بررسي تغييرات سفتي بافت ميوه رد و گلدن دليشز پس از برداشت با توجه به نوع پايه رقم و تيمار كلريد كلسيم

Study on the changes of post harvest red and golden delicious apple flesh firmness in relation with rootstock, cultivar and calcium chloride treatments

Flesh firmness is one of the most important quality characteristics in apple. In order to study on the changes of post harvest apple flesh firmness in relation with rootstock, cultivar and calcium chloride treatments. This experiment was conducted in 2004 in completely randomize design with factorial arrangement and three replication. Treatments was in cloud rootstockin two levels (seedling, Mailing merton 106)cultivar in two levels (red and goldendelicious) calciumchloridein five levels (0, 1,1.5,5,7.5 %) andstorage period in three levels (50, 100,150day). Results showed that rootstockhad significantly effect on flesh firmness, howeverhighestfirmness was on seedlingrootstock. Cultivar typeshowed significantly effecton fleshfirmness, Red delicious showed higher firmness than golden delicious. Dipping in calcium chloride solution increased flesh firmness verysignificant ratecomparedto controlhighestCa concentration was in fruits, treated withcalcium chloride7.5%solution