Abstract
Research into the effects of cold-storage and shelf-life on the hybrid mandarin «Murcott» showed the best results with storage at 6°C or 6°C for 6 days and 14°C for 1 day. Longer or lower temperature cycles: 6°C for 18 days and 14°C for 7 days; 2°C for 18 days and 14°C for 7 days; 2°C for 6 days and 14°C for 1 day, caused greater chilling injury and higher weight loss. The production of ethanol and other metabolites in the juice proved to be low during storage, especially at a constant 6°C or at 6°C for 6 days and 14°C for 1 day cycle, with a marked increase in shelf-life. No endogenous ethylene was produced, and due to their resistance to microbiological infection (with no post-harvest protection), these mandarins responded well to 2 months cold-storage, followed by 2 weeks of shelf-life under all the temperatures tested.
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