Effects on Storage Life of Satsuma Mandarin as Affected by Wax-coating. Paper Packaging and Film Packaging

왁스코팅, 종이포장 및 필름포장이 온주밀감의 저장성에 미치는 영향

The stowage effects of Satsuma mandarin(Citrus unshiu Marc. var. miyagawa) were investigated by selecting various pretreatmnents; non-tested, wax-coating, paper packaging, 0.02mm cryovac film packaging. Weight loss of film packaging was the lowest among that of others, but decay radio was increased highly at late stages of storage. Soluble solids, moisture content of peel and total sugar were maintained almost constant, but acid content, vitamin C and firmness were reduced gradually during storage at room temperature. For 100 days storage, losses from weight and decay of ton-treated, paper packaging, wax-coating and film packaging were 15.9%, 18.5%, 17.4% and 12.9%, respectively. Acid content was decreased loom 1.28% to 0.81∼0.91% after 100 days storage. Ethylene evolution was increased in a degree after 65 days storage, and the amount was increased repidly afer 115 days. it seemed to be derived from decayed fruits and physiological activities. CO2 content of inner part of fruits was increased between 40∼100 days after storage. Optimum storage period of early variety of Satuma mandarin was regarded for 100days on the basis of appeareance and taste.