Normal view MARC view ISBD view

Delaying guava ripening by exogenous salicylic acid [electronic resource].

By:

Lo'ay, A. A

Contributor(s):

El Khateeb, A. Y

Language: English Summary language: Arabic Description: p.715-724Other title:

تأخير نضج ثمار الجوافة بأستخدام حمض السالسيلك [Added title page title]

Uniform titles:

Mansoura University journal of plant production, 2011 v. 2 (5) [electronic resource].

Subject(s):

Online resources:

Full Text Article.

In: Mansoura University Journal of plant production 2011.v.2(5)Summary: The experiment was conducted to study the effect of exogenous salicylic acid (SA) treatment (water, 100,300 and 500 μM) on fruit rr.pining of guava cv 'Baladi' during 12 days shelf-life at room temperature. Fruit were harvested at three different maturity stages: >green mature stage (G), green yellow (GY) and yellow stage (Y). Thereafter, fruits were immersed in SA solutions for 20 min. Fruit were immersed at high level 500 μM had less IL%, degradation in total phenol, fruit browning and maintained the amount of vitamin C. Moreover, it had higher fruit firmness and color (h°), compared with other concentrations of SA and water-control.

Average rating: 0.0 (0 votes)

No physical items for this record

Includes references.

The experiment was conducted to study the effect of exogenous salicylic acid (SA) treatment (water, 100,300 and 500 μM) on fruit rr.pining of guava cv 'Baladi' during 12 days shelf-life at room temperature. Fruit were harvested at three different maturity stages: >green mature stage (G), green yellow (GY) and yellow stage (Y). Thereafter, fruits were immersed in SA solutions for 20 min. Fruit were immersed at high level 500 μM had less IL%, degradation in total phenol, fruit browning and maintained the amount of vitamin C. Moreover, it had higher fruit firmness and color (h°), compared with other concentrations of SA and water-control.

Summary in Arabic.

There are no comments on this title.

to post a comment.