Journal of the Japanese Society for Horticultural Science
Online ISSN : 1880-358X
Print ISSN : 0013-7626
ISSN-L : 0013-7626
Effect of Storage Conditions on the Quality and Some Components of Satsuma Mandarin
Naoya KUBOShiko HAGINUMA
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1980 Volume 49 Issue 2 Pages 260-268

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Abstract

Changes in fruit quality and some components, especially organic acid content, in satsuma mandarin (Citrus unshiu Marc.) after 140 days cold and controlled atmosphere (C. A.) storages were studied. Analysis of organic acid content was performed using silicic acid column chromatography. The results are summarized as follows:
1. Under low humidity condition, some fruits became dry and browned. Under high carbon dioxide conditions, physiological disorders which indicated carbon dioxide injury were clearly observed. Pitting was found in some fruits stored at low temperature and 10-10 (C. A.) conditions.
2. Under high carbon dioxide conditions, the percentage of peel, ‘kahi-budomari’ and the ratio of ‘rind puffing’ were larger than under other conditions. The free acid in the flesh was also a little larger than under other conditions, and under low humidity and high carbon dioxide conditions, total acid and total sugar in the peel were a little larger than under other conditions.
3. In the flesh of the fruits, citric acid composed about 90% of the organic acid content; malic acid was the second most abundant acid. During storage, formic acid and α-ketoglutaric acid fractions increased, while oxalic acid and malic acid decreased. Even under high carbon dioxide conditions, no distinct difference in organic acid composition was found. In the peel of the fruits, malic acid composed about 50% of the organic acid content; citric acid was the second most abundant acid. During storage, formic acid increased and oxalic acid decreased. Under high carbon dioxide conditions, and also when ‘stem-end rot’ occurred, the malic acid decreased markedly, and the citric acid increased markedly.

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