Effect of hydro-cooling and immersion in salicylic acid and citric acid on quality and storability of guava fruits (psidium guajava l. )‎

العناوين الأخرى

تأثير التبريد المبدئي و الغمس في حمض السالسيليك و حمض السيتريك على الجودة و القدرة التخزينية لثمار الجوافة

المؤلف

Abd al-Aziz, Maha Hasib

المصدر

Annals of Agricultural Science, Moshtohor

العدد

المجلد 58، العدد 3 (30 سبتمبر/أيلول 2020)، ص ص. 615-632، 18ص.

الناشر

جامعة بنها كلية الزراعة

تاريخ النشر

2020-09-30

دولة النشر

مصر

عدد الصفحات

18

التخصصات الرئيسية

العلوم الزراعية

الموضوعات

الملخص EN

Guavas is a perishable fruit has a very short postharvest life this generates the necessity to search for new technologies to extend fruit life.

The objective of this study was to determine the beneficial effects of hydro-cooling, salicylic acid (SA) and citric acid (CA) as postharvest applications on guava (Psidium guajava L.

) fruit quality during cold storage.

Mature (yellowish-green) and freshly-harvested guava fruits were subjected to pre-cooling by using tap water at 2oC for 10minutes (Hydro-cooling) and/or combined with SA and CA at 2 and 4mM and control (tape water) as dipping solutions, followed by storage at 10oC and 90-95% relative humidity for 28 days.

The results cleared that, Hydro-cooling companied with SA at 4mM postharvest treatment recorded the lowest fruit weight loss % , decay % , total sugars, SSC% , pectin methylesterase activity and retarded fruit color changes (Hunter “L”, “b” and “a”) as compared with others treatments till 28 days of cold storage.

Furthermore, it maintained higher fruit firmness, acidity% , and vitamin C content during all storage (7, 14, 21 and 28 days) periods and extended fruit shelf life after storage as compared to control.

The results suggested that, hydro-cooling technique combined with dipping in SA at 4mM postharvest treatment could be use for maintain guava fruit quality under cold storage at 10oC and 90-95% RH.

for 28days and prolong guava fruits shelf life.

نمط استشهاد جمعية علماء النفس الأمريكية (APA)

Abd al-Aziz, Maha Hasib. 2020. Effect of hydro-cooling and immersion in salicylic acid and citric acid on quality and storability of guava fruits (psidium guajava l. ). Annals of Agricultural Science, Moshtohor،Vol. 58, no. 3, pp.615-632.
https://search.emarefa.net/detail/BIM-1079463

نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)

Abd al-Aziz, Maha Hasib. Effect of hydro-cooling and immersion in salicylic acid and citric acid on quality and storability of guava fruits (psidium guajava l. ). Annals of Agricultural Science, Moshtohor Vol. 58, no. 3 (2020), pp.615-632.
https://search.emarefa.net/detail/BIM-1079463

نمط استشهاد الجمعية الطبية الأمريكية (AMA)

Abd al-Aziz, Maha Hasib. Effect of hydro-cooling and immersion in salicylic acid and citric acid on quality and storability of guava fruits (psidium guajava l. ). Annals of Agricultural Science, Moshtohor. 2020. Vol. 58, no. 3, pp.615-632.
https://search.emarefa.net/detail/BIM-1079463

نوع البيانات

مقالات

لغة النص

الإنجليزية

الملاحظات

-

رقم السجل

BIM-1079463