Abstract
Post-harvest fungicide treatments were used to preserve ‘Starking’ and ‘Golden Delicious’ apples during cold storage. The fungicide compounds utilized in the experiment were benomyl, carbendazim, imazalil, thiophanatemethyl and thiabendazole. Treatments were by immersion of some fruits into fungicide aqueous solutions at recommended concentrations and immersion times. Determination of the most important carbohydrates in apples (sucrose, fructose, glucose as well as sorbitol) was by high performance liquid chromatography. Post-harvest fungicide treatments have caused an increase in carbohydrate content of fruits relative to the untreated apples of the same cultivar and an important improvement in their ripening. Apples treated with imazalil showed greater dehydration and excessive wrinkling of fruit peel.
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