Response of "Anna" Apple Storability to Foliar Spray with Some PGPR as A Substitute to Synthetic Biostimulants | ||||
| Alexandria Science Exchange Journal | ||||
| Article 5, Volume 33, January-March - Serial Number 1, January 2012, Page 34-43 PDF (520.66 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/asejaiqjsae.2012.3141 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| Gabr M. A.1; A. E. Zaghloul2; Wesam A. Nabil3; A. A. El-Abd4 | ||||
| 1Horticulture Research Institute – Agricultural Research Center Deciduous Fruit Trees Research Department | ||||
| 2Fruit Handling Research Department | ||||
| 3Deciduous Fruit Trees Research Department | ||||
| 4Citrus Trees Research Department | ||||
| Abstract | ||||
| Response of fruit quality and storability to spray with PGPR (plant growth promoting rhizobacteria) and synthetic biostimulants were investigated on eight years old "Anna" apple trees budded on Malus rootstock grown in sandy soil at Elbostan region during 2009 & 2010. Fruits were picked at maturity stage and stored for thirty days intervals, at 0° C and 90 - 95% relative humidity up to 120 days. All spraying treatments with Pseudomonas fluorescens and Bacillus polymixa recorded significant decrease on loss of fruit weight, and enhanced fruit texture against control. All microbial and synthetic biostimulants spray reduced decay of fruit, acidity % and H° value of fruit color, while showed no effect on SSC %. Treatments of Bacillus polymixa spray retarded fruit respiration rate, while other treatments did not show a clear trend, when compared with control. Storage period intervals gradually increased loss of fruit weight, decay fruit percentage and SSC, while decreased fruit texture and acidity % as storage period advanced. Records of hue angle decreased gradually in a significant manner throughout the storage periods while values indicated that fruit color turned to be reddish. Ps+J treatment after 30 days of storage did not recorded any decayed fruits and after 60 days recorded the lowest decay percentage. The treatment of Ps+J at 120 days of storage significantly increased SSC of fruit juice. Treatments of Ps+J & Ps+F at 0 day of storage had the highest fruit texture, while control treatment (C) after 120 days of storage under 0° C recorded the lowest fruit texture in both seasons. Sprayed fruits with Pseudomonas and Jisamar (Ps+J) at 120 days of storage had the most reddish color as recorded by the lowest hue angle values. | ||||
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