Ozdemir, A.E.Dundar, O.2024-09-192024-09-1920061682-3974https://doi.org/10.3923/ajps.2006.142.146https://hdl.handle.net/20.500.12483/15098We examined the effects of fungicides and hot water treatments on internal quality parameters of Valencia oranges. Fruits were subjected to the following treatments: 3 min water dip at 20°C (Control), Hot Water Dip (HWD) at 53°C for 3 min, fruitgard 70 T (0.5%), foamer (10%) and aliette (2000 ppm). Fruits were then stored at 4°C and 85-90% Relative Humidity (RH) for 6 months. We mainly analysed Total Soluble Solids (TSS), ethanol, juice, vitamin C (L-Ascorbic acid) and acid content for each month during the storage. During the storage, TSS and ethanol content increased, while juice, vitamin C and acid content decreased. HWD and fruitgard 70 T treatments resulted in better internal quality than other treatments. © 2006 Asian Network for Scientific Information.eninfo:eu-repo/semantics/openAccessFungicideHot water dipOrangeStorageValenciaArticle5114214610.3923/ajps.2006.142.1462-s2.0-33644664573Q3