EFFECT OF HARVEST DATE ON STORAGE ABILITY AND QUALITY FACTORS OF "ALMESKAWY" LOCAL PEAR CULTIVARS | ||
| Mesopotamia Journal of Agriculture | ||
| Article 4, Volume 46, Issue 2, June 2018, Pages 33-45 PDF (458.17 K) | ||
| Document Type: Research | ||
| DOI: 10.33899/magrj.2018.161441 | ||
| Authors | ||
| Y. Al Shoffe* ; . M. AL Safadi; Bo Soubeh. A. | ||
| Apples and Vine research Department in Sweida | ||
| Abstract | ||
| Fruit of "Almeskawy" local pear cultivar were picked in three different periods, during two successive seasons 2008/2009. Harvested dates in the first season were 2/7, 9/7 and 16/7, and 12/7, 20/7 and 26/7 in the second season respectively. In addition, fruit were stored after pre-cooling at 0 ± 1 C° and 90- 95% RH, in storage units of pome and vine research department in Sweida. On the other hand, physical and chemical properties were measured monthly, also physiological disorders and decay were limited in every time, beside shelf life was studied. The results showed that the ability of storage of "Almeskawy" local pear cultivar for 4 months under cold storage conditions, depending on the best harvest date. Where the first harvest date during two successive seasons showed to has a great effected on quality. Which, decreased weight loss (1.53 %), decay (1.7 %) and titratable acidity %, on the other hand, delayed starch degradation and decreased firmness loss (6.3 kg cm-1). Moreover, TSS (12.9 %), total sugars %, pH, storage ability and shelf life were increased by improving fruit quality and marketability. Aside from, internal physiological disorders were absence in this date. As well as, the first date had significant differences with hedonic scales comparing to other harvest dates, in two successive seasons. This research to study the storage ability and quality indicators of "Almeskawy" local pear cultivar is considered the first one in Syria. | ||
| Keywords | ||
| Pyrus L; "Almeskawy" local pear cultivar; cold storage; storage ability; quality factors; physiological disorders; shelf life | ||
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