REDUCING DECAY OF AVANA MANDARIN FRUIT BY THE USE OF UV, HEAT AND THIABENDAZOLE TREATMENTS*

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The use of heat and UV treatments on Avana mandarin fruit are shown to be promising alternatives for postharvest treatments. Heat delayed fruit softening and quality was better at the end of storage. Thiabendazole treatment imparted the lowest percentage decay, but was not significantly different from the percentage decay in the heat treated fruit. The weight loss was the highest in the thiabendazole treated fruit. External appearance was negatively influenced by the UV treatment leanding to a loss in quality, while decay was significantly less than in the non-treated fruit.