TITLE:
Effect of Altitude and Maturity Stages on Quality Attributes of Mandarin (Citrus reticulata Blanco)
AUTHORS:
Pradeep Raj Rokaya, Dilli Ram Baral, Durga Mani Gautam, Arjun Kumar Shrestha, Krishna Prasad Paudyal
KEYWORDS:
Maturity, Physico-Chemical, Quality Parameters, Firmness, Total Soluble Solid
JOURNAL NAME:
American Journal of Plant Sciences,
Vol.7 No.6,
April
29,
2016
ABSTRACT: Mandarin
(Citrus reticulata Blanco) is a premier fruit crop which ranks in first
position of the total fruit industry in Nepal. Studies were conducted to assess the maturity indices and quality
parameters of mandarin at three altitudes i.e. 1300 m·asl, 1000 m·asl, and 700 m·asl with six maturity stages i.e. 11 Oct, 21 Oct, 31 Oct, 10
Nov, 20 Nov, and 30 Nov. The most important and reliable judging criteria of
fruit maturity in mandarin i.e. fruit weight, external fruit colour,
firmness, TSS, acidity, and TSS/Acid ratio, and vitamin C were experimented.
The experiment results revealed that 1000 m·asl location was showed the highest fruit weight (104.9 g) and juice
percentage (55.23) followed by 1300 m·asl altitude (99.5
g and 53.75% respectively) at 20th of November. The maturity
advanced at lower altitude with 50 percent yellow orange rind colour, 10.98
TSS/acid ratio and 4 kg/cm2 firmness from 10th November at lower altitudes whereas it
was appeared in 20th November at higher altitudes. The TSS/acid
ratio was significantly higher (10.98) in the fruits of 700 m·asl as compared to 1300 m·asl (9.76) on 10th November, however, on 20th November 1300 m·asl showed the highest ratio (17.76). The fruit weight, juice content,
TSS was found in increasing trends up to 20 November and then showed constant
and decreasing trend. However, TA, firmness and vitamin C were showed in
decreasing trends with time. The 1000 - 1300 m·asl was the best location for the mandarin production and 10-20
November was the best period for the mandarin harvesting for optimum maturity.