No abstract

his experiment was carried out in the two successive seasons 2013/ 2014 and 2014/2015 to study the effect of the pre-harvest foliar applications of potassium silicate at concentration of 4 and 8ml/l, potassium thiosulfate at concentration of 1.5 and 3ml/l, and Harvars at concentration of 2.5 and 5ml/l on the quality and storability of sweet pepper fruits (Capsicum annuum L.) cv. Sonar. The obtained results showed that spraying sweet pepper plants with potassium silicate or potassium thiosulphate significantly improved fruit quality parameters at harvest time i.e., fruit weight, lightness and hue angle. Concerning storage experiment, the obtained results indicated that sweet pepper fruits received pre-harvest potassium silicate at a concentration of 4 ml/l effectively displayed sweet pepper fruits with glossy and vivid green appearance, maintained TSS%, and reduced the degradation of ascorbic acid content of sweet pepper fruits during storage at 8°C and 95 % RH for 21 days.

Melon plants (Cucumis melo) cv. Galia primal were grown under tunnels during 2008/2009 and 2009/2010 seasons in Fayed district, Ismailia Governorate. The fruits were harvested at light yellow with green coloring stage, treated with 0.05 or 0.1 mg/l 1-Methylecyclopropene (1-MCP) by immersing fruits for 5 min. or treated with hot water at 52°C for 5 min. or 56°C for 2 min. and untreated (control fruits). All fruits were stored at 5°C+95% RH for 21 days in addition to 2 days at 15°C+95% RH (shelf life simulation).Results showed that quality parameters which include general appearance, total sugars, reducing sugars, titratable acidity, and TSS were decreased during storage while weight loss, decay and color (b value) were increased with the prolonging of the storage period.Application of 1-MCP at 0.05 mg/l treatment delayed fruit ripening, through reducing the development of softening comparing with the other treatments. In addition, this treatment maintained the good appearance as well as the previously-mentioned quality characteristics till 21days of storage at 5°C+2 days at 15°C+95% RH comparing with the others treatments.

Cherry tomato are classified as perishable fruits that deteriorate vastly after harvest. The use of natural and eco-friendly products, such as essential oils, for preserving the quality of fresh fruits and vegetables is highly demands for the consumers. Thus, the aim of this study was to evaluate the efficiency of exogenous postharvest application with thyme oil (1%), cinnamon oil (1%), and their combination on quality and shelf-life of cherry tomato stored for 28 days at 10°C and 90% RH. The results indicated that both essential oils were able to preserve the quality of cherry tomato by reducing weight loss, decay, appearance, and firmness. Additionally, essential oils application conserved total soluble solids, total carbohydrates, and total phenolic compounds. Lycopene and carotene contents were decreased by essential oils application. In conclusion, the application of both essential oils could be effective in maintain the quality and increase the shelf-life of cherry tomato during refrigerated storage.

Cherry tomato are classified as perishable fruits that deteriorate vastly after harvest. The use of natural and eco-friendly products, such as essential oils, for preserving the quality of fresh fruits and vegetables is highly demands for the consumers. Thus, the aim of this study was to evaluate the efficiency of exogenous postharvest application with thyme oil (1%), cinnamon oil (1%), and their combination on quality and shelf-life of cherry tomato stored for 28 days at 10°C and 90% RH. The results indicated that both essential oils were able to preserve the quality of cherry tomato by reducing weight loss, decay, appearance, and firmness. Additionally, essential oils application conserved total soluble solids, total carbohydrates, and total phenolic compounds. Lycopene and carotene contents were decreased by essential oils application. In conclusion, the application of both essential oils could be effective in maintain the quality and increase the shelf-life of cherry tomato during refrigerated storage.