Abstract
Determination and Comparison of harvesting by traditional and modern methods on fruit quality and storability of the Ray Ruby and Shamber of grapefruits, at 8±1°C and 85-90% relative humidity were evaluated. The traditional method, using a hooked pole, was compared with a modern technique, where the picking pole was equipped with along cloth sleeve held open by a ring for collecting the harvested fruits. The fruits were stored for three months at 8±1°C and 85-90% relative humidity. Fruit samples were taken at specific times for determination of fruit quality in terms of respiration rate, heat production total soluble solids (TSS), physiology weight loss (PWL) and titratable acidity vitamin C, sugar (Total sugars , reducing, non reducing). At the termination of the experiment, the fruits were evaluated for general quality parameter. The results showed that the modern method significantly decreased respiration rate, heat production and physiology weight loss, delayed TSS accumulation and reduced titratable acidity maintained sugar level, resulting in improved fruit quality, reduced post-harvest losses and extended shelf-life of fruits.
