Control | Control – Valencia oranges of this group were dipped into water (25°C) for 5 min |
HWD | HWD at 50°C for 5 min – Fruits of this group were dipped into hot water at 50°C for 5 min. |
HWD + A | HWD + Additives (A) – First, water was heated until 100°C, then 2:1,000 (w/v) Arabic gum was added and cooled down to 50°C. Next, 0.5:1,000 (w/v) citric acid, 0.5:1,000 (w/v) potassium sorbate and 0.5:1,000 (w/v) vitamin C were added and cooled down to 50°C. Finally, the fruits were immersed in this solution for 5 min at a constant temperature of 50°C. |
Additives (A) | Additives alone at 25°C for 5 min – This treatment is the same as above described HWD + A treatment; however, the temperature of the solution was cooled down to 25°C and fruits were immersed in this solution for 5 min. |
HWD + CC (1%) + A | 1.0% C. creticus leaf + HWD + A – Leaves of C. creticus and water in a ratio of 10:1,000 (w/v) were first heated until 100°C, kept hot at 100°C for 30 min and filtered, then 2:1,000 (w/v) Arabic gum was added and cooled down to 50°C. Next, 0.5:1,000 (w/v) citric acid, 0.5:1,000 (w/v) potassium sorbate and 0.5:1,000 (w/v) vitamin C were added. Finally, the fruits were immersed in this solution for 5 min at 50°C.Steam distillation is a widely used method for obtaining the volatile fraction of Cistus spp. (Oller-López et al., 2005). |
CC (1%) + A | 1.0% C. creticus leaf + A – Preparation of this treatment is similar to the HWD + CC (1%) + A, where the only difference is the solution temperature. In this treatment, the solution was cooled down to 25°C, and fruits were immersed in this solution for 5 min at 25°C instead of 50°C. |
HWD + CC (0.5%) + A | 0.5% C. creticus leaf + HWD – This treatment is similar to the HWD + CC (1%) + A treatment, where the concentration of the C. creticus leaves was the half of it, as 5:1,000 (w/v). |
CC (0.5%) + A | 0.5% C. creticus leaf + A – This treatment is similar to the CC (1%) + A treatment, where the concentration of the C. creticus leaves was the half of it, as 5:1,000 (w/v). |
HWD + CC (0.5%) | 0.5% C. creticus leaf + HWD – Leaves of C. creticus and water in a ratio of 5:1,000 (w/v) were first heated until 100°C, kept hot at 100°C for 30 min and filtered, and then cooled down to 50°C.Finally, the fruits were immersed in this solution for 5 min at 50°C. |
CC (0.5%) | 0.5% C. creticus leaf – Leaves of C. creticus and water in a ratio of 5:1,000 (w/v) were first heated until 100°C, kept hot at 100°C for 30 min and filtered, and then cooled down to 25°C. Finally, the fruits were immersed in this solution for 5 min at 25°C. |