control of postharvest green mold using sodium bicarbonate in jaffa andblood orange varieties

among the healthy compounds such as sodium bicarbonate, potassium bicarbonate, vegetable oils, and biocontrol yeasts including heat treatments, as well as a good alternativeto chemical pesticides are considered hazardous. in this study, the effect of different levels of sodium bicarbonate treatment (0, 500 and 1000 mg/l and combination 1500 mg/l sodium bicarbonate with hot water 53 °c) were investigated onwound healing in oranges, c.vjaffa and sanguinella of golestan local, inoculated with a suspension of penicilliumdigitatum.the treated fruits were stored at eight degrees celsius and relative humidity 85±5%.variables such as weight loss, firmness, tss, acidity, maturity index, decay rate were measured once per two weeks in six steps. the anova results showed that acidity value, maturity index,decay rate were significantly influenced by variety and storage duration. also,the amounts of weight loss and decay rate were significantly affected by period of storage andconcentrations. in both variety of oranges,jaffa and sanguinella, the appropriate result was found in combination treatment, using 1500 mg/l sodium bicarbonate and hot water immersion at 53 °c for three minutes.