REDUCING CHILLING INJURIES OF PONKAN TANGARINE FRUITS DURING DISINFESTATION WITH COLD QUARANTINE TREATMENT BY USING SOME HEAT WATER TREATMENTS AND IMAZYLIL
Zagzog, O., El-Hefnawi, S., Mohsen, F. (2010). REDUCING CHILLING INJURIES OF PONKAN TANGARINE FRUITS DURING DISINFESTATION WITH COLD QUARANTINE TREATMENT BY USING SOME HEAT WATER TREATMENTS AND IMAZYLIL. EKB Journal Management System, 15(2), 201-222. doi: 10.21608/jpd.2010.42412
Osama Zagzog; Sayed Magdy El-Hefnawi; Farid Mohsen. "REDUCING CHILLING INJURIES OF PONKAN TANGARINE FRUITS DURING DISINFESTATION WITH COLD QUARANTINE TREATMENT BY USING SOME HEAT WATER TREATMENTS AND IMAZYLIL". EKB Journal Management System, 15, 2, 2010, 201-222. doi: 10.21608/jpd.2010.42412
Zagzog, O., El-Hefnawi, S., Mohsen, F. (2010). 'REDUCING CHILLING INJURIES OF PONKAN TANGARINE FRUITS DURING DISINFESTATION WITH COLD QUARANTINE TREATMENT BY USING SOME HEAT WATER TREATMENTS AND IMAZYLIL', EKB Journal Management System, 15(2), pp. 201-222. doi: 10.21608/jpd.2010.42412
Zagzog, O., El-Hefnawi, S., Mohsen, F. REDUCING CHILLING INJURIES OF PONKAN TANGARINE FRUITS DURING DISINFESTATION WITH COLD QUARANTINE TREATMENT BY USING SOME HEAT WATER TREATMENTS AND IMAZYLIL. EKB Journal Management System, 2010; 15(2): 201-222. doi: 10.21608/jpd.2010.42412

REDUCING CHILLING INJURIES OF PONKAN TANGARINE FRUITS DURING DISINFESTATION WITH COLD QUARANTINE TREATMENT BY USING SOME HEAT WATER TREATMENTS AND IMAZYLIL

Journal of Productivity and Development
Article 5, Volume 15, Issue 2, April 2010, Page 201-222  XML PDF (401.73 K)
Document Type: Original Article
DOI: 10.21608/jpd.2010.42412
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Authors
Osama Zagzog email 1; Sayed Magdy El-Hefnawi2; Farid Mohsen2
1Plant Production Department (Horticulture), Efficient Productivity Institute, Zagazig University, Egypt
2Horticulture Department, Faculty of Agriculture, Zagazig University, Zagazig, Egypt.
Abstract
Two experiments were conducted during 2009 and 2010 seasons at the Post-harvest Laboratory of Horticulture Department, Faculty of Agriculture, Zagazig University to assess the effectiveness of imazylil (IMZ) and hot water treatments (HWT) , as follow : 1- Fruits were dipped in water (20oC ) for 5min., 2- Fruits were dipped in IMZ 1000 ppm  (20oC )  for 5 min.,  3- Fruits were dipped in hot water (52oC) for 2 min., 4- Fruits were dipped in hot water (60oC) for 20 Sec. and 5- Fruits were dipped in hot water (70oC) for 10 Sec. as well as three cold storage periods under 2oC (as a cold quarantine disinfestation) and 90 – 95% relative humidity as follow : 10, 20 and 30 days on Ponkan tangarine fruits and shelf life period after 3 and 6 days.
  Advancing storage period caused progressive increment in chilling injury (CI), fruit decay (FD), heat injury % (HI),  fresh weight loss (FWL %) and acidity %  of samples taken during cold storage as well as FWL %, Pulp % juice %, juice volume/kg fruits, peel firmness, acidity %, TSS %, and technological index (TI) during shelf life periods. On the contrary, increasing cold storage period decreased pulp firmness, peel firmness, TSS/acid ratio and vitamin C. In addition, peel percentage, pulp firmness, TSS/acid   ratio and vitamin C depressed with increasing cold storage during after shelf life periods.
The tested hot water (HW) and fungicide (IMZ) treatments decreased CI and FD percentage of fruits during either cold storage or shelf life periods. In addition, there is no effect of tested treatments on fruit quality attributes during cold storage or during shelf life periods.                       
 
 
Keywords
Cold storage; hot water treatments; Ponkan tangarine fruits; Chilling injury; panel test index; decay; disinfestations
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