EFFECT OF DIPPING IN CaCl2 AND AVG ON STORAGE CHARACTERISTICS OF APPLE FRUITS CV. GRANNY SMITH.

Abstract

Apple fruits cv. Granny Smith harvested from Al-Shoubak orchard (south of Amman), dipped in CaCl2 solution (2% and 4%) and AVG solution (500 and 1000 mg.l-1), beside control treatment (only water) for 1 minute, and stored at 0o C and 85-90 % r.h. for 1, 2 and 3 months. Apple fruhts dipped in CaCl2 (2 or 4%) were firmer significantly than untreated fruit3, while AVG treatments have no significant effect. Also CaCl2 treatments reduced significantly the fruits incidelce with bitter pit after 2 and 3 monphs of storage as compared with the control fruits, whereas, no significant influence noticed to AVG treatments. Superficial scald inciden#e were reduced more clearly by dipping in CaCl2 solutions than dipping in AVG solutions or water (control).