Changes in Quality Attributes of Mandarin With and Without Leaf During Refrigerated Storage

Abstract

With-leaf (WL) storage and selling are becoming increasingly popular with consumers for its attractiveness and freshness. To better understand the changes of quality attributes in fruit stored WL, quality, antioxidant properties and volatile in “Shatangju” mandarin were determined during the 9-week storage at 5C. WL storage decreased titratable acidity, flavonoid content and antioxidant activity determined by 1-diphenyl-2-picrylhydrazyl but increased ethanol content significantly, whereas WL storage had no significant effects on the content of total soluble solids, acetaldehyde and total phenolics, and reducing power. Furthermore, WL storage decreased the diversity of volatile compounds quickly. Based on the study, “Shatangju” mandarin fruit WL (packed with polyethylene film and fungicide-treated) could be stored at 5C for up to 7 weeks. To the best of our knowledge, this is the first study thoroughly describing the quality profile of fruit stored WL. PRACTICAL APPLICATIONS This paper reports on the changes of quality, antioxidant activity and volatile compositions of “Shatangju” mandarin fruit stored with leaves (WLs) attached to the remaining pedicle at a temperature commonly encountered in the industry. From the results obtained, “Shatangju” mandarin stored WL deteriorates much quicker than without leaf because of faster accumulation of acetaldehyde and ethanol, and decrease in total soluble solids, titratable acidity, total phenolics, flavonoids, 1-diphenyl-2-picrylhydrazyl radical scavenging activity, reducing power and the volatile components. The results of the study suggest that a storage life of 7 weeks at 5C is recommended for commercial usage.