Effect of Potassium Permanganate and Waxing on

📅 November 15, 2024 ✍️ By Lauren Snyder ⏱️ 22 Mins Read 🗂️ Blog 🕒 Last updated: November 15, 2024

Effect of Potassium Permanganate and Waxing on Quality and. Shelf-Life of 'Galia' Netted Melons. Al Fadil M. Baraka, Abu-Bakr A. Abu-Goukh and Mustafa M.A. ...

U. of K. J. Agric. Sci. 00(0), 00-00, 2016

Effect of Potassium Permanganate and Waxing on Quality and Shelf-Life of ‘Galia’ Netted Melons Al Fadil M. Baraka, Abu-Bakr A. Abu-Goukh and Mustafa M.A. Elballa Department of Horticulture, Faculty of Agriculture, University of Khartoum, Shambat 13314, Sudan Abstract: The effect of potassium permanganate (KMnO4) and waxing was evaluated on quality and shelf-life of the three ‘Galia’ cultivars at 18 ± 1 ºC and 85% - 90% relative humidity. KMnO4 and/or waxing significantly reduced weight loss, delayed fruit ripening, maintained quality and prolonged shelf-life of the three cultivars. Weight loss was reduced by 6.5%, 16.2% and 27.6% in the KMnO4 treated, waxed, and waxed and KMnO4 treated, respectively. The onset of climacteric peak was delayed by two days in the waxed, four days in the KMnO4 treated and five days in the waxed and KMnO4 treated fruits. KMnO4 and waxing delayed rind colour development, fruit softening and TSS accumulation by one, two and four days, respectively, in the waxed, KMnO4 treated and in the combined waxed and KMnO4 treated fruits. Key words: Melons; potassium permanganate; waxing; fruit quality; shelf-life INTRODUCTION

‘Galia’ netted melons (Cucumis melo var. reticulatus L.) are among the major vegetable crops grown in Sudan for local consumption and export. ‘Galia’ netted melon is the only melon cultivar grown for export (Baraka 2004). ‘Galia’ melon is superior in quality, compared to other melon cultivars, due to its excellent flavour, aroma and sweetness. ‘Galia’ netted melon rank first in exported vegetables and only second to mango in Sudanese total horticultural exports (AOAD 2008). 1

Al Fadil M. Baraka et al.

Melons are typical climacteric vegetable fruits that exhibit characteristic rise in ethylene production and respiration rate during ripening (Kader 2002). The high rates of respiration and ethylene production, which is usually associated with short shelf-life (Wills and Golding 2016), soft texture and high moisture content, make melon a very perishable commodity that requires absolute care during handling and transportation (Kader 2002). During the last few years, farmers failed to comply with export requirements and about 40% to 50% of the total yield was classified as local market grade (Abbas 2004). Records from Wafra and Arab Company for Agricultural Production and Processing (ACAPP) showed that a significant portion (25% - 30%) was discarded from the packed melons before shipment (ACAPP 1999). That was attributed to water loss, shriveling and physiological and pathological disorders. Importers feedback also indicated that a considerable part of produce was discarded at destination, for poor quality due to improper harvesting maturity, fruit softening and shriveling (MACK 1999; Rustenburg Co. 1999). Melons lose water and shrivel rapidly and lose consumer appeal during marketing and storage. Waxing was reported to delay fruit ripening, reduce water loss and extend shelf-life in many fruits and vegetables (Mohamed and Abu-Goukh 2003; Ahmed and Abu-Goukh 2003; AbuGoukh and Elshiekh 2008; Mohamed-Nour and Abu-Goukh 2013). Waxing retards moisture loss maintains turgidity and plumpness and covers injuries on the surface of the commodity (Wills and Golding 2016). Moreover, waxing and surface coating materials significantly alter permeability of the skin to gases. The commodity, through respiration is used to reduce oxygen and increase carbon dioxide. Under such a restricted air-exchange condition, a modified atmosphere condition may be generated and some of the benefits of the modified atmosphere may be achieved (Kader 2002). 2

KMnO4 and waxing on ‘Galia’ melons

Potassium permanganate (KMnO4) is a chemical which has long been used to remove ethylene from the storage atmosphere (Salunkhe and Desai 1984). KMnO4 is quite effective in reducing ethylene levels by oxidizing it to carbon dioxide and water. It was demonstrated that KMnO4 retarded the ripening of many fruits (Wills and Golding 2016). Storage life of bananas in sealed polyethylene films containing KMnO4 was extended by about two weeks (Elamin and Abu-Goukh 2009). AbuGoukh (1986) reported that, ‘Purafil’, a commercial preparation of alkaline KMnO4 on a silicate carrier, had reduced respiration rate, decreased ethylene production and delayed banana fruit ripening. This study was conducted to investigate the effect of potassium permanganate (KMnO4) and waxing on quality and shelf-life of ‘Galia’ netted melons. MATERIALS AND METHODS Experimental Material A field experiment was conducted during winter at Silate Agricultural Scheme, Khartoum North (15° 40´ N, 32° 22´ E). Three ‘Galia’ F1 netted melon cultivars, namely; ‘Standard’, ‘MN-318’ and ‘Solar King’ were raised and produced as described earlier (Baraka et al., 2015). Fruits were harvested at the mature-green stage when they were fully grown with complete netting and abscission layer was formed with slight yellowing at the fruit stem end. Fruit Treatment The fruits of each cultivar were distributed among the four treatments (72 fruits each), in a randomized complete design with four replications. Food-grade wax (Fluca AG, CH-9470 Buchs) was used for wax treatment. The wax was applied in a thin layer by brushing over the surface of the fruit. The fruits were packed in carton boxes (6 fruits each). 3

Al Fadil M. Baraka et al.

One gram of pure KMnO4 in small mesh bag was put per box of each KMnO4 treated fruits. The untreated fruits (control) were unwaxed and not treated with KMnO4. All the boxes were kept in a cold room at 18 ± 1 °C and 85% - 90% relative humidity. Parameters Studied Respiration rate (in mg CO2/ kg - hr) was determined daily on six fruits from each replication using the total absorption method (Mohamed-Nour and Abu-Goukh 2010). Rind colour was determined daily in 10 fruits from each replication. The colour score used was, mature-green (= 0), trace yellow on rind (= 1), 20% yellow (= 2), 40% yellow (= 3), 60% yellow (= 4), 80% yellow (= 5) and 100% yellow (= 6). Weight loss was determined daily on the same 10 fruits used for rind colour determination according to the formula: W1 = [(W0 - Wt) / W0] × 011; where W1 is the percentage weight loss, W0 is the initial weight of fruits at harvest and Wt is the weight of the fruits at the designated time. Fruit flesh firmness was determined daily on three fruits picked randomly from each replication, other than those used for respiration rate, rind colour and weight loss determination. It was measured by the Magness and Taylor firmness tester (D. Ballauf Meg. Co.), equipped with an 8 mm-diameter plunger tip. Two readings were taken from opposite sides of each fruit after the rind was removed and firmness was expressed in kg/cm2. Total soluble solids (TSS) was determined daily on the same fruits used for flesh firmness determination. TSS was determined directly from the fruit juice extracted by pressing the fruit flesh in a garlic press, using a Kruss hand refractometer (Model HRN-32). Two readings were taken from each fruit and mean values were calculated and corrected according to the refractometer chart. Statistical Analysis Analysis of variance and Fishers protected LSD Test with a significance level of P ≤ 0.05 were performed on the data (Gomez and Gomez 1984). 4

KMnO4 and waxing on ‘Galia’ melons

RESULTS AND DISCUSSIONS Potassium permanganate (KMnO4) and/or waxing significantly retarded moisture loss, delayed fruit ripening, maintained quality, and prolonged the shelf-life of the three ‘Galia’ netted melons under test. KMnO4 is an oxidizing agent quite effective in reducing ethylene levels by oxidizing it to carbon dioxide (CO2) and water (Kader 2002). It retards fruit ripening by maintaining ethylene at a low level for a long period (Wills and Golding 2016). Storage life of bananas in sealed poly-ethylene films containing KMnO4 was extended by about two weeks (Abu- Goukh 1986; Elamin and Abu-Goukh 2009). Waxing reduces weight loss, delays fruit ripening and senescence, maintains quality and extends shelf-life in orange (Salih and Thompson 1975), mango (Mohamed and Abu-Goukh 2003), tomato (Ahmed and Abu-Goukh 2003), grapefruit (Abu-Goukh and Elshiekh 2008), lime (Abdallah and Abu-Goukh 2010), papaya (AbuGoukh and Shattir 2012) and guava (Mohamed-Nour and Abu-Goukh 2013), The effect of KMnO4 and waxing on delaying fruit ripening and extending shelf-life of the three ‘Galia’ cultivars was reflected in changes in respiration rate, rind colour, weight loss, flesh firmness and total soluble solids (TSS). Effect on Respiration Rate The respiration curves of the three ‘Galia’ cultivars exhibited a typical climacteric pattern of respiration in all treatments (Fig. 1). This is in line with previous reports that cantaloupes have a moderate rate of respiration and a climacteric rise with fruit ripening (Kader 2002; Abu-Goukh et al. 2011). Respiration rate was significantly higher in ‘Solar King’ with peak of 128 mg CO2/kg-hr, followed by ‘Standard’ with peak of 94 mg CO2 /kg-hr and then ‘MN-318’ with peak of 93 mg CO2 /kg-hr. Similar results were reported earlier (Baraka et al. 2015). The peak of respiration was slightly decreased in the waxed and KMnO4 treated fruits (Fig. 1). The untreated fruits (control) reached the climacteric peak after three days in 5

Al Fadil M. Baraka et al.

the three cultivars. The peak of respiration was delayed by two, three and five days in the waxed, KMnO4 treated, and waxed and KMnO4 treated fruits, respectively, compared to the control (Fig. 1).

Fig. 1. Changes in respiration rate of ‘Galia F1 Standard’ [A], ‘Galia F1 MN318’ [B] and ‘Galia’ F1 Solar King’ [C] netted melons, waxed (○), KMnO4 treated (∆) or waxed and KMnO4 treated (□), compared with untreated and unwaxed fruits (control) () at 18±1 ºC and 85% - 90% relative humidity.

KMnO4 decreases respiration rate and delays the onset of the climacteric peak in banana (Abu- Goukh 1986; Elamin and Abu- Goukh 2009), apricot (Palou and Crisosto 2003), papaya (Correa et al. 2005) and mango (Elzubeir 2012). It was demonstrated that waxing delays the onset of the 6

KMnO4 and waxing on ‘Galia’ melons

climacteric peak in tomato (Ahmed and Abu-Goukh 2003), mango (Mohamed and Abu-Goukh 2003), papaya (Abu-Goukh and Shattir 2012) and guava (Mohamed-Nour and Abu-Goukh 2013), and decreases respiration rate in orange (Martinez et al. 1991), grapefruit (Abu- Goukh and Elshiekh 2008) and lime (Abdallah and Abu-Goukh 2010). Waxing significantly alters permeability of the skin to gases. The commodity, through respiration reduces O2 and increases CO2, and in such restricted air-exchange condition, a modified atmosphere may be generated (Kader 2002). Waxing influences respiration rate by decreasing O2 and increasing CO2 content in the internal atmosphere of the fruit (Irving and Warren 1960). Effect on Rind Colour Rind colour score progressively increased during ripening of the three ‘Galia’ cultivars in all treatments (Fig. 2). Potassium permanganate and waxing significantly delayed rind colour development. The combination of waxing and KMnO4 was more effective than each of the treatments alone. The untreated fruits reached the full yellow colour (Colour score 6) after three days in ‘Solar King’ and five days in ‘Standard’ and ‘MN-318’ cultivars. Similar trend was found earlier (Baraka et al. 2015). Yellow rind colour development was delayed by one day in the waxed, two days in the KMnO4 treated, and four days in the waxed and KMnO4 treated fruits, compared with the control (Fig. 2). Waxing was reported to delay chlorophyll degradation and skin colour development in orange (Martinez et al. 1991), mango (Mohamed and Abu-Goukh 2003), tomato (Ahmed and Abu-Goukh 2003), grapefruit (Abu-Goukh and Elshiekh 2008) and lime (Abdallah and Abu-Goukh 2010). KMnO4 delays colour development and extends the green-life of bananas (Abu-Goukh 1986; Elamin and Abu-Goukh 2009), papayas (Correa et al. 2005) and mangoes (Elzubeir 2012). This was attributed to the removal of ethylene gas from the surrounding of the fruits. 7

Al Fadil M. Baraka et al.

Fig. 2. Changes in rind color of ‘Galia F1 Standard’ [A], ‘Galia F1 MN-318’ [B] and ‘Galia’ F1 Solar King’ [C] netted melons, waxed (○), KMnO4 treated (∆) or waxed and KMnO4 treated (□), compared with untreated and unwaxed fruits (control) () at 18±1 ºC and 85%-90% relative humidity.

Effect on Weight Loss Weight loss progressively increased during storage of ‘Galia’ fruits (Fig. 3). Weight loss was significantly lower in the fruits treated with wax and/or potassium permanganate than the control, in the three ‘Galia’ cultivars. In the untreated fruits, weight loss was 22% after six days in storage in the three cultivars (Fig. 3). At that time, weight loss was reduced by an average of 6.5%, 16.2% and 27.6% in the KMnO4 treated, waxed, and waxed and KMnO4 treated fruits, respectively, compared with 8

KMnO4 and waxing on ‘Galia’ melons

the control. This is in line with previous reports that waxing decreases weight loss in orange (Martinez et al. 1991), mango (Mohamed and AbuGoukh 2003), tomato (Ahmed and Abu- Goukh 2003), grapefruit (AbuGoukh and Elshiekh 2008), lime (Abdallah and Abu-Goukh 2010), papaya (Abu-Goukh and Shattir, 2012) and guava (Mohamed-Nour and Abu-Goukh 2013). Wills and Golding (2016) reported that the rate of water loss can be reduced by 30% to 50% in waxed fruits, under commercial conditions.

Fig. 3. Changes in weigh loss of ‘Galia F1 Standard’ [A], ‘Galia F1 MN-318’ [B] and ‘Galia’ F1 Solar King’ [C] netted melons, waxed (○), KMnO4 treated (∆) or waxed and KMnO4 treated (□), compared with untreated and unwaxed fruits (control) () at 18±1 ºC and 85% - 90% relative humidity. 9

Al Fadil M. Baraka et al.

KMnO4 was reported to decrease weight loss in bananas (Elamin and Abu- Goukh 2009) and mangoes (Elzubeir 2012). During ripening of fleshy fruits changes in tissue permeability and cellular compartmentation occur (Wills and Golding 2016). Since ripening was delayed in the presence of KMnO4, tissue permeability would be decreased and reduction in weight loss in the fruits would be obvious. Effect on Fruit Flesh Firmness Fruit flesh firmness decreased steadily during ripening of the three ‘Galia’ melon cultivars (Fig. 4). ‘Solar King’ was significantly more firm at harvest and took longer to soften than the other two cultivars. The untreated fruits reached the final soft stage (0.08 kg/cm2) after six days in ‘Standard’ and ‘MN-318’ and eight days in ‘Solar King’ melons. Most of this decline occurred during the 3-4 days following day-two in storage. Similar drop in flesh firmness was reported in banana (Abu-Goukh et al. 1995), mango (Mohamed and Abu-Goukh 2003), guava (Bashir and AbuGoukh, 2003), tomato (Ahmed and Abu-Goukh, 2003; Ali and AbuGoukh, 2005), papaya (Abu-Goukh and Shattir 2012) and muskmelon (Elhassan and Abu-Goukh 2014). Waxing and potassium permanganate treatments significantly delayed fruit softening during storage in the three cultivars. The final soft stage (0.08 kg/cm2) was delayed by one, two and four days in the waxed, KMnO4 treated and waxed and KMnO4 treated fruits, respectively, compared with the control (Fig. 4). Similar delay in fruit softening due to waxing was reported in orange (Martinez et al. 1991), mango (Mohmed and Abu-Goukh 2003), tomato (Ahmed and Abu-Goukh 2003), lime (Abdallah and Abu-Goukh 2010), papaya (Abu-Goukh and Shattir 2012) and guava (Mohamed-Nour and Abu-Goukh 2013). KMnO4 treatment combined with polyethylene film lining was reported to delay fruit flesh softening in avocado (Joyce et al. 1995), banana (Elamin and Abu-Goukh 2009) and mango (Elzubeir 2012). 10

KMnO4 and waxing on ‘Galia’ melons

Fig. 4. Changes in fruit flesh firmness of ‘Galia F1 Standard’ [A], ‘Galia F1 MN318’ [B] and ‘Galia’ F1 Solar King’ [C] netted melons, waxed (○), KMnO4 treated (∆) or waxed and KMnO4 treated (□), compared with untreated and unwaxed fruits (control) () at 18±1 ºC and 85% - 90% relative humidity.

Effect on Total Soluble Solids Total soluble solids (TSS) progressively increased during ripening in the three ‘Galia’ cultivars. The maximum TSS percentages reached by the untreated fruits were 11.5 % in ‘Standard’, 12.0% in ‘MN-318’ and 13.0% in ‘Solar King’ fruits, after six days of storage in the three cultivars (Fig. 5). This is in line with earlier reports (Baraka et al. 2015). Potassium permanganate and/or wax treatments significantly delayed accumulation 11

Al Fadil M. Baraka et al.

of TSS in the fruits. The maximum TSS values reached were delayed by one, two and four days in the waxed, KMnO4 treated, and waxed and KMnO4 treated fruits, respectively, compared to the control. Waxing was

Fig. 5. Changes in total soluble solids (TSS %) of ‘Galia F1 Standard’ [A], ‘Galia F1 MN-318’ [B] and ‘Galia’ F1 Solar King’ [C] netted melons, waxed (○), KMnO4 treated (∆) or waxed and KMnO4 treated (□), compared with untreated and unwaxed fruits (control) () at 18±1 ºC and 85% - 90% relative humidity.

reported to decrease TSS accumulation during ripening and storage in orange (Martinez et al. 1991), mango (Mohamed and Abu-Goukh 2003), tomato (Ahmed and Abu-Goukh 2003), grapefruit (Abu-Goukh and Elshiekh 2008), lime (Abdallah and Abu-Goukh 2010), papaya (Abu12

KMnO4 and waxing on ‘Galia’ melons

Goukh and Shattir 2012) and guava (Mohamed-Nour and Abu-Goukh 2013), These results agree with previous reports that ethylene absorbents in combination with polyethylene film lining delayed TSS and sugar accumulation in banana (Elamin and Abu-Goukh 2009), papaya (AbuGoukh and Shattir 2012) and mango (Elzubeir 2012).

REFERENCES Abbas, A. M. (2004). Exportation chances for Sudanese horticultural commodities. Symposium of European Community Standards for Horticultural Commodities. Sudanese Standards and Measurements Corporation (SSMC), Khartoum, Sudan. Abdallah, E.H. and Abu-Goukh, A.A. (2010). Effect of gibberellic acid and waxing on quality and storability of lime fruits. University of Khartoum Journal of Agricultural Sciences 18(3), 349-362. Abu-Goukh, A. A. (1986). Effect of low oxygen, reduced pressure and use of ‘Purafil’ on banana fruit ripening. Sudan Agricultural Journal 11, 55-67. Abu-Goukh, A.A.; Baraka, A.M. and Elballa, M.M.A. (2011). Physicochemical changes during growth and development of ‘Galia’ Cantaloupes. II. Chemical changes. Agriculture and Biology Journal of North America 2(6), 952-963. Abu-Goukh, A. A. and Elshiekh, F. A. (2008). Effect of waxing and fungicide treatment on quality and storability of grapefruits. Gezira Journal of Agricultural Science 6(1), 31-42. Abu-Goukh, A.A.; Ibrahim, K.E. and Yusuf, K.S. (1995). A comparative study of banana fruit quality and acceptability under different ripening conditions in Sudan. University of Khartoum Journal of Agricultural Sciences 3(2), 32-48.

Al Fadil M. Baraka et al.

Abu-Goukh, A.A. and Shattir, A.E. (2012). Effect of maleic hydrazide and waxing on quality and shelf-life of papaya (Carica papaya L.) fruits. University of Khartoum Journal of Agricultural Sciences 20(1), 62-76. ACAPP (1999). Annual Report. Arab Company for Agricultural Production and Processing (ACAPP). Om-Doom Unit for Fruits and Vegetables, Khartoum, Sudan. Ahmed, I.H. and Abu-Goukh, A. A. (2003). Effect of maleic hydrazide and waxing on ripening and quality of tomato fruit. Gezira Journal of Agricultural Science 1(2), 59-72. Ali, M.B. and Abu-Goukh, A.A. (2005). Changes in pectic substance and cell wall degrading enzymes during tomato fruit ripening, University of Khartoum Journal of Agricultural Sciences 13(2), 202- 223. AOAD (2008). Arab Agricultural Statistics Yearbook. Arab organization for Agricultural Development (AOAD), Khartoum, Sudan. Baraka, A. M. (2004). Report on Melon Production in Sudan. Alzahra for Agricultural Commodities and Trade. P. O. Box 4326. Khartoum, Sudan. Baraka, A.M.; Abu-Goukh, A.A. and Elballa, M.M.A. (2015). Effect of harvesting time on quality and shelf-life of three ‘Galia’ caltivars. Gezira Journal of Agricultural Science 13(1), 1-16. Bashir, H.A. and Abu-Goukh, A.A. (2003). Compositional changes during guava fruit ripening. Journal of Food Chemistry 80(4), 557563. Correa, S. F.; Filho, M. B.; Da-Silva, M. G.; Oliveira, J. G.; Aroucha, E. M. M.; Silva, R. F.; Pereira, M. G. and Vargas, H. (2005). Effect of potassium permanganate during papaya fruit ripening: Ethylene production. Journal de Physique Proceedings IV, 869.

KMnO4 and waxing on ‘Galia’ melons

Elamin, M.A. and Abu-Goukh, A.A (2009). Effect of polyethylene film lining and potassium permanganate on quality and shelf-life of banana fruits. Gezira Journal of Agricultural Science 7(2), 217-230. Elhassan, S.Y.M. and Abu-Goukh, A.A. (2014). Compositional changes during muskmelon fruit ripening. University of Khartoum Journal of Agricultural Sciences 22(2), 191- 207. Elzubeir, M. M. (2012). Post-Harvest Studies on Mango (Mangifera indica L.) Fruits in ‘Abu-Gebeha’ Area, Southern Kordofan. Ph. D. Thesis (Agriculture). University of Khartoum, Sudan. Gomez, K. W. and Gomez, A. A. (1984). Statistical Procedure for Agricultural Research. 2nd edition. pp. 75-165. John Willey and Sons. Inc. New York. USA. Irving, L.E. and Warren, A.L. (1960). Effect of temperature, washing and waxing on the internal atmosphere of orange fruits. Journal of the American Society for Horticultural Science 76, 220-228. Joyce, D. C.; Shorter, A. J. and Jones, P. N. (1995). Effect of delayed film wrapping and waxing on the shelf-life of avocado fruit. Australian Journal of Experimental Agriculture 35(5), 657-659. Kader, A. A. (2002). Postharvest Technology of Horticultural Crops. 3rd. edition. Publication 3311. Cooperative Extension, Division of Agriculture and Natural Resource, University of California, Oakland, California, USA. 535 p. MACK (1999). Marketing Report. Multiples Division European Companies (MACK).The Netherlands. Martinez, J. M.; Guquerella, J.; Rio, M. D.; Mateos, M. and Ded, R.M. (1991). Coating treatment in post-harvest behavior of oranges. In: Proceedings of the Conference of Technical Inovations in Freezing and Refrigeration of Fruits and Vegetables. pp. 79-83. Davis, California, USA. 9-12 July, 1989. 15

Al Fadil M. Baraka et al.

Mohamed, H. I. and Abu-Goukh, A. A. (2003). Effect of waxing and fungicide treatment on quality and shelf-life of mango fruits. University of Khartoum Journal of Agricultural Sciences 11(3), 322-339. Mohamed-Nour, I.A. and Abu-Goukh, A.A. (2010). Effect of ethrel in aqueous solution and ethylene released from ethrel on guava fruit ripening. Agriculture and Biology Journal of North America 1(3), 232-237. Mohamed-Nour, I.A. and Abu-Goukh, A.A. (2013). Effect of maleic hydrazide and waxing on ripening and quality of guava (Psidium guajava L.) fruit. Gezira Journal of Agricultural Science 11(1), 91101. Palou, L. and Crisosto, C. H. (2003). Post-harvest treatments to reduce the harmful effects of ethylene on apricots. Acta Horticulturae 599, 3138. Rustenburg Co. (1999). Marketing Report. Rustenburg Company. The Netherlands. Salih, O. M. and Thompson, A. K. (1975). Storage of oranges in the Sudan. Sudan Journal of Food Science and Technology 7, 4144. Salunkhe, D. K. and Desai, B. B. (1984). Postharvest Biotechnology of Fruits. Vol. (2). CRC Press, Inc. Boca Raton, Florida. USA. 148p. Wills, R. and Golding (2016). Posharvest: An Introduction to the Physiology and Handling of Fruit, Vegetables and Ornamentals. 6th edition. CABI (CAB International. Nosworthy, Wallingford, Oxfordshire OX 10 8 DE, UK. 293 p.

‫‪ -‬العدد‬

‫مجلة جامعة الخرطوم للعلوم الزراعية‪ :‬المجلد‬

‫‪.6102 ،‬‬

‫تأثير برمنجنات البوتاسيوم والتشميع على الجودة والعمر التسويقى لثمار الشمام ’القاليا’‬ ‫الفاضل محمد بركة وأبوبكر علي أبوجوخ ومصطفى محمد علي البله‬ ‫قسم البساتين – كلية الزراعة – جامعة الخرطوم‪ ،‬شمبات ‪ - 33331‬السودان‬ ‫المستتتخل‬

‫‪ :‬تممت تيممموثت تمممعير المعاملممة ببرموجوممما البوتاعمميوم والدةممميع علمممى الجممود والعممممر‬

‫الدسوثيى لثالعة أصواف من عمار الةممام ’الياليما’ عومد درجمة امرار ‪º0±01‬م ورطوبمة سسمبية‪18‬‬ ‫‪ .%01-%‬أد المعاملة ببرموجوا البوتاعيوم والدةميع إلى خفض معووي في فيمد المماو وتممخير‬ ‫سضج الثمار والمحافظة على جودتها وإلى إطالة عمرها الدسموثيى‪ .‬إسخفمض معمدا الفيمد فمى و‬ ‫الثمار بميدار ‪ % 2.8‬و‪ % 02.6‬و‪ % 6..2‬فى الثممار المعاملمة ببرموجوما البوتاعميوم‪ ،‬والثممار‬ ‫الدى تت تةميعها‪ ،‬والثمار المةممعة والمعاملمة ببرموجوما البوتاعميوم فمى‬

‫واامد‪ ،‬علمى الدموالى‪.‬‬

‫تمخر ذرو الدوفس ليومين في الثمار الدي تت تةميعها ولثالعة أثام في الثمار المعاملة ببرموجوما‬ ‫البوتاعيوم ولخمسة أثام فمي الثممار المةممعة والمعاملمة ببرموجوما البوتاعميوم‪ .‬كمما أد المعاملمة‬ ‫ببرموجوا البوتاعيوم والدةميع إلى تمخير تلو اليةر وليوسة الثمار وتراكت المواد الصلبة الذائبة‬ ‫الكليممة فيهمما ليمموم وثممومين وأربعممة أثممام‪ ،‬علممى الدمموالي‪ ،‬فممي الثمممار المةمممعة‪ ،‬والثمممار المعاملممة‬ ‫ببرموجوا البوتاعيوم‪ ،‬والثمار في المعاملة بالدةميع وببرموجوا البوتاعيوم معا‪.‬‬

‫‪17‬‬