Characterizing the Nutrient Composition, Physiological Maturity, and Effect of Cold Storage in Khasi Mandarin (Citrus reticulata Blanco)

摘要

Farmers often emphasize more on physical changes of color rather than physiological maturity for proper harvesting time of Khasi mandarin (Citrus reticulata Blanco). The study aimed to characterize the physiological maturity of the fruit across the developmental stages which has not been well reported till now. A cold temperature (4 degrees C) treatment was also performed to evaluate its effect in the fruit postharvest. TSS (peel; pulp) reached palatable values at 230 days after flowering (DAF; 8.08 +/- 0.63%, 11.06 +/- 0.46%). Ascorbic acid (peel and pulp) subsequently decreasing at 230 DAF (46.05 +/- 1.16; 53.43 +/- 0.76 mg/100 ml). Cold storage preserved TSS/TA ratio (15.44), TSS (11.49%) in juice better.