Volume 8, Issue 2 (summer 2004)                   2004, 8(2): 181-190 | Back to browse issues page

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L. Mosharaf, A. Ghasemi. The Effect of Harvesting Time on Prolonging the Storage Time of Isfahan Quince Cultivar. Journal of Crop Production and Processing 2004; 8 (2) :181-190
URL: http://jcpp.iut.ac.ir/article-1-434-en.html
Abstract:   (10512 Views)
In this study the effects of four quince harvesting times (at 10 - day intervals), in 2 years on fruit quality during cold storage for 5 months at 0˚C and 85% Relative Humidity were investigated. Fruits were picked from orchards in Flavargan region of Isfahan. Every month, pH, sugar content, acidity, TSS, tissue firmness of fruits were determined. Variance analysis shows that the effect of year on TSS, sugar content, and pectin was siginificant (α =1%) as well as on tissue firmness (α =5%). Harvesting time effect was only significanrt on sugar content while storage time showed a significant effect on TSS, Sugar content and acidity of fruits. Year and harvesting time interaction effect on sugar content and TSS was significant ( α=1%). Year and storage time interaction effect on pH, pectin and tissue firmness was significant while no significant effect on measured parameter was observed for harvesting time and storage time interaction. Simultaneous effect of year, Storage time and harvesting time on pH, pectin and tissue firmness was significant ( α=1%). Meanwhile average analysis by Duncan test showed that different harvesting times had no significant effect on measured parameters except on fruit sugar content. Acidty , pH., and TSS values were changing significantly durig storage. Sugar content of 4th and 5th months of storage was maximum. Pectin content, acidity and tissue firmness showed the maximum level at the first harvesting time while pH was maximum at the 2nd harvesting time. It was concluded that 4th harvesting time (181 days after flowering period) and 5 months of cold storage are the optimum conditions to keep the quality quince.
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Type of Study: Research | Subject: General

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