EFFECT OF DORCY 50 (Hydrogen cyanamide) SPRAY ON YIELD AND PEACH FRUIT QUALITY AFTER HARVEST AND DURING COLD STORAGE | ||||
| Journal of Plant Production | ||||
| Article 22, Volume 27, Issue 9, September 2002, Page 6243-6265 PDF (1.07 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jpp.2002.256752 | ||||
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| Authors | ||||
| A. F. EI-Shiekh,; M. T. Wahdan | ||||
| Horticultural Department, College of Agriculture, Suez Canal University, Ismallla, Egypt | ||||
| Abstract | ||||
| 'EarliGrande' peach [Prtmus persiea (L.) Balsch] trees were sprayed before budbreak in the last week of Dec with 0.5, 1.0, 1.5, and 2.0 % Dorey 50 (hydrogen cyanamide 49% wfw; HC) in two successive seasons (2000 & 2001). In the first season. 2.5% HC was used and was excluded in the second season because of the excessive thinning. Fruits were stereo at 2 or 4 °e and 60-85% RH. Fruits were sampled al harvest (zero time) and at 10-day intervals up to 40 days. The objective was to determine the effect of pre-bud break HC spray on peach (growing in Ismailia) yield ami quality at harvest and after cold storage at different temperatures. In the first season, fruit number/tree decreased by HC treatments while thi' average weight (in both seasons) of the individual fruit was increased. The comroi fruit (no HC treatments) had the lowest fruit weight in both seasons. HC treatments at 1 5, 2.0 (in both seasons), and 2.5% (in the first season) revealed the highest (ruft weigh!. He at high concentrations (1.5 - 2.5%) increased fruit length and diameter over the control and lower HC concentrations. Also. fruit acidity and 'L' and -b: colour values were maintained. However, SSC and 'a' colour values were increased by HC treatments while firmness decreased by increasing HC concentration Storage at z'c resulted in a reduction in fruit weight loss, phenolic acids (%). 'a' colour value. and a higher fruit firmness than storage at 4°C. No differences were noticed in fruit acidity, SSC, 'L' and 'b' colour values between storage at 2 or 4"C, During storage for 40 days, weight loss, SSC, phenolic acids, and 'a' colour values increased while fruit length, diameter, firmness, acidity, and 'b' colour values were decreased. The combination of 2 or 2.5% HC and Irurt storage at 2°e resulted in a reduction of weight loss (%) than using Ihe same HC concentrations and storage at 4'e. In addition. He treatments in combination with 2°C storage temperature resulted in higher iruil firmness and SSC and a reduction in 'L' and '8' colour values than Llsing the same HC concentrations and 4°e storage temperature in both seasons. | ||||
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