MOHAMED, M., BARAKAT, M., EISSA, M., ZAKY, Z. (2007). STUDIES ON MATURATION AND STORABILITY OF SUPERIOR TABLE GRAPES. Egyptian Journal of Agricultural Research, 85(4), 1441-1462. doi: 10.21608/ejar.2007.228051
MAHMOUD A. A. MOHAMED; MOHAMED R. BARAKAT; MOHAMED A. EISSA; ZINAB.A. ZAKY. "STUDIES ON MATURATION AND STORABILITY OF SUPERIOR TABLE GRAPES". Egyptian Journal of Agricultural Research, 85, 4, 2007, 1441-1462. doi: 10.21608/ejar.2007.228051
MOHAMED, M., BARAKAT, M., EISSA, M., ZAKY, Z. (2007). 'STUDIES ON MATURATION AND STORABILITY OF SUPERIOR TABLE GRAPES', Egyptian Journal of Agricultural Research, 85(4), pp. 1441-1462. doi: 10.21608/ejar.2007.228051
MOHAMED, M., BARAKAT, M., EISSA, M., ZAKY, Z. STUDIES ON MATURATION AND STORABILITY OF SUPERIOR TABLE GRAPES. Egyptian Journal of Agricultural Research, 2007; 85(4): 1441-1462. doi: 10.21608/ejar.2007.228051
STUDIES ON MATURATION AND STORABILITY OF SUPERIOR TABLE GRAPES
1Horticulture Research Institute, Agricultural Research Center, Giza, Egypt
2Faculty of Agriculture, Pomeology Department, Cairo University, Giza, Egypt
Abstract
This investigation was carried out during two successive seasons (2003 & 2004) at Hort. Res. Ins. Giza, Egypt. Samples were taken at weekly intervals from the second week of May until fruit reached maturity stage. Samples for storage studies were picked in the early morning and packed into 24 carton boxes lined with perforated polyethylene bags with or without (control) S02 generating sheets and stored at room temperature for 14 & 18 days and at 00c for 70 & 84 days during the first and the second seasons, respectively. Bunch weight, berry weight, juice percentage, total soluble solids contents and total soluble solids / total acidity ratio of Superior table grape increased gradually and significantly with the increasing of fruit age. On the other side berry firmness and total acidity contents decreased significantly with the increasing of berry age. Berry color of Superior grape changed directly from dark green to light or yellowish green with the increasing of fruit age. Superior table grape could be considered as mature during the second week of June after fifty five days from full setting (the Dormex treatment is necessary), and berry firmness was nearly about (42 g /cm2) and juice percentage reached about 62 % and then total soluble solids was more than 14.8 % and total addity was less than 0.75 % and total soluble solids / total acidity ratio was more than 20: 1. Fumigation with S02 generators and low storage temperature significantly reduced all parameters that cause decreasing the storage life of grapes. This study confirmed that Superior grape is able to be stored only 7 days at room temperature without SO2 generators and 13 days with SO2 generators. While this period increased to more than one month without SO2 generators or 63 to 70 days at 00c.
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