Antitranspirants: Vapor Gard and Wilt Pruf Maintained the Quality of Hamlin Orange Fruits.

Abstract

Film forming antitranspirants significantly reduced weight loss of ’Hamlin' orange fruits stored for 10 weeks at room temperature (15 + 3 C). Vapor Gard (VG) at 1% and Wild Pruf (WP) at 10°,, reduced weight loss by 45 and 32 percent, respectively. Juice extract was significantly higher in treated fruits than in control. VG at l°0 was far superior to WP in reducing weight loss. Fruits treated with VG were fresher than the control and were marketable after 3 months of holding. Both antilranspirant materials had no effect on acidity and ascorbic acid. Time of storage had a significant effect on Titratable acidity (TA). pH. juice and ascorbic acid contents. Total soluble solids (TSS). however, showed a significant increase which was attributed to a concentration effect.