Effect of vapor gard and calcium chloride treatments on keeping quality of Navel oranges at different storage temperatures [electronic resource].

Includes reference.

The experiments were conducted in two successive seasons (2004 - 2005) on Washington Navel orange fruits to study the effect of cold storage conditions on reducing postharvest losses and improving keeping quality for the export market. Fruit samples were obtained from El-Fayoum governorate, Egypt and treated with vapor gard (VG) 2%, calcium chloride (CaCl2) 4% or vapor gard 2% + calcium chloride 4%. Fruits were stored at 2 or 8 °C for 60 days and the last group was stored at 2 °C for 30 days and transferred to be stored at 8°C for another 30 days at R.H. 85-90%. The results revealed that during storage fruits treated with Vapor gard (2%) alone or with calcium chloride (4%) - Vapor gard (2%) had been in good quality as well as it caused a pronounced increase in peel color and fruit firmness, While fruit weight loss and juice percentage were decreased. In addition, it caused a significant increase in ascorbic acid, total sugar and calcium concentration, but there is no significant effect in T.S.S. / acid ratio.

Summary in arabic.

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