The effects of shrinkwrapping, curing and Thiabendazole (TBZ) treatment on the storage life as against decay of Valencia, Marsearly and Jiroft local orange varieties were investigated. After harvest, oranges undergoing these treatments were transferred to cold storage to be kept for 3 months at 10?C and 85-90% relative humidity (RH). The treatments were repeated three times in a randomized complete design. Each month, quality tests of titratable acidity (TA), total soluble solids (TSS), weight loss, sensory evaluation and decay rate were conducted for all treatments. The results showed an increasing trend in the incidence of decay, weight loss and total soluble solids (TSS) during storage. Curing and Thiabendazole treatment reduced decay but weight loss increased. The quality of the fruit was not maintained in Thiabendazole and curing treatments. A comination of shrink wrapping and curing; shrink wrapping and TBZ treatment and also shrink wrapping, curing and TBZ treatment not only reduced Penicillium sp. but also prevented weight loss and was effective in maintaining fruit quality. Finally, a combination of shrinkwrapping and TBZ treatment was suggested for increasing the storage life of oranges as regards effectiveness, the cost of storage, and preparation.
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