"Effect of Postharvest Preservation Methods on the Storage Stability and Quality of Prickly Pear Opuntia ficus-indica" | ||||
| Journal of Sohag Agriscience (JSAS) | ||||
| Volume 10, Issue 1, June 2025, Page 39-52 PDF (1.59 MB) | ||||
| Document Type: Research and Review Papers | ||||
| DOI: 10.21608/jsasj.2025.416867 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| Emad El-deen H. Abdel All* ; M. A. Hussein; Esraa M. E. Hussein; Amira A. Hassanein | ||||
| Horticulture Department Faculty of Agriculture Sohag University Sohag Egypt | ||||
| Abstract | ||||
| Prickly pear (Opuntia ficus-indica (L.) Miller) is a highly valued fruit due to its nutritional and functional properties. However, its postharvest shelf life is limited by rapid weight loss, decay, and chilling injury during storage. This study evaluated the effects of different postharvest preservation methods (room temperature storage, sodium bicarbonate treatment, wax coating, and refrigeration at 5°C), storage duration (1–4 weeks), and variety ("Cristalina" and "Roja Paulina") on fruit quality attributes. Results showed that wax coating and sodium bicarbonate treatment significantly preserved fruit length, diameter, and weight compared to room temperature storage and refrigeration. The highest fruit quality was recorded for wax-coated and sodium bicarbonate-treated fruits, particularly in the first two weeks of storage. Refrigeration maintained peel integrity but led to weight loss and pulp shrinkage over time. "Cristalina" exhibited superior storage stability compared to "Roja Paulina." The findings indicate that a combination of wax coating or sodium bicarbonate treatment with appropriate storage conditions effectively extends prickly pear shelf life while maintaining quality attributes. | ||||
| Keywords | ||||
| prickly pear; postharvest preservation; sodium bicarbonate; wax coating; refrigeration; fruit quality; storage duration | ||||
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