EFFECT OF QUARANTINE COLD TREATMENT ON EARLY-SEASON SPANISH MANDARINS

The purpose of this study was to determine the picking and handling conditions of early-season Spanish mandarins to be exported to USA under cold quarantine treatment while maintaining the good quality of the fruit.
Mandarins cv., ‘Marisol’ and ‘Clemenpons’ were submitted to degreening treatment (22°C in continuous flow with 0-5 ppm ethylene for 0, 48 or 72 hours), then stored at 0,8-1.8°C for up 19 days followed by 7 days at 20°C, simulating transport and marketing to USA. Changes in external color, firmness, total soluble solids (TSS), acidity (TA), juice ethanol content and sensory evaluation were evaluated.
Depending on the citrus color index (CII) at harvest, different degreening conditions were necessary to achieve a good external quality at the end of the trial.
To avoid excessive softening at the end of the transport and marketing it is suggested that equatorial deformation percentage (EDP) values lower than 5% be used.
At harvest, high TSS/TA ratio can result in insipid flavor.
Increase of juice ethanol content was not enough for off-flavor development.
Water waxing was necessary to reduce weight losses and physiological disorders incidence.

V International Postharvest Symposium

J. Cuquerella, A. Salvador, J.M. Martinez Jávega, P. Navarro

citrus fruit, clementines, degreening, quarantine

https://doi.org/10.17660/ActaHortic.2005.682.97