2004 Volume 3 Issue 4 Pages 421-424
This study investigated change in fruit quality and antioxidative activity of the flavedo tissue of fruit skin, to clarify intermittent warming (IW) effects on the storage life of ‘Kiyomi’ tangor (Satsuma mandarin × sweet orange) stored in a low temperature room at 5 °C, 95 % RH.
1) IW treatments were conducted at 3 °C, 6 °C, 13 °C, 23 °C and 30 °C for four days on fruits stored at 5 °C, 95 % RH for 3 months. Subsequently, the fruits were transferred back to the low temperature room at 5 °C, 95 % RH for 6 months. As a result, there was less weight loss due to IW at 23 °C and 30 °C than those at 3 °C, 6 °C and 13 °C. However, the rate of chilling injury increased with IW at 23 °C and 30 °C.
2) Differences in fruit quality among the different IW treatments were slight after about 9 months storage. Every fruit from each treatment was capable of being eaten despite long-term storage.
3) Both antioxidative activity by the β-carotene bleaching test (BHA equivalent per 100 g FW) and the concentration of total phenolic compounds (calculated as chlorogenic acid equivalents) were determined on the flavedo tissue of fruit after long-term storage. There were no effects observed among different IW treatments. However, fruits with chilling injury exhibited a lower level of antioxidative activity and total phenolic concentration.
