Effect of 2,4,5-trichlorophenoxy acetic acid and waxing on quality and storability of lime fruits
Ayoub S.O. and Abu-Goukh A. A.
University of of Khartoum Journal of Agricultural Sciences, 17(2) p. 183-197, 2009.
2009
บทคัดย่อ
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