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The storage life of satsuma mandrin(Cirus unshiu Marc. var. myagawa) by the various pretreatment of temperatures; non-treated, room temperature, 10, 20℃ and 35℃ were investigated. The pretreated citrus fruits were stored at 4℃, 85% relative humidity. Weight loss of citrus fruits by the pretreatment at 35℃ for 24 hrs was the lowest among that of others. Decay ratio of 3.5℃ pretreated fruits was increased at initial stages of storage, but was maintained low level after that, compared to other treatments after 115 days storage, firmness of fruits was lowered by the softening, and decayed fruits were occurred increasingly. Ethylene evolution was increased between 55∼65 days after storage, and the amount was increasing rapidly after 115 days. It seemed to be derived from decayed fruits and physiological activities. CO₂ content in fruit was decreased at initial stages of storage, but was increased between 55∼100 days during storage periods. Acid content, soluble solids, total sugar and vitamin C were reduced gradually during cold storage, but the difference among treatments was not so great. Pretreated fruits at 35℃ for 24 hrs before cold storage was effective tin preventing from weight loss and respiration ratio. Optimum storage period of early variety of Satuma mandarin was regarded for 100 days on the basis of appeareance and taste.
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