Response of Tarocco Oranges to Picking Date, Postharvest Hot Water Dips, and Chilling Storage Temperature

Tarocco blood oranges (Citrus sinensis Linn. Obsek) were harvested monthly from November to April and dipped in water at 53 °C for 3 min before storage at 3 °C for 10 weeks and 1 additional week at 20 °C, which simulated a marketing period (SMP). Untreated fruit were used as control. No treatment damage was observed in fruit harvested in March. In contrast, hot water dipping caused severe damage to the peel in fruit picked earlier and later in the season. Susceptibility to chilling injury (CI) was greatest in fruit harvested between November and January, less in February, and negligible in March and April. Prestorage hot water dipping effectively alleviated CI in all samples, especially those which showed greater susceptibility. There was little rotting in fruit harvested between November and Januay, while fruit harvested between February and April exhibited a greater susceptibility, which varied with picking date. Hot water dipping gave beneficial effects on decay control of fruit harvested in February a...