The study evaluated the effect of Etherl, carbendazim and storage period (6 weeks) and storability of apples. Etherl (2- chloroethyl phosphonic acid) was used at different concentrations (0, 50, 100, 150 ppm) for dipping apple fruits. Carbendazim (50%) was used as fungicide. Fruits were stored at 1 ± 1ْ c for six weeks. They were ripened (19ْ c) for a weak (at one - week intervals) of pulp measurements. Results showed that etherl concentrations had no significant effects (p>0.05) on pulp firmness and color while it gave significant increase on total soluble solids (TSS) as compared to control. Carbendazim (50%) showed significant decrease on fungal damages of fruits. Storage for 5 and 6 weeks achieved significant results in most cases with regard to firmness, color and TSS while higher values were associated with fungal disorders.
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