Storage performance determination of hybrid fruits obtained by hybridization of clemantine and orlando

This study was conducted to determine storage conditions of newly developed hybrid P20 mandarin in mandarin plots of Alata Horticultural Research Institute. With this purpose, hybrid P20 and parent (Clemantin, Orlando) mandarins containing 3 replicates with 15 fruits for each applications were kept in cold stores at 4oC a/6oC and 85-90% humidity for three months. Physical and chemical analyzes were carried out every 15 days during storage, and the changes in fruits were monitored and storage conditions of hybrid fruits were determined. At the end of the storage period, the weight loss of hybrid P20 and parent mandarins was founded as 4.29 %. While titratable acidity (TEA) and fruit peel color L *, a * and b * color values decreased compared to the beginning of the storage at 4 oC and 6 oC, water soluble dry matter (TSS) values increased. In terms of vitamin C (L-Ascorbic acid), P20 mandarin had higher value than the parents (632.80 mg / L). While same values in terms of fructose and glucose amounts was determined for P20 and Clemantine, the amount of sucrose was reduced. Since the loss of weight, total deterioration because of fungal and physiological reasons at 4 oC and 6 oC (5.95 and 9.63, respectively) were below the acceptable limits (10%), it has been determined that the hybrid mandarins obtained by hybridization of Clemantine and Orlando can be stored for three months in cold storage room at 4 oC which contain 85-90% humidity and during storage without any decrease in quality criteria.