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Influence des traitements à l'acide gibbérellique et au chlorure de calcium sur le retardement de la maturité, la qualité et l'aptitude à l'entreposage des mandarines "Balady".

Effect of gibberellic acid and calcium chloride treatments on delaying maturity, quality and storability of "Balady" mandarin fruits.

Auteurs : HAMMADY A. M. el-, ABDEL-HAMID N., SALEH M., et al.

Type d'article : Article

Résumé

GA3 treatments delayed the start of fruit colouring by about 10-12 days compared with calcium-chloride treatments or the control. Fruit drop percentage was decreased by different treatments especially calcium-chloride treatments. Total yield, as number of fruits/tree, weight, diameter, volume and juice percentage of fruits, TSS, titratable acidity, TSS/acid ratio and L-ascorbic acid in juice were affected by the different treatments. Fruits treated with GA3 or calcium chloride and stored at 5 plus or minus 1 °C and 90% RH remained in good condition for about 60-75 days compared with only 30-45 days for control fruits.

Détails

  • Titre original : Effect of gibberellic acid and calcium chloride treatments on delaying maturity, quality and storability of "Balady" mandarin fruits.
  • Identifiant de la fiche : 2002-2942
  • Langues : Anglais
  • Source : Arab Univ. J. agric. Sci. - vol. 8 - n. 3
  • Date d'édition : 2000

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