Effect of Preharvest Treatments with Sodium Bicarbonate and Potassium Silicate in Navel and Valencia Oranges to Control Fungal Decay and Maintain Quality Traits during Cold Storage

• Published in: Agronomy (Basel) Vol. 13; no. 12; p. 2925
• Main Authors: Serna-Escolano, Vicente, Gutiérrez-Pozo, María, Dobón-Suárez, Alicia, Zapata, Pedro J., Giménez, María José
• Format: Journal Article
• Language: English
• Published: Basel MDPI AG 01.11.2023
• Subjects: agronomy; antioxidant activity; Antioxidants; Carbonates; carotenoids; cell respiration; Chemical residues; Citrus; Citrus fruits; Citrus sinensis; Cold storage; color; Cultivars; Decay; firmness; Food quality; fruit quality; Fruits; Fungi; Fungicides; Mold; Oranges; Pathogens; Pesticides; Phenolic compounds; Phenols; Physiology; Phytopathogenic fungi; postharvest storage; Potassium; potassium silicate; Potassium silicates; preharvest; preharvest treatment; quality; Respiration; Silicates; Sodium; Sodium bicarbonate; Sprays; Toxicity; Weight loss; Japan
• ISSN: 2073-4395; 2073-4395
• DOI: 10.3390/agronomy13122925

The quality of sweet orange (Citrus sinensis L.) is determined by the presence of decay caused by phytopathogenic fungi. This can develop in the field and rapidly spread among oranges during postharvest storage. Currently, the conventional treatments applied to control this problem are chemical fungicides. However, consumers demand eco-friendly and non-polluting alternatives with low chemical residues. Therefore, the aim of this work is the preharvest application of sodium bicarbonate (SB) and potassium silicate (PS) solutions at 0.1 and 1% to Navel and Valencia oranges to elucidate the effect on fruit quality and fungal decay at harvest and after 42 days of storage at 8 °C. Results showed that oranges treated with SB 0.1%, PS 0.1, and PS 1% maintained quality traits at similar levels to the control ones. However, SB 1% reduced firmness and increased weight loss, respiration rate, maturity index, and citrus color index. The total carotenoid content significantly increased in oranges treated with SB 1%, and no differences were observed in the other treatments compared to the control. Total antioxidant activity and total phenolic content decreased in oranges treated with SB at 0.1 and 1%, contrary to the results observed in oranges treated with PS, where both parameters increased. Regarding fungal decay, the best results were obtained in oranges treated with the highest doses of SB and PS. Therefore, the use of SB and PS in preharvest sprays could be an alternative to control fungal decay without affecting orange quality.