تاثير بعض مضادات الاكسدة ومدة الخزن في الصفات النوعية والقابلية الخزنية لثمار الموز Musa spp. == Effect of Antioxidants and Duration of Storage on Quality Characteristics and Storage Ability of Banana Fruits Musa spp
Author name:
حسن عبد الامير علي المايح
Supervisor name:
عباس مهدي جاسم | ايمان عبد العالي السريح
General topic:
Agricultural sciences
Specific topic:
Plant - Gardening
Degree:
Master
University:
University Of Basrah - Faculty Of Agriculture - Department Of Horticulture And Garden Engineering
Language:
Arabic
University location:
Basrah
First pages:
31T1775 - p.pdf
Abstract:
Studies were conducted at the private cold storage for ripening and maturation of Banana in Al - Basrah province to study the effect of two Antioxidant types (Citric acid and Ascorbic acid) and stages of maturing on fruits on organoleptic , quality and improvement storage ability of banana fruits (Musa spp.) var. Rosa at different storage periods.The study included two separate experiments to study the effect of different concentrations of antioxidants on Banana fruits during maturing and ripening stages , the fruits treated by three concentrations of Ascorbic and Citric acids in addition to the control treatment at different storage periods. A factorial experiments by using Completely Randomized Design (C.R.D.) with three replicates (21 fruit/replicate) and the comparison was done using least significant difference at 5% level for analyses the results of maturing study. Results can be summarized as follows : - First Experiment : 1 - The 300 ppm concentration of Ascorbic and Citric acids treatments and duration storage 7 days and their interaction significantly improved the taste and color of peels.2 - The 100 ppm concentration of Ascorbic and Citric acids and duration storage 14 days caused highest loss of weight. While the control treatment for 7 days gave highest average of weight loss.3 - The treatment of 100 ppm concentration of Ascorbic acid and duration storage 14 days were superior in T.S.S. While the interaction treatment of 300 ppm ascorbic acid and 14 days were significant in same characteristic.4 - The two treatments 300 ppm concentration of citric and ascorbic acids delayed color development of fruit peel and gave highest erage of total a and b Chlorophylls and carotene. As for duration storage 14 days was significantly decrease to amount of total , a andb Chlorophylls but the duration storage 7 days was significantly increased fruits peels from carotene. While (300 ppm from citric acid for 7 days) gave highest average of total chlorophyll and treatment (100 ppm from citric acid for 7 days) significantly increasedchlorophyll b. While the treatment (300 ppm from ascorbic acid for 14 days) was significantly increase to carotene.5 - The 300 ppm concentration of ascorbic and citric acid treatments and storage duration 7 days were superior in total reducing , non reduced sugars , and carbohydrates. While, it was significantly decrease in the percentage of starch. As for interaction treatmentsbetween (200 and 300 ppm from ascorbic acid for 14 days) gave superiority in percentage of total sugars , reduced and total carbohydrates and decreased percentage of starch. While non reduced sugars at the control treatment and storage duration 7 daysgave significantly superiority in it. Second Experiment : 1 - The 300 ppm concentration of ascorbic acid with storage duration 14 days and their interaction gave superiority in organoleptic characteristics.2 - The 300 ppm concentration from ascorbic and citric acids were significantly decrease in average of weight loss. As for storage duration period of 21 days caused highest of weight loss. The control treatment with 21 days gave significant superiority in weight loss.3 - The 300 ppm concentration of ascorbic and citric acids with storage duration 21 days and their interaction gave highest percentage of T.S.S.4 - The 300 ppm concentration of ascorbic acid gave highest average of total chlorophyll and carotene while the 100 ppm concentration of ascorbic acid gave highest average for chlorophyll a and b. While storage duration 7 days gave significantly superiority in total chlorophyll and chlorophyll b. As for storage duration 21 days gave significantly superiority in chlorophyll a and carotene. As for interaction treatment (300 ppm from citric acid for 7 days) gavehighest average for total chlorophyll. While control treatment for 7 days gave significantly superiority in for chlorophyll a and b , and the treatment (300 ppm from ascorbic acid for 21 days) gave significantly superiority in content of fruits from carotene.5 - The 200 and 300 ppm concentrations from ascorbic and citric acids with storage duration 21 days and interaction its caused superiority in percentage of total sugars and reduced and decreased percentage of starch and non reducing sugars. The treatment (100 ppm of ascorbic acid for 7 days) gave significant increase in percentage of total carbohydrates.
