نارنگی Mandarin

Mandarin / Tangerine

Maturity Indices

Color (yellow, orange, and/or red) on 75% of fruit surface and soluble solids/acid ratio of 6.5 or higher.

Quality Indices

Color intensity and uniformity; size; shape; firmness; freedom from decay; and freedom from defects including freezing injury, chilling injury, insect damage, and scars. Flavor depends upon soluble solids/acid ratio and absence of off-flavors.

Mandarin Optimum Temperature

5-8°C (41-46°F) for 2 to 6 weeks, depending on cultivar, maturity-ripeness stage at harvest, and decay control treatments used.

Mandarin Optimum Relative Humidity

90-95%

Rates of Respiration

Temperature

5°C (41°F)

10°C (50°F)

15° (59°F)

20° (68°F)

ml CO2/ kg·hr

2-4

3-5

6-10

10-15

To calculate heat production multiply ml CO2 /kg·hr by 440 to get Btu/ton/day or by 122 to get kcal/metric ton/day.

Rates of Ethylene Production

< 0.1 µl/kg·hr at 20°C (68°F)

Responses to Ethylene

Mandarins and tangerines can be degreened by exposure to 1-10 ppm ethylene for 1-3 days at 20 to 25°C (68 to 77°F)

Removal of ethylene from transport vehicles and storage facilities for citrus fruits can help reduce decay incidence.

Responses to Controlled Atmospheres (CA)

A combination of 5-10% O2 and 0-5% CO2 can delay color changes from green to yellow and other symptoms of senescence, but it is not very effective in decay control. Mandarins do not tolerate exposure to fungistatic CO2 levels (10-15%). Commercial use of CA is very limited.

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