Evaluation of quality criteria during transport and shelf life of W.Murcott mandarin variety packed in different weights in consumer nets

In this study, netting was applied to the W.Murcott mandarin variety. W.Murcott mandarin obtained from a private producer's garden is divided into 3 groups. 1st group W.Murcott mandarin fruits are 750 g, 2nd group fruits are 1 kg and 3rd group fruits are packed in 1.5 kg nets for 5, 10 and 15 days as an extreme time at +4 oC, 85-90% relative humidity. has been preserved. After the storage period, the fruits were kept for 3 days in their shelf life at 15oC and 70-80% relative humidity conditions, and the criteria formed in the quality parameters were evaluated comparatively. Weight loss (%), fruit skin color change (h°), fruit juice amount (%), titratable acidity amount (%), water soluble dry matter amount (%), fruit juice pH , vitamin C (L-Ascorbic acid and decay (%) values. chemical analyzes were made. As a result, it was found that the preservation practices in the net packages of different sizes have a positive effect on the fruit quality criteria, storage time and shelf life of the preserved W.Murcott mandarin variety. Especially 750 gr and 1000 gr mesh packages were found to be at a recommendable level in meeting many of the main quality criteria listed. Key Words: W.Murcott mandarin, storage, packing net, quality, shelf life