المعاملة ببرمنكنات البوتاسيوم والأضرار الفسلجية لثمار التفاح

الملخص EN

This experiment was conducted on apple trees cvs.

Golden Delicious and Red Delicious grown in Ineshky orchard, Dohuk-Iraq, and the Central Laboratory of the College of Agriculture, Dohuk University to study the effects of dipping apple fruits in potassium permanganate (KMnO4) on storage characteristics and physiological disorders of the two apple cultivars fruits.

The experiment was factorial in randomized complete block design (RCBD) with four replicates.

Golden Delicious and Red Delicious apple fruits harvested in 24 and 27 Oct.

in both seasons (2005 and 2006) were classified into five groups, three of them were dipped in solutions of potassium permanganate at the concentrations 0 %, 1 % and 2 % for one minute, dried, and put in non perforated polyethylene bags and closed tightly, while the other two groups of fruits were put in non perforated polyethylene bags with 10 or 20 g KMnO4 / bag in Petri dishes.

The five groups stored in cool rooms at 0 ± 1°C and 85-90 % RH for 6 months.

All KMnO4 treatments especially KMnO4 dip treatments significantly reserved the fruit firmness and increased acidity of Golden Delicious and Red Delicious apple fruits after 6 months of storage in comparison to those non treated in both seasons, but significantly decreased the rate of respiration for the both apple cvs.

especially when the fruits dipped in 2 % KMnO4.

Also all KMnO4 treatments especially 20 g KMnO4 / bag (which was the least) reduced significantly superficial scald incidence in 2005 and 2006.

As well as all KMnO4 treatments significantly reduced senescence breakdown for the two cvs.

in 2005 and 2006, and for Red Delicious fruits in 2006 only.

Some non treated Golden Delicious apple fruits were cracked after storage during 2006, while treated fruits with KMnO4 were less incidence.