The Effect of Combination of Hot Water with Some Postharvest Treatments on Quality and Storage Life of 'Satsuma' Mandarin

ŞEN F. , KARACALI I., Kinay P.

6th International Postharvest Symposium, Antalya, Turkey, 8 - 12 April 2009, vol.877, pp.1559-1566 identifier identifier

  • Publication Type: Conference Paper / Full Text
  • Volume: 877
  • Doi Number: 10.17660/actahortic.2010.877.215
  • City: Antalya
  • Country: Turkey
  • Page Numbers: pp.1559-1566


In the present study, hot water and the combination of some postharvest treatments were examined to evaluate the effect of postharvest decay and storage ability of 'Satsuma' mandarin (Citrus Unshiu Mar.). During the first year of the study, fruit were treated with hot water at various temperatures and durations. In the second year, the experiments were conducted with 53 degrees C for 3 min alone, the treatment was found successful in the first year trial, or as combined with low dose of imazalil (200 mu g ml(-1)), with yeast isolates + low dose of imazalil and recommended dose of imazalil (1000 mu g ml(-1)). Chlorine was also tested as an alternative at the dose of 100 mu g ml(-1). The control fruit were dipped into water at 23 degrees C for 3 min. As the result of both years, it was found that the highest temperature of hot water treatment (56 degrees C) caused heat damage and increased decay development on fruit and affected all fruit quality parameters negatively. Scanning electron microscopy examination showed that fruit surface treated with hot water at 53 degrees C for 3 min appeared relatively homogeneous, stomata were closed and surface cracks were sealed when compared to control fruit. When the decay development reached to 15% on control fruit, dipping into hot water at 53 degrees C and imazalil alone or their combination completely inhibited decay incidence. The results confirmed that hot water dipping could be used commercially on 'Satsuma' mandarins because it inhibits postharvest losses and can be combined with low doses of fungicides.