RESPONSE OF STORED LOCAL ORANGE FRUITS TO DIPPING IN SODIUM BICARBONATE, SUGAR SOLUTION, FUNGICIDE AND WAXING
Mesopotamia Journal of Agriculture,
2017, Volume 45, Issue 1, Pages 137-148
AbstractThis research was conducted in the cold storage of Horticulture Dept./College of Agriculture & Forestry/ Mosul University. Orange fruits cv."Local" were brought from a private orchard in "Balad" region (70 km. south of "Tikret"). The fruits were picked carefully in the evening on 24th November 2010, in the morning of the next day, the fruits were transported to the Agriculture College, precooled, and stored in the cool room at 7◦C. for 2 days before performing these treatment: 1- dipping in the solution of Curzate fungicide at the concentrations 0 and 2 gm.l-1 . 2- dipping for 2 minutes in 0 (control), 10 and 20٪ and 1,5 and 3٪ sodium bicarbonate 3-paraffin waxing (waxed and non-waxed), and the interaction between the treatments. The most important results were as follows: Two gm.l-1 fungicide treatment reduced significantly chilling injury disorder incidence. Also waxed orange fruits reduced significantly weight loss and total soluble solids and total acidity, also waxing treatment reduced significantly chilling injury disorder incidence. And among dipping treatments, 1,5 and 3٪ sodium bicarbonate treatments were the most effective, as they reduced significantly of total soluble solids and total acidity, besides, they were very effective in reducing chilling injury disorder incidence. The interaction between fungicide, waxing and dipping treatments was more effective than the single factors, especially in reducing weight loss, also inhibited chilling injury disorder incidence.
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