engleski

Fruit Quality and Oil Gland Morphology of Heat-Treated Satsuma mandarins after Cold Storage

Satsuma mandarins (Citrus unshiu Marc. ‘ Saigon’ ) fruit were dipped in hot water (HWD) at 48°C and 52°C and stored for 8 weeks at +1°C plus 1 week of shelf life (SL). 48°C HWD had the lowest weight loss, soluble solids concentration and juiciness. Multivariate analysis clearly discriminated 48°C HWD from 52°C HWD and the control, showing weight loss after SL and total weight loss as the traits with greatest influence. Microscopic examination of chilling injured (CI) rind tissue showed the changes in structure of the oil glands which did not have etheric oil contrary to those from healthy tissue and the different degree of tissue injuries, with higher level at 52°C HWD. HWD treatments changed the shape of oil glands, without the evidence of oil leakage or damage of oil gland tissue.

Satsuma mandarin; multivariate analysis; fruit quality; storage; chilling injury; oil gland

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