D UE to the importance of the process of fruit waxing in Valencia orange especially for exportation, the current study aimed to evaluate the effect of bee wax, gum arabic, paraffin oil and chitosan in different concentrations as coating materials on the quality of Valencia orange fruits during cold storage at 5 • C and 90-95% relative humidity for 90 days. Chitosan at 1 or 2% and paraffin at 99% showed the lowest significant decay percentages. Moreover, chitosan at 2% showed the lowest rates of weight loss and pectin methylesterase activity, also it maintaining fruit colour brightness and hardness of fruits compared with uncoated ones. In addition to, the different applied films affected significantly respiration rate and ascorbic acid content compared with untreated ones.
This study was carried out on pomegranate fruits cv. “Wonderful” with the aim of maintaining fruit quality and water content, reducing weight loss, chilling injury and browning symptoms during cold storage at 5 °C and 90% RH for 60 d followed by simulated shelf life at 20 °C for 14 d. Coating treatments included gum arabic at 5% and 10%, paraffin at 10% and 20%, chitosan at 1% and 2%, and beeswax at 5% and 10%. All conducted coatings treatments significantly maintained fruit quality as compared to the control (uncoated ones). Chitosan at 2% significantly preserved fruit quality, firmness, visual appearance, husk colour, ascorbic acid and anthocyanin content, furthermore it reduced browning, peroxidase enzyme activity and decay incidence. Paraffin at 10% and beeswax at 10% were effective in maintaining fruit water content, in addition to the significant preservation of husk distention using paraffin at 20%, moreover, application of gum arabic at 5% maintained moderate rates of fruit respiration and total soluble solids content as compared to control.
I N RESPECT to enhancing productivity and fruit quality of Le-Conte pear, a field study was carried out during two successive seasons (2015 and 2016). The solutions of amino acids treatments including arginine (100 and 200 ppm) and tryptophan (50 and 100 ppm), in addition to salicylic acid (100 and 200 ppm) and control (water only) were sprayed on mature trees untill run off twice, first at full bloom stage and second at initial fruit set stage (after 21 days of full bloom phase). The productivity and different fruit quality parameters were assessed, as well as, measurements of total phenols, total amino acids and antioxidant capacity during fruit development stages. Applying tryptophan, arginine and salicylic acid treatments attained a valuable effect on productivity and fruit quality of pear cv. Le-Conte. Moreover, tryptophan at 100 ppm showed the highest fruit set percentage, yield, fruit weight, L/D ratio, specific gravity, lightness of flesh colour, fruit peel colour, TSS and improved total sugars, total phenols and total amino acids content of pear fruits cv. Le-Conte, whereas salicylic acid at 200 ppm showed the lowest significant fruit abscission percentages, and maintained the highest significant values of antioxidant capacity, ascorbic acid and firmness of Le-Conte pear fruits.
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