Extending Shelf Life and Maintaining Quality of Valencia Oranges by Some Safe Eco-friendly Treatments | ||||
| Journal of Sustainable Agricultural and Environmental Sciences | ||||
| Volume 3, Issue 3, 2024, Page 35-44 PDF (557.21 K) | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| Usama Elabbasy; Eman Aboelwafaa; Hanafy Maswada | ||||
| Abstract | ||||
| The objective of this study was to investigate the impact of postharvest eco-friendly components, H2O2 (1%), oxalic acid (10mM), Gum Arabic (5%) and Frankincense solutions (5%) on shelf life and quality of Valencia oranges under ambient room temperature were studied. Valencia oranges are treated with solution of distilled water (control), H2O2 (1%), Oxalic acid (10 mM), Gum Arabic (5%) and Frankincense solutions (5%). The treated oranges were stored at ambient temperature (25 ±2 oC & 85 % RH) for 45 days. Customary values of Valencia oranges, fresh weight and juice content, were deteriorated by prolonging shelf-life period. All treatments proved efficiency in maintaining quality of Valencia oranges during shelf life. However, application of H2O2 (1%) and Frankincense (5%) were the best treatments in maintaining the Valencia orange fresh weight and juice content, titratable acidity (TA) and reduced total soluble solids / titratable acid ratio (TSS/TA). | ||||
|
Statistics Article View: 147 PDF Download: 109 |
||||
