الفهرس 
INTRODUCTIONOnly 14 pages are availabe for public view
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Abstract
In 2012 and 2013 seasons, Valencia late orange [Citrus sinensis (L.) Osbek] fruits were harvested in mid March of the two seasons and subjected to two separate experiments: the first; packaging and modified atmospher and the second low concentration of hot imazalil (IMZ) postharvest dip treatments. Fruits of all treatments were stored for six months at 8±1°C and 90-95 % relative humidity (RH). There after, fruits were stored for 6 days at 20°C and 60-70% RH (simulated to supermarket conditions) to detect the effect of treatments on fruit quality during shelf life. Samples of each treatment were randomly taken at monthly intervals to evaluate the effect of storage periods and the tested treatments. All tested packaging treatments maintained fruit pulp firmness, vit. C, total acidity, juice volume, and panel test index higher than control fruits during both cold storage and shelf life periods. On the contrary, packaging treatments decreased fruit weight losses, discarded fruits, TSS% , pH value and peel firmness. The advance in storage period during six months caused progressive increments in fresh weight losses, TSS% and pH value. On the contrary, advance in cold storage period depressed fruit pulp and peel firmness, juice volume, total acidity and vitamin C in all tested treatments.
Hot IMZ treatment at 100 mg/l and 52°C for 2 min maintained fruit pulp firmness, juice volume and vitamin C as compared with control. Moreover, hot IMZ treatments decreased fresh weight losses, fruit peel firmness, TSS% and pH value compared to control. No significant differences were observed intotalacidity percantage between hot IMZ treatments and control. Hot IMZ treatments improved fruit properties more than control.