Abstract
Abstract Mandarin oranges are highly perishable fruits that often suffer significant postharvest losses due to improper storage and handling conditions. This study evaluated the effects of different storage treatments on the shelf life and quality retention of two orange varieties, Darjeeling mandarin and Chinese mandarin. The experiment was arranged in a completely randomized design with three replications, and six postharvest treatments were applied: control (ambient storage), polypropylene (PP) bags with and without perforation, hot water treatment at 50 ±1 °C for 5 min, and cold storage at 6 °C with or without PP bags. Fruits were evaluated periodically for weight loss, total soluble solids, vitamin C content, disease incidence, and shelf life. Results showed that the longest shelf life (47 days) was observed in Chinese mandarins stored at 6 °C in sealed PP bags, while the shortest (12 days) occurred in Darjeeling mandarins stored in non-perforated PP bags at ambient temperature. This cold storage condition also retained the highest vitamin C content (16.80 mg.100 g −1 ), the lowest weight loss (2.65%), and no disease incidence. In contrast, the greatest vitamin C degradation (80.17%) and highest disease incidence (94.44%) were found in hot water-treated fruits and those stored in perforated bags at room temperature. These findings suggest that storing mandarins in sealed PP bags at low temperatures is an effective approach to extend shelf life and preserve fruit quality.
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Claims 8
Claim · model-written summary
Chinese mandarins in sealed bags at 6 °C had the longest shelf life, 47 days.
- Taxon
- mandarinse0
- Material
- Chinese mandarinse0
- Treatment
- stored at 6 °C in sealed PP bagse0
- Outcome
- shelf lifee0
- Direction
- longeste0
- Value
- 47 dayse0
Not reportedComparator
Verbatim
e0“the longest shelf life (47 days) was observed in Chinese mandarins stored at 6 °C in sealed PP bags”
Claim · model-written summary
Darjeeling mandarins in non perforated bags at ambient temperature had the shortest shelf life, 12 days.
- Taxon
- mandarinse0
- Material
- Darjeeling mandarinse0
- Treatment
- stored in non-perforated PP bags at ambient temperaturee0
- Outcome
- shelf lifet0
- Direction
- shorteste0
- Value
- 12 dayse0
Not reportedComparator
Verbatim
e0“the shortest (12 days) occurred in Darjeeling mandarins stored in non-perforated PP bags at ambient temperature”
t0“Shelf Life”
Claim · model-written summary
Cold storage in sealed bags retained the highest vitamin C content.
- Taxon
- Mandarin oranges
.jpg?width=60)
Citrus reticulatae1 - Treatment
- cold storage conditione0
- Outcome
- vitamin C contente0
- Direction
- higheste0
- Value
- 16.80 mg.100 g −1e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
.jpg?width=500)
Verbatim
e0“This cold storage condition also retained the highest vitamin C content (16.80 mg.100 g −1 )”
e1“Abstract Mandarin oranges”
Claim · model-written summary
Cold storage in sealed bags yielded the lowest weight loss.
- Taxon
- Mandarin orangesCitrus reticulatae1
- Outcome
- weight losse0
- Direction
- loweste0
- Value
- 2.65%e0
Not reportedTreatmentComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the lowest weight loss (2.65%)”
e1“Abstract Mandarin oranges”
Claim · model-written summary
Cold storage in sealed bags had no disease incidence.
- Taxon
- Mandarin orangesCitrus reticulatae1
- Outcome
- disease incidencee0
- Direction
- noe0
Not reportedTreatmentComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“no disease incidence”
e1“Abstract Mandarin oranges”
Claim · model-written summary
Hot water treatment had the greatest vitamin C degradation.
- Taxon
- Mandarin orangesCitrus reticulatae1
- Treatment
- hot water-treatede0
- Outcome
- vitamin C degradatione0
- Direction
- greateste0
- Value
- 80.17%e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“greatest vitamin C degradation (80.17%) and highest disease incidence (94.44%) were found in hot water-treated fruits and those stored in perforated bags at room temperature”
e1“Abstract Mandarin oranges”
Claim · model-written summary
Perforated bags at room temperature had the highest disease incidence.
- Taxon
- Mandarin orangesCitrus reticulatae1
- Treatment
- stored in perforated bags at room temperaturee0
- Outcome
- disease incidencee0
- Direction
- higheste0
- Value
- 94.44%e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“highest disease incidence (94.44%) were found in hot water-treated fruits and those stored in perforated bags at room temperature”
e1“Abstract Mandarin oranges”
Claim · model-written summary
The authors recommend sealed bags at low temperature for shelf life and quality.
Verbatim
e0“storing mandarins in sealed PP bags at low temperatures is an effective approach to extend shelf life and preserve fruit quality”
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Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.