- All Journals
- Al-Qadisiyah University
- Basrah University
- Kirkuk University
- Mosul University
- The Iraqi Borad for Medical Specialization
- University of Anbar
- University of Technology
- Al Mustafa University
- Al-Zahraa University for Women
- Alnoor University
- Kunooz University
- Misan University
- Ninevah University
- Tikrit University
- University of Al-Hamdaniya
- University of Kerbala
EFFECT OF TREATMENT WITH 10-20 C FOR DIFFERENT PERIOD BEFORE COLD STORAGE ON PHYSIOLOGY DISORDERS OF HONEY CRISP APPLES | ||
| Mesopotamia Journal of Agriculture | ||
| Article 10, Volume 37, Issue 2, 2009, Pages 97-104 PDF (0 K) | ||
| DOI: 10.33899/magrj.2009.27409 | ||
| Author | ||
| Tarek Wardeh | ||
| Abstract | ||
| Honeycrisp apple [Malus domestica (Borkh.)] Fruit the susceptible to storage disorders were treated by keeping them at 10 C for (5 – 10 - 15) days and 20 C for (2 - 5 – 10 -15) days before cold storage at 1 C, and control was transferred directly to 1Cْ. According to the result: Soluble pectin were reduced, Firmness were increased at the temperatures 10 - 20 C for all period compared with control, both soluble pectin and Firmness were getting better for longer period under 10 - 20 C. While moisture loss after delayed cooling and after storage were higher for 15 days at 10 - 20 C. Both Flesh browning and soft scald were markedly reduced compared with untreated control and were reduced more when the period of keeping at 10 - 20 C were longer. Both Bitter pit and Rot were increased by keeping the fruit at 10 - 20 C compared with untreated control. | ||
|
Statistics Article View: 409 PDF Download: 404 |
||