Effects of dipping time in chitosan (CS) and polyvinyl alcohol (PVA) mixture to quality of orange fruits during storage

Maintaining fruit freshness and quality in extended storage life represents a major obstacle the production industry. One of easiest ways to prolong shelf is by dipping fruits suitable solution. In this research, we assessed effects time sweet orange cultivar with mixture containing 1.15% chitosan (CS) 0.39% polyvinyl alcohol (PVA) on external internal parameters oranges during 12 days at 30 °C. The results showed that 6 min are optimum maintain tested oranges, including giving better skin color, higher total soluble solids (TSS), firmness, ascorbic acid, taste scores as well lower weight loss, decay incidence, ethylene production, respiration rate when compared those other treatments. can be recommended postharvest fruits.