Study the effect of pre and post harvest treatments on storability of some vegetables crops
El-Sayed, Hala A.
Study the effect of pre and post harvest treatments on storability of some vegetables crops 1- effect of pre-and post harvest treatment on storability of potato tuber under ambient temperature. [electronic resource]. تأثير معاملات ماقبل وبعد الحصاد علي القدرة التخزينية لبعض المحاصيل الخضر: 1- تأثير معاملات ماقبل وبعد الحصاد علي القدرة التخزينية للبطاطس تحت ظروف الغرفة. - p.10043-10055
Includes reference.
Two field experiments, were conducted at a private farm near E~Mansoura Dakahlia Governorate, Egypt during (200612007) and (200712008) to study the effect of hydro- disillated essential oils (mint, caraway and garlic) salicylic acid compare with hydrogen peroxide and sprout growth inhibitor paclobulrazol (PP333) to tubers of spunta cvs on their morphological and biochemical behavior dUring storage ambient temperature The obtained results indicated that:- 1· The most superior storage treatments which reduced weight loss, sprouting and damage were garlic oil (6mlll). 2- Tuber dry matter and total soluble sorld were significant higher with prolonged of storage period. On the other hand ascorbic acid was significant decreased with prolonged storage period. 3- Dipped tubers with garlic oil (6mlll) followed by salicylic acid 1oo0ppm and hydrogen peroxide 1% significantly reduced higher of total carbohydrate and reducing sugar. 4- Treated tubers with high concentration of essential oil were significantly lower reduced total carbohydrate from the beginning to the end of storage period.
Summary in Arabic.
Vegetables--Postharvest technology.
Potatoes--Postharvest technology.
Potatoes--Storage.
Study the effect of pre and post harvest treatments on storability of some vegetables crops 1- effect of pre-and post harvest treatment on storability of potato tuber under ambient temperature. [electronic resource]. تأثير معاملات ماقبل وبعد الحصاد علي القدرة التخزينية لبعض المحاصيل الخضر: 1- تأثير معاملات ماقبل وبعد الحصاد علي القدرة التخزينية للبطاطس تحت ظروف الغرفة. - p.10043-10055
Includes reference.
Two field experiments, were conducted at a private farm near E~Mansoura Dakahlia Governorate, Egypt during (200612007) and (200712008) to study the effect of hydro- disillated essential oils (mint, caraway and garlic) salicylic acid compare with hydrogen peroxide and sprout growth inhibitor paclobulrazol (PP333) to tubers of spunta cvs on their morphological and biochemical behavior dUring storage ambient temperature The obtained results indicated that:- 1· The most superior storage treatments which reduced weight loss, sprouting and damage were garlic oil (6mlll). 2- Tuber dry matter and total soluble sorld were significant higher with prolonged of storage period. On the other hand ascorbic acid was significant decreased with prolonged storage period. 3- Dipped tubers with garlic oil (6mlll) followed by salicylic acid 1oo0ppm and hydrogen peroxide 1% significantly reduced higher of total carbohydrate and reducing sugar. 4- Treated tubers with high concentration of essential oil were significantly lower reduced total carbohydrate from the beginning to the end of storage period.
Summary in Arabic.
Vegetables--Postharvest technology.
Potatoes--Postharvest technology.
Potatoes--Storage.