اثرات كاربرد محلول هاي گرم قارچ كش ايمازاليل بر خواص كمي و كيفي سيب رقم گلدن دليشس

Effects of Employing the Warm Solutions of Imazalil on the Qualitative and Quantitative Characteristics of "Golden Delicious" Apples

This research was conducted in order to study the effects of warm solutions of a fungicide (Imazalil) on reducing the fungal decay of apple "Golden Delicious" in Khorasan Agricultural and Natural Research Center. The experimental design was set in factorial plan with 4 factors based on a completely randomized design with 3 replicates. Factor A, was fungicide concentrations (0, 500, 1000 mgll), factor B was the temperature of solutions (25, 38, 45°C), factor C was dipping time (1 and 2 minutes) and factor D was cold storage duration (0, 45, 90, 120, 150 and 180 days). Treated fruits were maintained at cold storage condition (temperature 0-1°C and relative humidity 85%). The results revealed that fungicide solution concentration had significant effect on the fruit flesh firmness, decay, total soluble solids (TSS) and TSS/TA. Besides, fungicide solution temperature had a significant effect on weight loss, flesh firmness, titrable acidity. The results of organoleptic tests showed that fungicide solution concentration and temperature had significant effect on texture, color, odor, taste and overal acceptance. Taken as a whole, results indicated that warm solutions of fungicide (imazalil) at concentration 500 mg/l for 2 min improved qualitative and sensory evaluation of "Golden Delicious" apple after 6 months keeping in cold storage.