Abstract
Honeycrisp apple [Malus domestica (Borkh.)] Fruit the susceptible to storage disorders were treated by keeping them at 10 C for (5 – 10 - 15) days and 20 C for (2 - 5 – 10 -15) days before cold storage at 1 C, and control was transferred directly to 1Cْ. According to the result: Soluble pectin were reduced, Firmness were increased at the temperatures 10 - 20 C for all period compared with control, both soluble pectin and Firmness were getting better for longer period under 10 - 20 C. While moisture loss after delayed cooling and after storage were higher for 15 days at 10 - 20 C. Both Flesh browning and soft scald were markedly reduced compared with untreated control and were reduced more when the period of keeping at 10 - 20 C were longer. Both Bitter pit and Rot were increased by keeping the fruit at 10 - 20 C compared with untreated control.
