بررسي اثر تيمارهاي فيزيكي و شيميايي بر عمر انباري پرتقال تاپسون

Evaluation of chemical and physical treatments on storage life of Tompson Orange fruit

In this research work the effects of pre storage treatments were studied on the quality, phydsical and chemical characteristics of Tompson orange at the end of a peroid of 3 months storage. The temperature for cold storge was 7° C and for normal storge was 13 ° C. In this work eight treatments were applied on the fruits as follow; A; control (without any treatment), B; cold storge method C; washing orange with Moyan detergent, D; Washing with Moyan and then Tiabendazol as a fungicide, E; washing the oranges with Moyan and then dipped in 50 ppm Gibbereline, F, Using polyethylen bags with holes as a cover for oranges, G; Using polyethylene bags without holes, H; using a moxture of Tiabendazol and wax. The objective was to determine the best treatment to preserve the quality and reduce percentag of fruitt. The variables were included; total solube soild (TSS), citric acid, vitamin C, percentage of decade, fruit quality and fruit firmness. All data were applied in a Mstat C software program. A split plot design was used to analyze data. Comparison of means was achieved based on Duncan test at 5 percent probability. Results showed that treatments of D and E were quite effective in reducing percent of orange decade. Treatments E and B were quite advantageous to preserve firmness, vitamin C and citric acid.