USING OF SOME ENVIRONMENTALLY SAFE TREATMENTS TO IMPROVE THE STORABILITY OF ORANGE FRUITS
LAYLA IBRAHIM TABBARA;
Abstract
This investigation was carried out during two the successive seasons 2013 and 2014.The fruits samples were collected from orange orchard belonging to Wadi El-netron by randomly from all over the orchard which has clay loam soil, the trees were irrigated through far row (surface) irrigation system.
An experiment was conducted to evaluate the influence of some environmentally safe treatments to improve the storability of Navel orange (citrus sinensis) and Valencia fruits during 2013 and 2014 seasons. Jojoba oil (1,3,5)%, castor oil (0.5, 1,2)%, yeast(1,2,3)%, seaweed(1,2,3)%, hot water were used for proposed study, treatments were applied to fruits for five minutes, in addition to commercial wax and control (without any treatments) as comparison treatments (high and low).
After the treatments mentioned, fruits were stored at a temperature of 5 ° C and 95% of relative humidity for 60 days, it was determined the physical characteristics (chilling injury -loss of weight–decay% - juice% -the thickness of the crust) and chemical properties (ascorbic acid content - total soluble solids – total acidity –TSS/TA - total phenols - total flavones),at the beginning of storage and 15days intervals throughout the storage period, in addition to sensory evaluation(taste, color, freshness and flavor) after placed the fruits at room temperature for 7 days from the end of storage period.
An experiment was conducted to evaluate the influence of some environmentally safe treatments to improve the storability of Navel orange (citrus sinensis) and Valencia fruits during 2013 and 2014 seasons. Jojoba oil (1,3,5)%, castor oil (0.5, 1,2)%, yeast(1,2,3)%, seaweed(1,2,3)%, hot water were used for proposed study, treatments were applied to fruits for five minutes, in addition to commercial wax and control (without any treatments) as comparison treatments (high and low).
After the treatments mentioned, fruits were stored at a temperature of 5 ° C and 95% of relative humidity for 60 days, it was determined the physical characteristics (chilling injury -loss of weight–decay% - juice% -the thickness of the crust) and chemical properties (ascorbic acid content - total soluble solids – total acidity –TSS/TA - total phenols - total flavones),at the beginning of storage and 15days intervals throughout the storage period, in addition to sensory evaluation(taste, color, freshness and flavor) after placed the fruits at room temperature for 7 days from the end of storage period.
Other data
| Title | USING OF SOME ENVIRONMENTALLY SAFE TREATMENTS TO IMPROVE THE STORABILITY OF ORANGE FRUITS | Authors | LAYLA IBRAHIM TABBARA | Issue Date | 2017 |
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