Inoculating Navel orange fruits with the tested bioagents decreased the severity of fruit-rot and resulted in an increase in the firmness and ascorbic acid content with considerable decrease in fruit acidity These changes differed according to the concentration of the tested bioagents. Also, exposing orange fruits to different doses of UV light after inoculation with any of the three pathogenic fungi has significantly reduced fruit-rot severity after storage The reduction in fruit-rot severity due to UV irradiation was reflected on increasing firmness and ascorbic acid and decreased titratable acidity compared with unexposed fruits. In addition, the fungus G. candidum was most inhibited by UV irradiation more titan A. citri and B. theobromae. Also, dipping Naval orange fruits in some safety chemical agents, at different concentrations after inoculation with pathogenic fungi led to significant reduction in fruit rot severity compared with untreated fruits. SOPP followed by sorbic acid in addition to Kaligreen were the best chemical salts for controlling fruit-rot Increasing the concentration of these sails from 500 to 1500 ppm caused great reduction of fruit rot. it also caused considerable increase in the firmness and ascorbic acid with considerable decrease in titratable acidity compared with untreated fruits with the tested salts (control). |
