PRECOOLING OF PEACH FRUITS INFLUENCES HISTOLOGICAL CHARACTERISTICS AND FRUIT QUALITY ..i>URING STORAGE | ||||
| Journal of Plant Production | ||||
| Article 20, Volume 29, Issue 12, December 2004, Page 7255-7271 PDF (4.56 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jpp.2004.238961 | ||||
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| Authors | ||||
| Ragaa M. EI-Saedy,1; Nermeen I. EL-Naggar2 | ||||
| 1Maamoura Botanical Garden Alexandria. Hort. Res. Inst., Agric. Res. . Center, Giza, Egypt | ||||
| 2Dep. Plant Prod. (Pomology), Institute of Efficient Productivity, Zagazig University. | ||||
| Abstract | ||||
| Forced air precooled peach fruits cv. Swilling had significant higher flesh "firmness and maintained its sse low during storage period compared with room cooled ones. There was no significant effect of precooling treatments on malic acid content of the fruits, but generally, the precooled fruits had higher contents of malic acid during storage period. There was a highly significant effect of precooling treatments on reducing weight loss percentages of peach fruits especially when the fruits were washed before precooling, where they had a significant lower loss in both seasons. Precooled fruits had higher moisture content when compared with room cooled ones. Forced air precooled fruits after washing has the most turgid cells compared with the forced air precooled or room cooled ones. | ||||
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