Experiment was conducted to assess the efficacy of some chemicals in prolonging the storage life of sweet orange cv. Jaffa. Fruits treated with GA 50 ppm and Calcium nitrate 0.5% could be stored upto 21 days without any spoilage, while 45.0% spoilage occurred in untreated fruits. Fruits treated with GA 50 ppm, 2, 4-D 100 ppm and Calcium nitrate 0.5% could be retained upto 28 days at room temperature (15–26°C) with minimum spoilage (15–20%), as against 75.0% spoilage under untreated control. Content of T.S.S. and total sugar increased as the period of storage progressed. Titratable acidity and ascorbic acid content, however, decreased with advancement in storage period.
