Mohamed,, M., Ibrahim, F. (2003). EFFECT OF DELAYING PRE COOLING TREATMENT ON FRUIT QUALITY AND STORABIlITY OF "THOMPSON SEEDLESS" AND "FLAME SEEDLESS" GRAPES.. Journal of Plant Production, 28(12), 8323-8340. doi: 10.21608/jpp.2003.246338
M. A. A. Mohamed,; F. E. Ibrahim. "EFFECT OF DELAYING PRE COOLING TREATMENT ON FRUIT QUALITY AND STORABIlITY OF "THOMPSON SEEDLESS" AND "FLAME SEEDLESS" GRAPES.". Journal of Plant Production, 28, 12, 2003, 8323-8340. doi: 10.21608/jpp.2003.246338
Mohamed,, M., Ibrahim, F. (2003). 'EFFECT OF DELAYING PRE COOLING TREATMENT ON FRUIT QUALITY AND STORABIlITY OF "THOMPSON SEEDLESS" AND "FLAME SEEDLESS" GRAPES.', Journal of Plant Production, 28(12), pp. 8323-8340. doi: 10.21608/jpp.2003.246338
Mohamed,, M., Ibrahim, F. EFFECT OF DELAYING PRE COOLING TREATMENT ON FRUIT QUALITY AND STORABIlITY OF "THOMPSON SEEDLESS" AND "FLAME SEEDLESS" GRAPES.. Journal of Plant Production, 2003; 28(12): 8323-8340. doi: 10.21608/jpp.2003.246338
EFFECT OF DELAYING PRE COOLING TREATMENT ON FRUIT QUALITY AND STORABIlITY OF "THOMPSON SEEDLESS" AND "FLAME SEEDLESS" GRAPES.
Fruit Handling Department J Hort. Res. Inst. , Agr. Res. Center.
Abstract
Tnompson Seedless and Flame Seedless grClpes were harvested at maturity stage from a private farm at Cairo-Alex. desert road. Fruits were cooled using ice inside polyethylene bags to protect them from directly touch with ice. Fruits werel cooled after 0, 1, 2, 3 hours after harvest or non-cootec (control). Fruits were left under the shadow of vines until cooled and were transported to the laboratory to be packed inside perforatedpolyethylene bags (40 mm and 400 halls per m'), and stored at 0, C and 90:95 % RH for 35 days. Weekly inteNals samples were taken to determined decay, weight loss, and snaller incidence. berry firmness, bunch freshness (stem color and dryness, berry appearance). total soluble solids and total acidity contents were measured and tabulated. Post harvest pre cooling treatments signifICantly reduced decay, weight loss, shatter. totat spoilage incidence of grapes during storage. Also, pre cooling treatments had a significant effect on reducing the softening rate in berry firmness of grapes during storage. Moreover, post harvest pre cooling treatments had a good effect on totat soluble solids and total acidity contents of grapes during storage. Moreover, In the most studied parameters were not affected signifICantly differences among the first three treatments (post harvest pre cootin~ after O. 1, 2 hours from harvest).
These results confirmed that, post harvest pre cooling treatmants have 10 be done within 2 hours at the maximum delaying period in order to maintain grapes at a good quality for long distance transportation or long storage period.
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