Effect of hot water application on storage and quality properties of ‘Miho Wase’ mandarin

Determination of Shelf-Life of New Satsuma (Rize) Mandarin (Citrus unshiu Marc.) Cultivar Candidates Obtained by Clonal Selection

“…Camilla et al (2016) stated that water loss during storage increased the sugar content in the fruit. In shelf-life studies, it has been reported by many researchers that the TSS content increases during shelf-life (Kim et al, 1998;Şen and Karaçalı, 2005;Altuntaş et al, 2009;Dal and Gözen, 2010;Yadav et al, 2010;Çalhan et al, 2012;Kaur and Kumar, 2014;Rokaya et al, 2016a;Dündar et al, 2018). Şen and Karaçalı (2005) reported that 'Satsuma' mandarin generally did not change the TSS value and slightly decreased the TA value in the post-harvest period.…”

“…During the shelf-life of the genotypes, there was a regular increase in the fruit juice values in İslm, Tek 1, Tek 3, and Tek 8 genotypes, whereas fluctuations were observed in Control, Yu 2, Yu 3, Pa 2, and Tek 4 genotypes. It has been reported that fluctuations were observed in the fruit juice content during storage (Rokaya et al, 2016b;Didin et al, 2018;Dündar et al, 2018;Özdemir et al, 2020;Güvenç and Dündar, 2021;Zan and Özdemir, 2022). These fluctuations were associated with the moisture loss of the fruit rind and solubility of compounds other than carbohydrates-sugars (Echeverria and Ismail, 1990;Özdemir et al, 2020;Zan and Özdemir, 2022).…”

“…To increase the storage and shelf-life of mandarins, the use of UV-C radiation (Shen et al, 2013a), pre-harvest gibberellic acid application (Rokaya et al, 2016a), investigation of packaging packages with different properties (Mahajan et al, 2016), laurel and wax applications (Doğan, 2017), 1% sodium metabisulfite (SMBS) application (Özdemir et al, 2020), post-harvest salicylic acid application (Haider et al, 2020), chitosan and wax applications (Zan and Özdemir, 2022), and hot water dipping (Dündar et al, 2020). The quality can be maintained with these applications, even under normal storage conditions, and they are widely used worldwide (Bisen et al, 2012).…”