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Effect of immersion in calcium chloride and neem extract on storability of plum fruits (Prunus domestica) cv. Damson | ||
| Kirkuk University Journal for Agricultural Sciences (KUJAS) | ||
| Article 1, Volume 8, Issue 3, 2017, Pages 48-54 PDF (401.08 K) | ||
| Document Type: Research Paper | ||
| DOI: 10.58928/ku17.08306 | ||
| Authors | ||
| Ali M. O. AL-Jabary; Nameer N. Fadil | ||
| Abstract | ||
| The study was carried out by immersion of Plum fruits cv."Damson" were harvested from trees at the commercial harvest stage, in solution of calcium chloride at concentrations 0, 2 and 4%, and the neem extract at concentrations 0, 1 and 2%, in addition to the combinations between the two treatments for two minutes to investigate their influence on storability of the fruits. After storage for 6 weeks at 0 ± 1 ºC, and 85-90% relative humidity. The results indicated that there was a significant increase in calcium concentration, total soluble solids and reduction in internal breakdown incidence in fruits that were immersed in 2% calcium chloride. While immersing plum fruits in 1or 2% neem solution significantly affect in reducing firmness of the fruits, and titratable acidity. On contrast, immersing plum fruits in 4% calcium chloride and 1% in the neem extract significantly increased firmness as compared with other interaction treatments. As well as the interaction between 2% calcium chloride and 0% neem extract significantly reduced internal breakdown incidence | ||
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