INFLUENCE OF CITRIC ACID, GINGER EXTRACT AND STORAGE PERIOD ON FRUIT QUALITY OF LOCAL ORANGE (Citrus sinensis L. Osbeck)

This study was carried out on fruit of local orange (Citrus sinensis L. Osbeck) grown at private orchard Diyala governorate / Iraq, to the effect dipped fruits for 10 min in (0, 1, 2, 3% citric acid, 5 and 10% ginger) quality during 65- 105-days cold storage 5+1 with 85- 90% RH. Dipping acid solution reduced fruit's weight loss decay. Ginger extract significantly reserved acidity, total sugar sugar/acid ratio, also caused a reduction There significant decreases peel carotene an increases vitamin C, when were treated 5% ginger extract. Prolonging period from 65 105day increased soluble solids, loss, sugar, but, C acidity. The interaction between dip treatments had positive feature orange.