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Asian Journal of Crop Science

Year: 2014 | Volume: 6 | Issue: 4 | Page No.: 289-304
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Authors

E.E. EL-Eryan

M.A. EL-Metwally

Keywords

Research Article

Enhancing Storage and Shelf Life of “Le Conte” Pear Fruits by Using Sodium Bicarbonate and Potassium Sorbate as a Postharvest Treatment

E.E. EL-Eryan and M.A. EL-Metwally
This study was carried out for two successive seasons 2011 and 2012 in order to evaluate the efficiency dipping of Le Conte pear fruits in sodium bicarbonate (SBC) and/or potassium sorbate (KS) either alone or in combination to maintain fruit quality and control postharvest diseases at cold storage or during marketing at room temperature. Pear fruits were kept at 0°C±1 with 90-95% R.H. for 90 days at cold storage and 5 days as marketing at room temperature. The reduction in linear growth and dry weight were correlated to the increase in SBC and/or KS concentrations. The SBC 2.0% +KS 2.0% treatment gave complete inhibition of the linear growth and dry weight while, gave the maximum reduction in disease infection of Penicillium expansum and Botrytis cinerea (0.0%) in both seasons. Also, application of both SBC+KS showed the best results in reducing loss weight (%) and decay (%), since kept chlorophyll A and carotenoids content to a long time after cold storage and 5 days during marketing. Dipping fruits, in SBC alone, was more effective to progress fruit firmness. Furthermore, dipping fruits with KS alone decreased juice acidity (%) while increasing SSC (%) and total sugar (%) either after cold storage or through marketing.
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