Interactive Effects of Wrapping Materials and Cold Storage Durations on Water Content of Apple
This study was conducted on the interactive effects of wrapping materials and cold storage durations on water content of apple (cv. Golden Delicious) during cold storage at -1°C temperature and 90% relative humidity. Four wrapping methods (news paper, kraft paper, kraft paper + straw and without wrapping) and five cold storage durations (0, 15, 30, 45 and 60-day) were investigated. 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) 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 of apple. Results of the study also indicated that kraft paper + straw was the best wrapping material for water content. In addition, water content of apple decreased by increasing cold storage duration.