Biological Control of Star Ruby Grapefruit to Maintain Fruit Quality During Cold Storage

E.E. Eleryan and M.A. EL-Metwally

Background and Objectives: Grapefruit cv. Star Ruby has the ability of exporting and marketing but appears to be very susceptible fungal infection during post-harvest. This study was carried out in order to reduce pathogenic fungi resistant by using biological control to be fungicide alternatives. Materials and Methods: For this, Star Ruby grapefruit were coated with pomegranate peel extracts (PPE) and gelatin after harvest during 2017 and 2018 seasons to control post-harvest diseases and improvement fruit storability during cold storage for 45 days at 8°C±1 with 90-95% RH. Results: Our results indicate that all natural extracts have demonstrated good results for inhibiting the growth of pathogens over untreated. Similarly, all extracts reduced physiological loss in weight, decay inhibit the decay fungi and supply a long protection to treated fruits during storage and handling processes. All the extracts were able to retain post-harvest quality of fruits without any adverse effect on quality parameters such as; TSS, total acidity and total sugar (%). Overall, the uses of pomegranate peel extracts (PPE) and gelatin extracts are two promising examples of treatments that are beginning to be adopted on a commercial scale. Conclusion: Thus, it is evident that, combination of pomegranate peel extracts (PPE) and gelatin can be recommended as a safe method for maintaining fruit quality, control post-harvest diseases and extending storage life at the same time.

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