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KMID : 0903519990420030223
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
1999 Volume.42 No. 3 p.223 ~ p.228
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Effect of Humidity on the Storage Life of Satsuma Mandarin
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이상용/Lee, Sang Yong
고정삼/Koh, Jeong Sam
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Abstract
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The storage effects of satsuma mandarin(Citrus unshiu Marc. var. miyagawa) by humidity control during storage; 90% relative humidity (RH) and 85% RH at 3circC, and room temperature were investigated. After 98 days' storage, weight losses were 3.40% for 90% RH, 6.92% for 85% RH, and 11.87% for room temperature storage. Decay ratio was increased rapidly from 3.87% on 98 days' to 48.75% on 126 days' storage for 90% RH. Soluble solids and flesh ratio were declined gradually, but the differences were not significantly. Firmness of fruits was continuously reduced during storage, especially on room temperature storage by the softening of the fruits. Acid content and vitamin C were gradually reduced during storage. Coloration was continuously progressed on room temperature, compared to cold storage. In order to keep freshness of the fruits, optimum storage period of early variety of Satuma mandarin was regarded for 100 days at 3circC, 85% RH on the basis of sensory evaluation and chemical compositions.
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