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Asian Journal of Crop Science
  Year: 2014 | Volume: 6 | Issue: 4 | Page No.: 320-333
DOI: 10.3923/ajcs.2014.320.333
 
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Improving Storability of Le Conte Pear Fruit Using Aminoethoxyvinylglycine (AVG) and Oxalic Acid (OA) under Cold Storage Conditions

M.E. Tarabih

Abstract:
Le Conte pear fruits were dipped in 200 ppm aminoethoxyvinylglycine (AVG) and 5 mM oxalic acid (OA) solution either alone or in combination for 5 min to investigate their effects on delay ripening and prolong storability during cold storage and marketing conditions in 2012 and 2013 seasons. Pear fruits were kept at 0±1°C with 90-95% R.H for 90 days and 5 days after each storage period as marketing at room temperature. The results showed that the physiological effects of AVG and/or OA treatments in decreasing ethylene production were an important contributor to delaying the ripening process and reduced fruit decay incidence compared to the control. Besides, AVG+OA treatment was more effective in reduced respiration rate, showed slight browning and produced a lower fruit sugar. Weight loss percentage was significantly decreased with aminoethoxyvinylglycine (AVG) treatment alone, since, it was more effective to maintain fruit firmness at the end of the storage and preserve a higher green color. Furthermore, dipping fruits with oxalic acid (OA) alone decreased decay and total loss percentage after cold storage and 5 days during marketing. Since, hue angle values decreased in all treatments during cold storage.
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How to cite this article:

M.E. Tarabih , 2014. Improving Storability of Le Conte Pear Fruit Using Aminoethoxyvinylglycine (AVG) and Oxalic Acid (OA) under Cold Storage Conditions. Asian Journal of Crop Science, 6: 320-333.

DOI: 10.3923/ajcs.2014.320.333

URL: https://scialert.net/abstract/?doi=ajcs.2014.320.333

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