Figure 1
The influence of heat treatment on ‘Kamei’ Satsuma mandarin fruit quality during the entire period of storage at ambient temperature. Parameters related to fruit quality, including weight loss, respiration rate, and soluble solids content, were evaluated. 30 fruits (each sample) and three replications were applied to quality analysis. Control: fruits dipped in a water bath at 25°C for 2 min; HT: fruits dipped in a water bath at 52°C for 2 min. An analysis of statistically significant differences was conducted between HT and control pericarp at the same period using Student’s t-test. *: significant difference (P < 0.05). Mean values and SE bars are provided.