The improvement of the quality and shelf life of sweet orange cv. Red blood at ambient temperature through the application of ginger (Zingiber officinale) extracts

A study was conducted at the Horticulture Laboratory at the University of Haripur to investigate the effect of ginger extract on maintaining the quality of matured sweet oranges, Red blood (Citrus) fruits. Matured sweet oranges from Khan Pur, District Haripur, Khaiber Pukhtoonkha, Pakistan, were selected and treated with various 20% and 30%) ginger extracts. The fruits were stored at room temperature for 0, 3, 6, 9, and 12 days and trailed qualities and quantities analysis. During the storage period, the fruit weight loss maximum (73.26 mg/g) significantly increased while maintaining the minimum (53.84 mg/g) under treatment. The TSS content of sweet oranges increased with storage duration, with the highest TSS value of 16.75 brix after 12 days of storage duration compared to the minimum (10.30 brix) control. The results of HPLC analysis revealed that hesperidin was abundant in the fruit treated with ginger extract and was three times more than nobiletin. Fruit ascorbic acid increased under 20% treatment (48.25 mg/100 ml) and lowest (46.06 mg/100 ml) in control. It was concluded that the treatment with 20% ginger extract improved the quality and extended the shelf life of the fruits.