EFFECT OF FUNGICIDES, HEAT THERAPY,POLYETHYLENE PACKAGING, TEMPERATURE AND STORAGE PERIOD ON QUALITATIVE CHARACTERISTICS OF JIROFT TANGERINE
In this research, the effect of heat therapy (3 days at 36°C), non-phenyl fungicide (immersion in 4% biphenyl solution for 2 minute), polyethylene coating, and combination of these treatments on the quality and storage life of Kino Tangerines cultivated in Jiroft was studies. The specimens were stored in two media (plain storage and fridge) for 3 months. The total amount of the soluble solid substances in juice (TSS), TA, and TSS/TA ratio, tissue firmness and flesh color in all treatments were measured 60 and 90 days after removing the fruits from fridge and plain storage. Results suggest that in the plain storage, the best treatment after 60 days is the use of fungicide and polyethylene coating. The highest TSS/TA ratio is related to the polyethylene coating stored in fridge for 90 days. The highest color quality is related to heat therapy along with the polyethylene coating stored in fridge for 60 days. Cold storage has been more effective in flesh firmness than in its plain counterpart, and the 60-day period has been more influential than 90-day period with heat therapy and polyethylene coating than other treatments. Therefore, considering the above mentioned results for plain storage, use of fungicide along with polyethylene coating, and for cold storage, heat therapy along with polyethylene coating can be recommended for storing Kino tangerine.