The Effect of Vapor Guard1 and Thiabendazole on Rind Disorders and Decay of Valencia Orange Fruits

Abstract

Pitting of Valencia (Citrus sinensis [L.] Osbeck) orange fruits increased markedly during storage at 5 + 1.5 C. Thiabendazole (TBZ) at 750 and 1000 ppm. and Vapor Guard (VG) at 1%, reduced pitting. Incorporating TBZ into VG further reduced pitting. VG was more effective in reducing pitting than TBZ alone at any concentration. Decay and stem-end aging were extensive after only 3 months of storage, particularly on control fruits. Incorporating TBZ into VG was more effective in reducing pitting and stem-end aging than either one alone. Valencia fruits were classified unmarketable at the end of 4 months of storage. The extensive decay development after 3 months of storage suggests that storage of Valencia orange fruits should not be extended beyond 3 months.