Determination of the storage performances of Tango and W. Murcott mandarin variety fruit

This study was carried out to determine the storage conditions of Tango and W. Murcott mandarin fruits. Tango and W. Murcott mandarins were stored at 4 and 6 °C with 85–90% humidity in cold storage for 3 months, with 3 replications of each application and 6 fruits in each replication. In addition, the fruits were kept for shelf life at 65% relative humidity at 20°C for 7 days before and after storage. Physical and chemical analyzes such as, weight loss (%), fruit skin color change (L*, a*, b*, c*, ho), fruit juice amount (%), titratable acidity amount ( %), total water-soluble solid content (%), juice pH, vitamin C (L-Ascorbic acid), total phenolic substance (mg gallic acid/L) content, carotenoid content, antioxidant activity (%), individual sugar ( %), organic acid (ppm) and decay (%) values were calculated. As a result, it was determined that for Tango and W. Murcott varieties, it would be more appropriate to store them at 6 oC for 3 months.