Postharvest hydrothermal treatments to maintain quality of ‘Newhall’ navel orange.


Hydrothermal treatments are long known curing methods for the improvement of fruits resistance against storage conditions and for controlling fungal pathogens. The optimal conditions of the hydrothermal treatments significantly vary among species and varieties/cultivars. Present research was conducted to measure the storability effect of hot water dipping (HWD). First of all, three different hydrothermal temperatures (45, 50 and 55°C) tested for 3 different HWD durations (3, 4 and 5 min). Hereafter, main studies were performed with 50°C for 5 min HWD treatment which provided highest performance in preliminary experiments. In this main studies, physical, bio-chemical, physiological and enzymatic characteristics of the fruits were also tested with 20 days interval for 120 days of storage. Results suggested that the HWD treatment reduce respiration rate and enhance the activity of some enzymes, mainly polyphenol oxidase (PPO), peroxidase (POD) and superoxide dismutase (SOD), and helps to preserve physical and bio-chemical quality of ‘Newhall’ navel oranges.


biochemical quality; enzymatic activity; fruit curing; hot water treatments; physical quality preservation; postharvest diseases

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Published : 2022-04-29

Kahramanoğlu, İbrahim, Oktan, V., Chen, C., Gan, Z., & Wan, C. (2022). Postharvest hydrothermal treatments to maintain quality of ‘Newhall’ navel orange. Acta Scientiarum Polonorum Hortorum Cultus, 21(2), 133-141.

İbrahim Kahramanoğlu 
European University of Lefke, Gemikonagi, Northern Cyprus, via Mersin 10, Turkey  Turkey
Volkan Oktan 
Eskişehir Osmangazi University, Faculty of Agriculture, Department of Horticulture, Eskişehir, Turkey  Turkey
Chuying Chen
Jiangxi Key Laboratory for Postharvest Technology and Nondestructive Testing of Fruits and Vegetables, College of Agronomy, Jiangxi Agricultural University, Nanchang 330045, China  China
Zengyu Gan 
Jiangxi Key Laboratory for Postharvest Technology and Nondestructive Testing of Fruits and Vegetables, College of Agronomy, Jiangxi Agricultural University, Nanchang 330045, China  China
Chunpeng Wan 
Jiangxi Agricultural University  China

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