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The effect of postharvest treatments with ethanol or calcium chloride on the fruit quality of fresh Zaghloul dates.

Author(s) : NABY S. K. M. A. el-, SOLIMAN S. S.

Type of article: Article

Summary

Fruits of date cv. Zaghloul treated with ethanol vapour (2, 4 or 6 ml/kg) for 12 h, or dipped for 15 minutes in calcium chloride solution (2,4, or 6%) were stored in boxes at 5 °C and 85% relative humidity. Fruit quality was evaluated throughout storage at 10-day intervals until the percentage of unmarketable fruits reached more than 50%. The fruits treated with 6% calcium chloride and 6 ml ethanol/kg recorded the lowest percentage of rutab (fully ripened), decayed and unmarketable fruits; weight and crude fibre losses; and fibre length and width. Calcium chloride was more effective in reducing decay percentage, and in increasing total soluble solid (TSS)/total acidity ratio, total sugar content and reducing sugar content, whereas ethanol was more effective in reducing shrinkage and in enhancing the content of nonreducing sugar. During storage at ambient temperature (2 plus or minus 1 °C and 56 plus or minus % relative humidity) for 2 and 4 days, calcium chloride resulted in lower levels of decay and weight loss, and in higher levels of TSS and TSS/acid ratio, whereas ethanol gave a lower percentage of rutab fruits.

Details

  • Original title: The effect of postharvest treatments with ethanol or calcium chloride on the fruit quality of fresh Zaghloul dates.
  • Record ID : 2005-0221
  • Languages: English
  • Source: Arab Univ. J. agric. Sci. - vol. 11 - n. 2
  • Publication date: 2003

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