Effect of Citric and Ascorbic acid in improving the storability for two cultivars of Jujube fruits (Ziziphus mauritiana Lam)

Abstract

The factorial experiment for the 2019 season was conducted in the laboratories of the Department of Horticulture and Gardening Engineering - College of Agriculture - University of Basra, For storing Jujube fruits, two cultivars of Al-Tufahi and Al-Armouti .In order to study different concentrations of two types of antioxidants, which are ascorbic acid and citric acid, and the interaction between them, the effect of storage temperature on the organoleptic and specific traits , and the improvement of storability during different storage periods. The fruits were immersed for 5 minutes in a solution of ascorbic acid and citric acid at a concentration of (300,150,0) mg/L and a mixture of ascorbic and citric acid at a concentration of (150,150) mg / L and (300,150) mg /L and (150,300) mg / L and ( (300,300 mg / L ) for each of the two acids was added to the control treatment, then it was stored at a temperature of 4 C° ± 2 C°, A factorial experiment was conducted within a Completely randomized design (CRD) with three replicated the study showed the excelled of ascorbic acid treatment of 300 mg / L in reducing weight loss and maintaining the highest amount of vitamin C, the highest percentage of total phenols, the lowest amount of carotene pigment and the highest percentage of protein, as well as The treatment with citric acid excelled the concentration of 300 mg / L, The treatment of ascorbic acid the concentration of 300 mg / L + citric acid concentration of 300 mg / L excelled in maintaining the qualitative and quantitative traits of the fruits, a decrease in the amount of vitamin C, phenols and proteins, an increase in the percentage of weight loss and an increase in carotene pigment during the progression of the storage period. The treatment of ascorbic acid the concentration of 300 mg / L + citric acid concentration of 300 mg / L excelled in maintaining the qualitative and quantitative traits of the fruits, a decrease in the amount of vitamin C, phenols and proteins, an increase in the percentage of weight loss and an increase in carotene pigment during the progression of the storage period.