EFFECTS OF HOT WATER TREATMENTS ON STORAGE OF 'ROBINSON' MANDARINS

The storage performance of ‘Robinson’ mandarin following different hot water treatments (HWT) was studied. Fruits were sorted after harvest and subjected to four treatments; 1-Control, 2-48°C HWT, 3-50°C HWT and 4-52°C HWT (all the HWT dips are for 1 min). Fruit were stored for three months at 6°C, >90% RH. Results showed that the 48°C hot water dip had the highest visual and quality scores at the end of the storage period. It can be concluded that three months storage of the ‘Robinson’ variety can be done successfully.