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Detailed explanations of the 10 experimental treatments
| Treatment name | Short name – description |
|---|---|
| Control | Control – Valencia oranges of this group were dipped into water (25°C) for 5 min |
| HWD | HWD at 50°C for 5 min – Fruits of this group were dipped into hot water at 50°C for 5 min. |
| HWD + A | HWD + Additives (A) – First, water was heated until 100°C, then 2:1,000 (w/v) Arabic gum was added and cooled down to 50°C. Next, 0.5:1,000 (w/v) citric acid, 0.5:1,000 (w/v) potassium sorbate and 0.5:1,000 (w/v) vitamin C were added and cooled down to 50°C. Finally, the fruits were immersed in this solution for 5 min at a constant temperature of 50°C. |
| Additives (A) | Additives alone at 25°C for 5 min – This treatment is the same as above described HWD + A treatment; however, the temperature of the solution was cooled down to 25°C and fruits were immersed in this solution for 5 min. |
| HWD + CC (1%) + A | 1.0% C. creticus leaf + HWD + A – Leaves of C. creticus and water in a ratio of 10:1,000 (w/v) were first heated until 100°C, kept hot at 100°C for 30 min and filtered, then 2:1,000 (w/v) Arabic gum was added and cooled down to 50°C. Next, 0.5:1,000 (w/v) citric acid, 0.5:1,000 (w/v) potassium sorbate and 0.5:1,000 (w/v) vitamin C were added. Finally, the fruits were immersed in this solution for 5 min at 50°C. |
| CC (1%) + A | 1.0% C. creticus leaf + A – Preparation of this treatment is similar to the HWD + CC (1%) + A, where the only difference is the solution temperature. In this treatment, the solution was cooled down to 25°C, and fruits were immersed in this solution for 5 min at 25°C instead of 50°C. |
| HWD + CC (0.5%) + A | 0.5% C. creticus leaf + HWD – This treatment is similar to the HWD + CC (1%) + A treatment, where the concentration of the C. creticus leaves was the half of it, as 5:1,000 (w/v). |
| CC (0.5%) + A | 0.5% C. creticus leaf + A – This treatment is similar to the CC (1%) + A treatment, where the concentration of the C. creticus leaves was the half of it, as 5:1,000 (w/v). |
| HWD + CC (0.5%) | 0.5% C. creticus leaf + HWD – Leaves of C. creticus and water in a ratio of 5:1,000 (w/v) were first heated until 100°C, kept hot at 100°C for 30 min and filtered, and then cooled down to 50°C. |
| CC (0.5%) | 0.5% C. creticus leaf – Leaves of C. creticus and water in a ratio of 5:1,000 (w/v) were first heated until 100°C, kept hot at 100°C for 30 min and filtered, and then cooled down to 25°C. Finally, the fruits were immersed in this solution for 5 min at 25°C. |
Influence of storage duration (days) on the means of observed quality parameters of Valencia oranges
| Quality parameters | Time | |||||
|---|---|---|---|---|---|---|
| Day 0 | Day 30 | Day 60 | Day 90 | Day 120 | Day 150 | |
| Weight loss (%) | 0.00 f | 4.50 e | 6.42 d | 8.46 c | 10.84 b | 11.92 a |
| Firmness (kg · cm−2) | 0.72 a | 0.67 b | 0.67 b | 0.64 bc | 0.63 c | 0.62 c |
| Decay incidence (%) | 0.00 e | 2.93 de | 5.87 cd | 10.45 bc | 13.93 ab | 17.87 a |
| Visual quality (1–5) | 5.00 a | 3.94 b | 3.90 bc | 3.58 cd | 3.28 d | 2.80 e |
| Soluble solid content (%) | 12.08 d | 12.33 c | 12.45 bc | 12.85 a | 12.65 ab | 12.53 bc |
| Titratable acidity (g · 100 g−1) | 2.75 a | 2.63 b | 2.46 c | 2.05 d | 1.71 e | 1.52 f |
| Ascorbic acid (mg · 100 g−1) | 37.30 e | 54.00 d | 63.68 ab | 66.38 a | 62.05 b | 58.27 c |
| Respiration rate (ml CO2 · kg−1 · h−1) | 23.29 a | 12.34 c | 6.24 de | 4.82 e | 7.26 d | 14.35 b |