Integration of pre- and postharvest treatments to minimize Penicillium decay of Satsuma mandarins

Kinay, Pervin; Yildiz, Figen; Şen, Fatih; Yıldız, Mehmet; Karacali, Ismail

doi:10.1016/j.postharvbio.2005.02.008

Cited by 38 publications

(11 citation statements)

References 22 publications

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“…These findings are in line with those reported by Porat et al (2000), Plaza et al (2003) and Kinary et al (2005) who revealed that losses in stored orange fruit were mostly brought about by fungus attacks. Therefore, micronutrients increased resistance to disease (Tariq et al 2007).…”

Section: B Fruit Decay (%)supporting

confidence: 93%

Effect of Foliar Application with Multi-Micronutrients and Polyamines on Productivity and Storeability of Valencia Oranges

Abo-El-Ez

Elsayada²,

All

et al. 2018

Journal of Plant Production

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The present study was carried out during two successive seasons 2015 and 2016 on of Valencia orange trees (Citrus sinensis L. Osbeck) budded on Volkamer lemon (Citrus volkameriana L.) rootstock, grown in sandy soil under drip irrigation system, in a citrus orchard located in El-Kwamel farm, college of Agriculture, Sohag University, Egypt. The selected trees (33 tree) of Valencia orange cv. were set as a randomized complete block design (RCBD) with 3 replications. The target of this study was to investigate the effect of foliar spraying of multi-micronutrients (1% B, 200 ppm Zn and 250 ppm Fe) and three levels of putruscine (10-3, 10-5 and 10-7mM/Lit) individually or their combinations at full bloom and after ten days from fruit set on productivity and some quality parameters upon harvest as well as during storage at room (ambient) temperature for better marketability of Valencia orange without economical loss. It can be concluded that 10-3mM/Lit (PUT) + Multi-micronutrients treatment gave the highest values of fruit set, retained fruit/tree, fruit weight (g), fruit juice weight (g), fruit juice volume (cm) and fruit peel thickness (mm) of Valencia orange. As well as it gave the highest rate of total soluble solids (TSS) percentage, TSS/acid ratio and ascorbic acid (100g juice) and the lowest values of fruit decay percentage during storage period. This study suggested that 10-3mM/Lit (PUT) + Multi-micronutrients treatment may be consider a useful technology for improve productivity and some quality parameters upon harvest of Valencia orange trees. As well as, the same treatments to avoid the negative quality effects during fruit storage at room (ambient) temperature especially increase the rate of total soluble solids percentage, TSS/acid ratio and ascorbic acid (100g juice) for better marketability of Valencia orange fruits without economical loss.

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Section: B Fruit Decay (%)supporting

confidence: 93%

Effect of Foliar Application with Multi-Micronutrients and Polyamines on Productivity and Storeability of Valencia Oranges

Abo-El-Ez

Elsayada²,

All

et al. 2018

Journal of Plant Production

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“…Subsequently, the fruits were dipped into 1.5 % (g/g) oligochitosan (molecular weight: 1,500-2,000 Da, purchased from Jinan Haidebei Marine Bioengineering Co., Ltd., Shandong, China) for 1 min and dried in air, and sterile distilled water was used as a control treatment. Fruits were individually packaged with plastic bags and incubated at 20 °C, 85-90 % RH for pathogen inoculation and biochemical analysis [23].…”

Section: Fruits and Oligochitosan Treatmentmentioning

confidence: 99%

Effects of postharvest oligochitosan treatment on anthracnose disease in citrus (Citrus sinensis L. Osbeck) fruit

Deng

Zeng

Zhou

et al. 2014

Eur Food Res Technol

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“…The effects of preharvest treatment with gibberellic acid (GA 3 ) on the control of fruit decay have been investigated (Eschel et al, 2000;Kinay et al, 2005). Furthermore, postharvest treatments of fruits with GAs have a role in retarding senescence, delaying ripening (Baldwin, 2003;Ludford, 2003) and inducing pathogen resistance (Afek, Aharoni and Carmeli, 1994).…”

Section: Introductionmentioning

confidence: 99%

New perspectives of gibberellic acid production: a review

Rodrigues

Vandenberghe

Oliveira

et al. 2011

Critical Reviews in Biotechnology

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The gibberellins (GAs) are an important group of hormones which exert various effects on promoter and regulator of plant growth. Gibberellic acid (GA(3)) is a natural plant hormone, with great economical and industrial importance. It affects stem elongation, germination, elimination of dormancy, flowering, sex expression, enzyme induction and leaf and fruit senescence. Despite its diverse applications, the use of GA(3) is limited due to its high production costs. The industrial process currently used for the production of GA(3) is based on submerged fermentation (SmF) techniques. As an alternative for its production, solid state fermentation (SSF) has also been investigated for its ability to increase the yields of GA(3) with the use of agro-industrial wastes as support/substrate, which contributes to the decreased production costs. This review describes GA(3)'s physical, chemical and biological properties, its production by fermentation and new advances that are being carried out with special interest on the SSF technique.

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Integration of pre- and postharvest treatments to minimize Penicillium decay of Satsuma mandarins

Cited by 38 publications

References 22 publications

Effect of Foliar Application with Multi-Micronutrients and Polyamines on Productivity and Storeability of Valencia Oranges

Effect of Foliar Application with Multi-Micronutrients and Polyamines on Productivity and Storeability of Valencia Oranges

Effects of postharvest oligochitosan treatment on anthracnose disease in citrus (Citrus sinensis L. Osbeck) fruit

New perspectives of gibberellic acid production: a review

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