The 2011 ASHS Annual Conference

‘Early St. Anne’ satsuma mandarin fruit were individually shrink-wrapped in polyolefin films of different thickness and stored at 4° and 21° C for up to 18 weeks. The market life of unwrapped fruit held under simulated retail store conditions of 21° C, 40 % relative humidity, was 3 weeks, with a weight loss of 21 %. The market life of unwrapped fruit held at 4° C was extended to 6 weeks, with a weight loss of 12.5%. In contrast, shrink-wrapping extended the market life of satsuma fruit held at 21° C for up to 11 weeks, with a final weight loss ranging between 5-6 %. A maximum market life of 18 weeks was obtained from the shrink-wrapped fruit held at 4° C, with a final weight loss of only 1.5-2.0 %. The appearance and overall eating quality of the shrink-wrapped fruit was better than the unwrapped controls. Increasing the film thickness from 45 to 100 gauge slightly reduced the amount of fruit weight loss. Fruit soluble solids content and pH increased during storage, with a concomitant decrease in titratable acidity.