Improving storage performance of Citrus reticulata Blanco mandarins by controlling some physiological disorders

Summary Physiological disorders like chilling injury (CI), rind staining (RS) and physiological loss in weight (PLW) limit the postharvest shelf life and reduce the quality of mandarins. Citrus reticulata Blanco mandarins were examined for these physiological disorders by coating with shellac‐based wax (SBW) and polyethylene‐based wax (PBW). The effect of storage temperature on these disorders was assessed by storing the fruit at 2, 5 and 8 °C and at ambient temperatures. The CI, RS and PLW were significantly affected because of the variation in temperature in both crop years (P < 0.01). Mandarins kept at 5 °C showed more reduction in PLW, CI and RS than at other temperatures. The SBW was more prone to RS and CI when compared with PBW. Coating mandarins with PBW showed significant reduction in CI because of lower production of ethanol and acetaldehyde. It may be concluded that RS and CI can be effectively controlled by storing fruits at 5 °C and coating with polyethylene‐based coatings.