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Effect of storage temperature on Encore mandarin quality.

Author(s) : MANOLOPOULOU-LAMBRINOU M., PAPADOPOULOU P.

Summary

Mature mandarin cv. Encore fruits were harvested at the end of March and either disinfected with thiabendazole (TBZ, 500 p.p.m. for 3 minutes), disinfected with TBZ and sprayed with 1% Vapor Gard or not disinfected. Fruits were then stored at 2, 4, 7 or 10 deg C, 90% relative humidity for 8 weeks followed by 7 days simulated shelf life (20 deg C, 60-70% relative humidity) or in standard storehouse conditions (10-13 deg C, 70-80% relative humidity) for 3 weeks. Weight loss, juice content, soluble solids, acidity, pH and ascorbic acid content were evaluated during storage and flavour, disease and disorders were assessed at the end of storage. Results are given.

Details

  • Original title: Effect of storage temperature on Encore mandarin quality.
  • Record ID : 1997-0863
  • Languages: English
  • Publication date: 1995
  • Source: Source: Acta Hortic./Proc. int. Symp. Qual. Fruit Veg., Chania
    n. 379; 475-482; 13 ref.

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