El-Aggar,, N., EI-Saedy, R. (2004). EFFECT OF HOT WATER TREATMENT ON REDUCING LOW TEMPERATURE INJURY OF PAPAYA FRUITS. test, 29(12), 7241-7253. doi: 10.21608/jpp.2004.238960
Nermeen El-Aggar,; Ragaa M. EI-Saedy. "EFFECT OF HOT WATER TREATMENT ON REDUCING LOW TEMPERATURE INJURY OF PAPAYA FRUITS". test, 29, 12, 2004, 7241-7253. doi: 10.21608/jpp.2004.238960
El-Aggar,, N., EI-Saedy, R. (2004). 'EFFECT OF HOT WATER TREATMENT ON REDUCING LOW TEMPERATURE INJURY OF PAPAYA FRUITS', test, 29(12), pp. 7241-7253. doi: 10.21608/jpp.2004.238960
El-Aggar,, N., EI-Saedy, R. EFFECT OF HOT WATER TREATMENT ON REDUCING LOW TEMPERATURE INJURY OF PAPAYA FRUITS. test, 2004; 29(12): 7241-7253. doi: 10.21608/jpp.2004.238960

EFFECT OF HOT WATER TREATMENT ON REDUCING LOW TEMPERATURE INJURY OF PAPAYA FRUITS

Journal of Plant Production
Article 19, Volume 29, Issue 12, December 2004, Pages 7241-7253    PDF (3.7 M)
Document Type: Original Article
DOI: 10.21608/jpp.2004.238960
Authors
Nermeen El-Aggar,1; Ragaa M. EI-Saedy2
1Dep. Plant. Prod. (Pomology), Institute of Efficient Productivity, Zagazig University, Egypt.
2Maamoura Botanical Garden, Alex., Hort. Res. Ins., Agric. Res. Center, Giza, Egypt.
Abstract
Hot water treatment of papaya fruits reduced the incidence of chilling injury and
alleviated chilling symptoms. There was no clear effect of hot water treatment on the
. flesh firmness. However, hot water treatment significantly increased sse and acidity
than untreated ones in both seasons. In addition, the worked treatment had a slight or
no effect on fruit water content and fruit flesh carotene content. However, loss in fruit
weight was significantly increased in chilled stored fruits.
Keywords
Papaya fruits; hot water treatment; chilling injury; symptoms; low temperature storage
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