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Influence of choline chloride on quality and storability of peach fruits cv. EarliGrande. Journal of American Science Vol.( 7 ): No. 1 pp. (373-381) 2011.
Journal of American Science • 2011
Publication Information
Authors
Wahdan, M. T. * and Faten, H. M. Ismaeil **
Keywords
peaches, EarliGrande, Choline Chloride, fruit quality, storability.
Journal
Journal of American Science
Publisher
Not Available
Volume
7
Issue
1
Pages
373-381
publication.type
International
Paper Link
Not Available
Supplementary Materials
Not Available
Abstract
ABSTRACT
The effects of preharvest foliar application of Choline Chloride (CC) on fruit quality of "EarliGrande" peaches at harvest and during cold storage at 1ºC temperature was investigated. CC was sprayed at concentrations of 0, 500, 1000, 1500 and 2000 mg/L at 30 days preharvest time (DPH). Fruit weight was increased by 500, 1000 and 1500 mg/L CC. At the same concentrations SSC/TA ratio was increased while, fruit acidity was decreased. Sugar, phenol and vitamin C content tended to increase by CC at harvest time. The combination of CC treatments at 1000 and 500 or 1000 mg/L and cold storage at 1ºC resulted in a reduction of weight loss (%) in two seasons, respectively. CC in combination with storage resulted in higher fruit firmness, SSC, SSC/acidity and total sugar and a reduction in fruit acidity in both seasons.
The effects of preharvest foliar application of Choline Chloride (CC) on fruit quality of "EarliGrande" peaches at harvest and during cold storage at 1ºC temperature was investigated. CC was sprayed at concentrations of 0, 500, 1000, 1500 and 2000 mg/L at 30 days preharvest time (DPH). Fruit weight was increased by 500, 1000 and 1500 mg/L CC. At the same concentrations SSC/TA ratio was increased while, fruit acidity was decreased. Sugar, phenol and vitamin C content tended to increase by CC at harvest time. The combination of CC treatments at 1000 and 500 or 1000 mg/L and cold storage at 1ºC resulted in a reduction of weight loss (%) in two seasons, respectively. CC in combination with storage resulted in higher fruit firmness, SSC, SSC/acidity and total sugar and a reduction in fruit acidity in both seasons.