The effects of postharvest hot water applications on storage and quality of lane late orange

In this study, hot water was applied to Lane Late orange variety. Oranges procured from the private farmer's garden are divided into 3 groups. 1st group fruits were immersed in tap water at 25°C for 1 minute, 2nd group fruits were immersed in tap water at 50°C for 1 minute, 3rd group fruits were taken out in tap water at 55°C and left to dry. It has been stored for 4 months under conditions containing 4°C temperature and 90% relative humidity. The shelf life of fruits kept for 7 days at 20°C and 65% relative humidity before and after storage was examined. Physical and chemical analyzes such as weight loss (%), fruit peel color (h°), fruit juice amount (%), titratable acidity amount (%), total soluble solids content (%), fruit juice pH, vitamin C (L-Ascorbic acid), total phenolic substance (mg gallic acid/L) content, antioxidant activity (%), individual sugars (%), organic acids (ppm) and decay (%) values were performed periodically once a month during storage and shelf life. As a result, it was found that hot water applications had a positive effect on fruit quality criteria, storage time and shelf life in Lane Late orange variety, which was stored for 4 months.