode in the fruit extract.3-6-8- The amount of decay In each repetition, the amount of decay (no decay, low, medium, high and very high decay) was reported with numbers (0-25-50-75-100) 11 . Statistical Analysis The statistical design of the 3-factor factorial experiment was based on completely randomized design with 3 replications including factor A (storage time with 3 levels of 15, 30 and 45 days), factor B (microwave power with 3 levels 0-180 and 360 W), factor C (potassium permanganate treatment with 3 levels of 0–3 and 5 g). SAS v.9.1 software was used for statistical analysis. Data variance analysis was done using SAS software ver. 9.1. Means were compared based on Duncan's test at a five percent error probability level, and the standard error in the figures is (± SE average) was shown Pearson correlation matrix method was used to examine the correlations between all characteristics. R software was used to draw clustering heatmap and correlation charts. Results and Discussion Physical traits Fruit weight loss The results of variance analysis of fruit weight loss showed that the effect of time was significant during the storage period on the weight loss percentage of apricot fruits (P value < 0.05). The highest (13.28 g) and lowest (8.33 g) fruit weight were observed in 15 and 45 days of storage period, respectively (Fig. 2 A). Treatments with microwave radiation and potassium permanganate had no effect on weight factor statistically. Weight loss is one of the main reasons for the quality loss in garden products after harvest, which in addition to reducing the quality of nutrition, appearance and texture (softening, loss of crispness and freshness). The quantity of the product is also affected, and if the amount of weight loss is more than 10%, the surface of the fruit shows quality defects such as wilting and wrinkling, and the product becomes unsellable. The fruit weight loss increases with time during the storage period due to water loss and respiration and apples harvested too early or too late lost more mass than apples picked at the optimum stage of ripening, most fruit quality parameters are useful not only for measuring fruit maturity but also for evaluating the eating quality of apples 12 . Fruit firmness Irradiation with of 0 and 180W had significant increase on fruit firmness, however, there is no significant difference between 180 and 360, but there is a difference between 0 and 360 W radiation (Fig. 2 B). As it was seen that by increasing the amount of radiation from 0 to 360 W, the firmness of the fruit increased. The highest and lowest fruit firmness was observed in KMnO 4 at 3 g with 15 days of storage and control at 45 days. Fruit firmness is considered one of the most important features of apple fruit quality, which is largely influenced by many factors before and after harvest, therefore, obtaining and maintaining apple fruit firmness from the garden to the consumer's hands is one of the issues. The main problem is faced by apple producers, and apples with firmness less than 4.5 (kg/cm2) are usually rejected by consumers, and therefore, this is the minimum level of firmness aCeptable for many cultivars 13 . Softening and watery fruit tissue during the storage period is the result of the activation of cell wall degrading enzymes such as pectin methylesterase, polygalactronase and cellulase as a result of ethylene production 5 . In order to prevent the loss of products, various post-harvest treatments can be used. The use of KMnO 4 in banana fruit prevents ethylene production. These results are consistent with the results of Sisquella et al. 14 regarding the use of KMnO 4 at 4 g. It seems that the use of KMnO 4 on preventing the reduction of firmness are related to the effect of these treatments in preventing the production of ethylene, which is due to the ability of KMnO 4 to absorb ethylene. In fact, KMnO 4 absorbs high amounts of ethylene, followed by the reduction of activity or the late activation of enzymes effective in pectin and starch, causes the preservation of more permeability of membrane phospholipid structures and helps to integrate the tissue more 5 .The firmness of mango in storage with ethylene absorbent was higher compared to the control 15 . KMnO 4 alone significantly increased the fruit firmness 16 .These results are consistent with the results of Zewter et al. 17 in relation to the effect of KMnO 4 in reducing the softness of the fruit tissue compared to the control. Also, increasing the storage time increased the respiration of the fruit and increases the activity of cell wall-decomposing enzymes, resulting in more softening of the fruit tissue 18 . By increasing the storage time, the firmness decreased. The decrease in fruit firmness due to prolonged storage time can be attributed to physiological changes in the cell wall and decrease in their permeability and increase in water loss. Increased storage time and delay in harvesting time caused a decrease in fruit firmness 18 . The effect of time is very effective in reducing the firmness of the fruit tissue, and the longer the storage time, the effect of KMnO 4 has decreased and increasing the storage time causes a decrease in tissue firmness at different levels of potassium permanganate treatment of mango and banana fruit 15, 17 . Fruit decay (%) ACording to Fig. 2 C, the highest percentage of decay is in 45 days of storage (65.92%) and the lowest percentage is in 15 days of storage (23.70%).Increasing the storage time in the storage increased the percentage of peach fruit decay Microwave energy controls fungal contamination, and this reduced the rate of product decay and reduced TSS and TA. The effect of harvesting time and storage period on apricots that increasing the storage period in cold storage increases the rate of decay. ACording to the above results, it can be stated that with the progress of the ripening stages of the fruit in the storage and the increase in the storage time, the intensity of respiration, the production of ethylene in the fruits has increased, and this causes the breakdown of starch polymers and the process of destruction and decay of the fruit. As a result, the longer the storage period increases (especially in the fruits of growth such as mango, apricot and banana), the respiration rate of the fruit increases and this leads to the consumption of fruit nutrients and the reduction of the freshness and freshness of the fruit 6, 19, 20 . he effect of potassium permanganate on the shelf life of mangoes state that increasing the storage time causes an increase in decay and a decrease in the appearance and taste of the fruit 21 . ACording to the results, it can be stated that the decrease in marketability as a result of prolonging the storage period can be attributed to the physiological changes in the cell walls, the decrease in their permeability and the increase in water loss, which itself causes an increase in Shrinking and reducing the marketability of the fruit 22 . Considering that the appearance of the product is the most important indicator for evaluating the marketability of the product, and the presence of any signs of contamination, decay, and softening of the fruit reduces the marketability of the fruit, therefore, any factor that slows down the aging rate and prevents the development of signs of decay will preserve the fruit. The appearance and marketability of the product will be affected 23 . Biochemical traits Total soluble solids (TSS) During the storage period, the amount of TSS increased. The lowest amount of TSS in 15 days of storage is (13.14%) and the highest amount of soluble solids in 45 days of storage is (18.59%). The factor of soluble solids has a statistically significant difference between the treatments of 15 and 45 days of storage (Fig. 3 A). In addition, this difference is significant between 15 days 30 days of storage. The highest TSS reduction is related to 45 days storage treatment and the lowest TSS reduction is related to KMnO 4 at 3 g and 180 W microwave radiation. Sweetness is an important feature in the internal quality of fruit, which is very valuable for consumer aCeptance 24 . In such a way that the increase in TSS content can be attributed to the breakdown of starch into sugar 7 .Since the percentage of TSS is a function of the total dissolved solids and the amount of moisture in the fruit, the increase in TSS can also be due to the loss of moisture and the aCumulation of soluble solids 25 . As the storage period increases, the amount of TSS decreases, which is the highest value at the beginning of storage and the lowest value at the end of storage, which can be due to the respiration process 26 . If the fruits are harvested at the harvest date (if they are ripe) with a high level of starch, the soluble solids increase during storage through the hydrolysis of starch to sugars 7 . Regarding the triple effects, it seems that the treatments with KMnO 4 at 3 g with an effect on the rate of respiration and reducing the oxidative metabolism process and 180 watt microwave radiation with an effect on the control of pathogenic agents and reducing the process of destruction and loss of the product, it has caused to keep the dissolved solids low. Microwave treatments maintained firmness, facilitated the deastringency and increased soluble solid contents (SSC) and sugar-acid ratio of persimmon fruit. The microwave treatments reduced the cellulose and pectin degradation, and inhibited the cellulase activity, resulting in a significantly higher firmness than HW treatment and control after 2 and 4 days of storage 19. The high range of Total Soluble Solids might be due to efficient translocation of photosynthesis to the fruit by regulation of KMnO4 6 . Titratable Acidity (TA) The highest TA was seen at 15 days of storage and KMnO 4 at 3 g and the lowest one was at 45 days of storage and the control treatment (Fig. 3 B). Fruit storage is aCompanied by physiological changes, which are related to oxidative metabolism. In fact, fruits hydrolyze starch into glucose as a result of respiration and following by increasing TSS and the fruit texture becomes softer, and the softening of the fruit texture is caused by enzymatic activities related to these changes. Due to the reduction of acids as a result of fruit metabolism, the amount of acidity decreases and the pH of the fruit increases 26 . Increasing storage time without applying any treatment, decreased acidity and increased respiration ( 7 ). It was stated that the later the harvest time and the longer the storage time, the more the fruit goes through the ripening process and the amount of soluble solids increases and the acidity decreases. TA gradually decreased during storage due to slow respiration process 7. The role of KMnO 4 has been proven in delaying fruit ripening and reducing ethylene production and respiration rate, they reduce the rate of titratable acidity changes 2 . TA is directly related to the predominant organic acid concentration in the fruit, which is an important parameter in maintaining the quality of the fruit. Since organic acids are used as substrates for the enzymatic reactions of respiration, it is expected that during the post-harvest period, the acidity will decrease and the pH values will increase. But because of respiration decreases with the use of KMnO 4 , TA increases as a result of Álvarez-Hernández 2. Álvarez-Hernández 2 stated that the effects of KMnO 4 at 6.4% and storage period on apricot cv.‘Mirlo naranja’ KMnO 4 significantly increased TA of fruit juice compared to the control Due to the ascending cycle of the apricot fruit, along with the increase in ripening stages in the storage, the rate of respiration and oxidative metabolism of the fruit increases and the enzymes that break down the cell wall become more active 27 . With the production of ethylene, the rate of aging and rotting increases in the fruit. The use of KMnO 4 as an ethylene absorber 28 has caused a lower activity of the decomposing enzymes, which results in a decrease in the rate of respiration and an increase in the level of acidity. With the reduction of respiration, the process of aging and shriveling of the fruit is also reduced and the storage life of the fruit is increased 29 . The use of KMnO4 contributes to an increase in CO2 concentration as it is a byproduct of ethylene degradation and CO2 aCumulation in the fruit forms carbonic acid resulting in acidiosis 30 . The results was in agreement with Guo et al. 31 Maturity index (TSS/TA ratio) The lowest rate of maturity index was in 180 W and 15 days of storage and the highest rate of maturity index was in 45 days of storage and control treatment (without microwave radiation). There is a significant difference between the two treatment levels (Fig. 3 C). The maturity index under the influence of KMnO 4 treatment is not statistically significant. The ratio of sugar to acid is one of the important factors in determining ripeness at the time of harvest, and each of them alone shows the quality of the fruit better. The most changes that oCur when the fruit ripens are related to the breakdown of polymeric and starchy carbohydrates, especially the sugars in the cell wall, which causes a change in the fruit flavor and firmness 20 . In fact, the long-term storage of fruits in the storage due to respiration, starch is hydrolyzed into glucose, as a result of this action, TSS increases and the texture of the fruit becomes softer, which softening of the texture of the fruit is caused by enzymatic activities and due to the reduction of acids as a result of fruit metabolism, the amount of acidity decreases and the pH of the fruit increases. TA shows a decreasing trend with increasing storage time 20 . Microwave treatments maintained firmness, facilitated the deastringency, and increased soluble solid contents (SSC) and sugar-acid ratio of persimmon fruit 19 . pH The highest level of fruit pH is in 45 days of storage and treatment without microwave radiation, and the lowest level of fruit acidity is in 15 days of storage and treatment with 180 watts of microwave radiation (Fig. 3 D). Increasing the storage time increased the pH of apricot fruit. The increase in pH during ripening and storage is due to the reduction of organic acids such as citric and malic. Increasing the storage time in the storage due to the increase in respiration of the product and the aging process that oCurs in the fruit increases the percentage of TSS and increased pH. By increasing storage time, pH increases and acidity decreases, and it seems that this is due to the participation of organic acids in respiration and their conversion to sugar 19 . Reducing sugars The lowest amount of reduced sugar in 15 days of storage and treatment with 3 g of KMnO 4 and the highest amount of reduced sugar in 45 days of storage and control treatment (without potassium permanganate) (Fig. 4 A). There is a statistically significant difference between the two levels. In the interaction effect of potassium permanganate and microwave radiation, the lowest amount of sugar reduction is in 180 W radiation and KMnO 4 at 3 g, and the highest sugar reduction is in 360 W radiation and the control treatment (without potassium permanganate). There is a statistically significant difference between the two treatment levels of 180W radiation and 3 g of potassium permanganate and 360W radiation and the control treatment (without KMnO 4 ) (Fig. 4 A). Apricots are among the fruits that produce ethylene during the ripening process. The use of potassium permanganate, which is one of the inhibitors of the ethylene cycle and one of the ethylene gas absorbers, causes the rate of respiration to decrease and the rate of Soluble solids and reducing sugars in the product are reduced, which increases the yield of the fruit. These results are consistent with the results of 2 . The radiation power of 180 watts has created the best quality of the product. In fact, increasing the power of the microwave up to 200 watts reduces fungal agents. Meanwhile, increasing the microwave power above 200 watts by creating more heat causes an increase in decay and an increase in the amount of thermophilic fungal agents and increases the process of destruction and the amount of reducing sugars in the product. Organoleptic characteristics The highest rate of decay is in 45 days of storage and control treatments of microwave radiation and potassium permanganate, and the lowest rate of decay is in 15 days of storage and 180 W radiation and treatment without potassium permanganate (Fig. 4 B). Based on the results, marketability decreased during storage, but the use of post-harvest treatments can reduce this process 32 . Genanew 32 stated that by observing the post-harvest treatments, it is possible to add to the attractiveness of the appearance of the product and increase the competitiveness of the product. Electrical conductivity In the triple mutual effects, the maximum amount of electrical conductivity is found in 45 days of storage and 180 W radiation and treatment without KMnO 4 (Fig. 5 ). The lowest one was observed in 15 days of storage of 3 g of potassium permanganate and treatment without microwave radiation. The increase in the electrical conductivity of the fruit during the storage period indicates the change in the polysaCharides of the cell membrane of the fruit, which plays an essential role in changing the texture of the fruit and oCurs during the fruit ripening process. OCurrence of changes in the crosslinking of pectin polysaCharides during the fruit ripening period leads to the softening of the fruit texture and the reduction of the firmness of the fruit. Therefore, it can be said that increasing the storage time in the storage leads to an increase in the aging process of the fruit and an increase in the enzymes that break down the cell wall and the dissolution and hydrolysis of materials, which itself will cause cell destruction and increase the electrical conductivity of the fruit 11 . By absorbing ethylene, KMnO 4 reduces the process of destruction and destruction of the product, and as a result, fruit ripening is reduced, and the breakdown of sugars, which is a measure of fruit ripening, is less, and as a result, the destruction of cells is reduced, and the level of electrical conductivity is at the lowest. Multivariate analysis and correlations of quantitative and qualitative A “hierarchical agglomerative cluster assessment” was used to group the treatments based on increasing dissimilarity (Fig. 6 A). The first group (Cluster I, Fig. 6 A), which included Day 30and 45 had highest sensory value and lowest fruit firmness. The second cluster (Cluster II, Fig. 6 A), which included day 0 and 15 showed the highest reducing sugar. Based on correlation outputs (Fig. 6 B), fruit rot (decay) had negative correlation with firmness (r = 0.73) and TA (0.98). EC had positive correlation with TSS (r = 0.85) and TSS/TA (r = 0.94), wherase and negative correlation with recucing sugar (r = 0.87) and weight loss (r = 0.67). Conclusion Usually, weight changes after picking fruits and vegetables are due to water loss during respiration. Long-term storage of fruits in storage without special treatment causes increased respiration and increased loss of fruit juice and causes shrinkage and decrease in marketability of fruit. The treatment of 180 watts of microwave radiation and 3 g of potassium permanganate had the greatest effect in increasing the firmness of the fruit tissue. The highest percentage of soluble solids was found in 45 days of storage. Meanwhile, the use of 180 watts of microwave radiation and 3 g of potassium permanganate caused the lowest amount of soluble solids in 15 days of storage. The passage of time increased the amount of titratable acidity, but the use of 3 g of potassium permanganate caused a decrease in the amount of TA. A month and a half after storage, the highest pH of the fruit was obtained in 45 days and treated with microwave radiation. Application of 180 watt microwave radiation treatment and 3 g of potassium permanganate caused the lowest electrical conductivity, and increasing the storage time up to 45 days caused an increase in this factor. Over time, the amount of reducing sugars increased. Post-harvest treatments of microwave radiation and potassium permanganate can have a positive effect on reducing this factor Declarations Acknowledgments We would like to thank Ferdowsi University of Mashhad, Mashhad, Iran for their support to perform this work. Author contribution: All authors read and approved the final version of manuscript. Funding: This research did not receive any specific grant from funding agencies in the public, commercial, or not for profit sectors. Data availability: The datasets used and/or analysed during the current study available from the corresponding author on reasonable request. Competing interests: The authors declare no competing interests. Additional information Correspondence and requests for materials should be addressed to Bahram Abedy. References G.H. Davarynejad, S. Khorshidi, J. Nyeki, Z. Szabo, J. Gal-Remennyik, Antioxidan capacity chemical composition and physical properties of some apricot. Hort Environ Biotch 51, 477-482 (2010). M. H. Álvarez-Hernández, G. B. Martínez-Hernández, F. Avalos-Belmontes, F.D. Miranda-Molina, F. Artés-Hernández, Postharvest quality retention of apricots by using a novel sepiolite–loaded potassium permanganate ethylene scavenger. Postharvest Biol Techno 160, 111061 (2020). https://doi.org/10.1016/j.postharvbio.2019.111061 S. Verma, V. Sharma, N. Kumari, Microwave pretreatment of tomato seeds and fruit to enhance plant photosynthesis, nutritive quality and shelf life of fruit. 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Nezami, M. Shoor, Effects of drought stress on cold hardiness of non-aClimated viola (Viola× wittrockiana ‘Iona Gold with Blotch’) in controlled conditions. Sci Hort 238, 98-106 (2018). https://doi.org/10.1016/j.scienta.2018.04.027. D. Raddatz-Mota, O. Franco-Mora, J.A. Mendoza-Espinoza, L.L. Rodríguez-Verástegui, F.D.de León-Sánchez, F. Rivera-Cabrera, Effect of different rootstocks on Persian lime (Citrus latifolia T.) postharvest quality. Sci hort 257, 108716 (2019). https://doi.org/10.1016/j.scienta.2019.108716 R. Mushtaq, G.A. Nayik, A.R. Malik, Apples: Preharvest and Postharvest Technology. CRC Press (2022). M. Sisquella, I. Viñas, N. Teixidó, P. Picouet, J. Usall, Continuous microwave treatment to control postharvest brown rot in stone fruit. Postharvest Bio Technol 86, 1-7 (2013). http://dx.doi.org/10.1016/j.postharvbio.2013.06.012. M. M. Elzubeir, A. Abu-bakr, O.A. Osman, A.I.A Safi, Effect of waxing and potassium permanganate on quality and shelf-life of mango fruits. Ameri J Bio Life Sci 6(1), 1-7 (2018). A. Muhammad, K.S. Dayisoylu, H. Khan, M.R. Khan et al. (2022). An Integrated Approach of Hypobaric Pressures and Potassium Permanganate to Maintain Quality and Biochemical Changes in Tomato Fruits. Hort 9(1), 9. https://doi.org/10.3390/horticulturae9010009. A. Zewter, K. Woldetsadik, T.S. Workneh, Effect of 1-methylcyclopropene, potassium permanganate and packaging on quality of banana. African J Agric Res 7(16), 2425-2437 (2012). https://doi.org/10.5897/AJAR11.1203. K. Yildiz, B. Ozturk, Y. Ozkan, Effects of aminoethoxyvinylglycine (AVG) on preharvest fruit drop, fruit maturity, and quality of ‘Red Chief’apple. Sci Hort 144, 121-124 (2012). https://doi.org/10.1016/j.scienta.2012.07.005. Y. Chen, X. Zhang, Z. Luo, J.Sun, L. Li et al. Effects of inside-out heat-shock via microwave on the fruit softening and quality of persimmon during postharvest storage. Food Chem 349, 129161 (2021). https://doi.org/10.1016/j.foodchem.2021.129161. A.M. Salami, O.M. Odeyemi, A.M. Babatola, I.O.O. Aiyelaagbe, O.O. Olubode, Effect of potassium permanganate in clay carrier on postharvest characteristics of pawpaw (Carica papaya L.) fruits. In IV All Africa Horticultural Congress-AAHC2021: Transformative Inno Hort 1348, 37-42 (2021). https://doi.org/10.17660/ActaHortic.2022.1348.5. E. Warsiki, F. Aprilliani, A. Iskandar, The Effects of the Use of Corrugated Cardboards Covered with Ethylene Absorbers on Mango Fruit Quality after Short-Term Storage (L.). J Hort Res 27(2), 65-70 (2019). https://doi.org/10.2478/johr-2019-0007. J. Ma, Z. Zhou, K. Li, K. Li, L. Liu et al. Novel edible coating based on shellac and tannic acid for prolonging postharvest shelf life and improving overall quality of mango. Food Chem 354, 129510 (2021). https://doi.org/10.1016/j.foodchem.2021.129510. S.R. Ishkeh, H. Shirzad, M. Asghari, A. Alirezalu, M. Pateiro, J.M. Lorenzo, Effect of chitosan nanoemulsion on enhancing the phytochemical contents, health-promoting components, and shelf life of raspberry (Rubus sanctus Schreber). Applied Sci 11(5), 2224 (2021). https://doi.org/10.3390/app11052224. S. Osorio, A.R. Fernie, P. Nath, M. Bouzayen, A.K. Mattoo, J.C. Pech, In: Nath, P., Bouzayen, M., Mattoo, A.K., Pech, J.-C. (Eds.), Fruit Ripening: Primary Metabolism. Fruit Ripening: Physiology, Signalling and Genomics. CABI, pp. 15–27 (2014). R.A. Farooq, I. Khan, Physico- Chemical Quality of Apple cv. Gala fruit Stored at Low Temprature. FUUAST J Bio 2, 103-107 (2012). A. A. Lo’ay, A.Y. El-Khateeb, Evaluation the effect of rootstocks on postharvest berries quality of ‘Flame Seedless’ grapes. Scientia Hort 220, 299-302 (2017). http://dx.doi.org/10.1016/j.scienta.2017.04.006 R. Batool, S.A.R. Kazmi, , S. Khurshid et al. Postharvest shelf life enhancement of peach fruit treated with glucose oxidase immobilized on ZnO nanoparticles. Food Chem 366, 130591 (2022). https://doi.org/10.1016/j.foodchem.2021.130591 M. Nowacka, M. Dadan, M. Janowicz et al. Effect of nonthermal treatments on selected natural food pigments and color changes in plant material. Compre Rev Food Sci Food Safety 20(5), 5097-5144 (2021). https://doi.org/10.1111/1541-4337.12824. K. Syamsu, E. Warsiki, S. Yuliani, S.M.Widayanti, Nano zeolite-KMnO4 as ethylene adsorber in active packaging of horticulture products (Musa Paradisiaca). Int. J. Sci. Basic Appl. Res 30, 93-103 (2016). A. Mujtaba, T. Masud, S.J. Butt, M.A. Qazalbash, W. Fareed, A. Shahid, Potential role of calcium chloride, potassium permanganate and boric acid on quality maintenance of tomato cv. Rio grandi at ambient temperature. Int. J. Biosci 5(9), 9-20 (2014). http://dx.doi.org/10.12692/ijb/5.9.9-20. D. Guo, B. Yang, X. Ren, L. Zhu, Effect of an antagonistic yeast in combination with microwave treatment on postharvest blue mould rot of Jujube fruit. J Phytopatho 164(1), 11-17 (2016). https://doi.org/10.1111/jph.12411. T. Genanew, Effect of post harvest treatments on storage behavior and quality of tomato fruits. World J Agricul Sci 9(1), 29-37 (2013). https://doi.org/10.5829/idosi.wjas.2013.9.1.1719. Additional Declarations No competing interests reported. Cite Share Download PDF Status: Posted Version 1 posted You are reading this latest preprint version Research Square lets you share your work early, gain feedback from the community, and start making changes to your manuscript prior to peer review in a journal. As a division of Research Square Company, we’re committed to making research communication faster, fairer, and more useful. We do this by developing innovative software and high quality services for the global research community. Our growing team is made up of researchers and industry professionals working together to solve the most critical problems facing scientific publishing. Also discoverable on Platform About Our Team In Review Editorial Policies Advisory Board Help Center Resources Author Services Accessibility API Access RSS feed Manage Cookie Preferences © Research Square 2026 | ISSN 2693-5015 (online) Privacy Policy Terms of Service Do Not Sell My Personal Information {"props":{"pageProps":{"initialData":{"identity":"rs-3857129","acceptedTermsAndConditions":true,"allowDirectSubmit":true,"archivedVersions":[],"articleType":"Article","associatedPublications":[],"authors":[{"id":267576688,"identity":"71777e44-a44f-4edf-8049-292740eac782","order_by":0,"name":"Roya Farokh Tagheabady","email":"","orcid":"","institution":"Ferdowsi University of Mashhad","correspondingAuthor":false,"prefix":"","firstName":"Roya","middleName":"Farokh","lastName":"Tagheabady","suffix":""},{"id":267576689,"identity":"b65bcc78-43c8-4631-a37e-8cff17877081","order_by":1,"name":"Bahram Abedi","email":"data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAAZAAAAAyAQMAAABI0h/eAAAABlBMVEX///8AAABVwtN+AAAACXBIWXMAAA7EAAAOxAGVKw4bAAAAq0lEQVRIiWNgGAWjYDACCRCqgHISiNdyhmQtjG2kuIt/dvPB27zzDkczsB9+wPBwDzGW3DmWbM277XBuA0+aAUPCM2KsuZFjJg3WwpAD9MsBInTI38j/Js07B6iF/w2RWgxu5LBJ8zYAtUgQa4vhnWPGlnOOpee2STwzOECUFrnbzQ9vvKmxzu3nT3748AcxWkCAiQdIsAExsRoYGBh/EK10FIyCUTAKRiQAAM5zNzPO3dp6AAAAAElFTkSuQmCC","orcid":"","institution":"Ferdowsi University of Mashhad","correspondingAuthor":true,"prefix":"","firstName":"Bahram","middleName":"","lastName":"Abedi","suffix":""},{"id":267576690,"identity":"fa3552fb-d7bc-4fba-853e-1e94bce5f9f8","order_by":2,"name":"Majid Azizi","email":"","orcid":"","institution":"Ferdowsi University of Mashhad","correspondingAuthor":false,"prefix":"","firstName":"Majid","middleName":"","lastName":"Azizi","suffix":""},{"id":267576691,"identity":"44185202-b0a4-48ad-9d9d-cd4ed878263c","order_by":3,"name":"Pegah Sayyad-Amin","email":"","orcid":"","institution":"Ferdowsi University of Mashhad","correspondingAuthor":false,"prefix":"","firstName":"Pegah","middleName":"","lastName":"Sayyad-Amin","suffix":""}],"badges":[],"createdAt":"2024-01-12 13:44:48","currentVersionCode":1,"declarations":"","doi":"10.21203/rs.3.rs-3857129/v1","doiUrl":"https://doi.org/10.21203/rs.3.rs-3857129/v1","draftVersion":[],"editorialEvents":[],"editorialNote":"","failedWorkflow":false,"files":[{"id":49836925,"identity":"fc869cb3-beee-4946-8366-8b68a828e727","added_by":"auto","created_at":"2024-01-18 19:17:35","extension":"png","order_by":1,"title":"Figure 1","display":"","copyAsset":false,"role":"figure","size":202610,"visible":true,"origin":"","legend":"\u003cp\u003eThe pictures of apricot cv. Noori\u003c/p\u003e","description":"","filename":"TaghiabadifiguresPage1.png","url":"https://assets-eu.researchsquare.com/files/rs-3857129/v1/39b76b6a92c37b6db8d79899.png"},{"id":49837063,"identity":"81f2d0a0-fdb4-42b8-9e7c-4e4ad428374a","added_by":"auto","created_at":"2024-01-18 19:25:35","extension":"png","order_by":2,"title":"Figure 2","display":"","copyAsset":false,"role":"figure","size":50347,"visible":true,"origin":"","legend":"\u003cp\u003eEffect of storage time of late bearing Noori apricot cultivar. Mean value followed by the same letters in each column are not significantly different p\u0026lt;0.05 (Duncan test)\u003c/p\u003e","description":"","filename":"TaghiabadifiguresPage2.png","url":"https://assets-eu.researchsquare.com/files/rs-3857129/v1/4dc1563f9e80c97310de5c21.png"},{"id":49837064,"identity":"daf61326-79ff-400b-a0ba-0c4119278fe5","added_by":"auto","created_at":"2024-01-18 19:25:35","extension":"png","order_by":3,"title":"Figure 3","display":"","copyAsset":false,"role":"figure","size":109486,"visible":true,"origin":"","legend":"\u003cp\u003eEffect of microwave irradiation and potassium permanganate on TSS, TA and maturity index of apricot cv. Noori during storage time. Mean value followed by the same letters in each column are not significantly different p\u0026lt;0.05 (Duncan test)\u003c/p\u003e","description":"","filename":"TaghiabadifiguresPage3.png","url":"https://assets-eu.researchsquare.com/files/rs-3857129/v1/71a2e4ef8b9154fb3447a7f6.png"},{"id":49836923,"identity":"91f5bef3-bcd4-440d-a39f-98e2e0fbb95c","added_by":"auto","created_at":"2024-01-18 19:17:35","extension":"png","order_by":4,"title":"Figure 4","display":"","copyAsset":false,"role":"figure","size":116909,"visible":true,"origin":"","legend":"\u003cp\u003eEffect of microwave irradiation and potassium permanganate on Reducing sugar and sensory properties of apricot cv. Noori during storage time. Mean value followed by the same letters in each column are not significantly different p\u0026lt;0.05 (Duncan test)\u003c/p\u003e","description":"","filename":"TaghiabadifiguresPage4.png","url":"https://assets-eu.researchsquare.com/files/rs-3857129/v1/cdc9fe9335ef3db1e57c2129.png"},{"id":49837062,"identity":"cf4449b1-5599-474b-a2fa-24d832e9c067","added_by":"auto","created_at":"2024-01-18 19:25:35","extension":"png","order_by":5,"title":"Figure 5","display":"","copyAsset":false,"role":"figure","size":54048,"visible":true,"origin":"","legend":"\u003cp\u003eEffect of microwave irradiation and potassium permanganate on Reducing sugar and sensory properties of apricot cv. Noori during storage time. Mean value followed by the same letters in each column are not significantly different p\u0026lt;0.05 (Duncan test)\u003c/p\u003e","description":"","filename":"TaghiabadifiguresPage5.png","url":"https://assets-eu.researchsquare.com/files/rs-3857129/v1/a5a6569af8e80f56513d2ba6.png"},{"id":49836927,"identity":"54dea982-883c-404f-a2d4-b08c88c92ede","added_by":"auto","created_at":"2024-01-18 19:17:35","extension":"png","order_by":6,"title":"Figure 6","display":"","copyAsset":false,"role":"figure","size":177428,"visible":true,"origin":"","legend":"\u003cp\u003eThe clustering heatmap of effect of microwave irradiation and potassium permanganate on physicochemical properties (A) and the correlation of traits (B) of apricot cv. Noori during storage time\u003c/p\u003e","description":"","filename":"TaghiabadifiguresPage6.png","url":"https://assets-eu.researchsquare.com/files/rs-3857129/v1/47bf214d63d2dfad0cad996e.png"},{"id":86629729,"identity":"2c11a0fd-2a61-4a9b-ab74-50c78ccd9d38","added_by":"auto","created_at":"2025-07-14 06:07:50","extension":"pdf","order_by":0,"title":"","display":"","copyAsset":false,"role":"manuscript-pdf","size":1419322,"visible":true,"origin":"","legend":"","description":"","filename":"manuscript.pdf","url":"https://assets-eu.researchsquare.com/files/rs-3857129/v1/26e86b17-a270-42b3-888d-53aac6da9ae9.pdf"}],"financialInterests":"No competing interests reported.","formattedTitle":"Effect of microwave irradiation and potassium permanganate on storage time of late bearing Noori apricot cultivar","fulltext":[{"header":"Introduction","content":"\u003cp\u003eStudies show that fruits and vegetables play a very important role in maintaining health and preventing the oCurrence of various diseases, and because of their antioxidant content and low calories, they are considered as a suitable food source \u003csup\u003e1\u003c/sup\u003e. Antioxidants in fruits and vegetables, which include ascorbic acid, carotenoids, anthocyanin and flavonoids play an important role in preventing various diseases \u003csup\u003e1\u003c/sup\u003e. Apricot (\u003cem\u003ePrunus armeniaca\u003c/em\u003e) is a plant of the Rosaceae family. Apricot is one of the important horticultural products in the fruit industry. Apricot fruit is a rich source of vitamins A, C, flavonoids, carotenoids, and other antioxidant compounds, which are considered by many consumers as a nutritious food with a good taste. Harvesting apricot fruit at the right stage of ripening is very important to ensure optimal quality. Apricot fruit has a very short shelf life and is usually sold immediately after harvesting. The high intensity of respiration and the speed of the ripening process of apricots are the main reasons for its short shelf life.\u003c/p\u003e \u003cp\u003eApricot fruit respiration follows the climacteric pattern and its ripening process is regulated by ethylene. It has been clearly established that fruit maturity at the time of harvest affects the quality of apricots after harvest \u003csup\u003e2\u003c/sup\u003e. Among the chemical treatments that are used in order to reduce the perishability of apricots is potassium permanganate (KMnO4). The use of potassium permanganate increases the shelf life of fruit in cold storage by preventing the activation of the ethylene production cycle \u003csup\u003e3\u003c/sup\u003e.Potassium permanganate reduces the spoilage process of the product to a great extent by preventing the synthesis of enzymes \u003csup\u003e3\u003c/sup\u003e. Due to the fact that apricot fruits are fleshy and juicy and due to their high water content and high rate of respiration in the post-harvest period and their climacteric properties, they are highly susceptible to spoilage and have a very short shelf life. Also, from the economic point of view, it oCupies a part of the food resources, so it is very necessary to increase the shelf life of this fruit in the post-harvest stage. The purpose of this research is to investigate the pre-harvest and post-harvest treatments of microwave radiation and potassium permanganate on some physicochemical characteristics of apricots of the late Noori variety\u003c/p\u003e \u003cp\u003eThe mechanism of preventing decay of non-chemical treatments is through direct inhibition of fungal growth or increasing host resistance \u003csup\u003e3\u003c/sup\u003e. Microwave energy is used as a fast heating method in the food industry. This energy has been used to destroy insects 3.It is noteworthy that this energy does not leave any residue on horticultural crops \u003csup\u003e3\u003c/sup\u003e.\u003c/p\u003e \u003cp\u003eMost of the pathogens and fungi aCumulate inside the core of fruits. Microwave energy, with its ability to penetrate deep, has greatly increased the possibility of eliminating pathogenic agents inside fruits \u003csup\u003e3\u003c/sup\u003e.\u003c/p\u003e \u003cp\u003eMicrowaves are short-wave length radio waves that form a part of the electromagnetic spectrum. These waves may be reflected, diffused or absorbed when they collide with a material \u003csup\u003e4\u003c/sup\u003e. Metal materials completely reflect these waves. Non-metallic materials such as glass and plastic pass the waves and materials that contain water such as food and fruits absorb the energy of these waves. In this device, an electronic device called a glantron is used to generate microwave. The waves are produced by the device and enter the food product. These waves shake and move the water molecules inside the fruits 10*2450 or 10*950 times per second and generate heat by creating molecular friction, and these waves can penetrate up to 3\u0026ndash;5 cm deep. In this way, the outer surface and part of the fruit flesh receives the necessary heat and produces heat. The heat produced has the ability to control the fungal agent \u003csup\u003e3, 4\u003c/sup\u003e.\u003c/p\u003e \u003cp\u003eWith the beginning of the ripening process of the apricot fruit, a sharp increase in the amount of ethylene and subsequent ripening of the fruit can be seen. The synthesis, activity or action of ethylene can be prevented by using the following methods: treatment with silver thiosulfate (generally for flowers), storage in low-pressure storage, increasing the concentration of CO\u003csub\u003e2\u003c/sub\u003e, treatment with potassium permanganate, using ozone, aminoethoxyvinylglycine (AVG) and amino-oxyacetic acid (AOA), called acetic acid \u003csup\u003e5\u003c/sup\u003e.The use of potassium permanganate keeps the ethylene level low for a long time and slows down the ripening of the fruit, as a result, the harvest and transportation of the product is also prolonged. Low temperature and increase in carbon oxide or decrease in oxygen decrease the sensitivity of products to ethylene. In this condition, the amount of ethylene required for ripening increases \u003csup\u003e5\u003c/sup\u003e. Potassium permanganate is a strong oxidizer of ethylene that can convert ethylene into carbon dioxide and water. Since potassium permanganate is not volatile, it can be separated from the product and in this way the risk of damage to the product can be eliminated 6. One of the important reasons for the activation of enzymes effective in breaking down pectin and starch is hormonal changes during the ripening period 6.The increase in the activity of pectin-degrading enzymes is related to the hormonal changes related to ripening, and ethylene hormone increases the activity of pectin methylesterase, polygalactronase, pectin lyase and pullulase enzymes \u003csup\u003e6\u003c/sup\u003e.\u003c/p\u003e"},{"header":"Materials and Methods","content":"\u003cdiv id=\"Sec3\" class=\"Section2\"\u003e \u003ch2\u003eThe location of the research and plant material\u003c/h2\u003e \u003cp\u003eThis project was carried out at the laboratory of Horticultural Sciences Department of Ferdowsi University of Mashhad, Faculty of Agriculture. The tested fruits were collected from Shahrood Agricultural Research Center. Shahrood Agricultural Research Center is located 4 kilometers northeast of Shahrood city. This city is located on the location of 25 minutes and 36 degrees latitude and 58 minutes and 54 degrees longitude with an altitude of 1380 meters above sea level. Its average annual temperature is 11.8 \u003csup\u003e0\u003c/sup\u003eC and its annual rainfall is 115 mm. Apricot fruits, a late light variety (Fig.\u0026nbsp;\u003cspan refid=\"Fig6\" class=\"InternalRef\"\u003e1\u003c/span\u003e), were harvested in the second decade of July from the apricot collection of Shahrood Province Agricultural and Natural Resources Research Center, at the stage of commercial maturity, when 50 to 80% of their natural color was obtained. The harvest was done in the early hours of the morning, and it was transferred to Ferdowsi University laboratory. Fruits are carefully examined for being free from pests and diseases, skin lesions, uniformity of size and color, and then they are randomly separated for different treatments. The fruits were treated with microwave radiation (LG model) with two powers of 180 W and 360 W for 60 seconds. The treated samples together with the control samples were arranged in disposable containers with 7 fruits in each container and then potassium permanganate treatment with two levels of 3 g and 5 g was used in the containers, and in the cold room They were stored for 45 days at a temperature of 4\u0026deg;C and a relative humidity of 98%. Every 15 days, the physical and chemical characteristics of the fruits were measured. The collection of plants material complies with relevant institutional, national and international guidelines and legislation and permission was obtained for the collection of the plant material.\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec4\" class=\"Section2\"\u003e \u003ch2\u003eMeasured Traits\u003c/h2\u003e \u003cp\u003eSome quantitative and qualitative traits of apples were measured at the time of harvest and after that during the storage period. Fruit weight loss percentage, firmness, total soluble solids (TSS), titratable acidity (TA), maturity index (TSS/TA), pH, electrical conductivity (EC), fruit rot, organoleptic characteristics of the final product, reducing sugars, size was taken\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec5\" class=\"Section2\"\u003e \u003ch2\u003ePhysical traits\u003c/h2\u003e \u003cdiv id=\"Sec6\" class=\"Section3\"\u003e \u003ch2\u003eFruit weight loss\u003c/h2\u003e \u003cp\u003eThe percentage of weight loss was obtained by weighing the fruits at the beginning of Mani's storage until the last time of storage by a digital scale with an aCuracy of 0.01\u003csup\u003e7\u003c/sup\u003e.\u003c/p\u003e \u003c/div\u003e \u003c/div\u003e \u003cdiv id=\"Sec7\" class=\"Section2\"\u003e \u003ch2\u003eFruit firmness\u003c/h2\u003e \u003cp\u003eFirmness was estimated aCording to the method of Selahvarzi et al. \u003csup\u003e8\u003c/sup\u003e. The measurement was performed using a penetrometer (Made in Italy). The fruit firmness was measured for 3 fruits.\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec8\" class=\"Section2\"\u003e \u003ch2\u003eBiochemical characteristic\u003c/h2\u003e \u003cdiv id=\"Sec9\" class=\"Section3\"\u003e \u003ch2\u003eTotal soluble solids (TSS), titratable acidity (TA), TSS/TA ratio and pH\u003c/h2\u003e \u003cp\u003eTSS was measured using a digital refractometer model DR-101-61and expressed as Brix. TA was determined by the titration method (pH 8.2 with 0.1 N NaOH). The pH of the juice was measured at room temperature using a digital pH meter. The ratio TSS /TA was used as the maturity index or ripening index (RI) \u003csup\u003e8\u003c/sup\u003e.\u003c/p\u003e \u003c/div\u003e \u003c/div\u003e \u003cdiv id=\"Sec10\" class=\"Section2\"\u003e \u003ch2\u003eTotal soluble sugar contents\u003c/h2\u003e \u003cp\u003eThe total soluble sugar content in the juice was determined by the anthrone reagent method. A mixture of 5 mL of prune juice diluted with 20 mL of distilled water was added to 4 mL of anthrone (150 mg of pure anthrone in 100 mL of H\u003csub\u003e2\u003c/sub\u003eSO\u003csub\u003e4\u003c/sub\u003e 72%). Spectrophotometer (Cecil Bio Quest, CE 2502) measurements were performed at 625 nm after heating the sample in boiling water at 90\u0026deg;C for 10 minutes \u003csup\u003e9\u003c/sup\u003e.\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec11\" class=\"Section2\"\u003e \u003ch2\u003eOrganoleptic characteristics (Sensory value)\u003c/h2\u003e \u003cp\u003eIn order to evaluate the sample, a five-point hedonic taste test is used. For this purpose, each of the 7 experienced judges were given two samples of the treatments to compare them and grade them from (very bad, bad, average), good to very good (with numbers (100-80-60-40-20) in terms of appearance-color-transparency-taste (including hardness and the sense of the presence of a special unusual taste) and general softness \u003csup\u003e10\u003c/sup\u003e\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec12\" class=\"Section2\"\u003e \u003ch2\u003eElectrical conductivity (EC)\u003c/h2\u003e \u003cp\u003eTo measure the electrical conductivity of the membrane tissue, EC meter model GNVE 4310 made in England was used. In this way, the electrode of the device was calibrated with a distiller and the electrical conductivity was read by placing the electrode in the fruit extract.3-6-8- The amount of decay\u003c/p\u003e \u003cp\u003eIn each repetition, the amount of decay (no decay, low, medium, high and very high decay) was reported with numbers (0-25-50-75-100) \u003csup\u003e11\u003c/sup\u003e.\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec13\" class=\"Section2\"\u003e \u003ch2\u003eStatistical Analysis\u003c/h2\u003e \u003cp\u003eThe statistical design of the 3-factor factorial experiment was based on completely randomized design with 3 replications including factor A (storage time with 3 levels of 15, 30 and 45 days), factor B (microwave power with 3 levels 0-180 and 360 W), factor C (potassium permanganate treatment with 3 levels of 0\u0026ndash;3 and 5 g). SAS v.9.1 software was used for statistical analysis. Data variance analysis was done using SAS software ver. 9.1. Means were compared based on Duncan's test at a five percent error probability level, and the standard error in the figures is (\u0026plusmn;\u0026thinsp;SE average) was shown Pearson correlation matrix method was used to examine the correlations between all characteristics. R software was used to draw clustering heatmap and correlation charts.\u003c/p\u003e \u003c/div\u003e"},{"header":"Results and Discussion","content":"\u003cdiv id=\"Sec15\" class=\"Section2\"\u003e \u003ch2\u003ePhysical traits\u003c/h2\u003e \u003cdiv id=\"Sec16\" class=\"Section3\"\u003e \u003ch2\u003eFruit weight loss\u003c/h2\u003e \u003cp\u003eThe results of variance analysis of fruit weight loss showed that the effect of time was significant during the storage period on the weight loss percentage of apricot fruits (P value\u0026thinsp;\u0026lt;\u0026thinsp;0.05). The highest (13.28 g) and lowest (8.33 g) fruit weight were observed in 15 and 45 days of storage period, respectively (Fig.\u0026nbsp;\u003cspan refid=\"Fig7\" class=\"InternalRef\"\u003e2\u003c/span\u003eA). Treatments with microwave radiation and potassium permanganate had no effect on weight factor statistically.\u003c/p\u003e \u003cp\u003eWeight loss is one of the main reasons for the quality loss in garden products after harvest, which in addition to reducing the quality of nutrition, appearance and texture (softening, loss of crispness and freshness). The quantity of the product is also affected, and if the amount of weight loss is more than 10%, the surface of the fruit shows quality defects such as wilting and wrinkling, and the product becomes unsellable. The fruit weight loss increases with time during the storage period due to water loss and respiration and apples harvested too early or too late lost more mass than apples picked at the optimum stage of ripening, most fruit quality parameters are useful not only for measuring fruit maturity but also for evaluating the eating quality of apples \u003csup\u003e12\u003c/sup\u003e.\u003c/p\u003e \u003c/div\u003e \u003c/div\u003e \u003cdiv id=\"Sec17\" class=\"Section2\"\u003e \u003ch2\u003eFruit firmness\u003c/h2\u003e \u003cp\u003eIrradiation with of 0 and 180W had significant increase on fruit firmness, however, there is no significant difference between 180 and 360, but there is a difference between 0 and 360 W radiation (Fig.\u0026nbsp;\u003cspan refid=\"Fig7\" class=\"InternalRef\"\u003e2\u003c/span\u003eB). As it was seen that by increasing the amount of radiation from 0 to 360 W, the firmness of the fruit increased.\u003c/p\u003e \u003cp\u003eThe highest and lowest fruit firmness was observed in KMnO\u003csub\u003e4\u003c/sub\u003e at 3 g with 15 days of storage and control at 45 days. Fruit firmness is considered one of the most important features of apple fruit quality, which is largely influenced by many factors before and after harvest, therefore, obtaining and maintaining apple fruit firmness from the garden to the consumer's hands is one of the issues. The main problem is faced by apple producers, and apples with firmness less than 4.5 (kg/cm2) are usually rejected by consumers, and therefore, this is the minimum level of firmness aCeptable for many cultivars \u003csup\u003e13\u003c/sup\u003e.\u003c/p\u003e \u003cp\u003eSoftening and watery fruit tissue during the storage period is the result of the activation of cell wall degrading enzymes such as pectin methylesterase, polygalactronase and cellulase as a result of ethylene production \u003csup\u003e5\u003c/sup\u003e. In order to prevent the loss of products, various post-harvest treatments can be used. The use of KMnO\u003csub\u003e4\u003c/sub\u003e in banana fruit prevents ethylene production. These results are consistent with the results of Sisquella et al. \u003csup\u003e14\u003c/sup\u003e regarding the use of KMnO\u003csub\u003e4\u003c/sub\u003e at 4 g. It seems that the use of KMnO\u003csub\u003e4\u003c/sub\u003e on preventing the reduction of firmness are related to the effect of these treatments in preventing the production of ethylene, which is due to the ability of KMnO\u003csub\u003e4\u003c/sub\u003e to absorb ethylene. In fact, KMnO\u003csub\u003e4\u003c/sub\u003e absorbs high amounts of ethylene, followed by the reduction of activity or the late activation of enzymes effective in pectin and starch, causes the preservation of more permeability of membrane phospholipid structures and helps to integrate the tissue more \u003csup\u003e5\u003c/sup\u003e.The firmness of mango in storage with ethylene absorbent was higher compared to the control \u003csup\u003e15\u003c/sup\u003e. KMnO\u003csub\u003e4\u003c/sub\u003e alone significantly increased the fruit firmness \u003csup\u003e16\u003c/sup\u003e.These results are consistent with the results of Zewter et al. \u003csup\u003e17\u003c/sup\u003e in relation to the effect of KMnO\u003csub\u003e4\u003c/sub\u003e in reducing the softness of the fruit tissue compared to the control.\u003c/p\u003e \u003cp\u003eAlso, increasing the storage time increased the respiration of the fruit and increases the activity of cell wall-decomposing enzymes, resulting in more softening of the fruit tissue \u003csup\u003e18\u003c/sup\u003e.\u003c/p\u003e \u003cp\u003eBy increasing the storage time, the firmness decreased. The decrease in fruit firmness due to prolonged storage time can be attributed to physiological changes in the cell wall and decrease in their permeability and increase in water loss. Increased storage time and delay in harvesting time caused a decrease in fruit firmness \u003csup\u003e18\u003c/sup\u003e.\u003c/p\u003e \u003cp\u003eThe effect of time is very effective in reducing the firmness of the fruit tissue, and the longer the storage time, the effect of KMnO\u003csub\u003e4\u003c/sub\u003e has decreased and increasing the storage time causes a decrease in tissue firmness at different levels of potassium permanganate treatment of mango and banana fruit \u003csup\u003e15, 17\u003c/sup\u003e.\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec18\" class=\"Section2\"\u003e \u003ch2\u003eFruit decay (%)\u003c/h2\u003e \u003cp\u003eACording to Fig.\u0026nbsp;\u003cspan refid=\"Fig7\" class=\"InternalRef\"\u003e2\u003c/span\u003eC, the highest percentage of decay is in 45 days of storage (65.92%) and the lowest percentage is in 15 days of storage (23.70%).Increasing the storage time in the storage increased the percentage of peach fruit decay Microwave energy controls fungal contamination, and this reduced the rate of product decay and reduced TSS and TA. The effect of harvesting time and storage period on apricots that increasing the storage period in cold storage increases the rate of decay. ACording to the above results, it can be stated that with the progress of the ripening stages of the fruit in the storage and the increase in the storage time, the intensity of respiration, the production of ethylene in the fruits has increased, and this causes the breakdown of starch polymers and the process of destruction and decay of the fruit. As a result, the longer the storage period increases (especially in the fruits of growth such as mango, apricot and banana), the respiration rate of the fruit increases and this leads to the consumption of fruit nutrients and the reduction of the freshness and freshness of the fruit \u003csup\u003e6, 19, 20\u003c/sup\u003e.\u003c/p\u003e \u003cp\u003ehe effect of potassium permanganate on the shelf life of mangoes state that increasing the storage time causes an increase in decay and a decrease in the appearance and taste of the fruit \u003csup\u003e21\u003c/sup\u003e. ACording to the results, it can be stated that the decrease in marketability as a result of prolonging the storage period can be attributed to the physiological changes in the cell walls, the decrease in their permeability and the increase in water loss, which itself causes an increase in Shrinking and reducing the marketability of the fruit \u003csup\u003e22\u003c/sup\u003e.\u003c/p\u003e \u003cp\u003eConsidering that the appearance of the product is the most important indicator for evaluating the marketability of the product, and the presence of any signs of contamination, decay, and softening of the fruit reduces the marketability of the fruit, therefore, any factor that slows down the aging rate and prevents the development of signs of decay will preserve the fruit. The appearance and marketability of the product will be affected \u003csup\u003e23\u003c/sup\u003e.\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec19\" class=\"Section2\"\u003e \u003ch2\u003eBiochemical traits\u003c/h2\u003e \u003cdiv id=\"Sec20\" class=\"Section3\"\u003e \u003ch2\u003eTotal soluble solids (TSS)\u003c/h2\u003e \u003cp\u003eDuring the storage period, the amount of TSS increased. The lowest amount of TSS in 15 days of storage is (13.14%) and the highest amount of soluble solids in 45 days of storage is (18.59%). The factor of soluble solids has a statistically significant difference between the treatments of 15 and 45 days of storage (Fig.\u0026nbsp;\u003cspan refid=\"Fig8\" class=\"InternalRef\"\u003e3\u003c/span\u003eA). In addition, this difference is significant between 15 days 30 days of storage. The highest TSS reduction is related to 45 days storage treatment and the lowest TSS reduction is related to KMnO\u003csub\u003e4\u003c/sub\u003e at 3 g and 180 W microwave radiation. Sweetness is an important feature in the internal quality of fruit, which is very valuable for consumer aCeptance \u003csup\u003e24\u003c/sup\u003e. In such a way that the increase in TSS content can be attributed to the breakdown of starch into sugar \u003csup\u003e7\u003c/sup\u003e.Since the percentage of TSS is a function of the total dissolved solids and the amount of moisture in the fruit, the increase in TSS can also be due to the loss of moisture and the aCumulation of soluble solids \u003csup\u003e25\u003c/sup\u003e. As the storage period increases, the amount of TSS decreases, which is the highest value at the beginning of storage and the lowest value at the end of storage, which can be due to the respiration process \u003csup\u003e26\u003c/sup\u003e. If the fruits are harvested at the harvest date (if they are ripe) with a high level of starch, the soluble solids increase during storage through the hydrolysis of starch to sugars \u003csup\u003e7\u003c/sup\u003e. Regarding the triple effects, it seems that the treatments with KMnO\u003csub\u003e4\u003c/sub\u003e at 3 g with an effect on the rate of respiration and reducing the oxidative metabolism process and 180 watt microwave radiation with an effect on the control of pathogenic agents and reducing the process of destruction and loss of the product, it has caused to keep the dissolved solids low.\u003c/p\u003e \u003cp\u003eMicrowave treatments maintained firmness, facilitated the deastringency and increased soluble solid contents (SSC) and sugar-acid ratio of persimmon fruit. The microwave treatments reduced the cellulose and pectin degradation, and inhibited the cellulase activity, resulting in a significantly higher firmness than HW treatment and control after 2 and 4 days of storage 19. The high range of Total Soluble Solids might be due to efficient translocation of photosynthesis to the fruit by regulation of KMnO4 \u003csup\u003e6\u003c/sup\u003e.\u003c/p\u003e \u003c/div\u003e \u003c/div\u003e \u003cdiv id=\"Sec21\" class=\"Section2\"\u003e \u003ch2\u003eTitratable Acidity (TA)\u003c/h2\u003e \u003cp\u003eThe highest TA was seen at 15 days of storage and KMnO\u003csub\u003e4\u003c/sub\u003e at 3 g and the lowest one was at 45 days of storage and the control treatment (Fig.\u0026nbsp;\u003cspan refid=\"Fig8\" class=\"InternalRef\"\u003e3\u003c/span\u003eB).\u003c/p\u003e \u003cp\u003eFruit storage is aCompanied by physiological changes, which are related to oxidative metabolism. In fact, fruits hydrolyze starch into glucose as a result of respiration and following by increasing TSS and the fruit texture becomes softer, and the softening of the fruit texture is caused by enzymatic activities related to these changes. Due to the reduction of acids as a result of fruit metabolism, the amount of acidity decreases and the pH of the fruit increases \u003csup\u003e26\u003c/sup\u003e.\u003c/p\u003e \u003cp\u003eIncreasing storage time without applying any treatment, decreased acidity and increased respiration (\u003cspan citationid=\"CR7\" class=\"CitationRef\"\u003e7\u003c/span\u003e). It was stated that the later the harvest time and the longer the storage time, the more the fruit goes through the ripening process and the amount of soluble solids increases and the acidity decreases. TA gradually decreased during storage due to slow respiration process 7. The role of KMnO\u003csub\u003e4\u003c/sub\u003e has been proven in delaying fruit ripening and reducing ethylene production and respiration rate, they reduce the rate of titratable acidity changes \u003csup\u003e2\u003c/sup\u003e.\u003c/p\u003e \u003cp\u003eTA is directly related to the predominant organic acid concentration in the fruit, which is an important parameter in maintaining the quality of the fruit. Since organic acids are used as substrates for the enzymatic reactions of respiration, it is expected that during the post-harvest period, the acidity will decrease and the pH values will increase. But because of respiration decreases with the use of KMnO\u003csub\u003e4\u003c/sub\u003e, TA increases as a result of \u0026Aacute;lvarez-Hern\u0026aacute;ndez 2. \u0026Aacute;lvarez-Hern\u0026aacute;ndez \u003csup\u003e2\u003c/sup\u003e stated that the effects of KMnO\u003csub\u003e4\u003c/sub\u003e at 6.4% and storage period on apricot cv.\u0026lsquo;Mirlo naranja\u0026rsquo; KMnO\u003csub\u003e4\u003c/sub\u003e significantly increased TA of fruit juice compared to the control Due to the ascending cycle of the apricot fruit, along with the increase in ripening stages in the storage, the rate of respiration and oxidative metabolism of the fruit increases and the enzymes that break down the cell wall become more active \u003csup\u003e27\u003c/sup\u003e. With the production of ethylene, the rate of aging and rotting increases in the fruit. The use of KMnO\u003csub\u003e4\u003c/sub\u003e as an ethylene absorber \u003csup\u003e28\u003c/sup\u003e has caused a lower activity of the decomposing enzymes, which results in a decrease in the rate of respiration and an increase in the level of acidity. With the reduction of respiration, the process of aging and shriveling of the fruit is also reduced and the storage life of the fruit is increased \u003csup\u003e29\u003c/sup\u003e. The use of KMnO4 contributes to an increase in CO2 concentration as it is a byproduct of ethylene degradation and CO2 aCumulation in the fruit forms carbonic acid resulting in acidiosis \u003csup\u003e30\u003c/sup\u003e. The results was in agreement with Guo et al. \u003csup\u003e31\u003c/sup\u003e\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec22\" class=\"Section2\"\u003e \u003ch2\u003eMaturity index (TSS/TA ratio)\u003c/h2\u003e \u003cp\u003eThe lowest rate of maturity index was in 180 W and 15 days of storage and the highest rate of maturity index was in 45 days of storage and control treatment (without microwave radiation). There is a significant difference between the two treatment levels (Fig.\u0026nbsp;\u003cspan refid=\"Fig8\" class=\"InternalRef\"\u003e3\u003c/span\u003eC). The maturity index under the influence of KMnO\u003csub\u003e4\u003c/sub\u003e treatment is not statistically significant. The ratio of sugar to acid is one of the important factors in determining ripeness at the time of harvest, and each of them alone shows the quality of the fruit better. The most changes that oCur when the fruit ripens are related to the breakdown of polymeric and starchy carbohydrates, especially the sugars in the cell wall, which causes a change in the fruit flavor and firmness \u003csup\u003e20\u003c/sup\u003e.\u003c/p\u003e \u003cp\u003eIn fact, the long-term storage of fruits in the storage due to respiration, starch is hydrolyzed into glucose, as a result of this action, TSS increases and the texture of the fruit becomes softer, which softening of the texture of the fruit is caused by enzymatic activities and due to the reduction of acids as a result of fruit metabolism, the amount of acidity decreases and the pH of the fruit increases. TA shows a decreasing trend with increasing storage time \u003csup\u003e20\u003c/sup\u003e. Microwave treatments maintained firmness, facilitated the deastringency, and increased soluble solid contents (SSC) and sugar-acid ratio of persimmon fruit \u003csup\u003e19\u003c/sup\u003e.\u003c/p\u003e \u003cdiv id=\"Sec23\" class=\"Section3\"\u003e \u003ch2\u003epH\u003c/h2\u003e \u003cp\u003eThe highest level of fruit pH is in 45 days of storage and treatment without microwave radiation, and the lowest level of fruit acidity is in 15 days of storage and treatment with 180 watts of microwave radiation (Fig.\u0026nbsp;\u003cspan refid=\"Fig8\" class=\"InternalRef\"\u003e3\u003c/span\u003eD). Increasing the storage time increased the pH of apricot fruit. The increase in pH during ripening and storage is due to the reduction of organic acids such as citric and malic. Increasing the storage time in the storage due to the increase in respiration of the product and the aging process that oCurs in the fruit increases the percentage of TSS and increased pH. By increasing storage time, pH increases and acidity decreases, and it seems that this is due to the participation of organic acids in respiration and their conversion to sugar \u003csup\u003e19\u003c/sup\u003e.\u003c/p\u003e \u003c/div\u003e \u003c/div\u003e \u003cdiv id=\"Sec24\" class=\"Section2\"\u003e \u003ch2\u003eReducing sugars\u003c/h2\u003e \u003cp\u003eThe lowest amount of reduced sugar in 15 days of storage and treatment with 3 g of KMnO\u003csub\u003e4\u003c/sub\u003e and the highest amount of reduced sugar in 45 days of storage and control treatment (without potassium permanganate) (Fig.\u0026nbsp;\u003cspan refid=\"Fig9\" class=\"InternalRef\"\u003e4\u003c/span\u003eA). There is a statistically significant difference between the two levels.\u003c/p\u003e \u003cp\u003eIn the interaction effect of potassium permanganate and microwave radiation, the lowest amount of sugar reduction is in 180 W radiation and KMnO\u003csub\u003e4\u003c/sub\u003e at 3 g, and the highest sugar reduction is in 360 W radiation and the control treatment (without potassium permanganate). There is a statistically significant difference between the two treatment levels of 180W radiation and 3 g of potassium permanganate and 360W radiation and the control treatment (without KMnO\u003csub\u003e4\u003c/sub\u003e) (Fig.\u0026nbsp;\u003cspan refid=\"Fig9\" class=\"InternalRef\"\u003e4\u003c/span\u003eA). Apricots are among the fruits that produce ethylene during the ripening process. The use of potassium permanganate, which is one of the inhibitors of the ethylene cycle and one of the ethylene gas absorbers, causes the rate of respiration to decrease and the rate of Soluble solids and reducing sugars in the product are reduced, which increases the yield of the fruit. These results are consistent with the results of \u003csup\u003e2\u003c/sup\u003e. The radiation power of 180 watts has created the best quality of the product. In fact, increasing the power of the microwave up to 200 watts reduces fungal agents. Meanwhile, increasing the microwave power above 200 watts by creating more heat causes an increase in decay and an increase in the amount of thermophilic fungal agents and increases the process of destruction and the amount of reducing sugars in the product.\u003c/p\u003e \u003cdiv id=\"Sec25\" class=\"Section3\"\u003e \u003ch2\u003eOrganoleptic characteristics\u003c/h2\u003e \u003cp\u003eThe highest rate of decay is in 45 days of storage and control treatments of microwave radiation and potassium permanganate, and the lowest rate of decay is in 15 days of storage and 180 W radiation and treatment without potassium permanganate (Fig.\u0026nbsp;\u003cspan refid=\"Fig9\" class=\"InternalRef\"\u003e4\u003c/span\u003eB). Based on the results, marketability decreased during storage, but the use of post-harvest treatments can reduce this process \u003csup\u003e32\u003c/sup\u003e. Genanew \u003csup\u003e32\u003c/sup\u003e stated that by observing the post-harvest treatments, it is possible to add to the attractiveness of the appearance of the product and increase the competitiveness of the product.\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec26\" class=\"Section3\"\u003e \u003ch2\u003eElectrical conductivity\u003c/h2\u003e \u003cp\u003eIn the triple mutual effects, the maximum amount of electrical conductivity is found in 45 days of storage and 180 W radiation and treatment without KMnO\u003csub\u003e4\u003c/sub\u003e (Fig.\u0026nbsp;\u003cspan refid=\"Fig10\" class=\"InternalRef\"\u003e5\u003c/span\u003e). The lowest one was observed in 15 days of storage of 3 g of potassium permanganate and treatment without microwave radiation. The increase in the electrical conductivity of the fruit during the storage period indicates the change in the polysaCharides of the cell membrane of the fruit, which plays an essential role in changing the texture of the fruit and oCurs during the fruit ripening process. OCurrence of changes in the crosslinking of pectin polysaCharides during the fruit ripening period leads to the softening of the fruit texture and the reduction of the firmness of the fruit. Therefore, it can be said that increasing the storage time in the storage leads to an increase in the aging process of the fruit and an increase in the enzymes that break down the cell wall and the dissolution and hydrolysis of materials, which itself will cause cell destruction and increase the electrical conductivity of the fruit \u003csup\u003e11\u003c/sup\u003e. By absorbing ethylene, KMnO\u003csub\u003e4\u003c/sub\u003e reduces the process of destruction and destruction of the product, and as a result, fruit ripening is reduced, and the breakdown of sugars, which is a measure of fruit ripening, is less, and as a result, the destruction of cells is reduced, and the level of electrical conductivity is at the lowest.\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec27\" class=\"Section3\"\u003e \u003ch2\u003eMultivariate analysis and correlations of quantitative and qualitative\u003c/h2\u003e \u003cp\u003eA \u0026ldquo;hierarchical agglomerative cluster assessment\u0026rdquo; was used to group the treatments based on increasing dissimilarity (Fig.\u0026nbsp;\u003cspan refid=\"Fig5\" class=\"InternalRef\"\u003e6\u003c/span\u003eA). The first group (Cluster I, Fig.\u0026nbsp;\u003cspan refid=\"Fig5\" class=\"InternalRef\"\u003e6\u003c/span\u003eA), which included Day 30and 45 had highest sensory value and lowest fruit firmness. The second cluster (Cluster II, Fig.\u0026nbsp;\u003cspan refid=\"Fig5\" class=\"InternalRef\"\u003e6\u003c/span\u003eA), which included day 0 and 15 showed the highest reducing sugar.\u003c/p\u003e \u003cp\u003eBased on correlation outputs (Fig.\u0026nbsp;\u003cspan refid=\"Fig5\" class=\"InternalRef\"\u003e6\u003c/span\u003eB), fruit rot (decay) had negative correlation with firmness (r\u0026thinsp;=\u0026thinsp;0.73) and TA (0.98). EC had positive correlation with TSS (r\u0026thinsp;=\u0026thinsp;0.85) and TSS/TA (r\u0026thinsp;=\u0026thinsp;0.94), wherase and negative correlation with recucing sugar (r\u0026thinsp;=\u0026thinsp;0.87) and weight loss (r\u0026thinsp;=\u0026thinsp;0.67).\u003c/p\u003e \u003c/div\u003e \u003c/div\u003e"},{"header":"Conclusion","content":"\u003cp\u003eUsually, weight changes after picking fruits and vegetables are due to water loss during respiration. Long-term storage of fruits in storage without special treatment causes increased respiration and increased loss of fruit juice and causes shrinkage and decrease in marketability of fruit.\u003c/p\u003e \u003cp\u003eThe treatment of 180 watts of microwave radiation and 3 g of potassium permanganate had the greatest effect in increasing the firmness of the fruit tissue. The highest percentage of soluble solids was found in 45 days of storage. Meanwhile, the use of 180 watts of microwave radiation and 3 g of potassium permanganate caused the lowest amount of soluble solids in 15 days of storage.\u003c/p\u003e \u003cp\u003eThe passage of time increased the amount of titratable acidity, but the use of 3 g of potassium permanganate caused a decrease in the amount of TA. A month and a half after storage, the highest pH of the fruit was obtained in 45 days and treated with microwave radiation. Application of 180 watt microwave radiation treatment and 3 g of potassium permanganate caused the lowest electrical conductivity, and increasing the storage time up to 45 days caused an increase in this factor.\u003c/p\u003e \u003cp\u003eOver time, the amount of reducing sugars increased. Post-harvest treatments of microwave radiation and potassium permanganate can have a positive effect on reducing this factor\u003c/p\u003e"},{"header":"Declarations","content":"\u003cp\u003e\u003cstrong\u003eAcknowledgments\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eWe would like to thank Ferdowsi University of Mashhad, Mashhad, Iran for their support to perform this work.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eAuthor contribution:\u003c/strong\u003e All authors read and approved the final version of manuscript.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eFunding:\u0026nbsp;\u003c/strong\u003eThis research did not receive any specific grant from funding agencies in the public, commercial, or not for profit sectors.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eData availability:\u0026nbsp;\u003c/strong\u003eThe datasets used and/or analysed during the current study available from the corresponding author on reasonable request.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eCompeting interests:\u0026nbsp;\u003c/strong\u003eThe authors declare no competing interests.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eAdditional information\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eCorrespondence\u0026nbsp;\u003c/strong\u003eand requests for materials should be addressed to Bahram Abedy.\u003cstrong\u003e\u0026nbsp;\u003c/strong\u003e\u003c/p\u003e"},{"header":"References","content":"\u003col\u003e\n \u003cli\u003eG.H. 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World J Agricul Sci 9(1), 29-37 (2013). https://doi.org/10.5829/idosi.wjas.2013.9.1.1719.\u003c/li\u003e\n\u003c/ol\u003e"}],"fulltextSource":"","fullText":"","funders":[],"hasAdminPriorityOnWorkflow":false,"hasManuscriptDocX":true,"hasOptedInToPreprint":true,"hasPassedJournalQc":"","hasAnyPriority":false,"hideJournal":true,"highlight":"","institution":"","isAcceptedByJournal":false,"isAuthorSuppliedPdf":false,"isDeskRejected":"","isHiddenFromSearch":false,"isInQc":false,"isInWorkflow":false,"isPdf":false,"isPdfUpToDate":true,"isWithdrawnOrRetracted":false,"journal":{"display":true,"email":"[email protected]","identity":"researchsquare","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":true,"externalIdentity":"","sideBox":"","snPcode":"","submissionUrl":"/submission","title":"Research Square","twitterHandle":"researchsquare","acdcEnabled":true,"dfaEnabled":false,"editorialSystem":"","reportingPortfolio":"","inReviewEnabled":false,"inReviewRevisionsEnabled":true},"keywords":"microwave radiation, potassium permanganate, apricot, storage time, after harvesting","lastPublishedDoi":"10.21203/rs.3.rs-3857129/v1","lastPublishedDoiUrl":"https://doi.org/10.21203/rs.3.rs-3857129/v1","license":{"name":"CC BY 4.0","url":"https://creativecommons.org/licenses/by/4.0/"},"manuscriptAbstract":"\u003cp\u003eApricot fruit is of great importance due to its high quality, and the possibility of exporting it from an economic point of view. In order to maintain the quality of apricots, in addition to observing the principles of horticulture, the issue of proper storage after harvesting and managing the product until the time of sale is inevitable. In this research, the effect of microwave radiation and potassium permanganate to increase yield of apricots of the late fruiting Noori cultivar during 45 days of storage at a temperature of 2 \u003csup\u003e0\u003c/sup\u003eC and a relative humidity of 85 to 95% was studied. For this purpose, an experiment was conducted with microwave radiation (control (0)180 and 360 W), storage time (15, 30 and45 days) and 3 potassium permanganate (control \u0026minus;\u0026thinsp;3 and 5 g) on apricot cv. Noori. Results showed that the appearance quality and taste of the fruit improved under the influence of microwave radiation. The TSS/TA ratio increased with increasing storage time, while the application of microwave radiation and potassium permanganate decreased the fruit maturity index. The use of microwave radiation and potassium permanganate reduced the rate of fruit rot. The use of microwave radiation and potassium permanganate treatments increased the firmness of the fruit tissue. The results of this research showed that the use of microwave radiation as a type of heat treatment and potassium permanganate can be introduced as an effective strategy in the technology after harvesting apricot fruits.\u003c/p\u003e","manuscriptTitle":"Effect of microwave irradiation and potassium permanganate on storage time of late bearing Noori apricot cultivar","msid":"","msnumber":"","nonDraftVersions":[{"code":1,"date":"2024-01-18 19:17:30","doi":"10.21203/rs.3.rs-3857129/v1","editorialEvents":[{"type":"communityComments","content":0}],"status":"published","journal":{"display":true,"email":"[email protected]","identity":"researchsquare","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":true,"externalIdentity":"","sideBox":"","snPcode":"","submissionUrl":"/submission","title":"Research Square","twitterHandle":"researchsquare","acdcEnabled":true,"dfaEnabled":false,"editorialSystem":"","reportingPortfolio":"","inReviewEnabled":false,"inReviewRevisionsEnabled":true}}],"origin":"","ownerIdentity":"9d7218e2-ffd5-45eb-a534-abba4320fb0f","owner":[],"postedDate":"January 18th, 2024","published":true,"recentEditorialEvents":[],"rejectedJournal":[],"revision":"","amendment":"","status":"posted","subjectAreas":[{"id":28190646,"name":"Biological sciences/Plant sciences/Plant physiology"},{"id":28190647,"name":"Biological sciences/Plant sciences/Light responses"}],"tags":[],"updatedAt":"2025-07-14T06:06:21+00:00","versionOfRecord":[],"versionCreatedAt":"2024-01-18 19:17:30","video":"","vorDoi":"","vorDoiUrl":"","workflowStages":[]},"version":"v1","identity":"rs-3857129","journalConfig":"researchsquare"},"__N_SSP":true},"page":"/article/[identity]/[[...version]]","query":{"redirect":"/article/rs-3857129","identity":"rs-3857129","version":["v1"]},"buildId":"qtupq5eGEP_6zYnWcrvyt","isFallback":false,"isExperimentalCompile":false,"dynamicIds":[84888],"gssp":true,"scriptLoader":[]}