Layla Tabbara*⁽¹⁾, Nazmy. Abdel Hameid⁽²⁾ and Alaa. Bondok⁽²⁾

(1). Horticulture Research Department, General Commission for Scientific Agricultural Research, Syria.

(2). Department of Horticulture, Faculty of Agriculture, Ain Shams University, Cairo, Egypt.

(*corresponding author: Layla Tabbara-, Email: l.tabbarah@gmail.com)

Received:2/01/202 3                Accepted:14/02/2023

Abstract: 

This investigation was carried out during two successive seasons 2016 and 2017 on fruits of Valencia orange. The fruit samples were collected from orange orchard belonging to Wadi 3 by randomly from all over the orchard.  An experiment was conducted to evaluate the influence of some environmentally safe treatments to improve the storability of Valencia fruits during 2016 and 2017 seasons, which was Jojoba oil (1,3,5) %, castor oil (0.5, 1,2) %, yeast(1,2,3)%, seaweed(1,2,3)%, hot water (45ᵒC and commercial wax were used for proposed study, after  that, fruits were stored at a temperature of 5 ° C and 95% of  relative humidity for 60 days, it was determine the physical and chemical characteristics (fruits weight loss – juice ratio-   TSS/TA – total phenols). Results indicated that, castor oil (2 and 1) % and jojoba oil 5% reduced weight loss%, and deterioration phenols increase and increased juice ratio and TSS/TA rate, with significant differences compared to control. So the results show that, coating orange fruits with castor oil (1-2) % and jojoba oil (5) % the most effective in improve the storability of orange fruits Valencia orange.

Key word: Valencia orange, Jojoba oil, castor oil, commercial wax, hot water, yeast, seaweed.

 Full paper in English: pdf