يجب تسجيل الدخول أولا
The Impact of Calcium Chloride Treatment on Quality of Acrid Lemon during Cold Storage
| المصدر: | مجلة المنتدى الجامعي للدراسات الإنسانية والتطبيقية |
|---|---|
| الناشر: | جامعة بني وليد - كلية الآداب - بني وليد |
| المؤلف الرئيسي: | Alhadi, Hana S. (Author) |
| المجلد/العدد: | ع31 |
| محكمة: | نعم |
| الدولة: |
ليبيا |
| التاريخ الميلادي: |
2023
|
| الشهر: | مارس |
| الصفحات: | 572 - 583 |
| DOI: |
10.35778/1749-000-031-028 |
| رقم MD: | 1427322 |
| نوع المحتوى: | بحوث ومقالات |
| اللغة: | الإنجليزية |
| قواعد المعلومات: | HumanIndex |
| مواضيع: | |
| رابط المحتوى: |
الناشر لهذه المادة لم يسمح بإتاحتها. |
| المستخلص: |
This investigation was carried out to study the effect of calcium chloride and storage period on lemon fruits quality collected from an orchard in Bani Walid, Libya. The fruits were stored at a temperature of 40C and a relative humidity of 85 – 90% in the refrigerator of plant laboratory at the Faculty of Science, Bani Walid University. The fruits before storing, were grouped and treated with three concentrations (1.5%, 2.5%, and 3.5%) of Calcium Chloride (CaCl2) solution. Different samples were drawn periodically at seven days internal to examine the fruits based weight loss, absolute loss, fruit juice loss, and vitamin C content. Results obtained showed that for percentage loss of natural weight, treatment with concentrations 2.5%, and 3.5% calcium chloride prevented the most loss of natural weight. It was observed that the percentage of juice in fruit was at the peak at only the first week of storage, and a decline was followed across the other weeks. Vitamin C content also decreased from 15.4, 13.7, 33 and 27 at the first week to 10.5, 4, 7 and 8 at the end of the 14th week for the untreated, 1.5%, 2.5%, and 3.5% respectively. Overall, compared to control fruits, treated fruits had a better level of storage stability as confirmed by other researches. |
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