Effects of Gibberellic Acid (GA_(3)) and Salicylic Acid (SA) postharvest treatments on the quality of fresh Barhi dates at different ripening levels in the Khalal maturity stage during controlled atmosphere storage

作     者：Ahmed Atia Diaeldin Abdelkarim Mahmoud Younis Abdullah Alhamdan 

作者机构：Chair of Dates Industry&TechnologyCollege of Food&Agricultural SciencesKing Saud UniversityRiyadh 11451Saudi Arabia Department of Agricultural EngineeringCollege of Food&Agricultural SciencesKing Saud UniversityRiyadh 11451Saudi Arabia 

出 版 物：《International Journal of Agricultural and Biological Engineering》 (国际农业与生物工程学报（英文）)

年 卷 期：2018年第11卷第3期

页      面：211-219页

核心收录：

学科分类：081704[工学-应用化学] 07[理学] 08[工学] 0817[工学-化学工程与技术] 070305[理学-高分子化学与物理] 080501[工学-材料物理与化学] 0805[工学-材料科学与工程（可授工学、理学学位）] 0703[理学-化学] 

基　　金：King Saud University, KSU Deanship of Scientific Research, King Saud University 

主　　题：Barhi dates Khalal maturity stage Gibberellic Acid(GA_(3)) Salicylic Acid(SA) postharvest treatments controlled atmosphere(CA)storage 

摘      要：Barhi dates at Khalal maturity stage are well-known with their pleasant taste,crispy texture,and bright yellow *** is necessary to extend the duration of Barhi Khalal stage which is too short for effective *** study aimed to inspect the effects of Gibberellic Acid(GA_(3))and Salicylic Acid(SA)postharvest treatments on retaining the high quality of Khalal Barhi fruits during controlled atmosphere *** samples of Barhi fruits at Khalal stage harvested at three different ripening levels were dipped after harvesting in GA3(150 ppm)or SA(2.0 mmol/L)and subsequently stored in controlled atmosphere(0°С,5%O_(2),5%CO_(2),80%±5%RH).The results revealed that the GA_(3) and SA treatments reduced the percentage of weight loss and decay in the fruits,while the total soluble solids ***,GA_(3) and SA treatments were significantly efficient in limiting the changes in fruit color and texture of Barhi dates compared to the *** results support the experimental data and disclosed that the GA_(3)(150 ppm)treatment in the controlled atmosphere(CA)storage was better in conserving the quality of Barhi at the Khalal maturity stage and delaying ripening process.