الفهرس 
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Abstract
The present work was carried out on Balady mandarin during 2017 and 2018 seasons. The fruits were obtained from the Experimental Orchard of Faculty of Agriculture, Assiut University, Egypt. The fruits were harvested at maturity stage and directly transferred to the laboratory of Pomology Department. Defective fruits including wounded and other physiological and pathogenic disorders were excluded. The rest of uniform fruits were washed with tap water and the immersing with the following treatments.
1- Dipping with 10% camphor oil for 2 minutes.
2- Dipping with 10% linen oil for 2 minutes.
3- Dipping with 1000 ppm Imazalil (IMZ) for one minute.
4- Dipping with 10% camphor oil plus 1000 ppm IMZ for one minute.
5- Dipping with 10% linen oil plus1000 ppm IMZ for one minute.
6- Dipping with water for 2 minutes (control).
After dipping, fruits of each treatment were air dried and packed in one layer inside well aerated carton boxes 30x40x12 cm and stored either under room temperature (22±2° with 55% RH) at 8±1°C, with 85-90% RH. Each treatment was comprised three boxes (20 fruits/box). Fruits of each treatment were evaluated at a month interval throughout the storage period (4 months). Changes of some physical and chemical fruits characteristics were determined physical and chemical characteristics:
- Physical characteristics:
1. Weight Loss%.
2. Fruit Decay %.
3. Fruit firmness.
4. Peel percentage.
5. Juice weight percentage.
- Chemical juice characteristics:
1. Total soluble solids (TSS).
2. Total sugars and reducing sugars percentage.
3. Total acidity (%).
4. TSS/total acidity ratio.
5. Ascorbic acid (Vitamin C).
The data of obtained during two studied seasons could be summarized as follow:
Fruit weight loss and decay percentage was significantly increased with advanced of storage period. These traits were slightly increased and gradually from the beginning of storage either in room temperature or cold storage till fourty days or 4th month, respectively.
All treatments significantly reduced the fruit weight loss and decay percentage under room temperature and cold storage for fourty days or four months compared with control (untreated), respectively.
Using either camphor oil or linen oil singly or plus imazalil had the best results, which gave the least percentage of fruit weight loss and decay percentage. On other hand, using imazalil singly or combination with oils gave the least percentage of decayed fruit.
All combinations with any oil applied were significantly decreased the fruit weight loss and decay percentage compared to undipped ones (control). Moreover, all combinations with either 10% camphor oil or linen oil were most effective in decreasing these traits, whatever, under room temperature or cold storage condition.
Peel and pulp firmness significantly decreased by extending of ambient condition and cooling storage duration. The highest of firmness values were recorded at the beginning of storage, whereas, the least ones were recorded at the end of storage period.
Using oils singly or plus imazalil (IMZ) significantly increased peel and pulp firmness compared to control or IMZ alone. No significant differences were found due to use camphor oil or linen oil.
All combination with any oil dipping significantly increased the peel and pulp firmness compared to IMZ dipping or control.
Peel percentage significantly increased whereas juice content significantly decreased with advanced of storage period.
All treatments significantly reduced the peel percentage and significantly increased the juice content under either room temperature for fourty days or cold storage for four months compared with control, respectively.
Using either camphor or linen oil both 10% had the best results, which gave the least percentage of peel and highest of juice content compared to untreated ones under room temperature or cold storage. No significant difference in percentage of peel or juice content due to use IMZ alone compared to control.
All combinations with any oil dipped were significantly decreased the peel percentage and significantly increased the juice content compared to IMZ dipped or undipped ones (control). Moreover, all combinations with either camphor oil or linen oil were most effective in decreasing or increasing, whatever, under room temperature or cold storage condition.
Juice total soluble solids was markedly increased, whereas, total acidity significantly decreased, then the TSS/acid ratio significantly increased with advanced of storage period. Such traits were significantly increased or decreased and gradually from the beginning of storage either in room temperature or cold storage till the foury days or 4th month, respectively.
All treatments significantly decreased the TSS as well as, TSS/acid ratio and significantly increased the total acidity % under room temperature and cold storage compared to control.
Using either camphor oil or linen oil had the best results, which gave the least decreased of total soluble solids and TSS/acid ratio and least increased of total acidity compared to untreated ones under room temperature and cold storage, respectively.
All combinations with any oil applied were significantly decreased the TSS and TSS/acid ratio and significantly increased the total acidity compared to IMZ dipped or untreated ones (control). Moreover, all combinations with either camphor oil or linen oil were most effective in decreasing or increasing, whatever, under room temperature or cold storage condition.
Total and reducing sugar percentage were took similar trend due to effect of storage period. They were markedly increased with advanced of cold storage period. In other hand juice vitamin ”C” content significantly decreased with advanced of storage period.
All treatments significantly decreased the juice sugar content and significantly increased vitamin ”C” content under room temperature and cold storage for fourty days or four months compared with use IMZ only or untreated ones (control).
All combinations with any oil applied significantly decreased the total and reducing sugar contents and significantly increased the juice vitamin ”C” content compared to IMZ dipping or untreated ones (control). Moreover, all combinations with either camphor oil or linen singly or combination with IMZ were less effective in decreasing or increasing sugar or vitamin ”C” contents, whatever, under room temperature or cold storage condition.
As general view the highest recorded values were (90.17, 89.49, 97.31 & 97.68) and (84.33, 83.03, 93.89 & 96.51 units) due to camphor oil, linen oil, camphor oil plus imazalil and linen plus imazalil under room temperature and cold storage, respectively, against (65.53 & 61.93 units as an av. two studied seasons) due to untreated under room temperature and cold storage, respectively. Thus, the increment percentage of recorded units due treated compared untreated one attained (37.60, 36.56, 48.49 & 49.06) and (36.17, 34.41, 51.61 & 55.83%) due to use camphor oil, linen oil, camphor oil plus imazalil and linen oil plus imazalil under room temperature and cold storage, respectively.
Hence, as a whole, it may be concluded that storage the Balady mandarin fruits by dipped the fruit in 10% camphor oil or 10% linen oil was more effective to storage for the longest period with obtained high fruit quality.
Conclusion:
On the light of the previous results, it could be concluded that:
Use essential oils (camphor or linen) dipping was more effective on keeping and stability the health and quality of fruit to along period during storage.
These advantages will eventually help us to storage the Balady mandarin fruits for the longest period with good appearance and quality.