Effects of CO2 and O2 shocks at high temperature on postharvest quality of cold‐stored citrus fruit

Abstract

SummaryThe effect of CO2 or O2 shocks at high temperature on the quality of citrus fruits stored at 5 °C for up to 6 weeks followed by shelf life of 1 week at 20 °C was investigated. ‘Ortanique’ and ‘Nadorcott’ mandarins exposed to 95 kPa CO2 at 33 °C for 24 h showed apparent rind physiological disorders and a global loss of fruit quality. Exposure to CO2 concentrations up to 50 kPa at 33 °C for 24 h did not adversely affect mandarin quality. Moreover, the treatment of mandarins and ‘Valencia’ oranges with 15 kPa CO2 and 30 kPa O2, respectively, both at 33 °C for 48 h, reduced weight and rind firmness loss and prevented the accumulation of fermentative volatiles on cold‐stored fruit.