QUALITY AND DISORDERS OF 'BALADY' LlMESDURING COLD STORAGE AT DIFFERENTTEMP ERATURES AND INTERMITTEN TWARMING | ||||
| Journal of Plant Production | ||||
| Article 17, Volume 27, Issue 6, June 2002, Page 4045-4061 PDF (4.42 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jpp.2002.254916 | ||||
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| Author | ||||
| A. F. EI-Shiekh, | ||||
| Horticulture Dept., College of Agric., Suez Canal Univ., Ismailia, Egypt | ||||
| Abstract | ||||
| 'Balady' lime (Citrus aurantifofia, L.) fruits were exposed to postharvest continuous S and 12°C storage temperatures in the first season. Also, the fruits were analyzed every 10 days directly from cooler and after 2 days at room temperature. The continuous SoC storage temperature was excluded in the second season from analysis every 10 days because of the high percentage of fruit disorders. Another intermittent warming experiment was carried out in the two successive seasons. The intermittent warming treatments were in cycles and they were A) 2 days at SoC + 1 day at room temperature B) 4 days at SoC + 1 day at room temperature C) 6 days at SoC + 1 day at room temperature D) 6 days at SoC + 2 days at room temperature. For comparison, continuous S and 12°C storage temperatures were used also. The objective for this study was to evaluate the effect of those storage conditions on 'Balady' lime fruit quality and disorders. Increasing storage temperature from S to 12°C and also increasing storage duration resulted in higher 'L' and intensity colour values of fruit peel. In addition, leaving the fruits for two days at room temperature gave similar results which reflected the breakdown of the chlorophyll and the appearance of the yellow colour. However, 'h' colour value decreased from the bluish-green area to the yellow area by increasing storage temperature and duration and also after leaving the fruits for 2 days at room temperature after cold storage. Storage at continuous SoC maintained peel green colour but the intensity colour value decreased because fruit disorders affected the readings. Storage temperature had no effect on either fruit firmness, juice content or acidity. However, SSC, SSC/acid, and ascorbic acid decreased in fruits stored at SoC and increased in fruits stored at 12°C. Firmness and ascorbic acid content decreased during storage for 60 days. However, SSC and SSC/acid ratio of the fruits increased. Leaving the fruits for 2 days at room temperature after cold storage revealed no differences in firmness, juice content, SSC, and ascorbic acid. However, fruit acidity increased and SSC/acid decreased after storage at 12°C. The intermittent warming treatment, 6 days at SoC + 1 day at room temperature in cycles, helped in maintaining fruit firmness, juice content and ascorbic acid. However, that treatment resulted in higher fruit acidity and SSC. Also, fruit disorders (%) after 60 days of storage were the lowest in comparison with the other storage conditions. | ||||
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