Effects of washing and packaging combined treatments on the quality of satsuma mandarins during storage

This study investigated the effects of washing and packaging combined treatments on satsuma mandarin (Citrus unshiu Marc.) quality during storage at 4 °C and 25 °C. The treatments involved the combinations of washing using calcium oxide (CaO, 0.2%) solution, carnauba wax coating with grapefruit seed extract (1%) (CW coating), and modified atmosphere packaging (MAP) using O2–CO2–N2 (9.9%, 2.1%, and 88.0%, respectively). The growth of P. digitatum was inhibited across all samples at 4 °C and 25 °C. CaO washing delayed the increase in mandarin CO2 generation during storage at both temperatures and the decrease in antioxidant capacity at 4 °C. CW coating retarded the increase in CO2 generation and the decrease in firmness and antioxidant capacity at both temperatures. MAP delayed the decrease in ascorbic acid concentration at 25 °C and the increase in CO2 generation at 4 °C and 25 °C and also retarded the reduction in antioxidant capacity with or without CaO washing at both temperatures. The combination of three treatments effectively delayed decreases in firmness, ascorbic acid concentration, and antioxidant capacity, and retarded increases in the CO2 generation of mandarins during storage, which demonstrates the potential effectiveness of combined treatments in extending the shelf life of mandarins.