• Home
  • Browse
    • Current Issue
    • By Issue
    • By Author
    • By Subject
    • Author Index
    • Keyword Index
  • Journal Info
    • About Journal
    • Aims and Scope
    • Editorial Board
    • Publication Ethics
    • Peer Review Process
  • Guide for Authors
  • Submit Manuscript
  • Contact Us
 
  • Login
  • Register
Home Articles List Article Information
  • Save Records
  • |
  • Printable Version
  • |
  • Recommend
  • |
  • How to cite Export to
    RIS EndNote BibTeX APA MLA Harvard Vancouver
  • |
  • Share Share
    CiteULike Mendeley Facebook Google LinkedIn Twitter
Journal of Productivity and Development
arrow Articles in Press
arrow Current Issue
Journal Archive
Volume Volume 30 (2025)
Volume Volume 29 (2024)
Volume Volume 28 (2023)
Volume Volume 27 (2022)
Volume Volume 26 (2021)
Volume Volume 25 (2020)
Volume Volume 24 (2019)
Volume Volume 23 (2018)
Volume Volume 22 (2017)
Volume Volume 21 (2016)
Volume Volume 20 (2015)
Volume Volume 19 (2014)
Volume Volume 18 (2013)
Volume Volume 17 (2012)
Volume Volume 16 (2011)
Volume Volume 15 (2010)
Issue Issue 3
Issue Issue 2
Issue Issue 1
Volume Volume 14 (2009)
Volume Volume 13 (2008)
Volume Volume 12 (2007)
Volume Volume 11 (2006)
Zagzog, O., El-Hefnawi, S., Mohsen, F. (2010). REDUCING CHILLING INJURIES OF PONKAN TANGARINE FRUITS DURING DISINFESTATION WITH COLD QUARANTINE TREATMENT BY USING SOME HEAT WATER TREATMENTS AND IMAZYLIL. Journal of Productivity and Development, 15(2), 201-222. doi: 10.21608/jpd.2010.42412
Osama Zagzog; Sayed Magdy El-Hefnawi; Farid Mohsen. "REDUCING CHILLING INJURIES OF PONKAN TANGARINE FRUITS DURING DISINFESTATION WITH COLD QUARANTINE TREATMENT BY USING SOME HEAT WATER TREATMENTS AND IMAZYLIL". Journal of Productivity and Development, 15, 2, 2010, 201-222. doi: 10.21608/jpd.2010.42412
Zagzog, O., El-Hefnawi, S., Mohsen, F. (2010). 'REDUCING CHILLING INJURIES OF PONKAN TANGARINE FRUITS DURING DISINFESTATION WITH COLD QUARANTINE TREATMENT BY USING SOME HEAT WATER TREATMENTS AND IMAZYLIL', Journal of Productivity and Development, 15(2), pp. 201-222. doi: 10.21608/jpd.2010.42412
Zagzog, O., El-Hefnawi, S., Mohsen, F. REDUCING CHILLING INJURIES OF PONKAN TANGARINE FRUITS DURING DISINFESTATION WITH COLD QUARANTINE TREATMENT BY USING SOME HEAT WATER TREATMENTS AND IMAZYLIL. Journal of Productivity and Development, 2010; 15(2): 201-222. doi: 10.21608/jpd.2010.42412

REDUCING CHILLING INJURIES OF PONKAN TANGARINE FRUITS DURING DISINFESTATION WITH COLD QUARANTINE TREATMENT BY USING SOME HEAT WATER TREATMENTS AND IMAZYLIL

Article 5, Volume 15, Issue 2, April 2010, Page 201-222  XML PDF (401.73 K)
Document Type: Original Article
DOI: 10.21608/jpd.2010.42412
View on SCiNiTO View on SCiNiTO
Authors
Osama Zagzog email 1; Sayed Magdy El-Hefnawi2; Farid Mohsen2
1Plant Production Department (Horticulture), Efficient Productivity Institute, Zagazig University, Egypt
2Horticulture Department, Faculty of Agriculture, Zagazig University, Zagazig, Egypt.
Abstract
Two experiments were conducted during 2009 and 2010 seasons at the Post-harvest Laboratory of Horticulture Department, Faculty of Agriculture, Zagazig University to assess the effectiveness of imazylil (IMZ) and hot water treatments (HWT) , as follow : 1- Fruits were dipped in water (20oC ) for 5min., 2- Fruits were dipped in IMZ 1000 ppm  (20oC )  for 5 min.,  3- Fruits were dipped in hot water (52oC) for 2 min., 4- Fruits were dipped in hot water (60oC) for 20 Sec. and 5- Fruits were dipped in hot water (70oC) for 10 Sec. as well as three cold storage periods under 2oC (as a cold quarantine disinfestation) and 90 – 95% relative humidity as follow : 10, 20 and 30 days on Ponkan tangarine fruits and shelf life period after 3 and 6 days.
  Advancing storage period caused progressive increment in chilling injury (CI), fruit decay (FD), heat injury % (HI),  fresh weight loss (FWL %) and acidity %  of samples taken during cold storage as well as FWL %, Pulp % juice %, juice volume/kg fruits, peel firmness, acidity %, TSS %, and technological index (TI) during shelf life periods. On the contrary, increasing cold storage period decreased pulp firmness, peel firmness, TSS/acid ratio and vitamin C. In addition, peel percentage, pulp firmness, TSS/acid   ratio and vitamin C depressed with increasing cold storage during after shelf life periods.
The tested hot water (HW) and fungicide (IMZ) treatments decreased CI and FD percentage of fruits during either cold storage or shelf life periods. In addition, there is no effect of tested treatments on fruit quality attributes during cold storage or during shelf life periods.                       
 
 
Keywords
Cold storage; hot water treatments; Ponkan tangarine fruits; Chilling injury; panel test index; decay; disinfestations
Supplementary Files
download tab.15.2.5.pdf
Statistics
Article View: 177
PDF Download: 418
Home | Glossary | News | Aims and Scope | Sitemap
Top Top

Journal Management System. Designed by NotionWave.