Hydrothermal treatments as postharvest management to maintain quality of mandarins {Citrus reticulata Blanco) of Fremont and Thomas varieties

摘要

The use of fungicides was a common practice to control fruit decay. Nowadays, other environment friendly technologies are required, such as heat treatments. The objective of the present study was to evaluate the effects of hydrothermal treatments (traditional and microwave assisted) in Fremont and Thomas mandarins (Citrus reticulata Blanco). The treatment conditions were to reach 50°C and held during 2.5 min, followed by hydro-cooling at 9°C during 30 min. The treatments did not affect pH and totalsoluble solids (TSS) in fruits (p>0.05). Furthermore, titratable acidity and ascorbic acid content were not affected in both varieties of mandarins by the use of microwave-assisted treatment. Microwave-assisted treatments have potential to retain the nutritional and physico-chemical characteristics of mandarins, being faster than the traditional method.