Effect of temperature, packaging and waxing on chemical characteristics of grapefruit (citrus paradisi macf)
2011
El-Hadi, M.A., University of Gezira, Wad Medani (Sudan). Faculty of Agricutural Sciences | El-Kashif, M.E., University of Gezira, Wad Medani (Sudan). Faculty of Agricutural Sciences | El-Amin, O.M., University of Gezira, Wad Medani (Sudan). Faculty of Agricutural Sciences
Experiments were conducted at the Faculty of Agricultural Sciences, University of Gezira, Wad Medani, Sudan, during 2006-07 and 2007- 08 seasons. The objective was to determine the effect of temperature, packaging and waxing on chemical characteristics of two grapefruit cultivars, (Foster) and (Duncan). Fruits were packaged in polyethylene films, intact or perforated, waxed or left unpackaged as a control and were held at 15 deg C or 35 deg C. The experiments were set in split-split plot design; main plots were temperature, subplots cultivars and packaging and waxing as sub-sub plots and replicated thrice. The results showed that temperature, polyethylene film and waxing treatments had significant effects on grapefruit quality and shelf life. Compared to other treatments, intact polyethylene film packaging at 15 deg C was more effective in maintaining quality and reducing post harvest losses of grapefruit. These were reflected in low total soluble solids (TSS) and acceptable acidity concentration in fruits stored at this temperature. Both perforated films and waxing treatments resulted in inferior quality attributes compared to intact films, but superior to the untreated control. There were no significant differences between the two grapefruit cultivars in their response to the different treatments
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