This investigation was carried out in the fields and laboratories of Pome and
Grapevine Department, GCSAR/Syria, on some apple varieties i.e. Richared,
Mutsu and Tourly Winsap to determine the optimal harvest date and its effect on
storability. Fr
uits were harvested in (16/9, 26/9, 7/10, 17/10 and 30/10) depending
on physical and chemical maturity indicators, and stored with the study of changing
in quality indicators and weight lost monthly. The results showed that the studied
varieties differed in their storability according to harvest date, Richared fruits in
26/9 showed long storage for seven months with weight loss of 4.9%, fruit firmness
6.4 kg/cm2, and 18.7% TSS. While the storability was six months for Mutsu fruits
which harvested in 7/10 with weight loss of 4.4%, and fruit firmness 6.1 kg/cm2,
and finally, Tourly Winsap fruits which were stored for five months in 7 and 17/10
harvest dates with fruit firmness 5.1 kg/cm2. Moreover, the three varieties were able
to storage for three months when harvested in 30/10 with weight loss of 3.3%, 4.4%
and 4.5% in Tourly Winsap, Richared and Mutsu respectively, which considered
as consuming maturity for these varieties. These results indicated to the various
storage periods according to fruits harvest time, and the storability, which assists
in regulating offer and demand, and providing markets with fruits for long period,
however harvesting at optimal time reducing the total weight loss, in addition to
high quality indicators.
The corrosion inhibition of transmision steel in 1M HCl solution in
the presence of Vanillin at temperature (20,30,40,50,60)°C at
concentration between (100-500) ppm for two hours were studied
using weight loss method.
The corrosion inhibition of transmision steel in 1M HCl solution in
the presence of Succinic acid at temperature (20,30,40,50,60)°C at
concentration between (10-6- 10-4) M for two hours were studied
using weight loss method.
This study was conducted to examine the effect of storage period and fruit
wrapped of two local grapes varieties (Balady and Helwany) using polyethylene
bags of 50 μm thickness on some losses of grapes berry . the study estimated the
weight loss p
ercent, berry shatter, berry spoilage and the total losses for the
varieties as a function to storage period and packing of grapes berry. Results
showed that there is a high correlation between the storage period and the
weight loss, berry shatter, spoilage and the total losses of fruits, where this
action started after 3 weeks of the beginning of storage. The average percents of
weight loss after 100 days storage were 11.75 % and 8.43% for Balady and
Helwany respectively, the berry shatter percents were 6.20% and 5.52%
respectively for Balady and Helwany, the spoilage percents were 9.50% and
7.20% for Balady and Helwany respectively and the total losses for tow
varieties were 20.1% and 13.63% for Balady and Helwany respectively. The
previous values decreased clearly by using bags of polyethylene of 50 μm
thickness as follows: 9.47% and % 6.82 for weight losses, 3.10 % and 1.8% for
berry shatter, 7.20% and 3.51% for spoilage and the total losses 16% and
10.1% for Balady and Helwany respectively.
Apple Fruits (Malus domestica Bork. cv. 'Golden Delicious') were
harvested at three successive dates with intervals of one week between each
date. The fruits were packaged with polyethylene films and then stored at 0±1
oC to study the effect of th
ese factors on the quality of the fruits and their role
to reduce weight loss after harvest. The natural loss of the fruit weight and
quality indices: fruit firmness, total soluble solids, titrable acidity and starch
content were studied.
Green tomato fruits of different studied hybrids such as, Amal, Steel,
Tartila, and 2-75/96, which had been grown in a greenhouse at Abi- Jarash
Farm were picked up and stored at temperatures of 12 c and 20 c for 29 days.
The fruits, which were st
ored at 12 c had been transferred to 9 cْ, and then
stored for an additional period of two weeks. The chemical composition of the
stored fruits was evaluated, which included: acidity percentage, total soluble
solids, and the quantity of vitamine C. The ratio of fruit weight loss during
storage was studied as well.
