الفهرس 
IntroductionOnly 14 pages are availabe for public view
 |  | from | 126 |  |  |
| | | from | 126 | | |
Abstract
This study was carried out during the two successive seasons of 2000 / 2001 on Anna apple fruits to evaluate the effect of calcium chloride as a post harvest treatment for keeping quality of Anna apple fruits under cold storage condition and for marketing. Mature fruits were taken from trees about eleven years old, budded on MM 111 rootstock received normal cultural practices under surface irrigation, planted in a private orchard at SaftTrap a village near ElMahalla ElKobra, Gharbia Governorte. The fruits were taken and transported to the laboratory of postharvest center in Alex. University; Agriculture College at the first season, and in Department of Pomology in Mansora University at the second one. Fruits were sorting to removal the smallest, infected and damaged fruits and divided to seven groups to carried out the following treatments: 1 Dipping Apples at 20 C in tap water. 2 Dipping Apples at 20 C in CaCl2 at 10 C. 3Dipping Apples at 20 C in CaCl2 at 20 C . 4Dipping Apples at 10 C in tap water. 5Dipping Apples at 10 C in CaCl2 at 10 C. 6Dipping Apples at 10 C in CaCl2 at 20 C. 7 Control (with out any treatment) Each group were backing in carton boxes, stored at 0c for 75 days every two weeks intervals 3 boxes for each treatments were taken to determine total loss in weight, changes in chemical and physical properties after each cold storage period, yet fruits are held at room temperature for one week after every cold storage period to study its ability during marketing. The obtained results could be summarized as follows: Weight loss percentage: 1 The loss in fruit weight increased as storage period advanced. The percent ranged about 79% after 75 days in cold storage. 2 Dipping Anna apple fruits in calcium chloride at 2% reduced the loss in fruit weight significantly compared with the untreated fruits. Furthermore, dipping fruits at 20 C in CaCl2 solution at 20 C reduced the average loss in weight than the other treatments or untreated ones. 3 Dipping fruits in CaCl2 at 20 C was more effective for reducing loss in fruit weight than dipping fruits in CaCl2 solutions at 10 C under the same temperature of apple. 4 Dipping Anna apples at 10 C in water only produced a higher percent of loss in fruit weight than the other treatments, but the loss was nearly to the control. 5Fruits which taken after 15 days from cold storage and held at room temperature for 6 days produced a lower weight loss than after , 30, 45 or 60 days in cold storage. 6 Dipping Anna apple fruits at calcium application at 10 or 20 C reduced the loss in fruit weight than dipping in water. Since, the loss in fruit weight was about 8 % for dipping apple at 20 C in CaCl2 at 20 C but it range about 14.50 % when dipping it in water. Furthermore, dipping apples at 10 C in CaCl2 gave higher losses in weight than dipping apples at 20 C in the same calcium solution. Decay percentage: 1Dipping Anna apple in CaCl2 solution at 10 or 20 C reduced decay percentage significantly than dipping it in water or untreated fruits during cold storage. Furthermore, dipping apple at 10 C in CaCl2 solution reduced decay percentage than when dipping apple at 20 C in the same solution of CaCl2. 2Dipping Anna apples in water also reduced the decay percentage than the untreated fruits. Since, the decay percentage of the untreated was a bout 15.5 %. 3 Decay percentage was gradually increased at room temperature by the time advanced under cold storage .So, fruits which taken after 15 days from cold storage and held at room temperature for 3 days , no decayed fruits had been obtained. 4 Dipping apple at 20 C in CaCl2 at 20 C gave a lower decayed fruits than the other treatment used or the untreated fruits. Total loss in fruits weight: 1 Dipping Anna apple fruits in 2% CaCl2 at reduced the total loss in weight than dipping in water only or the untreated fruit. Moreover, dipping Anna apple fruit at (10 C) in CaCl2 at (10c) or (20 C) reduced the total loss in weight compared with dipping apple at (20 C) in the same solutions of. CaCl2. 2 Held Anna apple fruits at (10 C) before dipping fruits in CaCl2 was more effective in reducing the total loss in weight than held apple at 20 3 Total loss included (loss in weight and decay percentage) were gradually increased after 3 or 6 days at room temperature as storage period advanced from 15 till 60 days at cold storage. 4 Dipping apples in calcium solution reduced the total loss in weight than the control. Moreover, dipping apple at 20 C in CaCl2 gave a lower total losses percentage than dipping apple at 10 C or the untreated fruits. Fruit pigments: 1 Anthocyanine content gradually reduced but total carotenoids increased as the storage period advanced under cold storage. 2 Total Anthocyanine was gradually reduced for fruits stored under cold storage from 15 till 60 days and held at room temperature for 6 days .Yet, the reduction in was sharply after 45 till 60 days in cold storage and held at room temperature. 3 Dipping Anna apples at 10 or 20 C in CaCl2 solution at different level of temperature gave higher values of carotene content after 75 days from storage at 0c than other treatments use or the control. 4 With regard to the effect of CaCl2 application on the loss of total Anthocyanine and carotenoids in apples fruit during, storage there is no clear effect had obtained between these treatment or dipping in water. 5 Under room temperature both Anthocyanine and carotene content in Anna apples took an almost trends to those presented under cold storage since Anthocyanine was reduced. Fruit firmness: 1 Fruit firmness was reduced as storage period advanced. Yet, loss in fruit firmness was little during cold storage after 15 till 60 days. 2 Dipping Anna apple fruit at 10 C in CaCl2 solution at 20 C presented higher fruit firmness than other treatments used or the control as a mean under the storage period. 3 Fruits held at room temperature after cold storage, the losses in fruit firmness was sharply especially after 1 or 2 months from cold storage .Yet, the effect of CaCl2 application on fruit firmness was unprunced . Calcium content: 1Calcium content in apple fruits was decreased as storage period advanced. Yet, dipping fruits at 20 C in CaCl2 at 20 C was the most effective since it produced higher calcium content. 2 No significant difference had obtained in calcium content with dipping Anna apple fruit at 10 C in CaCl2 solution at 10 or 20 C during storage. Thus the untreated fruits gave lower calcium content than those dipping in water or in CaCl2 during the two seasons under the study. Soluble solids content (S.S.C): 1Soluble solids content was gradually increased as storage period prolonged. So, no difference in soluble solids content during cold storage from 15 till 60 days was obtained. 2 Under room temperature there is some increment in soluble solids content of Anna apples fruit as the storage period advanced for 60 days at cold storage and held for 6 days. No clear effect had obtained in soluble solids content under cold storage or room temperature conditions with calcium. Titratable acidity: 1 Total titratable acidity in fruit juice was gradually decreased as storage period advanced under cold storage or at room temperature. Thus, the effect of dipping Anna apple fruit in CaCl2 solution on total acidity was unpronounced. 2 The losses in total acidity in fruits juice was unpronounced during cold storage or at room temperature Soluble solids content / acid ratio: 1Soluble solid / acid ratio in apple fruit juice was gradually increased as the storage period advanced under cold storage. Since, it increased gradually after 15 till 60 days at cold storage. 2Apple fruits which stored 45 till 60 days under cold storage and held at room temperature for 6 days produced a higher ratio. 3 Regarding to the effect of CaCl2 solution, the data presented that no clear effect had obtained in this respect under cold storage and held at room temperature. Total carbohydrate including both (total sugars and starch): 1Total carbohydrate including both total sugars and starch were decreased gradually as the storage period advanced. 2Dipping Anna apple fruit at 20 C in CaCl2 at 10 C produced a higher total carbohydrate and starch than the other treatments during the storage period. 3The difference between calcium treatments under cold storage and room temperature were unpronounced during the two seasons under the study .Yet, the reduction in starch content during storage was higher with dipping apples at 20 C in water or the untreated fruits. 4 whereas, total sugars in apple fruit did not affected clearly with the storage period advanced .Yet, dipping Anna apple fruits at 10 C in CaCl2 at 10 or 20 C resulted a lower values of total sugars than the other treatment used or the control. from our study it can be conclude that held Anna apples fruit at 10 C before dipping in CaCl2 solution was effective for reducing the total loss in weight than held apple at 20 C or the untreated fruits. Since, dipping Anna apples at 10 C in CaCl2 solution at 10 C reduced the total loss in weight than dipping apple at 20 C in the same solution. Furthermore, this treatment gave more pronounced effect for reducing total loss in weight included loss in weight and decay percentage .Also, this treatment kept the quality of apples during storage period than the other treatments used.