Effect of Dipping Quince Fruits in Calcium Chloride and Potassium Permanganate on Their Storage Characters | ||
| Basrah Journal of Agricultural Sciences | ||
| Article 56, Volume 29, Issue 2, December 2016, Pages 713-721 PDF (0 K) | ||
| DOI: 10.33762/bagrs.2016.134367 | ||
| Authors | ||
| Nameer N. Fadhil; Avan A. Fatih | ||
| Abstract | ||
| : The research was conducted in Department of Horticulture, College of Agricultural Sciences, University of Sulaimani, and consisted of 2 experiments, the first experiment on quince storage, and the second on quince ripening. Cold storage experiment: Quince fruits cv. "Smyrna" were used in this experiment to study the effect of fruits dipping in CaCl2 (0 , 3% and 6%) and KMnO4 (0 , 1 and 2%), and their interaction on storage characteristics of quince fruits. The fruits were picked from a private orchard, transported to Faculty of Agricultural sciences/Hort. Dept., precooled and dipped in CaCl2 and KMnO4 for 2 minutes. The fruits were stored in the cool room at 2±100C and 85-90% humidity for 4 months. At the end of the storage period, the results were as follows , Dipping quince fruits in CaCl2 resulted in a significant reduction in weight loss, firmness retention and increase in Ca content of the fruits, as compared with untreated fruits. Dipping in KMnO4 was effective in TSS, sugar and Ca conten increment and reserve fruits firmness as compared with untreated fruits. and Control fruits were superior in TSS, acidity but was less in fruit firmness and Ca content than other interactions. Whereas, interaction between 6% CaCl2 and 2% KMnO4 was superior in fruit firmness. | ||
| Keywords | ||
| Quince; Calcium chloride; Potassium Permanganate; Storage characters | ||
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