Effect of hot water application on storage and quality properties of 'Miho Wase' mandarin

In this study, hot water application in 'Miho Wase' mandarin was kept for 1 min at 52°C, 1 min at 54°C and 1 min (Control) at 20°C. The fruits were stored for 3 months 2°C temperature and 90% relative humidity. The weight loss, color change, fruit juice, titratable acidity (%), total soluble solids (%), pH, vitamin C (L-ascorbic acid), total fenolic compounds (mg gallic acid L^‑1), antioksidant activity (%) and decay values of the fruits kept storage were evaluated periodically. Results showed that hot water application had a positive effect on overall quality parameters of 'Miho Wase' mandarin.