Hegazi, A., Samra, N., Bndok, S., S., E. (2014). EFFECT OF ETHEPHON , ACETIC AND CITRIC ACID ON BERRY QUALITY AND STORAGE ABILITY OF FLAME SEEDLESS GRAPES. Journal of Plant Production, 5(11), 1795-1806. doi: 10.21608/jpp.2014.64720
A. H. Hegazi; N. R. Samra; S. A. Bndok; Enas A. S.. "EFFECT OF ETHEPHON , ACETIC AND CITRIC ACID ON BERRY QUALITY AND STORAGE ABILITY OF FLAME SEEDLESS GRAPES". Journal of Plant Production, 5, 11, 2014, 1795-1806. doi: 10.21608/jpp.2014.64720
Hegazi, A., Samra, N., Bndok, S., S., E. (2014). 'EFFECT OF ETHEPHON , ACETIC AND CITRIC ACID ON BERRY QUALITY AND STORAGE ABILITY OF FLAME SEEDLESS GRAPES', Journal of Plant Production, 5(11), pp. 1795-1806. doi: 10.21608/jpp.2014.64720
Hegazi, A., Samra, N., Bndok, S., S., E. EFFECT OF ETHEPHON , ACETIC AND CITRIC ACID ON BERRY QUALITY AND STORAGE ABILITY OF FLAME SEEDLESS GRAPES. Journal of Plant Production, 2014; 5(11): 1795-1806. doi: 10.21608/jpp.2014.64720
EFFECT OF ETHEPHON , ACETIC AND CITRIC ACID ON BERRY QUALITY AND STORAGE ABILITY OF FLAME SEEDLESS GRAPES
Pomology Department, Faculty of Agriculture, Mansoura University Agriculture Research Center.
Abstract
This study was conducted during two successive seasons of 2011 and 2012 on Flame Seedless grape cultivar in order to evaluate the effect of citric acid at 2.0g/l and acetic acid at 0.5 cm/l with ethephon at 250 and 500ppm on berry quality and storage ability under cold storage and through marketing at room temperature. Clusters were sprayed at version stage as a pre harvest treatments at the soluble solids content reached about 10 -12%. At full color, clusters were harvested when the soluble solids content in berry juice reached about 16-18 % and held at room temperature conditions or stored under cold storage conditions at 0c±1 and 90-95% relative humidity(R.H) to determine the physical and chemical characteristics of berries during storage period. The results reveal that spray clusters with citric or acetic acid combined with ethephon as pre harvest treatments reduced the total loss of cluster weight due to their effect on reducing decayed berries and berry shatter. Also, citric and acetic acid treatments presented a higher anthocyanin content in berry skins and gave an positive effect on increasing SSC in berry juice.
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