الفهرس 
Prolonging Shelf Life and Maintaining Quality Of Naomi and Sensation Mango
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Abstract
This study was carried out during the 2017 and 2018 seasons on mango
fruits (Mangifera Indica L.) Naomi and Sensation cultivars. The study was
conducted in a private orchard located in Cairo Alexandria desert road. The trees
were received the standard horticultural care adapted in the area. The full matured
fruits were picked manually by hand, packed in carton boxes and taken directly to
the Post-Harvest Laboratory in Horticulture Department, Faculty of Agriculture,
Cairo University. The sound fruits were selected. All fruits were washed with
regular tap water and soap and then rinsed with water. Fruit uniform in size and
good in quality were selected. 225 fruits for each cultivar were chosen, fruits were
treated by five treatments of coatings, each treatment consisted of 45 fruits, then
were divided into three replicates, 15 fruits for each replicate. This was done for the
first and the second season of study. The treatments were as follow Starch, Olive
oil, Beeswax, Sodium Benzoate and Control.
It was attributed to the fact that the beeswax reduced the evaporation,
improved the texture of fruit and hence delayed its wrinkling and softening during
the storage period. As the ripening of mango fruits is characterized by loss of
firmness due to cell wall digestion by pectinesterase, polygalacturonase and other
enzymes.
This study aimed to use a technique RAPD and ISSR Based on polymerase
chain reaction technology PCR In the analysis of genetic variance between two
mango cultivars (Naomi and Sensation), a statement RAPD showed that the
percentage of similarity between Naomi and Sensation reached 91.4%, while it was
82.4% when using the ISSR technique. The ISSR and RAPD technology were able
to create unique and distinctive DNA packets capable of distinguishing between the
studied mango cultivars, That is, these bundles were found in the Naomi cultivar
and absent in the Sensation cultivar, and they can be used as a distinctive genetic
fingerprint for both cultivars. This study also helped to determine the degree of
genetic proximity and distance between them, which contributed to revealing the
genetic diversity between the cultivars of Naomi and Sensatio