Storage temperature and time influences sensory quality of mandarins by altering soluble solids, acidity and aroma volatile composition

Physiological, biochemical and sensory characterization of the response to waxing and storage of two mandarin varieties differing in postharvest ethanol accumulation

“…Although consumer demand is increasing, mandarins are prone to developing off-flavors following commercial wax application and storage. The negative impact of the off-flavor on mandarin sensory quality has been well documented in a number of publications (Tietel et al, 2010b;Obenland et al, 2011Obenland et al, , 2013.…”

Impact of spraying some chemical substances on controlling sunburn of Balady mandarin fruits

“…Mandarins are a diverse group of thinskinned, easy-peeling fruits that includes popular citrus types such as satsumas, clementines and tangerines. Mandarins are becoming increasingly popular with consumers, largely due to the ease with which they can be eaten as compared to other types of citrus that are more difficult to peel (Obenland et al, 2011). A survey conducted by Minessy et al (1969) on the fruit sunburn problem in four citrus varieties in coastal and desert orchards indicated that the sunburn was greatest in the Balady mandarin.…”

Effects of storage temperature and time on internal quality of satsuma mandarin (Citrus unshiu marc.) by means of E-nose and E-tongue based on two-way MANOVA analysis and random forest

“…Mandarins are very prone to losing flavor quality during storage and, as a result, often have a short shelf-life (Obenland, Collin, Mackey, Sievert, & Arpaia, 2011). In Obenland's work, storage temperature has been asserted to have a great influence on mandarin quality (Obenland et al, 2011;Obenland, Collin, Sievert, & Arpaia, 2013), such as total soluble solid (TSS), total acid (TA), and vitamin C. The contents of TSS, TA, and their ratio (sugar/acid ratio, S/A ratio) can affect the flavor of most fruits.…”

“…In Obenland's work, storage temperature has been asserted to have a great influence on mandarin quality (Obenland et al, 2011;Obenland, Collin, Sievert, & Arpaia, 2013), such as total soluble solid (TSS), total acid (TA), and vitamin C. The contents of TSS, TA, and their ratio (sugar/acid ratio, S/A ratio) can affect the flavor of most fruits. Vitamin C is probably the most important compound in mandarin fruits and taken as an indication of fruit freshness and retention of other compounds (Pérez, Olías, Espada, Olías, & Sanz, 1997).…”

“…The influence caused by storage time varies. The mandarin variety ("W. Murcott") had better flavor when stored for up to 6 weeks at 8°C rather than 0 or 4°C, while temperature did not affect the flavor of "Owari" after same storage days (Obenland et al, 2011). Vitamin C decreased significantly in mandarin varieties of "Minneola" and "Salustiana" segments after 15 days (Del Caro, Piga, Vacca, & Agabbio, 2004).…”