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Influence of storage temperature and coating on the keeping quality of "Fortune" mandarins.

Author(s) : MARTINEZ JAVEGA J. M., RIO M. A. del, MATEOS M., SAUCEDO C.

Summary

The effects of temperature (2, 5, 7 or 10 deg C), waxing (10% polyethylene), film wrapping (0.018-mm thick) and intermittent warming (5 or 6 hours at 20 deg C) during storage at 5 deg C, on the postharvest quality of fruits were investigated. Storing at 2 or 5 deg C caused chilling injury and increased ethanol and ACC concentrations. Weight loss was less with film wrapping than with waxing. Film-wrapped fruits stored at 10 or 5 deg C with intermittent warming (16 hours/week at 20 deg C) maintained good quality after 8 weeks' storage.

Details

Original title: Influence of storage temperature and coating on the keeping quality of "Fortune" mandarins.
Record ID : 1996-2844
Languages: English
Publication date: 1994
Source: Source: Proc. 1992 int. Citrus Congr., Acireale
vol. 3; 1102-1103; 7 ref.

Indexing

Themes: Food quality and safety. Microbiology;
Packaging;
Fruit
Keywords: Coating (food); Citrus fruit; Temperature; Quality; Mandarin; Cold storage; Packaging