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Abstract
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ABSTRACT
EFFECT OF HEAT TREATMENT AND 1- METHYLlCYCLOPROPANE ON STORAGE LIFE AND QUALITY OF INDIAN JUJUBE FRUITS (Ziziphus mauritiana l. cv. Seb)
The effect of heat and chemical treatments on shelf life and the quality Ziaiphus mauritiana , experiment Factorial Conducted in randomized complete block design and the thermal and chemical treatments in 6 levels (1-methyl cyclo propane containing 0, 150, 300 and 450 nl /l and heat treatments include cutting down on the water 40 ° C and 45° C at the time (5 and 10 minutes) were applied fruits two temperature levels (5 and 25 ° C) and stored within four weeks weight loss fruit, texture strength, the percentage of decay, the percentage of shrinkage and chlorophyll also during five weeks of vitamin C, acidity and soluble solids were evaluated and measured. To determine the most important fungal diseases that cause fruit rot in the cellar elderly to cultivate potato dextrose agar medium contaminated pieces of fruit (PDA) and then Purification of and fungus genus, Alternaria Spp ,Fusarium Sp and to continue examination of the use and the decay caused by the fungus was evaluated in four weeks . The results showed that fruits treated with 1-methyl cyclo propane at a concentration 450 nl /l for 10 minutes of the greatest impact on the quantity of fruit to 4 weeks of storage at 5 ° C was. Fruit treated with 1-methyl cyclo propane at a concentration of 450 nl/l for 5 and 10 min due to reach the highest vitamin C content of fruit. Fruits treated with hot water 40 and 45 ° C of decay caused by the fungus Fusarium Spp and Alternaria Spp were in better condition than the other treatments.
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