الفهرس 
Chilling injury percentageOnly 14 pages are availabe for public view
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Abstract
This investigation was carried out during two the successive seasons 2013 and 2014.The fruits samples were collected from orange orchard belonging to Wadi El-netron by randomly from all over the orchard which has clay loam soil, the trees were irrigated through far row (surface) irrigation system.
An experiment was conducted to evaluate the influence of some environmentally safe treatments to improve the storability of Navel orange (citrus sinensis) and Valencia fruits during 2013 and 2014 seasons. Jojoba oil (1,3,5)%, castor oil (0.5, 1,2)%, yeast(1,2,3)%, seaweed(1,2,3)%, hot water were used for proposed study, treatments were applied to fruits for five minutes, in addition to commercial wax and control (without any treatments) as comparison treatments (high and low).
After the treatments mentioned, fruits were stored at a temperature of 5 ° C and 95% of relative humidity for 60 days, it was determined the physical characteristics (chilling injury -loss of weight–decay% - juice% the thickness of the crust) and chemical properties (ascorbic acid content - total soluble solids – total acidity –TSS/TA - total phenols - total flavones),at the beginning of storage and 15days intervals throughout the storage period, in addition to sensory evaluation(taste, color, freshness and flavor) after placed the fruits at room temperature for 7 days from the end of storage period.
This experiment was designed as completely randomized. The means were analyzed using SASS 9.1 statistical software and means were compared by Duncan’s multiple range test (DMRT) at 5% level .
Post-harvest storability experiment:
After harvest and transferred to Horticulture Department, Faculty of Agriculture, Ain shams University. All Fruits were sorted and graded then washed and treated with substances previously mentioned and dried then stored at cold storage at (5ᵒc±0.5 and 90%RH) for 60 days for 60 days followed by 7 days at market conditions (20 + 2°C with 85% RH).
Each treatment had 3 replicates, each of them involved 2 cartons, one for physical quality analysis and the other for chemical quality analysis, each carton package contained 3k\box. Samples were taken every 15 days intervals and continued for 60 days to study physical and chemical characteristics. A sample of randomly selected fruits at the beginning of cold storage duration (0 day) and every two weeeks (15 days) intervals was collected from each replicate for all treatments during the storage period.
Materials used as safe edible coatings on orange fruits and their application in this study:
1. Jojopa oil: In this respect three different concentrations (1-3-5)% eaches applied solely for 5 minutes
2. Castor oil: In this respect three different concentrations (0.5-1-2)% eaches applied solely for 5 minutes
3. Yeast: In this respect three different concentrations (1-2-3)% eaches applied solely for 5 minutes
4. Seaweed: In this respect three different concentrations (1-2-3)% eaches applied solely for 5 minutes
5. Hot water at 45ᵒc: In this respect applied solely for 5 minutes
We studied the physical, chemical qualities and Sensory analysis of the fruits were treated with materials mentioned and compared with commercial wax and control (without any treatment)
Effect of some safe edible coatings on Physical & chemical properties during cold storage of citrus fruits:
1- Effect of some safe edible coatings on Physical properties during cold storage of citrus fruits:
1-1. Chilling injury percentage
The results showed that the chilling injury percentage were increased during Storage period.
1-1.1. Navel orange (citrus sinensis)
The lowest chilling injury percentage was found in commercial wax with insignificant differences just compared to jojoba oil (1-3-5)%, castor oil (0.5-1-2)% and seaweed (1-2-3)% in the two studied seasons.
yeast (1-2-3)% had chilling injury percentage less than control in a Significant differences and more than commercial wax also in significant differences.
Control and hot water were the worst treatments, which had the highest chilling injury percentage with significant differences compared to all other treatments in the two studied seasons.
1-1.2. Valencia
The lowest chilling injury percentage was found in commercial wax with insignificant differences just compared to jojoba oil (1-3-5)% and castor oil (0.5-1-2)% in the first season Plus seaweed 2% in the second season.
Yeast (1-2-3)% and Seaweed (1-3)% had chilling injury percentage less than control in a significant differences and more than commercial wax also in significant differences.
Control and hot water were the worst treatments, which had the highest chilling injury percentage with significant differences compared to all other treatments in the two studied seasons.
1-2. Weight loss percentage
Results showed that the weight loss percentage increased during storage period,
1-2.1. Navel orange (citrus sinensis)
The lowest weight loss percentage was found in commercial wax with insignificant differences just compared to jojoba oil (3-5)% and castor oil (1-2)% in the first season, plus jojoba oil (1)% and castor oil (0.5)% in the second season.
Jojoba oil (1)%, castor oil (0.5)% and seaweed (1-2-3)% in the first season and just seaweed (1-2-3)% in the second had weight loss percentage less than control in a significant differences and more than commercial wax also in significant differences.
Control and hot water were the worst treatments, which had the highest weight loss percentage with insignificant differences just compared to yeast (1-2-3)% in the two studied seasons.
1-2.2. Valencia
The lowest weight loss percentage was found in commercial wax with insignificant differences compared to all treatments except seaweed 3%, hot water and control in the first season, but in the second one with insignificant differences just compared with jojoba oil (3-5)% & castor oil (1-2)%.
Control and hot water were the worst treatments, which had the highest weight loss percentage with insignificant differences with yeast (1-2-3)%, seaweed (1-2-3)% in the second season plus jojoba oil (1%) and castor oil (0.5)% in the first season.
1-1.3.Fruits Decay percentage
The results showed that the fruits decay percentage has been increased during storage period.
1-3.1. Navel orange (Citrus sinensis)
The lowest fruits decay percentage was found in commercial wax with insignificant differences just compared to jojoba oil (1-3-5)% and castor oil (0.5-1-2)% in the two seasons.
Seaweed (1-2-3)% in the second season and yeast (1-2-3)% in the first one had fruits decay percentage less than a control in a significant differences and more than commercial wax also in significant differences.
Control was the worst treatment, which had the highest fruits decay percentage with insignificant differences just compared to hot water in the first season, but compared with hot water and yeast (1-2-3)% in the second season.
1-3.2. Valencia
The lowest fruits decay percentage was found in commercial wax with insignificant differences compared to jojoba oil (1-3-5)% and castor oil (1-2)% in the first season, plus castor oil 0.5% in the second season.
Castor oil (0.5)%, yeast (1-2-3)% and seaweed (1-2-3)% in the first season and just yeast (1-2-3)% and seaweed (1-2-3)% in the second one fruits of Valencia had decay percentage less than control in a significant differences and more than commercial wax also in significant differences.
Hot water had fruits decay percentage less than control in a significant differences in the first season but insignificant differences in the second one, and more than all other treatments also in significant differences in Valencia in the two seasons.
Control was the worst treatments, and had the highest weight loss percentage with significant differences compared to all other treatments in the two season.
1-4. juice%
The results showed that there is an increase in juice% during storage period in all treatments and both seasons.
1-4.1. Navel orange (citrus sinensis)
The highest juice% was found in commercial wax with insignificant differences compared to all treatments except control and hot water in the first season, but in the second one there were insignificant differences between commercial wax and just jojoba oil (1-3-5)% and castor oil (0.5-1-2)%.
Seaweed (1-2-3)% in the second season had juice% more than control in a significant differences and less than commercial wax also in significant differences.
Control was the worst treatments, which had the lowest juice% with insignificant differences just compared to hot water in the first season, but compared with hot water and yeast (1-2-3)% in the second season.
1-4.2. Valencia
The highest juice% was found in commercial wax with insignificant differences compared to jojoba oil (1-3-5)% and castor oil (0.5-1-2)% in the two seasons.
Yeast (2-3)% and seaweed (2-3)% in the first season and seaweed (1-2-3)% in the secondone had juice% more than a control in a significant differences and less than commercial wax also in significant differences.
Control and hot water were the worst treatments, and had the lowest juice% with insignificant differences compared to yeast (1)% and seaweed (1)% in the first season and compared to yeast (1-2-3)% in the second season.
1-5. Peel thickness (cm)
The results showed that the peel thickness has been decreased during storage period,
1-5.1. Navel orange (citrus sinensis)
The highest value of peel thickness was found in commercial wax with insignificant differences compared to jojoba oil (1-3-5)% and castor oil (0.5-1-2)% in the two seasons.
Control was the worst treatment, which had the lowest value of peel thickness with insignificant differences just compared to hot water, yeast (1-2-3)% and seaweed (1-2-3)% in the two seasons.
1-5.2. Valencia
The highest value of peel thickness was found in castor oil 2% with insignificant differences compared to commercial wax, jojoba oil (1-3-5)% and castor oil (0.5-1)% in the two seasons.
Yeast (1-3)% in the second season on Valencia fruits had value of peel thickness more than control in a significant differences and less than commercial wax also in significant difference.
control was the worst treatment, and had the lowest value of peel thickness with insignificant differences compared to yeast (1-2-3)% and seaweed (1-2-3)% in the first season and compared to yeast (2)% in the second season.
2- Effect of some safe edible coatings on chemical properties under storage cold of citrus fruits:
2-1. Ascorbic Acid (Vitamin C) Content
The results showed that the ascorbic acid content has been decreased during Storage period.
2-1.1. Navel orange (citrussinensis)
The highest Ascorbic Acid content was found in commercial wax with insignificant differences compared to jojoba oil (1-3-5)% and castor oil (0.5-1-2)% in the first season, but in the second one there were insignificant differences between commercial wax and jojoba oil (1-3-5)%, castor oil (0.5-1-2)%, seaweed (2-3)%.
Yeast (1-2-3)% and seaweed (1)% in the second season had ascorbic Acid content more than control in significant differences and less than commercial wax also in significant differences.
Control was the worst treatments, which had the lowest ascorbic acid content with insignificant differences compared to hot water, yeast (1-2-3)% and seaweed (1-2-3)% in the first season, but just compared with hot water in the second season.
2-1.2. Valencia
The highest ascorbic acid content was found in commercial wax with insignificant differences compared to jojoba oil (1-3-5)%, castor oil (0.5-1-2)% and seaweed (1-2-3)% in the first season, and just compared to jojoba oil (3-5)% and castor oil (0.5-1-2)% in the secondseason.
Jojoba oil 1%, yeast (1-2-3)% and seaweed (1-2-3)% in the second season had ascorbic acid content more than control in a significant differences and less than commercial wax also in significant differences.
Control was the worst treatments, and had the lowest ascorbic acid content with insignificant differences compared to yeast (1-2-3)% and hot water in the first season and compared to just hot water in the second season.
2-2. TSS%
The results showed that TSS% increased during storage period,
2-2.1. Navel orange (citrus sinensis)
The highest TSS% was found in commercial wax with insignificant differences compared to jojoba oil (1-3-5)%, castor oil (0.5-1-2)%, yeast (1-3)% and seaweed (1-2-3)% in the first season, but in the second one there were significant differences between commercial wax and just control and hot water.
Control was the worst treatments, which had the lowest TSS% with insignificant differences compared to hot water and yeast (2)% in the first season, but just compared with hot water in the second season.
2-2.2. Valencia
The highest TSS% was found in commercial wax with insignificant differences compared to all treatments except control and hot water in the first season, but just compared to jojoba oil (1-3-5)% and castor oil (0.5-1-2)% in the second one.
Seaweed (1-2-3)% in the second season had TSS% more than control in significant differences and less than commercial wax also in significant differences.
Control was the worst treatments, and had the lowest ascorbic acid content with insignificant differences compared to hot water in the first season and compared to yeast (1-2-3)% and hot water in the second season.
2-3. TA%
Results show that TA% were decreased during storage period,
2-3.1. Navel orange (citrus sinensis)
The lowest TA% was found in commercial wax with insignificant differences compared to jojoba oil (1-3-5)%, castor oil (0.5-1-2)%, yeast (3)% and seaweed (3)% in the first season, but in the second one there were significant differences between commercial wax and just control and hot water.
Control had the highest TA% with insignificant differences compared to hot water, yeast (1-2)% and seaweed (1)% in the first season, but just compared with hot water in the second season.
2-3.2. Valencia
The lowest TA% was found in commercial wax with insignificant differences compared to all treatments except seaweed (2)%, control and hot water in the first season, but just control and hot water in the second one.
Control had the highest TA% with insignificant differences compared to seaweed (2)% and hot water in the first season and compared to just hot water in the second season.
2-4. TSS/TA
The results showed that TSS/TA has increased during Storage period,
2-4.1. Navel orange (citrus sinensis)
the highest TSS/TA was found in commercial wax with insignificant differences compared to jojoba oil (1-3-5)% and castor oil (0.5-1-2)% in the first season, but in the second one there were insignificant differences between commercial wax and jojoba oil (1-3-5)%, castor oil (0.5-1-2)%, yeast (1-2-3)% and seaweed (1-2-3)%.
Control had the lowest TSS/TA with insignificant differences compared to hot water yeast (1-2-3)%, seaweed (1-2-3)% and hot water in the two studied seasons.
2-4.2. Valencia
The highest TSS/TA found in commercial wax with insignificant differences compared to jojoba oil (1-3-5)%, castor oil (0.5-1-2)%, yeast (1-3)% and seaweed (1-2-3)% in the first season, and compared to jojoba oil (1-3-5)% and castor oil (0.5-1-2)% in the second season.
Seaweed (1-2-3)% in the second season had TSS/TA more than a control in a significant differences and less than commercial wax also in significant differences.
Control had the lowest TSS/TA with insignificant differences compared to yeast (2)% and hot water in the first season and compared to yeast (1-2-3)% and hot water in the second season.
2-5. Total phenols (mg / g fresh weight)
Total phenols (mg / g fresh weight) have increased during storage period.
2-5.1. Navel orange (citrus sinensis)
The lowest total phenols were found in commercial wax with insignificant differences compared to jojoba oil (1-3-5)% and castor oil (0.5-1-2)% inthe two seasons.
Seaweed (1-2-3)% in the first season and yeast (1-2-3)% and seaweed (1-2-3)% in the second one had total phenols less than a control in a significant differences and more than commercial wax also in significant differences.
Control had the highest total phenols with insignificant differences compared to hot water and yeast (1-2-3)% in the first season and just compared to hot water in the second one.
2-5.2. Valencia
The lowest total phenols were found in commercial wax with insignificant differences compared to jojoba oil (1-3-5)% and castor oil (0.5-1-2)% in the second season, seaweed (1-2-3)% and yeast (2-3)% in the first season.
Seaweed (1-2-3)% in the second one had total phenols less than control in a significant differences and more than commercial wax also in significant differences.
Control had the highest total phenols with insignificant differences compared to yeast (1)% and hot water in the first season and compared to yeast (1-2-3)% and hot water in the second season.
2-6. Total Flavonoid Content (µg / g fresh weight)
The results showed that total flavonoid Content (µg / g fresh weight) has increased during storage period.
2-6.1. Navel orange (citrus sinensis)
The highest total flavonoid content was found in commercial wax with insignificant differences compared to jojoba oil (1-3-5)% and castor oil (0.5-1-2)% in the two seasons.
Seaweed (1-2-3)% and yeast (1-2-3)% in the second season had total flavonoid more than a control in significant differences and less than commercial wax also in significant differences.
Control had the lowest total flavonoid with insignificant differences compared to yeast (1-2-3)%, seaweed (1-2-3)% and hot water in the first season and just compared to hot water in the second one
2-6.2. Valencia
The highest total flavonoid was found in commercial wax with insignificant differences compared to jojoba oil (1-3-5)% and castor oil (0.5-1-2)% in the two seasons.
Seaweed (1-2-3)% and yeast (2-3)% in the second season had total flavonoid more than control in a significant differences and less than commercial wax also in significant differences.
Control had the highest total flavonoid with insignificant differences compared to yeast (1-2-3)%, seaweed (1-2-3)% and hot water in the first season and compared to yeast (1)% and hot water in the second season.
3- Effect of some safe edible coatings on sensory evaluation under storage cold of citrus fruits:
3-1. Taste
3-1.1. Navel orange (citrus sinensis)
Commercial wax and castor oil (1-2)% had the highest value of evaluated degree for taste with insignificant differences compared to jojoba oil (3-5)% and castor oil (0.5)% in the first season, but in the second one commercial wax and castor oil (2)% had the highest value of evaluated degree for taste with insignificant differences compared to castor oil (1)% and jojoba oil (5)%.
Jojoba oil 1%, yeast (1-2-3)%, seaweed (1-2-3)% and hot water in the first season and jojoba oil 3% in the second one had value of evaluated degree more than control in a significant differences and less than commercial wax also in significant differences.
Control had the lowest value of evaluated degree with significant differences compared to all treatments in the first season, and in the second one also control had the lowest value of evaluated degree with insignificant differences compared to jojoba oil 1%, castor oil 0.5%, yeast (1-2-3)%, seaweed (1-2-3)% and hot water.
3-1.2. Valencia
The results showed that commercial wax and castor oil (2)% had the highest value of evaluated degree for taste with significant differences compared to all treatments in the first season, and in the second one also commercial wax and castor oil (2)% had the highest value of evaluated degree for taste with insignificant differences just compared to castor oil 1% and jojoba oil (3-5)%.
Jojoba oil (1-3-5)%, castor oil (0.5-1)%, yeast (1-2-3)%, seaweed (1-2-3)% and hot water in the first season and jojoba oil 1%, castor oil 0.5%, yeast (1-2-3)%, seaweed (1-2-3)% and hot water in the second one had value of evaluated degree more than control in significant differences and less than commercial wax also in significant differences.
Control had the lowest value of evaluated degree with significant differences compared to all treatments.
3-2. Color
3-2.1. Navel orange (citrus sinensis)
Commercial wax had the highest value of evaluated degree for color with insignificant differences compared to jojoba oil (1-3-5)% and castor oil (0.5-1-2)% in the first season, and compared to jojoba oil (3-5)% and castor oil (0.5-1-2)% in the second one.
Seaweed (1-3)% in the first season and jojoba oil (1)% and hot water in the second one had value of evaluated degree for color more than control in a significant differences and less than commercial wax also in significant differences.
Control had the lowest value of evaluated degree for color with insignificant differences compared to yeast (1-2-3)% seaweed (2)% and hot water in the first season, and compared to yeast (1-2-3)% and seaweed (1-2-3)%in the second.
3-2.2. Valencia
Tha results showed that commercial wax had the highest value of evaluated degree for color with insignificant differences compared to jojoba oil (1-3-5)% and castor oil (0.5-1-2)% in the first season, and jojoba oil (5)% and castor oil (1-2)% in the second one on Valencia fruits.
Seaweed (1-3)% in the first season and jojoba oil (1-3)% and seaweed (3)% in the second one had value of evaluated degree for color more than a control in a significant differences and less than commercial wax also in significant differences on Valencia fruits.
Control had the lowest value of evaluated degree with insignificant differences compared to yeast (1-2-3)%, seaweed (3)%, and hot water in the first season and yeast (1-2-3)%, seaweed (1-2)% and hot water in the second one on Valencia fruits.
3-3. Freshness
3-3.1. Navel orange (citrus sinensis)
Commercial wax had the highest value of evaluated degree for freshness with insignificant differences compared to jojoba oil (1-3-5)% and castor oil (0.5-1-2)% in the first season, and compared to jojoba oil (3-5)% and castor oil (0.5-1-2)% in the second one.
Hot water in the first season and jojoba oil (1)% and seaweed (1-2)% in the second one had value of evaluated degree for freshness more than control in a significant differences and less than commercial wax also in significant differences.
Control had the lowest value of evaluated degree for freshness with insignificant differences compared to yeast (1-2-3)% and seaweed (2)% in the first season, and compared to yeast (1-2-3)%, seaweed (3)% and hot water in the second.
3-3.2. Valencia
The results showed that commercial wax had the highest value of evaluated degree for freshness with insignificant differences compared to jojoba oil (5)% and castor oil (0.5-1-2)% in the first season, and jojoba oil (1-3-5)% and castor oil (0.5-1-2)% in the second one on Valencia fruits.
Yeast (1-2-3)% and seaweed (1-2-3)% in the first season and yeast (1-2-3)%, seaweed (1-3)% and hot water in the second one had value of evaluated degree for freshness more than control in significant differences and less than commercial wax also in significant differences on Valencia fruits.
Control had the lowest value of evaluated degree with insignificant differences compared to hot water in the first season and seaweed (2)% in the second one on Valencia fruits.
3-4. Flavor
3-4.1. Navel orange (citrus sinensis)
Commercial wax had the highest value of evaluated degree for flavor with insignificant differences compared to jojoba oil (3-5)% and castor oil (0.5-1-2)% in the first season, and compared to castor oil (0.5-1-2)% in the secondseason.
Jojoba oil (1)% in the first season and jojoba oil (1-3-5)% and seaweed (1-3)% in the second one had value of evaluated degree for flavor more than control in a significant differences and less than commercial wax also in significant differences.
Control had the lowest value of evaluated degree for flavor with insignificant differences compared to yeast (1-2-3)%, seaweed (1-2-3)% and hot water in the first season, and compared to yeast (1-2-3)% and hot water in the second.
3-4.2. Valencia
The results showed that commercial wax had the highest value of evaluated degree for flavor with insignificant differences compared to castor oil (1-2)% in the first season, and jojoba oil (3-5)% and castor oil (0.5-1-2)% in the second one on Valencia fruits.
Jojoba oil (1-3-5)%, castor (0.5)%, yeast (2-3)%, seaweed (1-2)% and hot water in the first season and yeast (1-2-3)%, seaweed (1-2-3)% and jojoba oil (1)% in the second one had value of evaluated degree for flavor more than control in significant differences and less than commercial wax also in significant differences on Valencia fruits.
Control had the lowest value of evaluated degree with insignificant differences compared to yeast (1)% and seaweed (3)% in the first season and hot water in the second one on Valencia fruits.