This study was carried out during two successive seasons of 2003and 2004
at the Hort. Res.lnst. Fruit Handling Department on Holliwood plum fruits. Fruits were
harvested at the early morning at maturity stage from a private farm in kalubia
governorate. Fruits were packed in carton boxes capacity of 3 kg and directly
transported to the laboratory. Fruits were divided into randomly four treatments,
control (untreated fruits), Coating fruit surface with a very thin layer of paraffin oil,
dipping the fruit in acetic acid 10% solution for three minutes. and polishing the
fruits were used. Fruits were packed in dishes of foam 1 kg {dish and covered
with polyethylene 10 micron. Then at O·C and RH 90-95% for 30 days in both
seasons. Physical and chemical properties of the fruits were estimated every 7 days
interval during storage, pkJs 7 days at room temperature as shelf life for metioned the
marketing period .AII postharvest treatments used significantly decreased weight loss,
decay percentage, fruit softening, darkness, and the changing of total soluble solids
and total acidity of fruits during storage compared with the control Also this study
confirmed that postharvest treatment with paraffin oil was the best one in order to
keep plum fruit quality during storage and marketing.