Physicochemical changes and chilling injury disorders in ‘Tango’ mandarins stored at low temperatures

Abstract

BACKGROUND Fruit susceptibility to chilling injury and quality changes of ‘Tango’ mandarins stored at different temperatures were evaluated in fruit grown at two locations in Andalusia (Spain) and grafted on Carrizo Citrange or FA5 rootstock. The peel disorders were also characterized by a microstructural study. RESULTS Fruit developed chilling injury, manifested as pitting lesions affecting the equatorial area of the fruit stored at 1°C or 5°C, fruit growing on FA5 rootstock showed a slightly lower incidence. The micro structural study revealed that only the upper layers of flavedo were affected in the damaged fruit, the epidermal and hypodermal tissues being dramatically collapsed. Although the fruit was prone to accumulate ethanol, especially after shelf‐life that followed the different periods of cold storage, the ethanol did not compromise overall flavor. CONCLUSIONS Storage of ‘Tango’ fruit was limited by chilling injury when stored at 1°C or 5°C for more than 20 days. Moreover, at these temperatures the fruit was prone to accumulate ethanol and develop off‐flavors. At 9°C, the fruit could be stored for 30 days without compromising external or internal quality. Growing location and rootstock influenced some quality attributes at harvest but not during storage.