IMPACT OF SOME POSTHARVEST TREATMENTS WITH SALICYLIC ACID AND ESSENTIAL OILS ON DELAYING RIPENING AND CONTROL DECAY OF WILLIAMS BANANA FRUITS | ||
| Zagazig Journal of Agricultural Research | ||
| Volume 42, Issue 1, January and February 2015, Pages 1-12 PDF (282.11 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/zjar.2015.458729 | ||
| Authors | ||
| Saher M.A. Eletreby1; Naglaa M.A. Yassin* 2; Fatma Sh.K. Mohamed1 | ||
| 1Hort. Res. Inst., Fruit Handling Dept., A.R.C., Giza, Egypt | ||
| 2Hort. Res. Station, Sabahia, Alex., Hort. Res. Inst., A.R.C., Giza, Egypt | ||
| Abstract | ||
| This experiment was carried out during 2012 and 2013 seasons on Williams banana fruits to study the effect of postharvest treatments with salicylic acid (SA)at 500 and 1000 uM for 5 min. and cinnamon (CM) oil at 0.3% or 0.1% (V/V) for 5min. for each and storing fruits at 13°C under 85 – 90% RH., to delay ripening and control decay of banana fruits. Decay, weight loss, firmness, color, total soluble solids, vitamin C, titratable acidity and carotenoids were also determined .The results indicated that there was no decayed fruits with all treatments until 21 days. It is also clear that both CM oil and SA treatments kept good appearance for treated fruits but untreated fruits became unattractive as a result of loss of its appearance.CM treated fruits at 0.3% (V/V) and SA treated ones at 1000 uM and stored at 13°C had lower percentage of weight loss compared with all other treatments in both seasons. CM at 0.1% (V/V) and SA at 1000 uM treatments had higher firmness and color index. SA treatments lowered significantly the soluble solids contents compared with all other treatments in both seasons. SA at 500 uM and CM at 0.3 or 0.1% (V/V) and control fruits had higher content of vitam. C and carotenoids. All other treatments had no significant effect on titratable acidity (TA) percentage in both seasons. In both seasons, firmness, vitam. C, TA were significantly decreased by the advancing of storage period. On the other hand, decay, weight loss, peel color, soluble soilds increased with storage period, but carotenoids content of fruits were increased in the beginning and decreased at the end of storage periods at 13°C. | ||
| Keywords | ||
| Postharvest; salicylic acid; cinnamon oil; ripening; control decay; banana | ||
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