IMPROVING FRUIT CRACKING RESISTANCE OF WONDERFUL POMEGRANATES

CA3 cocentration for controling fruit cracking in pomegranates

Development and control of scald on wonderful pomegranates during long-term storage

Scald of the husk surface is an important factor limiting long-term storage of pomegranates and little information is available about its ause and methods of control. We evaluated the efficacy of prestorage treatment with diphenylamine and/or 1-methylcyclopropene and of tmospheric modification during storage on scald incidence and severity on Wonderful pomegranates. Scald incidence and severity...

Fruit Cracking in Tomato

dom’ reached anthesis most rapidly, while plants of ‘Mathilde Gütges’ and ‘Merritt’s Supreme’ were the slowest to f-lower. Table 2 represents days to anthesis and not days to salable color. In general, plants were salable, based on sepal color, ≈10 days before anthesis, so subtracting 10 days from data in Table 2 gives forcing times (from start to sale) for these cultivars when a 62F (17C) mini...

Effect of gibberellic acid on fruit cracking in meykhosh pomegranate

Microbial pectinases: Wonderful enzymes in fruit juice clarification

Microbial pectinases has been employed vigorously for the juice clarification since recent times. The juice clarification procedures carried out in industries mainly involve bio-catalyzed depectinization and fining by incorporation of pectinases to achieve pectin degradation. Pectins are fibrelike structure which makes the clarification process more complicated. Pectinases are enzymes which deg...