Hot dip treatments reduced chilling injury in long-term storage of Valencia oranges

Abstract

Postharvest treatment of Valencia oranges [Citrus sinensis (L.) Osbeck] with hot dips of water or water suspensions of benomyl (500 mg•liter −1 ) or thiabendazole (TBZ) (1000 mg•liter −1 ) greatly reduced chilling injury (CI) incidence when fruit were stored for 15 weeks at 1°C. The hot TBZ dip treatment was significantly better than the other hot dip treatments for reducing CI. Pretreatment rind injury inflicted to the fruit before cold storage slightly increased CI incidence (…)