Studies on the postharvest physiology and storage of Citrus fruits

Abstract

Some physiological changes and quality of Satsuma mandarin fruits (Citrus unshiu MARCOVITCH, cv. KATAYAMA) with or without curing of the rind were investigated during storage under the different humidities at 3.5-10°C.1. The weight loss of fruits stored at the relative humidity of 99.5 to 100% was only 0.5-1.2% after 90 days storage. The rind of fruits swelled during storage after 30 days or more under such a high humidity. The ratio of the weight of pulp to fruit didn′t vary during the storage period under the high humidity. The weight of fruits decreased by 4.7-6.5% after curing of the rind for 6 days, and by 15.8-16.8% during storage for 84 days under the relative humidity of 70 to 85%.2. Respiration of fruits during storage at 11-13°C was not affected considerably by the curing and by the application of different humidities.3. The water content in the peels increased during storage under the high humidity but decreased under the low humidity.4. The carbohydrate content in the pulps was not changed significantly during storage under the both high and low humidities. While the sugar content in the peels decreased under the same conditions. The reduction in the sugar content was greater in the peels of fruits stored under the high humidity. The titratable acid content in the pulps and peels was decreased during storage irrespective of humidity.5. A histological study of the peel tissues showed that the oil glands swelled during storage under the high humidity. The swelling of oil glands seems to be the possible cause of fragile peels of fruits formed under a high humidity.