The effects of O_3 treatment on storability and quality in mandarins were investigated. The gas of O_3 was treated to harvested mandarins for 60 min. at a rate of 20 l/min at every seven-day interval for four times. The O_3 treated mandarins and non-t...
The effects of O_3 treatment on storability and quality in mandarins were investigated. The gas of O_3 was treated to harvested mandarins for 60 min. at a rate of 20 l/min at every seven-day interval for four times. The O_3 treated mandarins and non-treated mandarins were stored for one month at room temperature. The weight loss, soluble solid and citric acid in mandarins were measured during storage. The O_3 treated and non-treated mandarins had similar weight loss, soluble solid and citric acid contents. The percentage of decay in mandarins significantly differed between O_3 treated and non-treated: the non-treated mandarins had 14.3% of decay but the O_3 treated mandarins had 1.43% of decay. This result indicated that O_3 treatment had an effect of sterilization resulting in reduced fruit decay rate and enhanced storability in mandarins.