الفهرس | Only 14 pages are availabe for public view |
Abstract This experiment was conducted at laboratory of Horticulture Department, Faculty of Agriculture, Tanta University, Egypt to study the effects of Gum Arabic and /or calcium chloride on postharvest storage life and fruit quality of ‘Maamoura’ guavas during two consecutive seasons (2016 and 2017). Guava fruits were dipped for 3 min into distilled water (control),Gum Arabic (GA, 10%), CaCl2 (CC, 2%), CC (4%), GA + CC (2%) and GA + CC (4%). Treated and control fruits were stored at 7±1°C and 90±5% relative humidity (RH) for 24 days. |