Response Postharvest Quality of Diyala Orange to Two Rootstocks and Some Plant Extracts

Abstract

This study was performed on Diyala orange fruits to investigate the role of sour orange and Lemon rootstocks and the dipping in (0, 2, 4, and 6) % from each aqueous extract of clove flower buds, thyme leaves, and pomegranate peel for four minutes on extending the storability and maintain postharvest quality of Diyala orange fruits. A factorial experiment was used within Randomized Complete Design with three replicates.
 The fruits were placed in polyethylene bags, subsequently stored at 6±1 ºC and 85-95% relative humidity for two months. The results indicated that fruits were grown on sour orange rootstock significantly maintained the highest values in most of the chemical properties were studied, likewise reducing the weight loss and physiological disorders than fruits were grown on lemon rootstock. Concerning the plant extracts, fruits immersed in 2% clove extract had the maximum values of total soluble solids (TSS), vitamin C, and total phenol than control. Furthermore, fruits immersed in 6% thyme extract had the highest values of TSS, total sugar, vitamin C, and total phenol, whereas, minimized physiological disorders than control. Likewise, fruits immersed in 2% Pomegranate peel extract had the highest values of TSS and vitamin C but had lower physiological disorders than control.

Preserving the Postharvest Quality of Thompson Seedless Grape by Using Propolis and Aloe Vera Gel Coating

“…The favoring test refers to the ratio of total soluble solids to total acidity (TSS/TA). Carotene content (μg/kg) was measured by using acetone 80% depending on the method Aljabary, et al, (6). Glucose and fructose (%): These were calculated using phenol 5% and 5 ml of concentrated sulfuric acid as the predominant sugars in the juice of European grape types.…”