Abstract

BELLO, F; PANOZZO, M; ALMIRON, N  and  VAZQUEZ, D. Evaluación de condiciones de proceso y conservación en la calidad de mandarina Satsuma. RIA. Rev. investig. agropecu. [online]. 2014, vol.40, n.3, pp.244-251. ISSN 1669-2314.

The early-season citrus fruit produced in Argentina destined for export is submitted to degreening and tempering before their processing. Although the effects of the degreening and cold storage on quality attributes are well documented, there is no information about the effect of conditions in tempered and cold storage. The aim of this study was to evaluate Satsuma mandarin with different conditions of temperature, relative humidity and CO₂ concentration in tempering processes and study different level of CO₂ in cold storage. Degreening was performed 72 h, with 1-3 ppm ethylene at 21ºC and 90% RH, in tempering it was tested: ambient conditions, 21°C with and without humidity control, and fruit wrapped in polythene at 21°C. The fruits were processed on packaging and stored at 5°C for 25 days. The effect of CO₂ on transport was studied in fruits were wrapped in polythene and stored at 5°C during 30 and 60 days. The quality of citrus fruit is affected under tempered parameters and these alterations are maintained until the end of the marketing. High levels of CO₂ in tempered do not delay color development, however high weight loss in tempering can produce undesirable effects in the citrus peel after cold storage. Physiological disorders were higher in cold storage with high levels of CO₂. In addition, damages are not documented and are not common in this variety.

Keywords : Degreening; Satsuma; Precondition; CO₂; Damage.

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