Influences of acid water treatments on fruit growth and quality in apple [Malus pumila] and Japanese persimmon [Diospyros kaki]
1990
Taira, S. (Yamagata univ., Tsuruoka (Japan). Faculty of Agriculture) | Furuta, T. | Watanabe, S.
The influences of spray and dipping treatments of acid water (pH 1.5, 2.0, 3.0 and 4.0) or control water (pH 6.5) on fruit growth and quality in "Starking Delicious" apple and "Hiratanenashi" persimmon were studied. All the fruits of persimmon sprayed with pH 1.5 solution when they were immature dropped after the treatment. Fruit growth was depressed by the treatment at pH 2.0, and the treated fruits were smaller than control ones when they ripened. However, in apple, fruit growth was little influenced by acid water treatment even at pH 1.5. Injuries of fruit surface and calyx appeared with the treatments at pH values below 2.0 in apple and persimmon, respectively. Fresh firmness, brix and soluble tannin content of persimmon fruits treated with acid water were not so much different from those of control fruits at harvest. The maturing fruits of both apple and persimmon were injured when sprayed with the solutions of pH 2.0 and below. The necrotic brown lesions appeared on apple fruit surface, and the necrosis of calyx and surface cracking were observed in persimmon. Postharvest dipping with mature persimmon fruits showed that visible injury on fruit surface appeared even with the treatment at pH 3.0
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