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Abstract
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This study was conducted to evaluate the effect of postharvest treatments on quality maintain and losses reduce of blood orange fruits. The aim of this study was evaluation the effect of salicylic acid (SA) and essential oils (EOs) application on fungal growth under in vitro conditions.The experiment was performed in a Factorial using Completely Randomized Design with four replications. Factors of the experiment included fungal species (Penicillium italicum and Penicillium digitatum), solutions (fennel, cumin, eucalyptus, clove and Shiraz thyme EOs and SA) and concentrations (0, 400, 700 and 1000 ?L/L for EO and 0, 1, 2.5 and 4 mM for SA).Results revealed that clove, Shiraz thyme and cumin EOs in 1000 ?L/L concentration showed most effect on fungal growth reduce however eucalyptus and fennel EOs and SA had little effect. Based on in vitro screening, the best treatments of EOs and SA in 1000 ?L/L and 4 mM concentration respectively, were screened to evaluate their antifungal activity on inoculated fruits.The experiment was performed in a split-plot using Completely Randomized Design with four replications. Treatments of the experiment included fungal species (P. italicum and P. digitatum), solutions (cumin, clove and Shiraz thyme EOs, SA and strile distilled water) and storage times (17, 24, 31, 38 and 45 days after treatment). Rseults showed that maximum rot control on inoculated fruits with P. digitatum were performed at Shiraz thyme and clove EOs and on inoculated fruits with P. italicum were performed at cumin and clove EOs treatments. These treatments were caused significant decrease rot compared to control treatment. Another purpose of this investigation was evaluation the effect of SA and EOs postharvest application on qualitative traits of fruit under storage conditions. The experiment was performed in a split-plot using Completely Randomized Design with three replications. Treatments of the experiment included solutions (fennel, cumin, eucalyptus, clove and
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