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Effect of postharvest treatments of some calcium salts on shelf-life and quality of "Valencia" orange fruits (Citrus sinensis L.) during cold storage.

Author(s) : ABDELAZIZ F. H., AHMED F. F., EBRAHIEM T. A.

Summary

Fruits were treated with calcium compounds and held at 5 °C and 90% relative humidity. The results showed that increasing calcium salt concentrations caused a gradual prolongation in the shelf life of fruits. It also showed a reduction of the percentage of loss in fruit weight and fruit total soluble solids as well as total and reducing sugars, while the concentration of vitamin C and the total acidity percentage in fruit juice were increased. The best results were obtained due to dipping the fruits for five minutes in a solution of calcium chloride at 2% and storing them at 5 °C and 90% relative humidity.

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Details

  • Original title: Effect of postharvest treatments of some calcium salts on shelf-life and quality of "Valencia" orange fruits (Citrus sinensis L.) during cold storage.
  • Record ID : 2002-1920
  • Languages: English
  • Publication date: 2000/10/19
  • Source: Source: Proc. Murcia Conf., IIR/C. R. Conf. Murcie, IIF
    2000-4; vol. 1; 54-60; tabl.; 14 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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