<b>Conservation of Mandarins cv. <em>Clemenules</em> with different cuticles</b> - DOI: 10.4025/actasciagron.v29i1.69

Abstract

The aim of this work was to evaluate the effects of different cuticles and storage periods on the conservation of mandarins cv. Clemenules. After harvest the fruits were kept at 5ºC during 12 hours. Then, they were submitted to the following treatments: T1) control; T2) micro perforated polyethylene bag; T3) non-perforated polyethylene bag; T4) carnauba wax at 50% in water; T5) carnauba wax at 100% (without dilution). The mandarins were stored for 20, 40 and 60 days at 5ºC and 90-95% RH. After that, they were kept at 15±1ºC and 75-80% RH, during four days of market simulation. At harvest and after the storage periods, followed by the market simulation, the following variables were evaluated: weight loss; color; soluble solids (SS); titratable acidity (TA); SS/TA ratio; rottenness; physiological disorders and sensorial characteristics. The atmosphere modification reduced weight loss, physiological disorders and fruit rottenness of mandarins ‘Clemenules’ during storage. The fruits conditioned either in non-perforated polyethylene film or with not diluted wax showed strange flavor and lower general quality. Results showed that mandarins ‘Clemenules’, conditioned in both micro perforated polyethylene bag and carnauba wax at 50% in water, can be stored without compromising the sensorial quality, during 60 days at 5ºC and kept during four days at 15±1ºC to commercialization.