University of Khartoum

Effect of 2,4,5-Trichlorophenoxy Acetic Acid and Waxing on Quality and Storability of Lime Fruits

Effect of 2,4,5-Trichlorophenoxy Acetic Acid and Waxing on Quality and Storability of Lime Fruits

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Title: Effect of 2,4,5-Trichlorophenoxy Acetic Acid and Waxing on Quality and Storability of Lime Fruits
Author: Abugoukh, Abubakr A.; Ayoub, Samah Omer
Abstract: The effect of post-harvest treatment with 2,4,5- trichlorophenoxy acetic acid (2,4,5-T) and waxing on quality and storability of lime fruits at 18 + 1◦C and 85%-90% relative humidity was evaluated. Treatment with 2,4,5-T at 500 and 1000 ppm delayed senescence, maintained quality and extended storage life of lime fruits. The higher the concentration the more was the effect. Treatment with 2,4,5-T and waxing was more effective than 2,4,5-T alone. The effect of 2,4,5-T and waxing was manifested in decreased respiration rate and weight loss, total soluble solids (TSS) accumulation and delayed peel colour development.
URI: http://khartoumspace.uofk.edu/123456789/22298


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