Improvement shelf-life extension of apple by prestorage thermal treatment, CaCl2 and gamma irradiation

Abstract EN

This study was conducted to evaluate the efficiency of physical and chemical methods to extend the shelf life of apple fruits by control the blue mold disease causing by Penicillium expansum.

Apple fruits are subjected to different temperatures between 38, and 50C for 24 hr.

and stored at 0C for 4 months.

Increasing in temperature caused decreasing in firmness and blue mold incidence percentage (%) caused by P.

expansum.

At 50C the treated apple fruits gave sharp softness and inhibition of blue mold incidence (%) caused by P.

expansum exposing for 4 days and cold storage at 0C for 4 months and 5 days at 20C.

Dipping apple fruits in CaCl2 at 2% and 4% decreased blue mold incidence (%) caused by P.

expansum and increased apple fruits firmness at 2 and 4 months storage periods.

Also, CaCl2 treatments gave insignificant change in total soluble solid (TSS%) and in titratable acidity (TA%) of apple fruits.

Gamma irradiation doses above 1 kGy significantly decreased firmness of apple fruits with the decrement being higher at higher doses.