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Register a new userEffect of Some Chemical and Natural Substances on Storage Ability and Antioxidant Activity of tomato Fruits during Cold storage
تأثير المعاملة ببعض المواد الكيميائية والطبيعية في القدرة التخزينية ونشاط مضادات الأكسدة لثمار البندورة اثناء التخزين المبرد
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Damascus University أطروحة دكتوراه
Publication date
2016
fields
Agricultural Engineering
and research's language is
العربية
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Shamra Editor
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نفذ البحث خلال الفترة 2013-2016 م في كلية الزراعة بجامعة دمشق , بهدف دراسة تأثير المعاملة ببعض المواد الكيميائية والطبيعية ( 1- ميثيل سكلو بروبان , ونتروبروسيد الصوديوم , الشيتوزان , وأمينوفينل علايسين , والميثيل جاسمونات , وفيتامين E ) في القدرة التخزينية لثمار البندورة ( الهجين Tala ) وصفاتها البيوكيميائية ( نسبة المواد الصلبة الذائبة TSS ونسبة الحموضة القاتلة للمعايرة TA ) والفيزيائية ( الصلابة ونسبة الفقد بالوزن والفقد المطلق ومؤشرات اللون ) ومعايير الأكسدة ومضادات الأكسدة .
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References used
أيوبي , نبيل محمد . خالد المحمد 1997 . إنتاج خضار خاص منشورات جامعة حلب كلية الزراعة
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Grape Vitis Vinifera L. var. "Baladi" was fumigated with acetic acid at two
concentrations 75 and 100 %, during two successive seasons 2008/2009, to study
their effect comparing of sulfur dioxide pads and control. However, Sulfur
dioxide pads were
packed in 40 μm polyethylene bags thickness at two
concentrations 1 and 1.5 g/ kg fruit. All treatments were stored at 0 ± 1 Cº and
90-95% RH for three months, in cooling units of pome and vine research
department in Swaida. Chemical and physical properties were assessed every
15 days intervals, and in every time shelf life was measured for three days at
room temperature and calculated as total loss %. Acetic acid treatment effected
as well as or better than sulfur dioxide pads during cold storage. Which, acetic
acid fumigation decreased weight loss %, decay % and berry shatter %,
moreover, berry adherence strength (g) and berry firmness (kg/cm2) were
increased, but T.S.S %, total acidity % and sugars % have not significant
differences comparing to sulfur dioxide fumigation and control. In addition to
that, the application of acetic acid increased shelf life in days by decreasing
total loss %; also this treatment improved some sensory properties and was
satisfied for consumer demand.
The study was conducted at the Horticulture Department, Faculty of
Agriculture, University of Damascus, during the season of 2002 and 2003, in
order to study the effect of dipping apple fruits for the tow apple sorts for 5
minutes with some chemic
al substances, α-Tocopherol (0.25%) and
Prohexadion-Calcium (1%).
The fruits were stored at AlMaze cold storage unit under the normal
storage condition (0-1ºC, 93% R.H.), to find out some effects of these
treatments on some physical, chemical, and physiological changes of treated
and untreated apple fruits, especially: fruit weight, firmness, starch, and
soluble solids content.
Analysis of variance indicated a significant difference in storage ability of
both fruit apple samples in case of dipped fruits in Procalcium solution 1%
compared with control fruits. The tocopherol treated fruits were sometimes
significant.
The results showed a reduction in fruit weight in case of treated sample
during cold storage time. Fruit firmness was significantly better in both
treatments of procalcium 1% and tocopherol 0.25%compared with control,
and reducing physiological disorders during cold storage period.
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.
The aim of this investigation is studying effect of heat treatment and polyethylene packaging method in storability and quality of lemon fruits' Monachello and Enterdonato'. The experience was carried out in cold store of agriculture college in /Dama
scus university/, lemon fruits were stored at 10°c and 85% humidity for 180 days. laboratory experiences was carried out in laboratory of department of horticultural science in the same college during 2010-2011&2011-2012. Part of fruits were packaged in polyethylene bags with 30 microns, the other part of fruits dipped with hot water (62°c for 3 seconds)+ fungicide then were packed in polyethylene packs in addition to the control which untreated and unpacked.
The obtained results indicated the significant effect of dipping and packaging in perforated and unperforated bags treatments in maintain fruits quality of 'Monachello and Enterdonato' until the end of storage. maintaining of (32.89 and 39.06%( juice rate of Monachello respectively, and(11.05 and10.01%) of Enterdonato respectively. (35.27 and 36.57 mg/100ml (vitamin C of Monachello and (18 and11.07mg/100 ml( of Enterdonato, respectively.
On the other hand, the present investigation showed the positive effect of packaging treatment with 30 microns packs by reducing the weight loss for two sorts which was (51.94 and 68.83%) in dipping and packaging in perforated bags treatment respectively, and the important role to stop fruit decadence, and conserve their marketing specification until end of storage.
This research was conducted during 2010-2011 growing seasons on 15 years old
trees of “Washington Navel” variety grafted on Citrus aurantium (sour orange) stock and
planted in the village of “Al-hinnady” in Lattakia. To determine the appropriate pr
eharvest
and post-harvest treatments to get the most production and better quality of fruits.
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