Postharvest Quality during Refrigerated Storage of ‘Nadorcott’ Mandarin

Aims: The aim of this article was to study the suitable storage duration and temperature of Nadorcott mandarin.

Study Design: The experimental design used was the completely randomized design, with two factors: two storage temperatures and four storage durations, with four repetitions for each period, and each repetition counting with 15 fruits.

Place and Duration of Study: The mandarin cv. Nadorcott used were from Rosário do Sul city, Rio Grande do Sul (RS) State, Brazil. Fruits were harvested in commercial maturation, and transported to the Food and Postharvest Laboratory, Embrapa Temperate Climate, Pelotas-RS.

Methodology: Mandarins were stored during 15, 30, 45, and 60 days at refrigerated temperatures of 4°C and 8°C, with two days at 20°C in order to simulate market conditions. The parameters analyzed were: total soluble solids content; titratable acidity; the relationship between total soluble solids and titratable acidity; firmness; longitudinal diameter; mass loss; juice yield; skin color; rotting percentage; antioxidant activity; total carotenoids; total phenolic compounds and vitamin C.

Results: Maturity index of 9.97 and 11.52 to 4°C and 8°C, respectively, was obtained. The biggest loss of mass (12.08%) and rotting (18.33%) occurred at 60 days of storage at 8°C. The total phenol content (60.02 mg of gallic/100 g of fresh fruit) and the vitamin C concentration (15.7 mg of ascorbic acid/100 g of fresh fruit) had the highest reduction at 60 days of storage at 8°C.

Conclusion: The ‘Nadorcott’ mandarin maintained postharvest quality characteristics when stored up to 45 days at 4°C, with relative humidity between 90-95%, and commercialized for 2 days at 20°C.