000			02862cab a2200301Ia 45 0
001			u182031
003			SIRSI
008			100601s2007 ua s b 0 eng d
040			_aEAL
041			_aeng _bara
090			_aART JAES V6 No1 4
100	1		_aFarag, Karim M.
240	1	0	_aJournal of agricultural and environmental sciences, 2007 v. 6 (1) _h[electronic resource].
245	1	0	_aEffect of some natural acids and calcium on taste preservation and quality of "Washington" navel oranges after cold storage _h[electronic resource]: _bB: postharvest treatments of mature yellow fruits.
246	1	5	_aتأثير بعض الأحماض الطبيعية والكالسيوم علي حفظ مذاق وجودة ثمار البرتقال أبو سرة صنف " واشنجطن " بعد التخزين المبرد :B معاملات ما بعد الجمع للثمار مكتملة النمو والتلوين.
300			_ap.98-131
504			_aIncludes references.
520			_aThe present study was carried out during 2004 and 2005 seasons on mature "Washington" Navel orange fruits. This work aimed to study the effect of postharvest dipping of the fruits at mature - yellow stage in water; natural acids and calcium chloride alone or plus waxing on keeping physical and chemical qualities which could reflect on the taste (sweetness) after cold storage. A total of 1280 mature yellow fruits were harvested on 22 and 15 December,respectively in the two seasons of study, where they were divided into two equal groups each contained 640 fruits. The treatments were: Water as the control, Citric acid at 1% (w / v), Malic acid at 1% (w / v), Oxalic acid at 1% (w / v), and Calcium chloride at 2% (w / v). Fruits were then processed at EI-Wady Station for Exporting Agriculture Crops, where one half was exposed to commercial waxing by using Citrashine emulsion while the second half was not waxed.Fruits were packaged in perforated carton boxes then stored at 5°C and 85-90% relative humidity. The data revealed that soluble solids increased in the juice as the cold storage progressed, regardless the treatments, and such increase was significant even after month of the storage. Meanwhile, juice acidity decreased in a consistent manner after a month of cold storage then was raised again after 2 and 3 months. The SSC/acid ratio after 3 months remained higher than at the beginning of cold storage in Navel juice.
546			_aSummary in Arabic.
650		0	_aOranges _xStorage.
650		0	_aOranges _xPhysiology and morphology.
650		0	_aPlants _xEffect of calcium on.
700	1		_aNagy, Neven M.N.
700	1		_aEl-sabagh, Ahmed S
773	0		_tJournal of Agricultural and Environmental Sciences. _g2007.v.6(1) _x1687-1464 _7nnas _9 _wu158961
856	4	0	_uhttp://nile.enal.sci.eg/EALE/2007/JAES/607/1/98.pdf _zFull Text Article.
596			_a1
942			_cAR _2lcc
999			_c38102 _d38102