(2013). The Use of Potassium and Calcium Salts to Improve Some of Date Palm (Phoenix dactylifera L. cv . Lillwi) Fruits Characteristics During Storage. , 8(2), 157-168.
. "The Use of Potassium and Calcium Salts to Improve Some of Date Palm (Phoenix dactylifera L. cv . Lillwi) Fruits Characteristics During Storage". , 8, 2, 2013, 157-168.
(2013). 'The Use of Potassium and Calcium Salts to Improve Some of Date Palm (Phoenix dactylifera L. cv . Lillwi) Fruits Characteristics During Storage', , 8(2), pp. 157-168.
The Use of Potassium and Calcium Salts to Improve Some of Date Palm (Phoenix dactylifera L. cv . Lillwi) Fruits Characteristics During Storage. , 2013; 8(2): 157-168.

The Use of Potassium and Calcium Salts to Improve Some of Date Palm (Phoenix dactylifera L. cv . Lillwi) Fruits Characteristics During Storage

Journal of Univesity of Thi-Qar
Article 1, Volume 8, Issue 2, 2013, Pages 157-168
Abstract
Date palm fruits cv. Lillwi were treated after harvest in one of the following solutions ( calcium chloride 4%, potassium sorbate 0.5% , calcium chloride 4% + potassium sorbate 0.5% in addition to control “distilled water only” and packed in cardboard boxes (2 kg. wt.) and stored at 0º C and 4 º C for four months . Results showed that storage at both temperatures led to decrease water content of fruits, increase total soluble solid , total and reducing sugars of fruit ,but the highest change were found at 4 º C as compared with 0ºC. Calcium chloride 4 + potassium sorbate 0.5% treatment was superior to other treatments in decreasing decay percentage and loss of water of fruits.
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