Pear Fruits Ripening Response to Ethylene and Temperature Treatments
A factorial experiment with complete randomized design carried out in Erbil governorate, Iraq on two varieties of pears (Pyrus communis L.) spadona and compote cv. to investigate the effects of ethylene and temperature treatments on fruits ripening. The experiment includes four treatments; the contr...
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| Format: | Article |
| Language: | English |
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Sulaimani Polytechnic University
2021-12-01
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| Series: | Kurdistan Journal of Applied Research |
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| Online Access: | https://kjar.spu.edu.iq/index.php/kjar/article/view/635 |
| _version_ | 1797197708106137600 |
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| author | Ikbal MuhammedGharib Tahir |
| author_facet | Ikbal MuhammedGharib Tahir |
| author_sort | Ikbal MuhammedGharib Tahir |
| collection | DOAJ |
| description | A factorial experiment with complete randomized design carried out in Erbil governorate, Iraq on two varieties of pears (Pyrus communis L.) spadona and compote cv. to investigate the effects of ethylene and temperature treatments on fruits ripening. The experiment includes four treatments; the control (cold storage at 0±1 C° and 85-90 relative humidity), the second was putting the fruits in ambient temperature with exposure to ethylene gas (300 mg/l) for 24 hours, third and fourth treatments were putting the fruits in the ripening cabinet at 20 C° either for 8 days, or 12 days. Results indicate that compote variety was differing significantly in decreasing weight loss and fruits firmness and increasing fruits peel pigments content and peroxidase enzyme activity compared to spadona variety. Slower ripening process was gained from cold storage treatment where the fruits remain non-ripened compared to other treatments, whereas ripening fruits at 20C° for 12 days fastened the ripening process by giving highest TSS, and lowest fruits firmness, in addition to percent of weight loss. For the condition of northern Iraq, the best treatment for ripening pear fruits is treating with ethylene gas or ripening the fruits at 20C° for 8 days.
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| first_indexed | 2024-03-07T14:11:15Z |
| format | Article |
| id | doaj.art-f3b42270d1f14846932933ba77dcdba7 |
| institution | Directory Open Access Journal |
| issn | 2411-7684 2411-7706 |
| language | English |
| last_indexed | 2024-04-24T06:48:15Z |
| publishDate | 2021-12-01 |
| publisher | Sulaimani Polytechnic University |
| record_format | Article |
| series | Kurdistan Journal of Applied Research |
| spelling | doaj.art-f3b42270d1f14846932933ba77dcdba72024-04-22T17:18:56ZengSulaimani Polytechnic UniversityKurdistan Journal of Applied Research2411-76842411-77062021-12-016210.24017/science.2021.2.7635Pear Fruits Ripening Response to Ethylene and Temperature TreatmentsIkbal MuhammedGharib Tahir0Deprtment. of Biology, Koya University, Erbil.A factorial experiment with complete randomized design carried out in Erbil governorate, Iraq on two varieties of pears (Pyrus communis L.) spadona and compote cv. to investigate the effects of ethylene and temperature treatments on fruits ripening. The experiment includes four treatments; the control (cold storage at 0±1 C° and 85-90 relative humidity), the second was putting the fruits in ambient temperature with exposure to ethylene gas (300 mg/l) for 24 hours, third and fourth treatments were putting the fruits in the ripening cabinet at 20 C° either for 8 days, or 12 days. Results indicate that compote variety was differing significantly in decreasing weight loss and fruits firmness and increasing fruits peel pigments content and peroxidase enzyme activity compared to spadona variety. Slower ripening process was gained from cold storage treatment where the fruits remain non-ripened compared to other treatments, whereas ripening fruits at 20C° for 12 days fastened the ripening process by giving highest TSS, and lowest fruits firmness, in addition to percent of weight loss. For the condition of northern Iraq, the best treatment for ripening pear fruits is treating with ethylene gas or ripening the fruits at 20C° for 8 days. https://kjar.spu.edu.iq/index.php/kjar/article/view/635Artificial ripening, Ethylene, Pear storability, Peroxidase activity, Weight loss |
| spellingShingle | Ikbal MuhammedGharib Tahir Pear Fruits Ripening Response to Ethylene and Temperature Treatments Kurdistan Journal of Applied Research Artificial ripening, Ethylene, Pear storability, Peroxidase activity, Weight loss |
| title | Pear Fruits Ripening Response to Ethylene and Temperature Treatments |
| title_full | Pear Fruits Ripening Response to Ethylene and Temperature Treatments |
| title_fullStr | Pear Fruits Ripening Response to Ethylene and Temperature Treatments |
| title_full_unstemmed | Pear Fruits Ripening Response to Ethylene and Temperature Treatments |
| title_short | Pear Fruits Ripening Response to Ethylene and Temperature Treatments |
| title_sort | pear fruits ripening response to ethylene and temperature treatments |
| topic | Artificial ripening, Ethylene, Pear storability, Peroxidase activity, Weight loss |
| url | https://kjar.spu.edu.iq/index.php/kjar/article/view/635 |
| work_keys_str_mv | AT ikbalmuhammedgharibtahir pearfruitsripeningresponsetoethyleneandtemperaturetreatments |