Effect of Postharvest Treatment with 24-Epibrassinolide and Fennel (Foeniculum vulgare) Essential Oil on Quality Attributes and Storage Life of Orange (Citrus sinensis cv. 'Valencia')

The effect of 24-epibrassinolide and fennel essential oil on postharvest life and quality of orange fruits (Citrus sinensis var. 'Valencia') during storage was studied. Fruits were treated with 24-epibrassinolide (0, 4 and 8 mu lL(-1)) and fennel essential oil (0, 300 and 600 mu lL(-1)), as well as various combinations thereof and stored for 45 and 90 days. The results showed that the highest amount of total acidity was associated with 600 mu lL(-1) essential oil and 4 mu lL(-1) 24-epibrassinolide on day 45. The highest level of phenylalanine ammonia-lyase was observed during the storage period of 90 days in the treatment of 300 mu lL(-1) of essential oil and 24-epibrassinolide at a concentration of 4 mu lL(-1). The results indicate that the combination treatment of 24-epibrassinolide and fennel essential oil increases the health promoting potential, maintains fruit quality, and extends storage life.

Automated summary

The effects of 24-epibrassinolide and fennel essential oil on the postharvest life and quality of orange fruits were investigated. The highest total acidity was observed in fruits treated with 600 mu lL(-1) essential oil and 4 mu lL(-1) 24-epibrassinolide at 45 days. The highest level of phenylalanine ammonia-lyase was found in fruits treated with 300 mu lL(-1) essential oil and 4 mu lL(-1) 24-epibrassinolide at 90 days. The combination treatment of 24-epibrassinolide and fennel essential oil improved the health promoting potential, maintained fruit quality, and extended storage life.