EI-Helaly,, A. (2002). EFFECT OF HARVESTING STAGE AND STORAGE TEMPERATURES ON THE STORABILITY OF BANZAHIR LIME FRUITS. Journal of Plant Production, 27(9), 6203-6229. doi: 10.21608/jpp.2002.256750
Amira A. E . EI-Helaly,. "EFFECT OF HARVESTING STAGE AND STORAGE TEMPERATURES ON THE STORABILITY OF BANZAHIR LIME FRUITS". Journal of Plant Production, 27, 9, 2002, 6203-6229. doi: 10.21608/jpp.2002.256750
EI-Helaly,, A. (2002). 'EFFECT OF HARVESTING STAGE AND STORAGE TEMPERATURES ON THE STORABILITY OF BANZAHIR LIME FRUITS', Journal of Plant Production, 27(9), pp. 6203-6229. doi: 10.21608/jpp.2002.256750
EI-Helaly,, A. EFFECT OF HARVESTING STAGE AND STORAGE TEMPERATURES ON THE STORABILITY OF BANZAHIR LIME FRUITS. Journal of Plant Production, 2002; 27(9): 6203-6229. doi: 10.21608/jpp.2002.256750
EFFECT OF HARVESTING STAGE AND STORAGE TEMPERATURES ON THE STORABILITY OF BANZAHIR LIME FRUITS
Limes (cv. Banzahir) at two harvesting slages (light green and yellowish green) were harvested, in 1997 and 1998 seasons, and stored at three storage temperatures 7, 13"C or RT (16-21·C and 76-85% RH). Effects of harvesting stage and storage temperature on extending storage period and frUit quality were studied Banzahir fruits at both stages stored at RT. 7 and 13°C remained 4,8 and 12 weeks. respectively.
The highest signifICant percentages of unmarketable fruits were found in fruits at both stages stored at RT, while the lowest ones in those stored at 13°C. Generally. the difference was not signifICant between unmarketable fruits percentages of limes at both stages stored at the same temperature. During the first period 01 storage (4 weeks). rind colour of fruits at both stages stored at rc was similar to those stored at 1 3°e, while storage at RT hasted colour development. The differences between storage at 7 and 13°C were noticed atter 6 weeks or storage, storing at 7°C retarded the progress of colour change. Weight loss percentages in yellowish green fruits were signiflCanUy lower than those in light green ones, at all storage temperatures. The least signiftcant percentages of weight loss were found in fruit stored at 13·C. As the storage period advanced. TSS percentages increased. whereas V.C content decreased. Citric acid percentages did not change significantly during thlt first period of storage (4 weeks), but thereafter decreased. V.C content was affected by storage temperature. generally, the highasl values were found in fruits stored at 13°C. Harvesting stage clearly innuenced acidity. light green frUits had higher percentages of citric acid than yellowish green ones.
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