Articles
POSTHARVEST APPLICATION OF HOT WATER, FUNGICIDE AND WAXING ON THE SHELF LIFE OF VALENCIA AND THE LOCAL ORANGE CV. SIAVARZ
Article number
768_34
Pages
271 – 277
Language
English
Abstract
Sweet orange is an important horticultural fruit in Iran.
Postharvest losses of sweet orange may reach more than 30%. In an attempt to develop a system for reducing postharvest losses, this experiment was conducted on two orange cultivars, Valencia and a local selection Siavarz (Citrus sinensis L. Osbeck), grown under subtropical climatic conditions in Khuzestan, Iran.
Each cultivar was harvested at optimal maturity and then divided into 2 groups for different postharvest treatments.
Treatments included heat treatment (hot water dip 52°C for 3 min and water 25°C for 3 min), thiabendazol (TBZ) fungicide (2 g/L), without fungicide, wax, and a combination of these treatments.
Consequently, all fruit samples were stored at 6±1°C and 85-90% humidity (RH) for 3 months.
Using hot water, wax and TBZ fungicide treatments minimized postharvest decay especially Penicillium molds.
On Siavarz these treatments reduced decay to 2% as compared to the control treatment with 26.7%. Application of wax significantly inhibited loss of fruit weight, ascorbic acid and fruit firmness.
Hot water treatment inhibited fruit weight and firmness loss, resulted in a decrease in ascorbic acid content.
During cold storage, titratable acidity (TA %) and ascorbic acid content decreased, while total soluble solids (TSS) content and the ratio TSS/TA increased.
Postharvest losses of sweet orange may reach more than 30%. In an attempt to develop a system for reducing postharvest losses, this experiment was conducted on two orange cultivars, Valencia and a local selection Siavarz (Citrus sinensis L. Osbeck), grown under subtropical climatic conditions in Khuzestan, Iran.
Each cultivar was harvested at optimal maturity and then divided into 2 groups for different postharvest treatments.
Treatments included heat treatment (hot water dip 52°C for 3 min and water 25°C for 3 min), thiabendazol (TBZ) fungicide (2 g/L), without fungicide, wax, and a combination of these treatments.
Consequently, all fruit samples were stored at 6±1°C and 85-90% humidity (RH) for 3 months.
Using hot water, wax and TBZ fungicide treatments minimized postharvest decay especially Penicillium molds.
On Siavarz these treatments reduced decay to 2% as compared to the control treatment with 26.7%. Application of wax significantly inhibited loss of fruit weight, ascorbic acid and fruit firmness.
Hot water treatment inhibited fruit weight and firmness loss, resulted in a decrease in ascorbic acid content.
During cold storage, titratable acidity (TA %) and ascorbic acid content decreased, while total soluble solids (TSS) content and the ratio TSS/TA increased.
Authors
N.A. Ansari, H. Feridoon
Keywords
sweet orange, TBZ, vitamin C, total soluble solids, titratable acidity
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