Postharvest Application of Hot Water, Fungicide and Waxing on the Shelf Life of Valencia and Local Oranges of Siavarz

For postharvest losses reduction, this experiment conducted on two orange cultivars, with name of Valencia and local oranges of Siavarz (Citrus sinensis L. Osbeck), grown under subtropical climatic conditions in Khuzestan, Iran. Each orange cultivar was harvested in optimal time and then divided into 2 groups for different postharvest treatments. Treatments included heat treatment (hot water dip 52°C for 3 min and water 25°C for 3 min), Thiabendazol (TBZ) fungicide (2 g L-1), without fungicide, wax and combination of these treatments. Consequently, all fruit samples were stored at 6±1°C and 85-90% humidity (RH) for 3 months. The results showed that, using hot water, wax and TBZ fungicide treatments minimized the postharvest decay especially penicillium molds. Using of these treatments on Siavars cultivar caused to a decay reduction to 2% as compared to control treatment with 26.7% decay. Application of wax significantly ceased to inhibition of fruit weight, ascorbic acid and fruit tissue firmness reduction. Hot water treatment significantly ceased to inhibition of fruit weight and tissue firmness, but a decrease in ascorbic acid content. During cold storage period titratable acidity (TA%) as well as ascorbic acid content significantly decreased. Conversely, Total Soluble Solids (TSS) content and rations of TSS/TA rate significantly increased.