EFFECT OF HOT WATER TREATMENT ON REDUCING LOW TEMPERATURE INJURY OF PAPAYA FRUITS | ||||
| Journal of Plant Production | ||||
| Article 19, Volume 29, Issue 12, December 2004, Page 7241-7253 PDF (3.7 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jpp.2004.238960 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| Nermeen El-Aggar,1; Ragaa M. EI-Saedy2 | ||||
| 1Dep. Plant. Prod. (Pomology), Institute of Efficient Productivity, Zagazig University, Egypt. | ||||
| 2Maamoura Botanical Garden, Alex., Hort. Res. Ins., Agric. Res. Center, Giza, Egypt. | ||||
| Abstract | ||||
| Hot water treatment of papaya fruits reduced the incidence of chilling injury and alleviated chilling symptoms. There was no clear effect of hot water treatment on the . flesh firmness. However, hot water treatment significantly increased sse and acidity than untreated ones in both seasons. In addition, the worked treatment had a slight or no effect on fruit water content and fruit flesh carotene content. However, loss in fruit weight was significantly increased in chilled stored fruits. | ||||
| Keywords | ||||
| Papaya fruits; hot water treatment; chilling injury; symptoms; low temperature storage | ||||
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