Effect of Wrapping Materials and Cold Storage Durations on Water Content of Nectarine
Three wrapping materials (news paper + straw, kraft paper and kraft paper + straw) and five cold storage durations (0, 8, 16, 24 and 32-day) were investigated for water content of nectarine (cv. Moghan) during cold storage at -1°C temperature and 98% relative humidity. The experiment was laid out in Factorial Completely Randomized Design (FCRD) with four replications for each one of factors. The data collected were subjected to Analysis of Variance (ANOVA) and Duncan’s Multiple Range Test (DMRT) at 1% probability was performed to compare the means of different treatments. The statistical results of the study indicated that wrapping material and cold storage duration significantly (P = 0.01) affected water content. Results of the study also indicated that water content decreased by increasing cold storage duration. In addition, kraft paper + straw was the best wrapping materials for conserving water content.