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Physiological disorders of peaches Lara Jaber Supervision By: Dr. Nihad Alsmairat

Physiological disorders of peaches Lara Jaber Supervision By: Dr. Nihad Alsmairat. Physiological disorders of peaches

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Physiological disorders of peaches Lara Jaber Supervision By: Dr. Nihad Alsmairat

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  1. Physiological disorders of peaches Lara Jaber Supervision By: Dr. Nihad Alsmairat

  2. Physiological disorders of peaches Peaches ripen and deteriorate rapidly at room temperature for that process occurs storage to reduce the symptoms of disorders and extend the life of the crop to ensure that it reaches the required quality for the consumer.

  3. Types of physiological disorders of peaches -Split Pit Internal Breakdown - -Skin Burning

  4. Split Pit • Peaches with split pit are flattened at end of the fruit. Often symptoms are not seen until the fruit is cut open. The pit is torn apart or split along the dorsal-ventral suture. •more fertilizer and water have more fruit with split pit.

  5. The following is a brief summary of steps growers should consider to minimize shattered pit-gumming problems. (1) Avoid excessive nitrogen applications, especially close to harvest time. (2) Use stricter packinghouse grading for problem varieties to remove questionable or misshapen fruit. These fruit are most at-risk for split pits.

  6. Internal Breakdown disorders that occur during prolonged cold storage Symptoms include: -Flesh browning -Lack of flavor -Failure to ripen -red pigment accumulation -black pit cavity(bleeding)

  7. Skin Burning Affected skin burns by several factors including: the excess storage and cooling inappropriate, PH -The peaches were stored for 1 month at 0 °C and 90–95 % RH under the CA conditions given above, and then they were kept at room conditions (20–23 °C, 60–65 % RH) for 4 days in order to determine their maturity situations

  8. -PH effect on peaches 7.0 7.5 9.0 8.0 8.5

  9. Brushing And Washing Free Chlorine 50-100ppm in PH 8.3

  10. Tips to Prevent Skin Burning Disorder • -Reduce physical damage during harvesting- • postharvest handling. • -Control your pH during washing-brushing. • -Use room cooling (R.C.) rather than forced air cooling (F.A.C) • - Reduce fruit water losses during harvesting-postharvest handling

  11. References http://www.ent.uga.edu/peach/peachhbk/harvest/splitpit.pdf http://postharvest.ucdavis.edu/produce_information/Fruit_Physiological_Disorders/Stonefruit_InternalBreakdown/ http://hos.ufl.edu/sites/default/files/faculty/maolmstead/Peach%20Postharvest%20Disorders%20-%20Crisosto.pdf

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