The research was conducted at Faculty of Agriculture, Damascus University/
Syria, with the help of Scientific Agricultural Research Center in Latakia during
2013 and 2014 seasons. Three rootstocks were used i.e. Sour orange, citrumelo
and troyer c
itrange, to study some factors affecting the success of micrografting
technique (concentrations and periods of sterilization, rootstock, shoot tip size, type
of nutritive medium and the grafting method). The nutritive medium was prepared,
and the shoot tips was isolated from Navel orange source, then the micrografting
was done for the three rootstocks.
Orange fruits are characterized at harvesting with physical and sensory
properties determine consumer acceptance and in order to identify these
characteristics and vulnerability storage and irradiation conditions, Valancia
orange fruits were subje
cted to gamma irradiation at doses of 0.0, 0.5, 1.0, and
1.5 kGy using gamma 60Co irradiator facility. Fruits were kept in a refrigerator
for 18 weeks. Results indicated that physical and sensory properties of Valencia
orange fruits were affected by storage time and irradiation. The overall color
differences were increased and the firmness of fruits and skin were decreased.
The used doses of gamma irradiation increased the overall color differences of
fruit skin. Whereas the fruit firmness, and the sensory properties (aroma,
color, test and firmness) of irradiated Valencia orange fruits were decreased.
The main properties(yield of juice, total soluble solid, pH, total acidity, total
sugars), some antioxisant compounds as (vitamin C, carotenoids, total phenol,
anthocyanins), and antioxidant activity measured by DPPH method for some
main Syrian or
ange cultivars (navel, valancia, blood orange, and shamouti)
were investigated. The results showed that valancia was the highest in juice
yield (55.16%), while navel had the highest content of carotenoids(8.68mg/100g)
and the lowest one of vitamin C(31.53mg/100g). Whereas, blood orange was
superior in its content of total phenolic (295.73 mg gallic acid100/g) and
antioxidant activity, (74.833%) among the studied cultivars.
