Staff Members - Benha University
Efficacy of propolis and wax coatings in improving fruit quality of "Washington" navel orange under cold storage. Research Journal of Agriculture and Biological Sciences, 8(5): 420-428.
• 2012
Publication Information
Authors
El-Badawy, H.E.M., Baiea, M.H.M and Eman, A.A. Abd El-Moneim
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publication.type
International
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Abstract
This study was conducted during two successive seasons 2011 and 2012 to evaluate the effect of propolis at
2 and 3% and wax treatments as edible coatings on some fruit quality parameters of "Washington" navel orange
fruits under cold storage at 5±2˚C. Fruit weight loss (%), decay (%), T.S.S (%) and respiration rate (ml CO2/kg
fruits/hr) of "Washington" navel orange fruits were increased in most cases with prolonging the storage period.
Whereas, titratable acidity (%) and V.C (mg/100 ml juice) were decreased with advancing the storage period.
However, the lowest values of weight loss (%), decay (%) and respiration rate (ml Co2 /kg fruits/hr) as well as
the best results of shelf life, titratable acidity and V.C (mg/100 ml juice) were gained by wax treatment followed
by 3% propolis treatment without significant differences in most cases. In addition, the highest fruit T.S.S (%)
was scored by control and wax treatments during storage at 5±2oC.
2 and 3% and wax treatments as edible coatings on some fruit quality parameters of "Washington" navel orange
fruits under cold storage at 5±2˚C. Fruit weight loss (%), decay (%), T.S.S (%) and respiration rate (ml CO2/kg
fruits/hr) of "Washington" navel orange fruits were increased in most cases with prolonging the storage period.
Whereas, titratable acidity (%) and V.C (mg/100 ml juice) were decreased with advancing the storage period.
However, the lowest values of weight loss (%), decay (%) and respiration rate (ml Co2 /kg fruits/hr) as well as
the best results of shelf life, titratable acidity and V.C (mg/100 ml juice) were gained by wax treatment followed
by 3% propolis treatment without significant differences in most cases. In addition, the highest fruit T.S.S (%)
was scored by control and wax treatments during storage at 5±2oC.