Postharvest heat treatments to inhibit Penicillium digitatum growth and maintain quality of Mandarin (Citrus reticulata blanco)
Diana B. Queb-González, Aurelio López‐Malo, María Elena Sosa‐Morales, Rossana Villa‐Rojas
Abstract
day (p < 0.05). Control and MW-treated mandarins had lower citric acid content; however, they retained color, total soluble solids (TSS) and had a higher maturity index. While HW mandarins did not have changes in citric acid content, they had higher TSS, and lower maturity index. MW-assisted treatments were effective at inactivating molds and helped retain some nutritional and physical-chemical characteristics of mandarins. However, juice of MW-treated mandarins was not preferred by judges in the sensory tests, the juice was rated lower than that obtained from the other treatment. Postharvest heat treatments may constitute a helpful application to control mandarin' fungal decay.