Current Science Interntionl Volume : 06 Issue : 03 July-Sept. 2017 Pges: 491-500 Influence of some sfety post-hrvest tretments on fruit qulity nd storility of Guv fruits 1 Ftm K. M. Shn nd 2 Ahmed M. S. Hussein 1 Hndling Fruit Reserch Deprtment, Horticulturl Reserch Institute, Agriculturl Reserch Center (ARC), Giz, Egypt. 2 Food Technology Deprtment, Ntionl Reserch Centre (NRC), Dokki, Giz, Egypt. Received: 24 My 2017 / Accepted: 26 June 2017 / Puliction Dte: 15 July 2017 ABSTRACT This study crried out during 2015 nd 2016 sesons on Etmni guv fruits (Psidium gujv L.). The ojective of this study ws to study the effect of posthrvest tretments with rice or cssv strch t levels 1, 3 %, Cinnmon oil t 0.1% nd Clove oil t 0.1% on keeping fruit qulity during cold storge t 8±1 C nd 90% reltive humidity (RH) for 3 weeks. Chrcteristics considered were weight loss%, fruit decy%, firmness, color prmeters [lightness (L*) nd hue ngle (hº)], respirtion rte, solule solids content (SSC), titrtle cidity (TA), vitmin C nd totl pectin content. The results showed tht different tretments hd significnt effect on most chrcteristics. The results indicted tht Clove oil t 0.1% nd cssv strch t 1% fruit tretments efore cold storge ws the est concerning to mintin fruit qulity (especilly fruit weight loss, decy, nd retrd ripening) nd storility. Key words: Guv, Rice strch, Cssv strch, Cinnmon oil, Clove oil, Cold Storge Introduction Guv (Psidium gujv L.) is n importnt fruit crop of tropicl nd sutropicl countries, fruits re n excellent source of vitmin C nd hve high levels of sugrs nd nutrients. Guv climcteric fruit re highly perishle nd hve limited storge nd shelf life. Fruits hve the low of PH nd this lowest mkes them vulnerle to fungl decying (Singh nd Shrm, 2007). Mny storge techniques hve een developed to extend the useful mrketing distnces nd holding periods for fresh horticulturl commodities fter hrvest. One method of extending posthrvest shelf-life is the use of edile cotings, such s some essentil oils (clove or Cinnmon), rice strch or cssv strch. These cotings re mde of edile mterils tht re sfe nd used to enroe fresh produce, providing semipermele rrier to gses nd wter vpor. Edile cotings like essentil oils hve recently ttrcted gret del of ttention for use in post-hrvest tretments ecuse of their nti-cteril, ntifungl, ntioxidnt nd io-regultory properties (Holley nd Ptel, 2005). Also, clove oils presented inhiitory effects on the fungi, (Zeng et l., 2012) suggested tht Clove extrct might e vile lterntive to synthetic fungicides to extend the post-hrvest storge period nd mintin fruits qulity. The positive effects of strch (rice or cssv) on extending could storge nd shelf-life.might e ttriuted to the forming of thin film of strch surrounding the fruit nd induced modifiction of microclimtic of fruits. Edile cotings nd cn provide n lterntive for extending shelf life of fresh fruits nd vegetles nd result in the sme effects s modified tmospheric storge where the internl gs composition is djusted. The min components re generlly recognized s sfe sustnces (GRAS); different extrcts such s lipids, proteins, cellulose derivtives, strch nd other polyscchrides. Use of edile coting is common issue tht is eneficil to protect nutrients of food specilly fruits nd vegetles nd provides long durility. These re thin lyer of edile mteril which restrict wter loss, oxygen nd other solule mterils of food (Wijewrdn et l., (2014). Corresponding Author: Ftm K. M. Shn, Hndling Fruit Reserch Deprtment, Horticulturl Reserch Institute, Agriculturl Reserch Center (ARC), Giz, Egypt. E-mil: dr.ftmkorny@yhoo.com 491
Biologiclly ctive essentil oils represent rich potentil source of n lterntive nd perhps environmentlly more cceptle disese mngement compounds. With rod rnge of nturl fungicidl plnt voltiles, numerous opportunities exist to explore their usefulness in controlling posthrvest diseses. The generl ntifungl ctivity of essentil oils is well documented (Nkishor, 2014). The im of the present work ws to study the effect of posthrvest tretments on mintining fruit qulity nd storility in guv fruits. Mterils nd Methods This investigtion ws crried out during the two sesons 2015 nd 2016 on Guv (Psidium gujv L.) CV. Etmni ) otined from commercil orchrd locted in El Klui Governorte, Egypt. Guv fruits were picked t yellowish green mturity stge ccording to (Mekhiel et l. 2015), uniform in size nd free from visul symptoms of disese or mechnicl dmges were used for the experiment. Fruits were trnsported to the lortory immeditely fter hrvest; fruits were rndomly selected for different groups, 3 replictes for ech nd were sujected to the following tretments: 1- Dipping in rice strch t 1% for three minutes. 2-Dipping in rice strch t 3% for three minutes. 3-Dipping in cssv strch t 1% for three minutes. 4-Dipping in cssv strch t 3% for three minutes. 5-Dipping in Cinnmon oil t 0.1% + surfctnt* for three minutes. 6-Dipping in Clove oil t 0.1% + surfctnt* for three minutes. 7-Control (untreted fruits). *The surfctnt Tween 80 t 0.01% ws dded to otin est dipping results. Ech replicte ws pcked in 3 crton oxes / 3 Kg. Then, guv oxes were stored t 8±1º C nd 90% reltive humidity for 3 weeks. Posthrvest physicl nd chemicl properties of guv were determined weekly from the eginning of cold storge (0 time) till the end of storge period (3 weeks) in oth sesons of the study. The following properties were estimted:- Physicl properties: Fruit weight loss percentge: Clculted s the difference etween fruit weight t the eginning of storge nd fruit weight t the inspection dtes using the following eqution: Loss in fruit weight % = [(Initil weight Weight t time of smpling) / The initil weight of fruit] x100. Fruit decy percentge (FDP): - The numer of decyed fruits due to fungus or ny micro orgnism infection ws recorded periodiclly (every week) nd clculted s percentge from the totl numer of fruits using the following eqution : - FDP = numer of decyed fruits x100 Totl fruit numer Fruit firmness: Ws determined s (L/inch 2 ) y using fruit pressure tester mod. FT 327. Fruit color: Lightness nd hue ngle were estimted using Minolt Clorimeter (Minolt Co. Ltd.,Osk, Jpn) s descried y (Mc Gire, 1992). 492
Respirtion rte (CO 2 production): Individul fruits from ech tretment were weighed nd plced in 1- liter jrs t 8±1º C. The jrs were seled for 24 h with cp nd ruer septum. The resulting O 2 nd CO 2 smples of the hed spce were removed from the septum with syringe nd injected into Service Inst. Model 1450 C (Food Pck Gs Anlyzer) to mesure cron dioxide production. Respirtion rte ws clculted s ml CO 2 /kg/hr. (Vrit nd Songsin, 2011). Chemicl properties: Solule solids content (SSC): Ws determined y digitl refrctometer of "Model Ae Leic, ccording to A.O.A.C., (2005). Titrtle cidity percentge: Ws determined y titrting 5 ml of the extrcted juice ginst 0.1 N of NOH using phenolphethlin indictor. Titrtle cidity ws expressed s percentge of citric cid (g citric cid/100ml juice) ccording to A.O.A.C., (2005). Vitmin C (mg/ 100 ml juice):- It ws determined y titrtion ginst 2, 6 dichlorophenolendophenol nd using 2% oxlic cid solution s sustrte descried y (Lucss, 1944). Totl pectin percentge:- Levels of pectic sustnces in guv fruits were determined colorimetriclly y crzole sulfuric cid method ccording to the method of Reitmier nd Lore (1996). Results were expressed s g. nhydro glcturonic cid (A.G.A) per 100 gm on dry weight sis. Sttisticl nlysis: The dt were rrnged s rndomized complete design with three replictes. All dt were sujected to sttisticl nlysis ccording to the procedures reported y Snedecor nd Cochrn (1990) nd mens were compred y Duncn s Multiple rnge test t the 5 % level of proility in the two sesons of experiment. Results nd Discussion Physicl properties: Fruit weight loss percentge: Results in Tle (1) show the effect of post-hrvest tretments on weight loss percentge of guv cv. Etmni fruits under cold storge conditions during 2015 nd 2016 sesons. Fruit weight loss percentge ws incresed grdully towrd the end of storge period. All tretments decresed significntly weight loss% compred with untreted fruits during oth sesons of this study. After 3 weeks of cold storge, fruits treted y clove oil recorded the lowest vlue of weight loss percentge (7.99 & 8.52%) in the two sesons, respectively. Wheres, the highest vlue of weight loss percentge ws found in untreted fruit (14.81& 14.22 %) during 2015 nd 2016 sesons, respectively. This result my e tht respirtion rte its high in control fruit thn other tretments (Fig.1). These results re in greement with Wijewrdn et l. (2014) noted the cssv strch sed edile cotings nd 2% rice rn + 1% sunflower oil + 1% ee wx recorded the lowest men weight loss with respect to rice rn sed cotings. The highest loss of weight ws found in control. The 493
highest moisture loss from control guv fruits might e due to the unrestricted trnspirtion, evportion nd respirtory losses. Tle 1: Effect of some post-hrvest tretments on weight loss % of guv fruit stored t 8±1ºC nd 90%RH during 2015nd 2016 sesons. Storge period per week Storge period per week Tretments 1 2 3 1 2 3 Rice strch t 1% 4.43c 5.71 c 9.88 4.86c 6.15 c 11.91c Rice strch t 3% 3.92 c 5.46c 11.28 5.05c 6.54 c 12.15c Cssv strch t 1% 3.56 c 5.13 c 10.53 4.30c 6.10 c 10.87c Cssv strch t 3% 5.59 7.53 13.90 5.23 7.01 12.50 Cinnmon oil t 0.1% 3.59 c 4.62 c 8.12 3.78c 5.23c 9.66 c Clove oil t 0.1% 3.34 c 4.42 c 7.99 3.46 c 4.62c 8.52c control 6.37 8.23 14.81 5.68 7.95 14.22 Vlues followed y the sme letter (s) in ech period re not significntly different t 5 % level. Fruit decy percentge (FDP): - Tulted dt in Tle (2) it shows tht, fruit decy percentge ws grdully incresed with the elpse of the storge period in oth sesons of study. All tretments reduced decy % compred with control tretment in the oth sesons. At the end of storge, the highest decy percentge ws otined y control tretment, wheres the lest percentge ws recorded y fruits treted with clove oil t 0.1% in the oth sesons. Phothisuwn et l., 2013 noted tht cinnmon oil nd clove oil were strongest inhiitors decy fungi. Mngo fruits treted y cinnmon essentil oil ws recorded the minimum disese incidence nd severity fter 25 dys of storge (Geref et l. 2015). Tle 2: Effect of some post-hrvest tretments on Decy % of guv fruit stored t 8±1º C nd 90%RH during 2015nd 2016 sesons. Tretments Storge period per week Storge period per week 1 2 3 1 2 3 Rice strch t 1% 0.00 0.00 7.53 0.00 0.00 13.67 Rice strch t 3% 0.00 5.67 13.67 0.00 0.00 6.83 c Cssv strch t 1% 0.00 0.00 7.33 0.00 0.00 5.33 c Cssv strch t 3% 0.00 0.00 8.00 0.00 0.00 7.90 Cinnmon oil t 0.1% 0.00 0.00 9.08 0.00 0.00 8.00 Clove oil t 0.1% 0.00 0.00 2.00 c 0.00 0.00 0.00d Control 0.00 6.00 16.33 0.00 5.00 15.67 Vlues followed y the sme letter (s) in ech period re not significntly different t 5 % level. Firmness (l/inch 2 ) : Dt otined regrding fruit firmness for sesons of 2015 nd 2016 re presented in Tle (3) it is cler tht firmness decresed with progress of storge periods in the two sesons, Ymn nd Byoindirli (2002) noticed tht, the retention of firmness which occurred during storge could e explined y retrded degrdtion of insolule protopectins to the more solule pectic cid nd pectin. During fruit ripening depolymeriztion or shortening of chin length of pectin sustnces occurs with n increse in pectinesterse nd polyglctronse ctivities. All tretments mintining the firmness thn control fruits without significnt differences mong ll tretments in oth sesons. After 3 weeks of storge, fruits were treted with Cssv strch t 1% hd significntly higher in firmness fruits. The results gree with those of with Wijewrdn et l., (2014) on guv fruits. Generlly, fruit firmness reduces due to softening of fruits y dissolving middle lmell of the cell wll (Wills et l., 1980). When fruits ripen, hemicelluloses ecome more solule nd therefore 494
the cell wll is disrupted nd loosened (Arvnitoynnis et l., 2005). Higher firmness ws shown y tretments due to delying of ripening. Tle 3: Effect of some post-hrvest tretments on firmness (l/inch 2 ) of guv fruit stored t 8±1º C nd 90%RH during 2015nd 2016 sesons. Tretments Storge period per week Storge period per week Rice strch t 1% 9.70 8.43 7.20 6.67 9.13 7.53 7.03 6.80 Rice strch t 3% 9.70 8.63 7.03 6.53 9.13 7.57 6.93 6.37 Cssv strch t 1% 9.70 8.77 7.57 6.70 9.13 9.07 8.77 7.70 Cssv strch t 3% 9.70 7.70 7.07 6.63 9.13 7.30 6.50 6.17 Cinnmon oil t 0.1% 9.70 8.47 8.23 6.37 9.13 6.93 6.57 5.43 Clove oil t 0.1% 9.70 6.60 6.37 5.17 9.13 7.47 6.40 5.43 Control 9.70 8.17 6.37 4.67 9.13 7.87 5.50 5.10 Vlues followed y the sme letter (s) in ech period re not significntly different t 5 % level. Respirtion rte (ml CO 2 /kg/hr.):- Dt in Fig. (1) indicted tht respirtion rte ws incresed grdully towrd the end of storge period. All tretments decresed significntly respirtion rte compred with untreted fruits during oth sesons of this study. After 3 weeks of cold storge, fruits treted y Cssv strch t 1% recorded the lowest vlue of respirtion rte in the two sesons. Wheres, the highest vlue of respirtion rte ws found in untreted fruit (21.80 & 17.21) during 2015 nd 2016 sesons, respectively. Higher respirtion rte detected in control fruits could e due to post climcteric decline nd skin dryness preventing the exchnge of gses. Reduced respirtion rte oserved in polyethylene pcked fruit, s per previous study could e consequence of O 2 depletion nd CO 2 ccumultion in pck s polyethylene prevented the moisture loss, mintined the turgidity nd modified the tmosphere round the fruit (Seem et l., 2015). Fruit color: Lightness (L*): Results in Tle (4), show tht lightness (L*) ws grdully decresed towrds t the end of the storge period (fter 3 weeks). At the end of storge period, Cssv strch t 1% tretment gve the highest vlues of L* in the first nd second sesons. On the other hnd, control tretment exhiited the lowest vlue of L*, without significnt differences in ll tretments. Hue ngle (hº vlue): Results in Tle (5) show tht hue ngle (hº) ws decresed (increse density of yellow color) with the dvnce in cold storge period. At the end of storge period, no significnt differences etween ll tretments were oserved in the two sesons. Fruits treted y Rice strch t 1% gve the lowest vlue of hº (high density of yellow color) in the two sesons. On the other hnd, the highest vlues were recorded with fruits treted y Clove oil t 0.1% nd Cinnmon oil t 0.1% in first nd second sesons, respectively. This result grees with Vil et l. (2007) noted tht the iofilm t the concentrtion of 3 nd 4% of cssv strch ws more effective in delying the ripening of guvs. Also, Wijewrdn et l., (2014) on guv fruits. 495
Respirtion rte (ml CO 2 Rice strch t 1% Rice strch t 3% Cssv strch t 1% Cssv strch t 3% Cinnmon oil t 0.1% Clove oil t 0.1% control 25 23 21 19 17 15 13 11 9 7 5 c c cc 0 1 2 3 c c c c c Storge period per week( 1 st seson) 25 23 21 Respirtion rte (ml CO 2 19 17 15 13 11 9 c 7 5 0 1 2 3 Storge period per week(2 nd sesson) Fig.1: Effect of some post-hrvest tretments on Respirtion rte (ml CO 2 /kg/hr.) of guv fruit stored t 8±1º C nd 90%RH during 2015nd 2016 sesons. Tle 4: Effect of some post-hrvest tretments on Lightness (L*) of guv fruit stored t 8±1º C nd 90%RH during 2015nd 2016 sesons. Tretments Storge period per week Storge period per week Rice strch t 1% 73.11 70.6 66.3 65.4 72.36 70.7 68.2 68.0 Rice strch t 3% 73.11 72.2 67.9 63.6 72.36 71.5 66.7 61.9 Cssv strch t 1% 73.11 72.8 71.6 70.4 72.36 71.8 71.1 70.3 Cssv strch t 3% 73.11 70.3 69.2 68.2 72.36 70.7 70.3 69.9 Cinnmon oil t 0.1% 73.11 72.1 69.52 67.0 72.36 72.4 69.2 66.1 Clove oil t 0.1% 73.11 70.3 66.8 63.4 72.36 70.8 67.4 63.9 control 73.11 68.3 66.8 62.0 72.36 68.4 65.9 61.2 Vlues followed y the sme letter (s) in ech period re not significntly different t 5 % level. 496
Tle 5: Effect of some post-hrvest tretments on Hue ngle (hº) of guv fruit stored t 8±1º C nd 90%RH during 2015nd 2016 sesons. Tretments Storge period per week Storge period per week Rice strch t 1% 95.18 88.02 87.38 86.75 94.31 88.71 86.82 84.93 Rice strch t 3% 95.18 94.01 91.31 88.60 94.31 91.07 89.47 87.88 Cssv strch t 1% 95.18 90.16 89.04 87.92 94.31 89.34 88.42 87.49 Cssv strch t 3% 95.18 87.53 87.15 86.77 94.31 90.56 89.74 88.91 Cinnmon oil t 0.1% 95.18 90.23 90.27 90.25 94.31 90.35 90.69 91.03 Clove oil t 0.1% 95.18 93.19 91.88 90.56 94.31 93.24 91.23 89.20 Control 95.18 88.95 88.94 88.94 94.31 90.90 89.91 88.90 Vlues followed y the sme letter (s) in ech period re not significntly different t 5 % level. Chemicl chrcteristics: Solule solids content (SSC %): It is cler from the results in Tle (6) tht, solule solid content of fruits ws grdully incresed with the dvnce in cold storge. Fruits treted with cinnmon oil t 0.1% recorded the highest SSC% in the two sesons, while rice strch t 3% tretment exhiited the lest percentge in the two sesons. There ws significnt difference etween the tretments during the storge periods in the two sesons of the study. Our results re in line with Wijewrdn et l., (2014) on guv fruits, they reported tht TSS hs incresed with the time, which is due to the hydrolysis of strch to simple (solule) sugrs higher during fruit ripening. Rte of increse in TSS under coting tretment my e due to delying of ripening. The coting tretments y strch hd higher effect in mintining of SSC% proly due to edile coting film tht my hve formed on the surfce of the fruits nd rrier to moisture loss, thus delying dehydrtion nd improves qulity. Excessive increse in TSS oserved in control fruits indictes qulity deteriortion, my e ttriuted to the utiliztion of orgnic cid in pyruvte decroxyltion rection occurring during the ripening process of fruits or due to rekdown of complex polymer into simple sugrs y hydrolytic enzymes which might e further metolized during respirtion nd level decresed during susequent storge. Comined effect of Pckging nd low temperture regime reduced the respirtion rte nd retrds compositionl chnges such s TSS nd TA. Similrly delyed increse in TSS in individully pcked Kinnow^ (HDPE of 0.1 μ thickness) nd tomtoes (LDPE film) stored t mient (12±1 C, 90 95 % RH) condition ws reported with minimum rotting, mximum pltility rting nd mintined cidity without much deteriortion in qulity (Seem et l., 2015). Tle 6: Effect of some post -hrvest tretments on SSC % of guv fruit stored t 8±1º C nd 90%RH during 2015nd 2016 sesons. Tretments Storge period per week Storge period per week Rice strch t 1% 7.8 9.2 9.6 10.3 8.6 9.9 10.1 11.3 c Rice strch t 3% 7.8 9.2 9.3 10.2 8.6 9.2 9.9 10.2 c Cssv strch t 1% 7.8 8.9 9.1 11.2 8.6 9.3 9.8 11.4c Cssv strch t 3% 7.8 10.3 10.3 10.7 8.6 9.9 10.4 11.0 c Cinnmon oil t 0.1% 7.8 8.2 9.4 12.6 8.6 9.2 9.3 12.4 Clove oil t 0.1% 7.8 8.8 9.2 11.7 8.6 8.9 9.5 11.7 Control 7.8 8.7 9.3 11.3 8.6 8.6 9.2 11.9 Vlues followed y the sme letter (s) in ech period re not significntly different t 5 % level. 497
Titrtle cidity percentge (TA): Dt in Tle (7) reveled tht titrtle cidity% incresed with the progress in storge period up to 2 weeks, then decresed. There were significnt differences etween the ll used tretments in the most cses. The otined results greed prtilly with those reported y Siddiqui et l. (1991),Korny et l. (2005) nd Aln et l.(2015)., they noted tht cidity incresed progressively ccording to the length of storge period in ll postures of guv fruits. The decrese in cidity nd increse in ph during storge my e due to the use of orgnic cid s respirtory sustrtes during storge nd conversion of cid into sugrs (Keditsu, et l., 2003). After 3 weeks, the highest vlues (0.181 nd 0.170 %) were recorded y fruits treted with Rice strch t 1% in the two sesons, respectively. On the other hnd clove oil t 0.1% nd control tretments gve the lest percentges in cidity in the oth sesons. The decrese of cidity during storge is due to the utiliztion of these compounds s respirtory sustrtes, nd s cron skeletons (from their croxyl groups) for the synthesis of new compounds (e.g., flover compounds) (El-Anny nd Hssn, 2012). Tle 7: Effect of some post-hrvest tretments on Titrtle cidity of guv fruit stored t 8±1º C nd 90%RH during 2015nd 2016 sesons. Tretments Storge period per week Storge period per week Rice strch t 1% 0.096 0.128 0.128 0.181 0.107 0.138 0.128 0.170 Rice strch t 3% 0.096 0.129 0.139 0.117 0.107 0.149 0.128 0.106 Cssv strch t 1% 0.096 0.096 0.107 0.117 0.107 0.128 0.117 0.117 Cssv strch t 3% 0.096 0.139 0.139 0.117 0.107 0.117 0.128 0.096 Cinnmon oil t 0.1% 0.096 0.160 0.128 0.107 0.107 0.128 0.128 0.117 Clove oil t 0.1% 0.096 0.128 0.139 0.085 0.107 0.128 0.149 0.085 Control 0.096 0.107 0.128 0.096 0.107 0.107 0.096 0.085 Vlues followed y the sme letter (s) in ech period re not significntly different t 5 % level. Vitmin C Content (mg/ 100 ml juice): Dt presented in Tle (8) showed tht vitmin c (mg/100ml) incresed with the progress in storge period. The high contents of vitmin c ws otined y Rice strch nd Cssv strch tretments t 1% with slight significnt differences etween them in the first seson, ut with no significnt differences etween them in the second seson. On the other hnd, control fruit tretment exhiited the lest vlue of vitmin c (96.3 nd 90.0 mg/100ml.juice) in the two sesons, respectively. In this respect, El-Anny nd Hssn (2012) noted tht vitmin c content incresed of guv fruits with progress in ripening might e due to the rekdown of strch to glucose which increses the iosynthesis of scoric cid (Lim et l., 2006). Tle 8: Effect of some post-hrvest tretments on Vitmin C (mg/100ml) of guv fruit stored t 8±1º C nd 90% RH during 2015nd 2016 sesons. Tretments Storge period per week Storge period per week Rice strch t 1% 73.0 80.0 98.0 130.0 70.7 90.0 89.3 130.0 Rice strch t 3% 73.0 83.3 87.2 96.7 70.7 76.7 c 73.3 c 120.0 Cssv strch t 1% 73.0 73.3 90.5 120.0 70.7 95.0 94.3 130.0 Cssv strch t 3% 73.0 76.3 88.0 110.0 70.7 80.7 81.0 c 103.0 c Cinnmon oil t 0.1% 73.0 76.7 88.0 110.0 70.7 72.0 c 94.3 110.0 Clove oil t 0.1% 73.0 74.0 93.0 115.0 70.7 74.7 c 74.3 c 91.2 c control 73.0 85.0 87.3 96.3 70.7 77.3 c 84.3 90.0 c Vlues followed y the sme letter (s) in ech period re not significntly different t 5 % level. 498
Shrink nd cling wrpping retined 60 65%of originl scoric cid s compred to 48 % retention in control fruits could e due to modified tmosphere (reduced O 2 concentrtion) round the fruits which slowed down the enzymtic oxidtion of scoric cid nd phenols to dehydroscoric cid. More retention of scoric cid nd polyphenols in wrpped fruits could e relted to slow increse in PPO ctivity over control fruits (Seem et l., 2015). Totl pectin content (g/100 g fresh weight):- Dt tulted in Tle (9) declred the effect of some post-hrvest tretments on totl pectin% of guv fruits stored t 8±1ºC nd 90 % RH, during 2015 nd 2016 sesons. It is cler tht, ll used tretments incresed totl pectin% thn the control fruits. However, totl pectin% incresed with the dvnce in cold storge period. Increse in pectin content during fruit development might e due to conversion of other forms of pectin into wter solule form of pectin nd in lter stge the decrese in pectin could e due to enzymtic degrdtion of pectin with dvnced ripening (Ptel et l. 2013). Dt showed lso tht Cssv strch t 1% nd Clove oil t 0.1% tretments gve higher pectin vlues in the first nd second sesons, respectively with slight differences etween them. On the other hnd, control fruits tretment exhiited the lest vlue in oth sesons.cotings significntly decresed the rte of pectin degrdtion nd therefore, enling the fruit to retin higher pectin content during storge (Wijewrdne nd Gulri2009). These results gree with Wijewrdn et l., (2014) noted tht guv fruits coted y 1% cssv strch +1% sun flower oil gve the highest men of pectin content. Tle 9: Effect of some post -hrvest tretments on Totl pectin% of guv fruit stored t 8±1º C nd 90%RH during 2015nd 2016 sesons. Tretments Storge period per week Storge period per week Rice strch t 1% 0.75 0.82cd 1.12 1.15 0.61 0.95 0.98 1.12 Rice strch t 3% 0.75 0.81d 0.85 d 1.06 cd 0.61 0.81 0.90 1.06 c Cssv strch t 1% 0.75 0.93 0.95 c 1.17 0.61 0.92 1.01 1.19 Cssv strch t 3% 0.75 1.03 1.03 1.16 0.61 0.97 1.00 1.16 Cinnmon oil t 0.1% 0.75 0.90 0.98 c 1.06 cd 0.61 0.86 1.00 1.15 Clove oil t 0.1% 0.75 0.89 0.96 c 1.10 c 0.61 0.71 c 0.82 1.25 control 0.75 0.87 c 0.89 d 1.02 d 0.61 0.73c 1.00 0.92 c Vlues followed y the sme letter (s) in ech period re not significntly different t 5 % level. References A.O.A.C., 2005. Officil methods of nlysis. 18 th Edn., Assocition of Officil Anlyticl Chemists, Wshington, DC., USA. Aln, B. A., F. B., Arie, nd C.L.A. Lucin, 2015. Impct of edile chitosn cssv strch cotings enriched with Lippi grcilis Schuer genotype mixtures on the shelf life of guvs (Psidium gujv L.) during storge t room temperture. Food Chemistry (171) 15: 108-116. Arvnitoynnis, I.S., E.M. Khh nd E.C. christkou, 2005. Effect of grfting nd MAP on eggplnt Qulity prmeters during storge. Food Science Technology. 3:324-356. El-Anny, A.M. nd G.F.A. Hssn, 2012. Impct of ctivted cron from dte pits,potssium permngnte nd comintion of them on extension the posthrvest qulity of three mturity stges of guv during cold storge. J.Biol. Chem. Environ. Sci. 7(4): 607-627. Geref S., S. Neel nd B. Gezhegn, 2015. Effect of essentil oils tretment on nthrcnose (Colletotrichum gloeosporioides) disese development, qulity nd shelf life of mngo fruits (Mngifer indic L). Americn Eursin. J. Agric. &Environ Sci., 15(11):2160-2169. 499
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