Abstract:
The study was conducted in the cold storage unit of the Department of
Horticulture College of Agriculture - University of Baghdad for two seasons
2003 and 2004 local orange Citrus sinensis. L. Obtained from trees 15 years old
inlaid on the origin of Bitter Orange, near the city of Baquba, the manual
harvesting using scissors to cut the holder of the fruit with the level of the crust
when the stage of full coloring on the first of January. fruit dipped in extract
from the plant dill , Anethum graveolens L. Concentration of 40%, the seeds dill
5%, garlic Alliam sativum L. 2 and 4%, mint, Mentha longifolia L 20 and 40%,
fungal pesticide Toposin 0.5 g / liter and the treatment of individual packaging
of fruits as well as treatment of comparison, the fruit stored in a cold store
mechanical refrigeration at a temperature of 4 ± 1 m and a relative humidity 80-
85%. Factorial experiments were carried out in the design of CRD Three
replicates and the weight of 5 kg per duplicate, and averages were compared on
the basis of less significant difference LSD The level of risk 5%.
The results showed that damage to cold led to the reduction of the
thickness of layers Flavedo and albedo and the proportion of the reduced sugars
in fruits of orange rind and led to increase the content of the crust affected by
phenols. Maintained transactions Dill seed 5%, Garlic 4% at the highest rate in
the proportion of sugars and reduced transaction Dill 40% Garlic 4% and Mints
20% of the content of the crust from phenols. In the affected parts of the crust of
transactions maintained Cling film ,Garlic 2% and 4% and Mints 40% at the
highest thickness of Flavido less transactions miaintained cling film and Mints
40% at the highest thickness of the albedo and transactions Garlic4% and Dill
seeds 5% at the highest rate of reductive sugars, and less content of phenols in
transactions Mints 20%, Dill 40% and Garlic 4% .
