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. 2019 Jan 9;8(1):19. doi: 10.3390/foods8010019

Table 1.

Calyx browning, calyx abscission and firmness level in ‘Afourer’ mandarins exposed to different ethylene concentrations and stored at 20, 10 and 5 °C.

Quality Parameter/Ethylene Level (µL L−1) Storage Temperature/Storage Time (Weeks) Mean
20 °C 10 °C 5 °C
1 2 3 4 Weeks 2 4 6 8 Weeks 2 4 6 8 Weeks
Calyx browning score
Time-0 2.0
<0.001 2.6 3.1 3.4 4.0 2.5 2.9 3.1 3.5 2.3 2.6 2.9 3.4 3.0 a
0.01 2.9 3.3 3.7 4.3 2.6 3.0 3.3 3.9 2.5 2.8 3.0 3.6 3.4 b
0.1 3.0 3.5 3.9 4.4 2.7 3.2 3.6 4.2 2.6 2.9 3.2 3.8 3.4 b
1 3.6 4.3 4.7 4.8 3.2 3.6 4.3 4.6 2.9 3.4 3.7 4.4 4.0 c
Mean 3.7 a 3.4 b 3.1 c
LSD 0.1 0.1
Calyx abscission (%)
Time-0 0
<0.001 20 37 42 52 17 25 32 37 12 20 22 25 28 a
0.01 32 42 45 57 22 32 35 42 20 25 30 35 35 b
0.1 35 45 47 62 25 35 37 47 22 30 35 40 38 c
1 42 50 60 72 37 45 47 60 30 35 37 45 47 d
Mean 46 a 35 b 29 c
LSD 2 2.3
Firmness level (N)
Time-0 14.7
<0.001 14.2 13.1 11.9 11.6 13.3 12.7 12.4 12.3 12.9 12.5 11.9 11.3 12.5 a
0.01 13.9 12.4 11.2 11.0 14.2 13.2 12.1 12.6 13.0 12.6 12.3 12.2 12.6 ab
0.1 14.0 12.7 11.5 11.0 14.3 13.5 12.9 12.8 13.3 12.7 12.7 12.5 12.8 b
1 13.7 12.2 10.5 9.9 13.1 12.3 11.9 10.9 12.6 11.5 11.1 10.5 11.7 c
Mean 11.5 a 12.8 b 12.2 c
LSD 0.2 0.3

Values are the means of 4 replicates. Means with the same superscript letter across each column and row are not significantly different at p ≤ 0.05. LSD: Least Significance Difference.