Effect of pre-storage salicylic acid, calcium chloride and 2,4-dichlorophenoxyacetic acid dipping on chilling injury and quality of Taify cactus pear fruit during cold storage

Adel D. Al-Qurashi

doi:10.5897/AJB11.4158

African Journal of
Biotechnology

Abbreviation: Afr. J. Biotechnol.
Language: English
ISSN: 1684-5315
DOI: 10.5897/AJB
Start Year: 2002
Published Articles: 12487

Full Length Research Paper

Effect of pre-storage salicylic acid, calcium chloride and 2,4-dichlorophenoxyacetic acid dipping on chilling injury and quality of â€˜Taifyâ€™ cactus pear fruit during cold storage

Adel D. Al-Qurashi

Department of Arid Land Agriculture, Faculty of Meteorology, Environment and Arid land Agriculture, King Abdulaziz University, P. O. Box. 80208, Jeddah, Saudi Arabia.
Email: [email protected]

Article Number - 4FE1CF239473
Vol.11(24), pp. 6501-6509 , March 2012
https://doi.org/10.5897/AJB11.4158

Accepted: 03 February 2012
Published: 22 March 2012

Copyright © 2024 Author(s) retain the copyright of this article.
This article is published under the terms of the Creative Commons Attribution License 4.0.