Postharvest Treatments of Satsuma Mandarin (Citrus Unshiu Marc.) for the Improvement of Storage Life and Quality

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Conclusion

The described treatments enable an increase both in the quality and storage life of the satsuma mandarin. Storage of this citrus fruit does not receive sufficient attention, particularly when it comes to application of the described treatments. The result is a very short storage life of not more than a couple of weeks, and the inadequate quality of fruit. This causes price fluctuations and short consumption periods, which is not encouraging for production. There is no doubt that research needs to be initiated as soon as possible in order to determine the optimum storage conditions and necessary postharvest handling of the fruits. It would appear that heat treatment is the most promising method because of its easy application and CI control efficiency. HWD at 48–50 °C could be considered advantageous, whereas the use of higher temperatures could negatively affect the fruits because of their inadequate adaptation to heat.