Effect of some natural acids and calcium on taste preservation and quality of "Washington" navel oranges after cold storage
Farag, Karim M.
Effect of some natural acids and calcium on taste preservation and quality of "Washington" navel oranges after cold storage B: postharvest treatments of mature yellow fruits. [electronic resource]: تأثير بعض الأحماض الطبيعية والكالسيوم علي حفظ مذاق وجودة ثمار البرتقال أبو سرة صنف " واشنجطن " بعد التخزين المبرد :B معاملات ما بعد الجمع للثمار مكتملة النمو والتلوين. - p.98-131
Includes references.
The present study was carried out during 2004 and 2005 seasons on mature "Washington" Navel orange fruits. This work aimed to study the effect of postharvest dipping of the fruits at mature - yellow stage in water; natural acids and calcium chloride alone or plus waxing on keeping physical and chemical qualities which could reflect on the taste (sweetness) after cold storage. A total of 1280 mature yellow fruits were harvested on 22 and 15 December,respectively in the two seasons of study, where they were divided into two equal groups each contained 640 fruits. The treatments were: Water as the control, Citric acid at 1% (w / v), Malic acid at 1% (w / v), Oxalic acid at 1% (w / v), and Calcium chloride at 2% (w / v). Fruits were then processed at EI-Wady Station for Exporting Agriculture Crops, where one half was exposed to commercial waxing by using Citrashine emulsion while the second half was not waxed.Fruits were packaged in perforated carton boxes then stored at 5°C and 85-90% relative humidity. The data revealed that soluble solids increased in the juice as the cold storage progressed, regardless the treatments, and such increase was significant even after month of the storage. Meanwhile, juice acidity decreased in a consistent manner after a month of cold storage then was raised again after 2 and 3 months. The SSC/acid ratio after 3 months remained higher than at the beginning of cold storage in Navel juice.
Summary in Arabic.
Oranges--Storage.
Oranges--Physiology and morphology.
Plants--Effect of calcium on.
Effect of some natural acids and calcium on taste preservation and quality of "Washington" navel oranges after cold storage B: postharvest treatments of mature yellow fruits. [electronic resource]: تأثير بعض الأحماض الطبيعية والكالسيوم علي حفظ مذاق وجودة ثمار البرتقال أبو سرة صنف " واشنجطن " بعد التخزين المبرد :B معاملات ما بعد الجمع للثمار مكتملة النمو والتلوين. - p.98-131
Includes references.
The present study was carried out during 2004 and 2005 seasons on mature "Washington" Navel orange fruits. This work aimed to study the effect of postharvest dipping of the fruits at mature - yellow stage in water; natural acids and calcium chloride alone or plus waxing on keeping physical and chemical qualities which could reflect on the taste (sweetness) after cold storage. A total of 1280 mature yellow fruits were harvested on 22 and 15 December,respectively in the two seasons of study, where they were divided into two equal groups each contained 640 fruits. The treatments were: Water as the control, Citric acid at 1% (w / v), Malic acid at 1% (w / v), Oxalic acid at 1% (w / v), and Calcium chloride at 2% (w / v). Fruits were then processed at EI-Wady Station for Exporting Agriculture Crops, where one half was exposed to commercial waxing by using Citrashine emulsion while the second half was not waxed.Fruits were packaged in perforated carton boxes then stored at 5°C and 85-90% relative humidity. The data revealed that soluble solids increased in the juice as the cold storage progressed, regardless the treatments, and such increase was significant even after month of the storage. Meanwhile, juice acidity decreased in a consistent manner after a month of cold storage then was raised again after 2 and 3 months. The SSC/acid ratio after 3 months remained higher than at the beginning of cold storage in Navel juice.
Summary in Arabic.
Oranges--Storage.
Oranges--Physiology and morphology.
Plants--Effect of calcium on.