Abd El-Gawad, M., Kotb, H., Zaki, Z. (2020). Improving Coloration, quality and Storability of "Kelsey" Plum Fruits by some Pre-Harvest Applications. Egyptian Journal of Agricultural Research, 98(1), 169-185. doi: 10.21608/ejar.2020.118038
Mahmoud G. Abd El-Gawad; Hatem R.M. Kotb; Zeinab A. Zaki. "Improving Coloration, quality and Storability of "Kelsey" Plum Fruits by some Pre-Harvest Applications". Egyptian Journal of Agricultural Research, 98, 1, 2020, 169-185. doi: 10.21608/ejar.2020.118038
Abd El-Gawad, M., Kotb, H., Zaki, Z. (2020). 'Improving Coloration, quality and Storability of "Kelsey" Plum Fruits by some Pre-Harvest Applications', Egyptian Journal of Agricultural Research, 98(1), pp. 169-185. doi: 10.21608/ejar.2020.118038
Abd El-Gawad, M., Kotb, H., Zaki, Z. Improving Coloration, quality and Storability of "Kelsey" Plum Fruits by some Pre-Harvest Applications. Egyptian Journal of Agricultural Research, 2020; 98(1): 169-185. doi: 10.21608/ejar.2020.118038
Improving Coloration, quality and Storability of "Kelsey" Plum Fruits by some Pre-Harvest Applications
2Deciduous Fruit Res. Dept., Hort. Res. Instit., Agric. Res. Center, Giza, Egypt
Abstract
Kelsey plum is one of the late season cultivars in Egypt, but under environmental conditions, the fruit suffering from poor color development, causing economic losses. This experiment was conducted during 2018 and 2019 seasons on 5-years-old “Kelsey” plum cultivar budded on Nemaguard rootstock and located in a private orchard at El-Nubaria district, El-Behira governorate to study the effect of pre-harvest spraying with ProTone (Active ingredient, Abscisic acid (ABA 10 %)) at 50 and 100 ppm and jasmonic acid at 1000 and 2000 ppm in comparison to the control treatment on coloration, quality and storability. The fruits were stored for 30 days at (0±1o C and 90-95% relative humidity) then, evaluated in each treatment at 0, 10, 20 and 30 days to determine the changes in fruit quality characteristics during cold storage. Results showed that exogenous application of jasmonic acid at 2000 ppm was the best treatment for improving some fruit quality properties in terms of fruit weight, size, flesh weight, flesh/stone ratio. Moreover, under cold storage this treatment increased fruit anthocyanin, total sugars contents and TSS/Acid ratio, simultaneously reduced fruit weight loss and fruit disorders percentage, in addition gave the intermediate values of fruit firmness.
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