Dataset on the control of postharvest sour rot, quality preservation, enzymatic responses, and sensory acceptance of oranges treated with UV-C radiation and a chitosan emulsion containing oregano essential oil constituents

The dataset comprises experimental data on the development and application of a chitosan emulsion containing a synthetic mixture of major oregano essential oil constituents (carvacrol, p-cymene, and thymol), applied individually or in combination with UV-C radiation to control postharvest sour rot caused by Geotrichum citri-aurantii in orange fruit.

The dataset includes experiments designed to evaluate disease-control efficacy, preservation of physicochemical quality, defense-related enzymatic responses, and consumer sensory acceptance of treated fruits during storage. Four independent datasets are included: Experiment 1 – In vivo evaluation of sour rot progression in inoculated orange fruits subjected to UV-C radiation, oregano-derived emulsion, and combined treatment; Experiment 2 – Postharvest physicochemical quality evaluation of treated orange fruits during storage, including color parameters, firmness, soluble solids, titratable acidity, pH, SS/TA ratio, and weight loss; Experiment 3 – Enzymatic evaluation of defense-related responses associated with induced resistance in treated fruits, including phenylalanine ammonia-lyase, peroxidase, polyphenol oxidase, and catalase activities; Experiment 4 – Sensory evaluation of appearance and aroma acceptance of treated fruits by untrained consumers using a 9-point hedonic scale.