Post-harvest chilling injury of citrus fruit = الإصابة بالبرودة بعد حصاد ثمار الحمضيات \\ GP \\ Dr. Gehan Safwat \\ Dr. Gehan Ahmed \\ ( Fall 2019 )

By:

Rasha Mahmoud Kandeel 162079 [rasha.mahmoud@msa.edu.eg]

Material type: Text

TextSeries: BIOTECHNOLOGY DISTINGUISHED PROJECTS 2019Publication details: Giza: MSA, 2019.Description: 77 PSubject(s):

citrus fruit

Online resources:

FULL TEXT PRESS HERE

Summary: Around 162,000 ha of oranges were planted within 2018/2019 in Egypt, which has increased by 5.1% from the previous year. However, only 148,850 ha were harvested. Prolonged storage at low, non-freezing temperatures to maintain quality is the main cause of post-harvest chilling injury of citrus fruits. As an overall symptom, the fruit with a chilling injury will appear decayed and abnormally ripe. The application of salicylic acid and hot water dips significantly reduces injury caused by chilling. This study aims to test the efficiency of both methods on ‘Valencia’ orange fruits during cold storage at 5°C. Salicylic acid with a 3 mM concentration had an optimum reduction of decay percentage. The hot water dips at 50°C was optimum in reducing peroxidase activity, at 45°C was optimum in reducing the chilling injury index, at 55°C was optimum on reducing the weight loss percentage. Both methods showed similar effects of reducing the effect of polyphenol oxidase, pectinase and the total soluble pectin.

List(s) this item appears in: Biotechnology D. G. P 2018 / 2019

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Item type	Current library	Call number	Status	Date due	Barcode
Distinguished Graduation Projects	Centeral Library Soft Copy located on library Cataloge	GP429BIO2019 (Browse shelf(Opens below))	Available		82086

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Around 162,000 ha of oranges were planted within 2018/2019 in
Egypt, which has increased by 5.1% from the previous year. However,
only 148,850 ha were harvested. Prolonged storage at low, non-freezing
temperatures to maintain quality is the main cause of post-harvest chilling
injury of citrus fruits. As an overall symptom, the fruit with a chilling
injury will appear decayed and abnormally ripe. The application of
salicylic acid and hot water dips significantly reduces injury caused by
chilling. This study aims to test the efficiency of both methods on
‘Valencia’ orange fruits during cold storage at 5°C. Salicylic acid with a 3
mM concentration had an optimum reduction of decay percentage. The hot
water dips at 50°C was optimum in reducing peroxidase activity, at 45°C
was optimum in reducing the chilling injury index, at 55°C was optimum
on reducing the weight loss percentage. Both methods showed similar
effects of reducing the effect of polyphenol oxidase, pectinase and the total
soluble pectin.

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