الفهرس 
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Abstract
V SUMMARY AND CONClUSION
This study was crried out on apricot and guava
fruits of Amaar and Balady cultivars, respectively
during two successive seasons of 1988 and 1989. Forty
five trees from each cultivar grown in two orchards
located at two regions within Kalubia governorate,
namely El-Seiafa-Toukh and Nawa-Shebein El-Kanater were
devoted for apricot and guava, respectively, with a
main purpose for studying the following:
V .1.- Apricot:
V.1.1- Determination of maturity indices:
The periodical changes in both fruit physical and
chemical characteristics were studied through the last
stage of fruit development, since fresh weight,
dimensions, shape index, flesh firmmess, rind colour,
TSS%, acidity%, Tss/acid ratio and sugars content of
fruit were included in this respect.
”I •
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-- .--_._-------
V.1.3- Effect of some prestorage trea ents on fruit
keeping quality:”
Soaking for 2-3 minutes either in warm water
(4s0e) or in solution of borax + boric acid mixture at
concentration of 4,2% respectively, bes’de washing with
tap water as control were investiga under three
different condition of storage ambient ”room
codition of 270C ±. 2 and 55-65% RH” cold storage
either at SaC or ooe, with 80-90% Fresh weight
loss%, decay% (discarded fruits%), fIe h fruit firmnss,
TSS%, acidity%, TSS/acid ratio and content of
apricot fruits were periodically dete in relation
to the above mentioned storage treatme
V.l.2- Effect of transporting container
damage of apricot fruits:
Palm crate with cardboard liner (1
box (15 kg.), plastic box (10 kg.),
(4 kg.)were examined
{161}
on mechanical
kg.), plastic
carton box of
-- --- ._.------- _.-._.---_.--
.-.--------
V.2-
V.2.1-
Guava:
Effect of kind of transportinq containers on
fruit damages of guava:
Four types of containers were included i. e ., palm
cra~e with liner (15 kg.), plastic box (25 kg.) plastic
box (20 kg.) and car~on box of about 5 kg capacity.
V.2.2- Effect of pre-storage treatments on keepinq
quality of guava:
Four pre-storage treatments, namely: 1- Washing
with water (control), 2-soaking in warm water (45°C),
3-soaking in solution of borax + boric acid mixture at”
4,2t concentration, respectively and 4-oi1 paraffination
were investigated. Since, periodical changes
of the above men~ioned characteristics previously
studied with apricot fruits were also concerned for
Ba1ady guava under three conditions of storage i.e. ,
room temperature t122°e± 2 and RH 50-60’’’, cold storage
either at 15°C or 1oOe with RH of 80-90t during both
1988 and 1989 seasons.
The obtained results of the present investigation
could be summarized as fOllows:
_. -_.-_ .. _._.~---~------- -----------
V.l. Apricot:
V.l.1- Changes in physochemical properties leading to
maturity of developing Amaar apricot fruits:
V.l.1.a- Fruit fresh weight:
Fresh weight of Amaar apricot fruit was gradually
increased-at an equal intermediate rate from April 23th
or 18th till May 13th and 3rd during 1988 and 1989
seasons, respectively, where the rate was suddenly
increased to show its maximum _level. Thereafter the
increase was acutely reduced, then nearly ceased on May
18th and 8ib when the average weight reached 16.7 and
15.6qm during both 1988 and 1989 seasons, respectively.
V.l.1.b- fruit dimensions:
Obtained data revealed clearly that the previously
mentioned trend of the fruit fresh weight was similar
to that detected with both fruit dimensions i.e., fruit
length and diameter, however the rate of fruit diameter
showed a slight increase over that of length.
V.l.1.C- fruit shape index:
However no statistical differences were inauced
regarding fruit shape index (fruit length: fruitdiameter),
but a very little reduce in its value was
----------- --------._---------------------
observed which is the main responsible for the tendency
of Amaar apricot fruit to take the relative rounded
shape instead of the oblonged one that reflects the
relative higher rate of diameter increment then fruit
length.
V.1.1.d- fruit flesh firmness:
Obtained results declared that fruit firmness of
Amaar apricot cv. was continuously decreased with the
age progression, however the rate of fruit softness
resulted during the first measuring dates was obviously
greater, then reduced acutely on May 3rd and April 28th
for both III and 2nd seasons, respecti vely till the
last measuring date where the decrease in fruit
firmness was significantly neglected.
V.1.1.e- Rind colour:
Data obtained showed that the rind ground colour
was gradually changed from deep green ”S.G S/8 strong
green It to a variable degrees of the yellowish green
colour from one season to another. Thus, it could not
be recommended to depend on the fruit skin colour only
for determining the suitable picking stage.
.’
---,--,~ --- ”-------------- -------,-,----’~
V.l.l.f- fruit juice total soluble solids%:
Data obtianed disclosed clearly the occurrence of
a significant gradual increase in fruit juice TSS% by
aging, however the rate was sharply increased during
the second third of measuring dabes,
V.l.l.g- fruit juice total acidity:
The present results showed that fruit juice total
acidity% was gradually decreased with the advancement
of fruit age. Such decrease took place at steady
mOderate rate through the whole period of the last
developing phase, which reflects a relative lower
variance and consequently changes in fruit juice
acidity of Amaar apricot fruits is not enough to be
used alone as an maturity index.
V.l.l.h- fruit juice TSS/Acid ratio:
Data obtained during both seasons, revealed
clearly that TSS/acid ratio in fruit juice of Amaar
apricot cv. Was continuously increased by fruit aging
till it reached 4.5-4.7 at maturity.
Generally it could be recommended that Amaar
apricot fruit could be safely picked at Toukh ”Kalubia
--_ ...._- ..__ ._---_ .._---- ---._._--_ ...
governoratelt depending upon the following. characteristics
as maturity indices:
1- Fruit fresh weight of about 16.0 gm.
2- Fruit dimensions of 3.0 and 3.3 cm. for diameter
and length, respectively.
3- Flesh firmness of about 9-10 lb/inch2
4- TSS% of about 10
5- TSS/acid ratio of about 4.5
V.1.2- Effect of transporting containers on mechanical
damageof Amaarapricot fruits:
Data obtained regarding mechanical damage.in Amaar
apricot fruit as influenced by type of transporting
containers ”padded bottom palm crate with perforated
carton liner 15 kg cap., plastic boxes of 15 and 10
kg.cap. and carton box of 4 kg.cap. tI showed clearly
that four forms of damages namely bruises, abrasions,
punches and scratches were occurred at destination.
However, palm crate with carton liner ”15 kg.cap.”
resul ted in the highest value of the total damaged
frui ts percentage followed by plastic boxes of 15 and
10 kg. capacity , as well as carton box of 4 kg.cap.
showed the lowest percentage. On the other hand bruises
represented the main f or. of mechanical damage, but the
reverse was true for punches., Meanwhile, damaged
fruits% due to the incidence of either abrasions or
scratches were in between, however occurrence of the
former from was more pronounced.
Generally it could be concluded that both plastic
boxes of 10 kg. and carton boxes of 4 kg.cap. were the
most suitable types of transporting containers for
apricot fruits, especially the second one .
. V.1.3- Effect of some prestorage treatments on keeping
quality of stored Amaar apricot fruits:
In this regard Amaar apricot fruits were stored
under three different condiions ”room temperature,
refrigerated storage at SaC and oOe with 80-90% RH”
after they had received th following prestorage
treatments: 1- washing with tap water ”control”, 2-
soaking for 2-3 minutes either in hot water t14Soe” or
solution of borax + boric acid mixture at 4,2%
concentrations, respectively.
Data obtained concerning the periodical response
of some fruit physical and chemical properties to the
different treatments during the whole duration of
storage could be summariezed as follows:
...__.. - ..._.- .._.~- ---------------- ----_._.- .~-.
(168)
V.1.3.1- Periodical loss% in fresh weight:
from the obtained results, it could be noticed
that Amaar apricot fruits showed obviously”a continuous
reduction in their fresh weight during storage
regardless of storage conditions or prestorage
treatments. However the rate of reduction per an
interval was more greater in these fruits remained
under room condition than those kept up under cold
storage. In addition, soaking Amaar apricot fruits
either in hot water ”4SoC” or in solution of borax +
boric acid mixture showed a beneficial effect on
reducing the rate of fresh weight loss , in cold stored
fruits, however, such trend was more pronounced at OoC
Meanwhile, this trend was true with hot water only for
fruits under room condition, but with soaking in
solution of borax + boric acid mixture the reverse was
true.
V.1.3.2- Percentage of periodical decayed fruits:
Data obtained showed that the incidence of decay
in Amaar apricot fruits stored under room condition had
been taken place too earlier ”2 days froll starting
storage”. However, not only no sign of decay could be
observed during the first two sorting dates of cold
-----” - -------
stored fruits but also 15 days in most cases are needed
to pass before the occurrence of decay. Moreover, the
rate of discarding ”both decayed and shrivelled fruits”
was continuously increased as the storage period was
prolonged, where the last sorting date pointed out the
maximum value of discard~ed%, regardess of storage
condition or prestorage treatment. On the other hand,
the average rate of discarded fruits under cold storage
per an interval was greatly reduced to represent only
about 10% of that detected under ambient condition. In
addition, prestorage soaking either in hot water 45°C
or in borax + boric acid mixture 4,2%, generally
reduced the discarding% of Amaar apricot fruit,
e.,PFially those stored under SoC and 80-90% RH where
differences were significant as compared to control.
V.1.3.3- Periodical changes in fruit firmness:
Data obtained revealed that flesh firmness of
Amaar apricot fruits wert gradually decreased as
duration of storage was extended. However, the rate of
softness was more greater under ambient storage than
cold storage. On the other hand rate of decrease in
flesh fruit firmness was sharply increased during the
last third of storage duration, either at room or cold
_. -- _..•~ - ._--_ ... -- .._-------------~ - - -~--_ .. _._-----
yVt.
storage. In addition, hower”.no specific trend could be
detected as the effect of prestorage treatments was
concerned, but to some extent it could be concluded
that control and soaking in borax + boric acid mixture
were of a compareable influence from one side and
resulted in a relative firmner fruits than hot water
treatment from the other side as an average of 2
seasons was regarded.
V.1.3.4- Periodical changes in TSS%:
Fruit juice TSS% of Amaar ”apricot cv. was
gradually increased by the advancement of storage
period. However, such increase was significant,
regardless of prestorage treatment and condition of
storage, but soaking fruits in hot water u45°C”
exceeded statistically two other treatments during both
seasons as an average of values determined throughout
the whole period of storage was concerned.
V.1.3.S- Changes in fruit juice total acidity:
Periodical determination of total acidity’ of
Amaar apricot fruits during storage revealed the
incidence of a gradual decrease with storage extention.
Soaking fruits in hot water ”45°C” showed generally the
-_. -----_ .. - -- -_.”_ .. ------
(171)
lowest value of fruit juice total acidity, however such
trend was more pronounced with cold stored fruits at
SoC where the differences were significant as compared
either to those of control or borax + boric acid
soaking treatments during both seasons of study.
V.1.3~6- Changesin ~ruit juice TSS/acid ratio:
It could be noticed clearly that a steady gradual
increase in the TSS/acid ratio of apricot fruits was
occurred with the advancement of duration of storage.
On the other hand, prestorage treated fruits by soaking
in hot water showed always the highest value of fruit
juice TSS/acid ratio.
V.1.3.7- Changes in ~ruit juice total sugars
percentage:
It could be noticed clearly that fruit juice total
sugars% continuously increased as the storage time was
advnaced for fruits stored either under room condition
or refrigerated storage O°C/SoC. However, such increase
was more pronounced in hot water soaked fruits,
expecially when storage was carried out under ambient
condition. on the contrary, fruit juice total sugars’
- .__ .. ---- ._.- - -_.-_. ------------_.
(172)
of Amaar apricot fruits at the last determining date
tended to decrease and took other way around.
V.2- Guava:
V.2.1- Effect of transporting containers on mechanical
damage of Balady quava fruits:
Data obtained pointed out the superiority of ca
rton boxes of 5 kg. capacity in reducing the percentage
of total damaged fruits than other types of
transporting containers, followed by plastic boxes of
20 kg capacity, plastic boxes of 25 kg cap. and palm
crate with carton liner which ranked last, in this
regard. Moreover, three forms of mechanical damages
were observed, where bruises was the major one, while
abrasions and punches were equally exhibited and both
together represented less than 10% of the total damaged
fruits, regardless of type of transporting containers.
Meanwhile, no scratches had been occurred at
destination.
V.2.2- Effect of some postharvest treatments on
storage ability of Balady guava fruits:
Four post-harvest treatments namely: 1- Washing in
tap water ”control”, 2- soaking in hot water ”45GC”, 3-
soaking in solution of borax + boric acid mixture
”4,2%” and 4- paraffination had been applied before
storing guava fruits under room condition ”temp of 22°C
+ 2 and SO-60% RH” and refrigerated storage ”temp at
1SOC/10°C with 80-90% RH”. Data obtained concerning
periodical changes in both fruit physical and chemical
properties in relation to the different prestorage
treatments throughout storage under its three different
conditions could be summarized as follows:
V.2.2.1- Periodical 1055% in ~resh weight:
stored fruits of Balady guava showed a continuous
loss in their fresh weight with the advancement of
storage period, however loss rate was relatively higher
in fruits kept up under ambient temperature than those
of refrigerated storage. On the other hand surface
coated fruits with paraffinic oil showed significantly
the lowest value of 1055%, while two other treatments
i.e., soaking either in hot water or borax + boric acid
mixture slightly reduced the loss rate than control.
V.2.2.2- Decay percentage:
Data obtained pointed out that condition of
storage had a striking effect on decay% in Balady guava
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fruits during storage, where no sign of decay could be
observed before 2 or 3 weeks from starting storage for
the prestorage treated fruits by soaking/surface
coat1.ng treatmentsII as kept up at 15°C and 10°C,
•
respectively . However, under room condition one week
only was needed to pass for the incidence of decay in
most cases. Moreover, paraffination treatment was the
superior where it showed not only the lowest percentage
of discarded fruits, but also it delayed statistically
the occurrence of decay than other treatments.
Moreover,· soaking in borax + boric acid mixture was
also effective, especially under cold storage.
V.2.2.3- Fruit firmness:
The present result showed that fruit flesh
firmness of Balady guava fruits was continuously
decreased with extention of storage time. However,
fruit softening took place sharply under room
condition, but at refrigerated storage it was gentely
continued, especially with 10°C stored fruits. On the
other hand the response to the prestorage treatments
was significant, where the paraffinic oil surface
coated fruits showed statistically a great retardation
of the quic~decline in their flesh firmnes than those
of other treatments since the hardest flesh at any
sorting date was always concomitant to such fruits.
Moreover, soaking either in hot water or solution of
borax + boric acid mixture helped in rema-ning fruits
more firmer than control, especially for cold stored
fruits of Balady guava cv.
V.2.2.4- Fruit juice TSS%:
Data obtained declared that fruit
increased continuously as duration of
extended until the last date where the
juice TSS%
storage was
increase was
ceased or the response took other way around. However,
the rate of increase was relati vely higher in that
fruits held under room condition. Meanwhile,
paraffination treatment resulted statistically in the
lowest rate of increase as compared to control or two
other treatments. The reverse was true with hot water
It 45°C” treatments but the increase was not significant
as comparedto control.
V.2.2.S- Fruit juice total acidity%:
The present result showed that fruit juice total
acidi ty percentage of Balady guava frui ts was
significantly decreased with the advancementof storage
time. The rate of decrease was more pronounced in
frui ts stored under room condi tion than those under
refrigerated storage. On the other hand, all the
prestorage treatments were appreciably of the same
effect from one side and did not statistically differ
than control from other in this respect.
V.2.2.6- Fruit juice TSS/acid ratio:
The value of fruit juice TSS/acid ratio was
continuously increased by the advancement oFstorage
duration, regardless of both condition of storage and
prestorage treatments applied. However, the rate of
increase was obviously reduced under cold storage
1SOC!1aOc. However, the ratio was responded to the
prestorage treatments, but it was less pronounced than
that detected to extending storage time. In addition,
the lowest value of TSS!acid ratio was always
concomitant to the surface coated guava fruits with
paraffinic oil followed by (B+8) , but the reverse was
true with fruits of both hot water and control
treatments.
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V.2.2.7- Fruit juice total sugars percentage:
As for the periodical changes in fruit juice total
sugars’ in guava fruits through duration of storage, it
could be noticed that a gradual increase was obviously
detected by prolonging time, except at the last date,
where the increase was not only ceased but also the
trend took other way around in most cases. Such trend
was true regardless of condition of storage or
prestorage treatments, however the rate of increase
under refrigerated storage was lesser than that of
ambient stored fruits. On the other hand surface coated
fruits with paraffinic oil showed generally lower
sugars’ than those other treatments especially in cold
stored fruits where the differences were significant.
The reverse was true with hot water soaked fruits
however differences were insignificant in most cases,
as well as soaked fruits in borax + boric acid solution
and those of control were in between.