Ezzat,, M. (2002). EFFECT OF ANTITRANSPIRANT TREATMENTS ON STORAGE ABILITY OF SOME CANTALOUPE VARIETIES. Journal of Plant Production, 27(2), 1165-1186. doi: 10.21608/jpp.2002.253325
M. A. Ezzat,. "EFFECT OF ANTITRANSPIRANT TREATMENTS ON STORAGE ABILITY OF SOME CANTALOUPE VARIETIES". Journal of Plant Production, 27, 2, 2002, 1165-1186. doi: 10.21608/jpp.2002.253325
Ezzat,, M. (2002). 'EFFECT OF ANTITRANSPIRANT TREATMENTS ON STORAGE ABILITY OF SOME CANTALOUPE VARIETIES', Journal of Plant Production, 27(2), pp. 1165-1186. doi: 10.21608/jpp.2002.253325
Ezzat,, M. EFFECT OF ANTITRANSPIRANT TREATMENTS ON STORAGE ABILITY OF SOME CANTALOUPE VARIETIES. Journal of Plant Production, 2002; 27(2): 1165-1186. doi: 10.21608/jpp.2002.253325
EFFECT OF ANTITRANSPIRANT TREATMENTS ON STORAGE ABILITY OF SOME CANTALOUPE VARIETIES
This study was conducted on eight netted cantaloupe varieties (Primal, Ideal, Rafigal, Vicar, Galor, Croso, and Total) to investigate the effect of variety and antitranspirant (calcium lactate) treatments during cold storage.
All physical properties, i.e. weight loss %, decay % and firmness, and chemical composition, i.e. TSS, total sugars, and vit. C of fruits were tested.
Stored fruits showed great losses in weight percent, which coincided with high incidence of decay percent during storage. The period of storage had a pronounced effect, since the loss were increased as the storage period was prolonged. On the other hand, the flesh fruits after harvested had the highest firmness values, which significantly reduce as storage period proceeded. Moreover, Total and Croso vrs. lost higher proportion weight and decay percent but less firm than the other varieties under test during storage. Fruits treated with calcium lactate as antitranspirant exhibited not only lower in weight loss and decay percent but also higher firmness compared with untreated.
All chemical composition in fruits were significantly decreased with prolongation of storage period. Vicar and Ideal vrs. generally appeared to be higher in TSS, total sugars and vitamin C content than the other varieties.
Maximum TSS and total sugars values were observed, generally, in treated fruits in all varieties. Whereas, there were no significant effect on ascorbic acid content in treated or. untreated fruits in all varieties under test.
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