Agro Fossil Free - Effektiviteten af vegetabilske æteriske olier og arabic gummi på efterhøstbehandlinger af Zaghloul dadler under køleopbevaring

General beskrivelse

This study was carried out during two successive seasons (2012 & 2013) at the experimental Research station, faculty of Agriculture, Cairo University, Giza, Egypt. The composite effects of Arabic gum (15 %), Black cumin oil (1 %) and lemon grass oil (0.5 %) alone or in combination on fruit physical and chemical properties of Zaghloul fruits stored at 0 ± 1 °C and 85-90 % relative humidity (RH) for 60 days fruit quality characteristics i.e. weight loss and decay percentages, fruit firmness (Lb\inch2), total soluble solid percentage (TSS %), total acidity percentage (TA %) and total soluble sugars were evaluated. The results showed that after 60 days of cold storage, the weight loss and decay percentage of fruits treated with 10 % Arabic gum + 1 % black cumin oil+ 0.5 % lemon grass oil were lower than the control. All combination treatments gave the highest value of fruit TSS % and total soluble sugars while decreasing total acidity percentage and weight loss percentage during cold storage for 60 days. On the other hand, the control treatment showed the highest reduction values among of all other treatments. The total soluble solids and total sugars values were increased gradually according to the increase of storage period. The results suggested that all combination treatments preservative material and improves the postharvest quality during cold storage.