EFFECT OF NUTRITION ON CHEMICAL CHARACTERISTICS OF ORANGE FRUITS

Published in Scientific Papers. Series "Management, Economic Engineering in Agriculture and rural development", Vol. 14 ISSUE 4
Written by Tarek FOUDA, Shimaa SALAH

The aim of this study was to determine the chemical characterization of orange fruits using applications of nutrition minerals and growth substance during at private farm in wadi el-netron , ELbehari governorate, Egypt during in December2011. The results showed during maturity time increasing the total soluble solid (TSS), pH, percentage of liquid, (TSS/acidity)and carotenoids while chlorophyll a, chlorophyll b and acidity were decreased.With one application of nutrition minerals and with growth substance were the lowest value of chlorophyll, a (chl,a) and chlorophyll, b (chl,b) as follow 0.42 and 0.45 (mg/100g) while with control management were the highest value to total soluble solid (Tss) and carotenoids (car.) as follow 10.07(Brix,%) and 15.77 (mg/100g). The pattern of changes was clearly observed from the absorption spectra of the green and orange When orange is fully ripe, chlorophyll would be greatly reduced or may disappear completely and carotenoids becomes the dominant pigment in the fruit surface.

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Tarek FOUDA, Shimaa SALAH 2014, EFFECT OF NUTRITION ON CHEMICAL CHARACTERISTICS OF ORANGE FRUITS. Scientific Papers. Series "Management, Economic Engineering in Agriculture and rural development", Vol. 14 ISSUE 4, PRINT ISSN 2284-7995, 87-92.


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Copyright 2012. To be cited: Scientific Papers. Series “Management, Economic Engineering in Agriculture and Rural Development“
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