Articles
EFFECT OF STORAGE TEMPERATURE ON ENCORE MANDARIN QUALITY
Article number
379_59
Pages
475 – 482
Language
Abstract
This study was undertaken in order to determine the optimum temperature required to ensure the best conservation conditions for "Encore" mandarins.
Mandarins were stored into common storehouse as well as at 2,4,7 and 10°C with 90% relative humidity.
The evaluated parameters were weight loss, juice content, soluble solids, acidity, pH and ascorbic acid.
Postharvest pathological diseases and physiological disorders as well as the taste of fruits at the end of storage period were estimated.
Results led us to conclude the following: for a short storage period (10 days) mandarins may be conserved into common storehouse; for a long-term storage (over two months) the best conservation temperature is from 2 to 4°C. Under these conditions, rates of weight loss, rot development, and physiological disorder appearance are minimal, taste is the optimum and parameters of internal quality are adequate.
Mandarins were stored into common storehouse as well as at 2,4,7 and 10°C with 90% relative humidity.
The evaluated parameters were weight loss, juice content, soluble solids, acidity, pH and ascorbic acid.
Postharvest pathological diseases and physiological disorders as well as the taste of fruits at the end of storage period were estimated.
Results led us to conclude the following: for a short storage period (10 days) mandarins may be conserved into common storehouse; for a long-term storage (over two months) the best conservation temperature is from 2 to 4°C. Under these conditions, rates of weight loss, rot development, and physiological disorder appearance are minimal, taste is the optimum and parameters of internal quality are adequate.
Authors
M. Manolopoulou-Lambrinou, P. Papadopoulou
Keywords
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