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Abstract
This study was carried out during 2013 and 2014 seasons on valencia orange olenda cv. Trees (6-years old) were budded on volkamer lemon rootstock in a private orchard located at Cairo Alexandria desert road (62km). The purpose of this investigation is to study the effect of some natural compounds in comparison with synthetic fungicide (Imazalil) on marketability and keeping quality of valencia orange fruits under cold storage at 5 and 10 ± 1{u00B0}C with 85 - 90%RH. Valencia orange fruits were harvested at the end of March in both seasons. Valencia orange fruits were treated with camphor oil (10% v / v), jasmine oil (200 ppm), salicylic acid (0.3g/l) as single treatments or in combined with other, Imazalil (1500ppm) and control (water only). The obtained results revealed that, fruits weight loss percentage was significantly increased with the increasing storage period during both seasons. Treatment of camphor oil+jasmine oil+salicylic acid in the 1st season, and camphor oil + salicylic acid duirng the 2nd season was associated with the lowest significant decrease in fruit weight loss during storage compared with all the other treatments. Valencia orange fruits treated with jasmine oil had less decay percentage in both seasons. Treatments of jasmine oil and salicylic acid either as solely or in combined with camphor oil significantly decreased the detrition rate of valencia orange fruit firmness compared with IMZ and control fruits during in both seasons. With increasing temperatures or storage period prolonging, TSS, TSS / total acidity of treated fruits were significantly increased in both seasons. On other side, total acidity percentage, juice percentage and vitamin C content significantly decreased with prolonging cold storage period during the two seasons