Abstract

Storage of cv. Fortune tangerines for 8 weeks at continuous (6°C) or cyclical (6 days at 2°C +1 day at 14°C) low temperatures, followed by 2 weeks at 20°C (shelf life), resulted in an increase of the volatile compounds acetaldehyde, formic acid, formaldehyde, and acetic acid and a decrease in limonene content. The incidence of mycological disorders and the increase of ethanol, acetaldehyde and acetone in the juice were greater in fruit stored at continuous low temperature, whereas chilling injury and weight loss were significantly higher under the cyclical regime.

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