Effect of calcium chloride and gibberellic acid treatments on Anna and Dorset Golden apples during storage A- physical characteristics of fruits.
Hussein, M. A., El-Mahdy, T. K. and Ibrahim, A. A.
Assiut Journal of Agricultural Sciences (Egypt) Volume. 32(1) p. 233-250
2003
บทคัดย่อ
The effect of calcium chloride (CaCl2 at 2 and 4%) and gibberellic acid (GA3 at 50 ppm) treatments on Anna and Dorset Golden apples during storage were studied in 1996 and 1997 seasons. The treated fruits were stored a 0-1 deg C or at room temperature. Generally, the storage period under the present study was 3-4 weeks at room temperature and 15-18 weeks at 0-1 deg C for Golden Dorset and Anna apples. CaCl2 treatments decreased weight loss percentage compared with control. Calcium chloride at 4% concentration was more effective than 2% in reducing weight loss percentages of both cultivars. GA3 treatment gave the highest values of fruit firmness followed by CaCl2 at concentration 4 then 2% comparing with the control of Anna and Dorset Golden cultivars during cold storage as well as storage at room temperature. CaCl2 (4%) treatment gave the best effect on decreasing the decay percentage of Anna and Dorset Golden fruits during storage at room temperature, followed by CaCl2 at 2% concentration, then GA3 (50 ppm) treatment as compared with control in 1996 and 1997. In cold storage all treatments took similar trend except GA3 treatment with Dorset Golden fruits in 1996. It could be concluded that CaCl2 at 4% concentration was more effective on reducing weight loss and decay percentages and gave the highest values of fruit firmness on apple compared with other treatments.