hi, Marissa, I am send Abstract my thesis on Orange, 

Effect of some plant extracts on the storability of Orange fruits 

local cultivar.

A dissertation

submitted to the College of Agricultural

University of Baghdad

In

Partial fulfillment of the requirements for

The degree of doctor of philosophy

In Horticulture

By

Ghalib Nasser Hussein Al-Shammary

  م2005                                               ﻫ1426

Abstract

         This study was conducted at the cold storage unit Department of Horticulture,Collge of Agriculture,University of Baghdad, during the growing seasons 2003and 2004 using orange fruits Citrus sinensis L. Local cultivar taken of from an orchard 15 years old trees near Baquba city.

          Fruits were taken at full color stage at the 1st of Junury, Fruits were dipped in 40% dill extract,(Anethum graveolens L), 5%dill seeds extract, 20% , 40% garlic extract (Alliam sativum L.), 20 , 40% mint extract    (Mentha longifolia L.), 0.5 gm/L Topsin ,individual seal backaging and dipping in water as a control treatment.

         The treatments were divided in two groups the first were stored in cold store at 4±1 ْc and 80-85% RH while the other group stored in wet ventilated store. CRD were adopted with 3 replicate , 5 kg for each replicate,  L.S.D. at 5% was used to separate the means.

The results can be summarized as follows :-

1- The individual seal backaging significantly reduced weight loss percentage, juice percentage,Microbal decay, physiological disorder, TSS, carotene  content in both seasons, Vit C in the first season,  wax layer thickness, phenolic compounds, increased total sugars in the second season maintain the cortex layer thickness

2- Mints extract significantly reduced the percentage of weight loss, microbal dacay, physiological disorder, and carotene contant in both seasons, TSS, in the second season ,and maintain the percentage weight of cortex and total acidity.

       Aconcentration of 40% mint extract reduced the percentage of juice to 48.6% and increased the percentage of total sugar to 8.36% an compared with 48.47% and 8.18% respectively in second season with control treatment while the concentration 20% reduced the phenol content of cortex to 64.2 and the induced fungi infection to 8.21cm² an compared with 71.2 for the phenol content of cortex and 16.28cm² for the induced fungi infection.

3- Garlic extract at both concentrations and treatment with Topsin prevent the infection of the fruits with fungi in both seasons while the percentage of the fungi infection in the fruits in control treatment up to 3.43 and 4.21% for both seasons .

      Dill extract at a concentration of 40% reduced the phenol content of the cortex to 62.1 and the.

5-Control treatment gave the highest percentage of weight loss, decay, physiological disorder respiration rate, cortex phenol content, , TSS and carotene while it gave the lowest cortex weight and thickness, reduced sugar percent, total acidity.

6-Increased storage period significantly reduced average cortex weight and thickness , juice , total acidity, Vit.c chlorophyll content in both season and wax layer thickness in second season while it increased the percentage of weight loss, total sugar carotene in both seasons and increased the reducing sugar in the second season and increased the respiration rate.

7-Fruits stored in wet ventilated store significantly maintenance total acidity percentage, carotene in both seasons and the reconditioning period and cortex weight percent, total seasons, cortex thickness in first season, total sugar in second season and the reconditioning period.

        Storage of Orange fruits in wet ventilated store increased the reducing sugar in the first season, wax layer thickness in the second season, cortex weight, and thickness, total sugar, and wax layer thickness during reconditioning period.

        Wet ventilated store significantly reduced the average physiological disorder during both seasons and the reconditioning period and increased the percentage of juice in first season and reconditioning period, TSS in second season an compared with fruits stored in cold store.

Marissa , I am enclosing two nice PDF dealing with proximate analysis of moisture , nutrients , phytochemicals  for citrus peels. Hope , you find them useful.

Thank you for your help. Much of the literature I find is confusing and I just want a good reproducible method that I can pass on to my lab partners.

Thank you for your help. Much of the literature I find is confusing and I just want a good reproducible method that I can pass on to my lab partners.

These are all great methods. I am looking to test out different proximate analysis methods as well as different chemical amendments. 

Hi marissa .I think you can use the weight methods the different between freash weight of peel and dry weight after that u can extract the every thing in peel and detremend it.