Ibrahim, F., Hassan, G. (2005). EFFECT OF SOME PHYSICAL TREATMENTS AND PACKING ON FRUIT QUALITY HOLLIWOOD PLUM C.V DURING COLD STORAGE. Journal of Plant Production, 30(12), 7843-7854. doi: 10.21608/jpp.2005.237927
Fatma E. Ibrahim; G. F. A. Hassan. "EFFECT OF SOME PHYSICAL TREATMENTS AND PACKING ON FRUIT QUALITY HOLLIWOOD PLUM C.V DURING COLD STORAGE". Journal of Plant Production, 30, 12, 2005, 7843-7854. doi: 10.21608/jpp.2005.237927
Ibrahim, F., Hassan, G. (2005). 'EFFECT OF SOME PHYSICAL TREATMENTS AND PACKING ON FRUIT QUALITY HOLLIWOOD PLUM C.V DURING COLD STORAGE', Journal of Plant Production, 30(12), pp. 7843-7854. doi: 10.21608/jpp.2005.237927
Ibrahim, F., Hassan, G. EFFECT OF SOME PHYSICAL TREATMENTS AND PACKING ON FRUIT QUALITY HOLLIWOOD PLUM C.V DURING COLD STORAGE. Journal of Plant Production, 2005; 30(12): 7843-7854. doi: 10.21608/jpp.2005.237927
EFFECT OF SOME PHYSICAL TREATMENTS AND PACKING ON FRUIT QUALITY HOLLIWOOD PLUM C.V DURING COLD STORAGE
Fruit Handling Department, Hort. Res. Inst., Agr. Res.Center
Abstract
This study was carried out during two successive seasons of 2003and 2004 at the Hort. Res.lnst. Fruit Handling Department on Holliwood plum fruits. Fruits were harvested at the early morning at maturity stage from a private farm in kalubia governorate. Fruits were packed in carton boxes capacity of 3 kg and directly transported to the laboratory. Fruits were divided into randomly four treatments, control (untreated fruits), Coating fruit surface with a very thin layer of paraffin oil, dipping the fruit in acetic acid 10% solution for three minutes. and polishing the fruits were used. Fruits were packed in dishes of foam 1 kg {dish and covered with polyethylene 10 micron. Then at O·C and RH 90-95% for 30 days in both seasons.
Physical and chemical properties of the fruits were estimated every 7 days interval during storage, pkJs 7 days at room temperature as shelf life for metioned the marketing period .AII postharvest treatments used significantly decreased weight loss, decay percentage, fruit softening, darkness, and the changing of total soluble solids and total acidity of fruits during storage compared with the control Also this study confirmed that postharvest treatment with paraffin oil was the best one in order to keep plum fruit quality during storage and marketing.
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