The synergistic effect of scolymus maculatus l. plant extracts and hot water dipping on the postharvest storability of valencia oranges | [Pakistan Journal of Botany • 2021]

Author(s):

1. JIAN GAO: College of Plant Protection, Southwest University, Chong Qing, 400715, China

2. İBRAHIM KAHRAMANOĞLU: Faculty of Agricultural Sciences and Technologies, European University of Lefke, Gemikonağı, Northern Cyprus, Turkey

3. SERHAT USANMAZ: Faculty of Agricultural Sciences and Technologies, European University of Lefke, Gemikonağı, Northern Cyprus, Turkey

4. VOLKAN OKATAN: Eskisehir Osmangazi University, Faculty of Agriculture, Department of Horticulture. Eskisehir, Turkey

5. CHUNPENG WAN: Jiangxi Key Laboratory for Postharvest Technology and Nondestructive Testing of Fruits & Vegetables, College of Agronomy, Jiangxi Agricultural University, Nanchang 330045, China

Abstract:

Present research was carried out with an objective to test the synergism effect of Scolymus maculatus L. plant extracts and hot water dipping (HWD) on the storability of Valencia oranges. Experiments were conducted with four different treatments and five replications in each. Each of these replications consisted of five fruits and studies were scheduled to keep on for 150 days. Quality parameters were measured with 30-days interval. The treatments of current study are: a) immersing in pure water at 25°C for 5 min. (control); b) HWD at 50°C for 5 min.; c) immersing in pure water at 25°C for 5 min. with 1.0% S. maculatus L. plant extracts (Sm extract); and d) immersing in HWD at 50°C for 5 min. with 1.0% S. maculatus L. plant extracts (HWD + Sm extract). Results made it possible to understand that the HWD treatment is successful in slowing respiration rate and prevention of weight loss, controlling postharvest pathogens and preserving visual quality of the orange fruits. Additional to these expected results, findings of current work made it possible to conclude that the S. maculatus L. plant extracts have also significant influence on these quality parameters and the combination of both treatments provides highest efficacy for increasing the storability of orange fruits. Postharvest application of hot water dipping with 1.0% S. maculatus plant extracts to the Valencia oranges was found to maintain acceptability of the fruits for 150 days of storage at 6.0±1.0°C and 90-95% relative humidity.

Page(s): 2041-2046

DOI: 10.30848/PJB2021-6(22)

Published: Journal: Pakistan Journal of Botany, Volume: 53, Issue: 6, Year: 2021

Keywords:

Pathogen control , Biomaterials , Physical methods and weight loss prevention , Combined effect

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