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Effet des traitements après-récolte de certains sels de calcium sur la durée de conservation et la qualité des oranges de Valence (Citrus sinensis L.) pendant le stockage à froid.

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

Auteurs : ABDELAZIZ F. H., AHMED F. F., EBRAHIEM T. A.

Résumé

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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Pages : 2000-4

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Détails

  • Titre original : Effect of postharvest treatments of some calcium salts on shelf-life and quality of "Valencia" orange fruits (Citrus sinensis L.) during cold storage.
  • Identifiant de la fiche : 2002-1920
  • Langues : Anglais
  • Date d'édition : 19/10/2000
  • Source : Source : Proc. Murcia Conf., IIR/C. R. Conf. Murcie, IIF
    2000-4; vol. 1; 54-60; tabl.; 14 ref.
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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