Apples (Cv. Anna) fruit were subjected to salicylic acid at 0.4%, 0.8% and 1.2% and control (dipped in water). Thereafter, fruits were kept for 15 days continuously at 20°C to investigated effect at above mentioned treatments on behaviour of the common cv. apple in Egypt after harvest. The results indicated that salicylic acid treatments at concentration of 0.8% and 1.2% had significant effect on reducing weight loss compared with the control. Both concentrations of salicylic acid decreased soluble solid content (SSC), titratable acidity (TA) and maintain the higher values of firmness. The data also revealed that, the storage period advanced TA, firmness and reducing sugars reduced while SSC and weight loss increased in all tested treatments.
A. Tayel, E., & M.E. Yassien, N. (2011). Postharvest Salicylic Acid Application to Improving Eating Quality and Marketability of Anna Apple Fruits. Alexandria Science Exchange Journal, 32(APRIL- JUNE), 240-247. doi: 10.21608/asejaiqjsae.2011.2425
MLA
Enas A. Tayel; Naglaa M.E. Yassien. "Postharvest Salicylic Acid Application to Improving Eating Quality and Marketability of Anna Apple Fruits". Alexandria Science Exchange Journal, 32, APRIL- JUNE, 2011, 240-247. doi: 10.21608/asejaiqjsae.2011.2425
HARVARD
A. Tayel, E., M.E. Yassien, N. (2011). 'Postharvest Salicylic Acid Application to Improving Eating Quality and Marketability of Anna Apple Fruits', Alexandria Science Exchange Journal, 32(APRIL- JUNE), pp. 240-247. doi: 10.21608/asejaiqjsae.2011.2425
VANCOUVER
A. Tayel, E., M.E. Yassien, N. Postharvest Salicylic Acid Application to Improving Eating Quality and Marketability of Anna Apple Fruits. Alexandria Science Exchange Journal, 2011; 32(APRIL- JUNE): 240-247. doi: 10.21608/asejaiqjsae.2011.2425
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