PJB-2020-691
The synergistic effect of Scolymus maculatus L. plant extracts and hot water dipping on the postharvest storability of Valencia oranges
Jian Gao, Ibrahim Kahramanoglu, Serhat Usanmaz, Volkan Okatan and Chunpeng Wan
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.
To Cite this article:
Gao, J., I. Kahramanoglu, S. Usanmaz, V. Okatan and C. Wan. 2021. The synergistic effect of Scolymus maculatus L. plant extracts and hot water dipping on the postharvest storability of Valencia oranges. Pak. J. Bot., 53(6): DOI: http://dx.doi.org/10.30848/PJB2021-6(22)
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