Physicochemical changes and chilling injury disorders in ‘Tango’ mandarins stored at low temperatures
Derechos de accesoclosedAccess
MetadataShow full item record
AuthorMorales, Julia; Bermejo, Almudena; Besada, Cristina; Navarro, Pilar; Gil, Rebeca; Hernando, Isabel; Salvador, Alejandra
Cita bibliográficaMorales, J., Bermejo, A., Besada, C., Navarro, P., Gil, R., Hernando, I., & Salvador, A. (2020). Physicochemical changes and chilling injury disorders in ‘Tango’mandarins stored at low temperatures. Journal of the Science of Food and Agriculture, 100(6), 2750-2760.
BACKGROUND: The susceptibility to chilling injury and quality changes of ‘Tango’ mandarins stored at different temperatures was evaluated in fruit grown at two locations in Andalusia (Spain) and grafted on Carrizo Citrange or FA5 rootstock. The peel disorders were also characterized by a microstructural study. RESULTS: Fruit developed chilling injuries, manifested as pitting lesions affecting the equatorial area of the fruit stored at 1 °C or 5 °C; fruit growing on FA5 rootstock showed a slightly lower incidence. The microstructural study revealed that only the upper layers of flavedo were affected in the damaged fruit, the epidermal and hypodermal tissues being dramatically collapsed. Although the fruit was prone to accumulate ethanol, especially after the shelf life that followed the different periods of cold storage, the ethanol did not compromise the overall flavor. CONCLUSIONS: Storage of ‘Tango’ fruit was limited by chilling injuries when stored at 1 °C or 5 °C for more than 20 days. Moreover, at these temperatures, the fruit was prone to accumulate ethanol and develop off flavors. At 9° C, the fruit could be stored for 30 days without compromising external or internal quality. Growing location and rootstock influenced some quality attributes at harvest but not during storage.