Investigating on the Effect of Wax Coating and Different Concentrations of Putrescine on Quantitative and Qualitative Characteristics of  Kara Mandarin During Storage

In order to investigate the effect of different concentrations of putrescine and wax coating on qualitative and quantitative characteristics of ‘Kara’ mandarin in storage, an experiment was performed based on a completely randomized design (CRD). The effect of four levels of coating including BRITEX commercial wax, 0.2, 0.4 and 0.6 mm putrescine was studied on qualitative and quantitative characteristics of this cultivar in 3 replications and in three stages (20, 40 and 60 days of storage). Results showed that the coating type, storage time and interaction between them were significant at 1% on Kara mandarin fruits characteristics including fruit weight loss, skin to pulp ratio, fruit juice percentage, total soluble solid (TSS), TSS/TA ratio and vitamin C, but they were not significant on pH and titratable acid (TA). Generally, among all applied treatments, 0.2 mm putrescine application and the storage for 40 days coould be introduced as the most effective treatment to maintain quality of Kara mandarin and it can be used to improve the postharvest life of this fruit.