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The effect of some treatments on Artificial ripening of date palm fruits Phoenix dactylifera L. var._khasab | ||
| Basrah Journal For Date Palm Research | ||
| Article 5, Volume 10, Issue 2, 2011, Pages 58-76 PDF (0 K) | ||
| Authors | ||
| Hussein Jasim Shareef; Mohammad Abdul-Ameer Hassan Al-Najar; Nael Sami Jameel | ||
| Abstract | ||
| The study was conducted in the lab. of Palm Research Center – Basrah during growing season (2009) collected fruit from one of the orchards Abo Al-Kaseeb in three periods during the stage of Khalal (the early stage of Khalal and the stage of Khalal middle and final stage of Khalal ) by immersion by using sodium chloride concentration (2 and 4 %) and extract of liquorice concentration (2.5 and 5) g / L and acetic acid concentration of 2% and the treatment comparison to see the effect of immersion for a period of five minutes of the maturity of the fruits of khasab cultivar , the results showed more than fully matured (final Khalal ) significantly compared to the early stage of Khalal and the middle stage of Khalal increased in percentage of ripened fruits, and the treatment of dowsing with sodium chloride concentration of 2% significantly increased percentage of ripened fruits compared to other treatments, whereas interaction effect between the factors were the treatments of dowsing sodium chloride concentration of 2% at the final of Khalal stage (81.66%) increased significantly percentage of ripened fruits compared to other treatments, and had to study the other qualities in the final stage of Khalal as superior treatment immersion extract of liquorice with 5 g / L significantly on decrease the percentage loss in weight compared to other treatments and treatment of dowsing with sodium chloride significantly increased the percentage of total soluble solids and total sugars and reducing sugars compared to other treatments, surpassing the Treatment of dowsing with sodium chloride significantly in raise the pH of the fruit compared to other treatments, while treatment of dowsing with acetic acid resulted in to reduce the pH of the fruits . | ||
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