Effect of Intermittent Curing on Mandarin Quality

shelf life of mandarins was studied. The effectiveness of IC to control blue mold development in artificially shelf life of mandarins was studied. The effectiveness of IC to control blue mold development in artificially shelf life of mandarins was studied. The effectiveness of IC to control blue mold development in artificially shelf life of mandarins was studied. The effectiveness of IC to control blue mold development in artificially inoculated Clemenules fr inoculated Clemenules fr inoculated Clemenules fr inoculated Clemenules fr inoculated Clemenules fruits ( uits ( uits ( uits ( uits (Citrus r itrus r itrus r itrus r itrus reticulata B eticulata B eticulata B eticulata B eticulata Blanco cv. N . N. N . N. Nules) was complete with 0% decay after 1 wk stor ules) was complete with 0% decay after 1 wk stor ules) was complete with 0% decay after 1 wk stor ules) was complete with 0% decay after 1 wk stor ules) was complete with 0% decay after 1 wk storage at 20 at 20 at 20 at 20 at 20 °C. N °C. N °C. N °C. N °C. Nonsignificant differ onsignificant differ onsignificant differ onsignificant differ onsignificant differences w ences w ences w ences w ences were found in soluble solids e found in soluble solids e found in soluble solids e found in soluble solids e found in soluble solids, color, and fir , and fir , and fir , and fir , and firmness , a significantly lower acidity and a higher weight loss (4.75%) was observed in IC-treated fruits. Ascorbic acid significantly lower acidity and a higher weight loss (4.75%) was observed in IC-treated fruits. Ascorbic acid significantly lower acidity and a higher weight loss (4.75%) was observed in IC-treated fruits. Ascorbic acid significantly lower acidity and a higher weight loss (4.75%) was observed in IC-treated fruits. Ascorbic acid significantly lower acidity and a higher weight loss (4.75%) was observed in IC-treated fruits. Ascorbic acid levels decreased in all stored fruits along shelf life, with slightly lower values in IC-treated mandarins than in levels decreased in all stored fruits along shelf life, with slightly lower values in IC-treated mandarins than in levels decreased in all stored fruits along shelf life, with slightly lower values in IC-treated mandarins than in levels decreased in all stored fruits along shelf life, with slightly lower values in IC-treated mandarins than in levels decreased in all stored fruits along shelf life, with slightly lower values in IC-treated mandarins than in control fruits. Sugars and organic acids content were not affected by curing. Though slight increases in ethanol control fruits. Sugars and organic acids content were not affected by curing. Though slight increases in ethanol control fruits. Sugars and organic acids content were not affected by curing. Though slight increases in ethanol control fruits. Sugars and organic acids content were not affected by curing. Though slight increases in ethanol control fruits. Sugars and organic acids content were not affected by curing. Though slight increases in ethanol and some detrimental terpene oxidized compounds were found, not off-flavor development was observed. This, and some detrimental terpene oxidized compounds were found, not off-flavor development was observed. This, and some detrimental terpene oxidized compounds were found, not off-flavor development was observed. This, and some detrimental terpene oxidized compounds were found, not off-flavor development was observed. This, and some detrimental terpene oxidized compounds were found, not off-flavor development was observed. This, intermittent curing treatment seems to be a feasible treatment to control blue mold development during shelf life intermittent curing treatment seems to be a feasible treatment to control blue mold development during shelf life intermittent curing treatment seems to be a feasible treatment to control blue mold development during shelf life intermittent curing treatment seems to be a feasible treatment to control blue mold development during shelf life intermittent curing treatment seems to be a feasible treatment to control blue mold development during shelf life of Clemenules mandar of Clemenules mandar of Clemenules mandar of Clemenules mandar of Clemenules mandarin fr in fr in fr in fruits, without impair , without impair , without impair , without impair , without impairing quality par ing quality par ing quality par ing quality par ing quality parameters such as color ameters such as color ameters such as color ameters such as color ameters such as color, firmness, sugars, and organic acids contents, vitamin C content, and aroma. organic acids contents, vitamin C content, and aroma. organic acids contents, vitamin C content, and aroma. organic acids contents, vitamin C content, and aroma. organic acids contents, vitamin C content, and aroma. K K K K Keywor