Storage of ‘Sai Nam Pueng’ Tangerine Fruit at Different Temperature

Abstract

Storage of 'Sai Nam Pueng' tangerine fruit, after coated with 2 types of coating materials (type A or type B) or packed in 2 types of plastic bag (PE: Polyethylene or PP: Polypropylene) compared with non-coated and non-packed fruits as control, at different temperature (15, 25, 30 and 35 ºC) was investigated. It was found that, the control fruits stored at 35 ºC showed wilting at day-4, while the fruit coated with material type A and B did not wilt but developed abnormal odor at day-2 and day-4, respectively. The fruit packed in both types of plastic bag showed good appearance and normal odor after 10 days of storage but showed some damage by microorganism. All treatments showed better results at lower temperature storage. Lower temperature delayed wilting in the control fruits, development of abnormal odor in the coated fruits and postharvest rotting in the packed fruits.