Further reproduction without permission is prohibited M: Food Microbiology & Safety JFS M: Food Microbiology and Safety Effect of Intermittent Curing on Mandarin Quality

ABSTRACT: The effect of an intermittent curing treatment (IC), 2 cycles of 18 h at 38 °C, to control decay during shelf life of mandarins was studied. The effectiveness of IC to control blue mold development in artificially inoculated Clemenules fruits (Citrus reticulata Blanco cv. Nules) was complete with 0 % decay after 1 wk storage at 20 °C. Nonsignificant differences were found in soluble solids, color, and firmness. By the end of shelf life, a significantly lower acidity and a higher weight loss (4.75%) was observed in IC-treated fruits. Ascorbic acid levels decreased in all stored fruits along shelf life, with slightly lower values in IC-treated mandarins than in control fruits. Sugars and organic acids content were not affected by curing. Though slight increases in ethanol and some detrimental terpene oxidized compounds were found, not off-flavor development was observed. This, intermittent curing treatment seems to be a feasible treatment to control blue mold development during shelf life of Clemenules mandarin fruits, without impairing quality parameters such as color, firmness, sugars, and organic acids contents, vitamin C content, and aroma