Effect of calcium chloride and gibberellic acid treatments on Anna and Dorsett Golden apples during storage. 2.-chemical characteristics of fruits
2003
Hussein, M.A. | El-Mahdy, T.K. | Ibrahim, A.A. (Assiut Univ. (Egypt). Faculty of Agriculture)
desconocido. This experiment was carried out in the Horticultural Dept., Assiut Univ. to study the effect of post harvest calcium chloride (CaCl2 and gibberellic acid (GA3) treatments on certain chemical properties of Anna and Dorest Golden apples during storage. The fruits were stored at 0-lC or at room temperature after dipping in CaCl2 solutions at 2 or 4 conc. or in GA3 at 50 ppm. Results of this investigation could be summarized as follows: 1-The storage period ranged from 15 to 18 weeks at 0-1C and from 3 to 4 weeks at room temperature for Dorest Godlen and Anna apples, respectively. 2- T.S.S. percentage gradually increased with prolonged storage period. All treatments significantly decreased T.S.S. percentage in the fruits of Anna and Dorest Golden apple comparing with control during 1996 and 1997 at room temperature and cold storage. Fruits treated with GA3 50 ppm had the lowest values of T.S.S. percentage followed by CaCl2 treatments. 3- An opposite relationship was found to be between T.S.S. and acidity percentages during storage period. Acidity content decreased with prolonged storage period. All treatments caused a significant increase in fruit acidity of Anna and Dorest Golden as compared with control. GA3 treatment was more effective on fruit acidity increasing than CaCl2 treatments. 4- T.S.S./ acid ratio took similar tendency as T.S.S. percentages. 5- Fruit content of reducing and total sugars significantly increased during cold as well as room temperature storage in both experimental seasons. All treatments decreased the percentages of reducing and total sugars during storage at room temperature and 0-1 C. Fruits treated with GA3 contained the lowest values of sugar percentages followed by CaCl2 treatments at concentrations 4 and 2.
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