Impact of some post-harvest treatments on storability of maamoura cv. guavas.
Rawash, M. Abou
Impact of some post-harvest treatments on storability of maamoura cv. guavas. تأثير بعض معاملات مابعد الحصاد علي القدرة التحزينية لثمار الجوافة صنف منتخب المعمورة. - p.301-327
Includes references.
The present study was carried out during the two successive seasons of 2002 and 2003 on Maamoura guava fruits (Psidium guajava L.) to evaluate the influence of various post-harvest treatments on the storage ability of guava fruits. Guava fruits were stored at 5± 1° C or at 8± 1° C and 90 % relative humidity (RH) after using some post harvest treatments (Hot water or fungicide or calcium chloride treatment) then packing the fruits in carton boxes of 3 Kg capacity The results showed that fruits treated with CaCl2 gave the highest values of all the considered fruit characteristics. Concerning the storage temperatures, no significant differences were detected between 5± 1° C or 8± 1° C in their effect on the stored fruits during storage but fruits stored at 5°C gave better results after the end of storage than the other ones.
Summary in Arabic.
Guava--Storage.
Guava--Post harvest.
Guava--Packing
Calcium chloride--Physiological effect
Impact of some post-harvest treatments on storability of maamoura cv. guavas. تأثير بعض معاملات مابعد الحصاد علي القدرة التحزينية لثمار الجوافة صنف منتخب المعمورة. - p.301-327
Includes references.
The present study was carried out during the two successive seasons of 2002 and 2003 on Maamoura guava fruits (Psidium guajava L.) to evaluate the influence of various post-harvest treatments on the storage ability of guava fruits. Guava fruits were stored at 5± 1° C or at 8± 1° C and 90 % relative humidity (RH) after using some post harvest treatments (Hot water or fungicide or calcium chloride treatment) then packing the fruits in carton boxes of 3 Kg capacity The results showed that fruits treated with CaCl2 gave the highest values of all the considered fruit characteristics. Concerning the storage temperatures, no significant differences were detected between 5± 1° C or 8± 1° C in their effect on the stored fruits during storage but fruits stored at 5°C gave better results after the end of storage than the other ones.
Summary in Arabic.
Guava--Storage.
Guava--Post harvest.
Guava--Packing
Calcium chloride--Physiological effect