Effect of Altitude and Maturity Stages on Quality Attributes of Mandarin (<i>Citrus reticulata</i> Blanco)

Abstract

2016) Effect of Altitude and Maturity Stages on Quality Attributes of Mandarin (Citrus reticulata Blanco). American Journal of Plant Sciences, 7, 958-966. http://dx. AbstractMandarin (Citrus reticulata Blanco) is a premier fruit crop which ranks in first position of the total fruit industry in Nepal. Studies were conducted to assess the maturity indices and quality parameters of mandarin at three altitudes i.e. 1300 m·asl, 1000 m·asl, and 700 m·asl with six maturity stages i.e. 11 Oct, 21 Oct, 31 Oct, 10 Nov, 20 Nov, and 30 Nov. The most important and reliable judging criteria of fruit maturity in mandarin i.e. fruit weight, external fruit colour, firmness, TSS, acidity, and TSS/Acid ratio, and vitamin C were experimented. The experiment results revealed that 1000 m·asl location was showed the highest fruit weight (104.9 g) and juice percentage (55.23) followed by 1300 m·asl altitude (99.5 g and 53.75% respectively) at 20 th of November. The maturity advanced at lower altitude with 50 percent yellow orange rind colour, 10.98 TSS/acid ratio and 4 kg/cm 2 firmness from 10

Impact of varying agrometeorological indices on peel color and composition of Kinnow fruit (Citrus nobilis Lour x Citrus deliciosa Tenora) grown at different ecological zones

“…Both color‐development and temperature influenced on fruit firmness. Analogous results are described in Mandarin growing at different altitudes with more firmness is noted at higher altitude and in immature fruits . Citrus color development is linked with growing conditions which decides fruit maturity and firmness as was seen in present work of gradual reduction in firmness at color‐break to afterwards.…”

“…More AA was observed in peel during August which had shown a gradual decreasing trend afterwards at all three ecological zones. Citrus fruits possess less ascorbic acid at maturity along with decreasing level of acidity and also utilize acids in respiration process [tricarboxylic acid (TCA) cycle] during color development . In citrus fruit ripening process, AA loose l ‐ascorbic acid and converts to 2‐3‐dioxy‐ l ‐gluconic acid which has justified current findings of decreasing level of AA from August to February as well as at warm conditions.…”

“…Citrus fruits possess less ascorbic acid at maturity along with decreasing level of acidity and also utilize acids in respiration process [tricarboxylic acid (TCA) cycle] during color development . In citrus fruit ripening process, AA loose l ‐ascorbic acid and converts to 2‐3‐dioxy‐ l ‐gluconic acid which has justified current findings of decreasing level of AA from August to February as well as at warm conditions. Similar results are reported by recording lower level of AA in citrus fruit at maturity.…”

“…Altitude and climate affect citrus fruits maturity and color development while mandarin possesses more soluble solids and acidity with earlier maturity at cool zones . Similarly, citrus fruit growth stages and MI are also influenced by altitudes and prevailing environmental conditions .…”

“…Fruit peel firmness (in kg cm −2 ) was measured at the end of each month starting from August till February with a penetrometer …”