Iranian Journal of Horticultural Science

Iranian Journal of Horticultural Science

Control of postharvest green mold using sodium bicarbonate in Jaffa andBlood orange varieties

Document Type : Full Paper

Authors
hassan Sadrnia 1
Esmaeil Yampi 2
Mohammadhossein Aghkhani 3
1 Assistant ProfessorCollege of Agriculture, Ferdowsi University of Mashhad, Iran
2 Former M.Sc. Student College of Agriculture, Ferdowsi University of Mashhad, Iran
3 Associate Professor, College of Agriculture, Ferdowsi University of Mashhad, Iran
10.22059/ijhs.2015.55868
Abstract
Among the healthy compounds such as sodium bicarbonate, potassium bicarbonate, vegetable oils, and biocontrol yeasts including heat treatments, as well as a good alternativeto chemical pesticides are considered hazardous. In this study, the effect of different levels of sodium bicarbonate treatment (0, 500 and 1000 mg/l and combination 1500 mg/l sodium bicarbonate with hot water 53 °C) were investigated onwound healing in oranges, c.vJaffa and Sanguinella of Golestan local, inoculated with a suspension of Penicilliumdigitatum.The treated fruits were stored at eight degrees Celsius and relative humidity 85±5%.Variables such as weight loss, firmness, TSS, acidity, maturity index, decay rate were measured once per two weeks in six steps. The ANOVA results showed that acidity value, maturity index,decay rate were significantly influenced by variety and storage duration. Also,the amounts of weight loss and decay rate were significantly affected by period of storage andconcentrations. In both variety of oranges,Jaffa and Sanguinella, the appropriate result was found in combination treatment, using 1500 mg/l sodium bicarbonate and hot water immersion at 53 °C for three minutes.
 
Keywords
Decay
orange
penicilliumdigitatum
shelf-life
sodium bicarbonate

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Iranian Journal of Horticultural Science
Volume 46, Issue 3 - Serial Number 3
Autumn 2015
Pages 487-495

  • Receive Date 26 September 2013
  • Revise Date 11 August 2014
  • Accept Date 06 September 2014