Effect of chitosan and clove oil on physical and chemical properties of red roomy grapes during cold storage : [electronic resource]. A- Effect of chitosan and clove oil on weight loss and decay percentages
Language: English Summary language: Arabic Description: p. 110-117Other title:- تأثير الشيتوسان و زيت القرنفل على بعض الصفات الطبيعية و الكيمياوية لثمار العنب الرومى الأحمرأثناء التخزين البارد : أتأثير الشيتوسان و زيت القرنفل على النسبة المئوية للفقد فى الوزن و الأصابة على ثمار العنب الرومى الأحمر أثناء التخزين [Added title page title]
- Assiut journal of agricultural sciences, 2018 v. 49 (1) [electronic resource]:
| Item type | Current library | Call number | Status | Date due | Barcode | |
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Articles
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Main | ART AJAS V49 No1 9 (Browse shelf(Opens below)) | Available |
Includes reference.
This work was carried out during two successive seasons 2015 and 2016 to study the effect of Red Roomy grapes coating with chitosan (2%) and clove oil (3%) on weight loss and decay percentages during cold storage. The obtained result showed that fruit weight loss(%) and decay(%) significantly increased by all treatments with advancing the storage duration and reached its maximum values at the end of storage period. Moreover at the end of storage period the highest values of weight loss (%) and decay (%) were recorded in uncoated grapes (control) as compared with both chitosan and clove oil coating during both experimental seasons. In addition the lowest values of weight loss and decay % were found in the grapes coated with chitosan during the first season (2015), while the coated grapes with clove oil had the lowest percentages of weight loss and decay during the second season (2016).
Summary in Arabic.
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