[Effect of some post harvest treatments on Storability of two Lemon varieties 'Monachello and Interdonato']
2013
Hasan,A.
The aim of this investigation is studying effect of heat treatment and poly ethylene packaging method in storability and quality of lemon fruits 'Monachello and Interdonato'. The experience was carried out in cold store of agriculture college in /Damascus university/, lemon fruits were stored at 10°C and 85% humidity for 120 days. laboratory experiences was carried out in laboratory of department of horticultural science in the same college. part of fruits were packaged in(perforated and unperforated) polyethylene bags with /30 microns/, the other part of fruits dipped with hot water (62°C for 3 seconds) additive to it fungicide then were packed in polyethylene packs with two kinds or without it, and the treatments were: untreated fruits, packaging in unperforated bags , packaging in perforated bags, dipping with hot water + fungicide and stored in plastic boxes, dipping and packaging in unperforated bags , dipping and packaging in perforated bags. Weight loss, absoluteness loss rate, total soluble solids(TSS%), titrable acidity(TA%), percentage of juice, and vitamin C content were tested during the storage period every month. The obtained results indicated the significant effect of dipping and packaging in perforated bags treatment of two sorts in maintain fruits quality of 'Monachello and Interdonato' until the end of storage. maintaining of (35.3 and 30 mg/100ml juice) vitamin C and the limitation of the reduction of titratable acidity (7.2 and 6.1%), while the dipping treatment with hot water(62°C for 3 seconds) and fungicide showed positive effect by reducing absoluteness loss rate (3.2 and 8.3%) until end of storage
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