Intermittent warming effects on post-harvest cold storage of Baladi lime fruits [electronic resource].

Includes references.

Several intermittent 13 ±1°C warming (IW) treatments were applied to Baladi lime fruits during 1998 and 1999 seasons. The treatments were as follows : (1) stored at constant temperature 13± 1°C, (2) stored at 7± 1°C for 4 days (d)+ 3d at 13 ± 1°C , (3) stored at 7 ± 1°C for 5 d + 2d at 13 ± 1 °C, and (4) stored at 7±1°C for 6 d + 1 d at 13 ± 1°C . All IW treatments decreased fresh weight losses (FWL) percent , fruit decay (FD) percent and total acidity, the most clear reductions were associated with IW treatment (6d at 7±1°C +1d at 13±1°C) in the two tested seasons. Meanwhile, IW treatments increased respiration rate , TSS , peel and pulp firmness , the highest values were due to the treatment No. 4 in the two seasons. Fruit juice (%),juice volume obtained from one kg fruits , pH values and ascorbic acid content were increased with all IW treatments in the second season only.

Summary in Arabic.

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