Effect of calcuimcarbonate, calcium chloride and storage period on some fruit chemical characteristics of two apple cultivars

المؤلفون المشاركون

Audish, Nibras Sami
Ali, Sarfaraz Fatah

المصدر

مجلة جامعة دهوك

الناشر

جامعة دهوك

تاريخ النشر

2016-06-30

دولة النشر

العراق

عدد الصفحات

9

التخصصات الرئيسية

العلوم الزراعية

الملخص الإنجليزي

Apple Fruits of ‘Golden Delicious’ and ‘Red Delicious’ cultivars were harvested by hand from chosen trees at the morning of 22 Sep 2013 in the fully mature stage from a commercial orchard in Bagera, and transferred directly on the same day to the Laboratory of Research Centre - Agriculture College - Duhok University- Duhok Governorate - Kurdistan region- Iraq.

Fruits divided to groups depending to the treatments under study.

Then fruits dipped for 3 minutes in the solutions of variant source of calcium (CaCO3 and CaCl2), at (0, 2, 4% CaCO3, and 2, 4% CaCl2) for each storage period, after that fruit stored at 0±1°C and 85-90%RH in the cold storage.

The results appeared that the fruit total acidity% of Golden Delicious superior significantly on Red Delicious fruits, in contrary of that vitamin C, Ca, K and P% were higher in Red Delicious fruits than Golden Delicious but not reached to the significant.

Fruit dipped in 4%CaCl2 had significantly maximum total acidity compared to the other treatments, while other parameters under the study not influenced significantly by dip fruit in all solutions of CaCO3 and CaCl2 during storage.

In general the interaction among the three factors under the study has more effective on fruit quality parameters than the alone effect of each factor.

نوع البيانات

أوراق مؤتمرات

رقم السجل

BIM-797867

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