Kirkuk University Journal for Agricultural Sciences (KUJAS)

Effect of immersion in calcium chloride and neem extract on storability of plum fruits (Prunus domestica) cv. Damson

https://doi.org/10.58928/ku17.08306
Volume 8, Issue 3
Summer 2017
Page 48-54
Kirkuk University Journal for Agricultural Sciences (KUJAS)

Document Type : Research Paper

Authors

Ali M. O. AL-Jabary
Nameer N. Fadil
Abstract
The study was carried out by immersion of Plum fruits cv."Damson" were harvested from trees at the commercial harvest stage, in solution of calcium chloride at concentrations 0, 2 and 4%, and the neem extract at concentrations 0, 1 and 2%, in addition to the combinations between the two treatments for two minutes to investigate their influence on storability of the fruits. After storage for 6 weeks at 0 ± 1 ºC, and 85-90% relative humidity. The results indicated that there was a significant increase in calcium concentration, total soluble solids and reduction in internal breakdown incidence in fruits that were immersed in 2% calcium chloride. While immersing plum fruits in 1or 2% neem solution significantly affect in reducing firmness of the fruits, and titratable acidity. On contrast, immersing plum fruits in 4% calcium chloride and 1% in the neem extract significantly increased firmness as compared with other interaction treatments. As well as the interaction between 2% calcium chloride and 0% neem extract significantly reduced internal breakdown incidence
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