The experiment was achieved in a private form in AL-KHAMELA village –Khanfar district, Abyen Gov. The study aims to compare the fruits quality which harvested in three mature stages and ripened in different methods. The results showed that the highest rates of the total soluble (TSS) was achieved for the interaction between the up-shoulders level fruits with ordinary room ripening + Calcium carbide (CaC2) (19.17-19.9%) in comparison with the cold storage ripening + CaC2 (18-19.13%), cold storage ripening (16.17-17.1%) and after harvest (6.17-17.67%). There is no significant differences between all interactions in acidity (0.403-0.483 mg/100g) except after harvest (0.77-1.18 mg/100g). The fruits after harvest showed the highest significant rates of the firmness (1 degree) in comparison with the other interaction (2-2.67 degree). The taste of the fruits was between sweet and very sweet (3.67-5 degrees) for all interactions except the fruits after harvest (2-2.33 degrees). The skin color of the fruits for all interactions except after harvest was between greenish yellow and orangey yellow (4033-6), pulp color showed same direction of the skin color, where all interactions except after harvest showed light yellow to full yellow pulp color (4-5 degrees).
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