Physicochemical, Sensory Characteristics and Bioactive Compounds of Khoram Mandarin at harvest time and during storage as a Newly Introduced Cultivar

In this study, with the aim of final evaluation to introduce the cultivar, the fruits of Khoram mandarin (Citrus reticulata ‘Clementine’ ×C. sinensis ‘Hamlin’) were used as a new cultivar and Clementine (Citrus clementina Hort. Ex Tanaka) as the control. Fruits were evaluated at harvest time and 20 and 40 days of cool storage for two years. Results showed that the size and weight of Khoram fruits was less than Clementine (control). Khoram was more spherical with easy to mid peeling. Weight loss of Khoram fruit during storage was lower than control. Color indices as L*, a*, b*, hue, and CCI of peel in both cultivars were not changed significantly during storage. TSS and TA levels in Khoram fruits were higher than control. The juice percentage of Khoram fruit was higher (48.45%) than Clementine (40.12%). Khoram fruits had the highest antioxidant capacity (34.29%) after 20 days of storage. Phenolic content of Khoram peel at harvest time and at the end of the storage was lower than control. The vitamin C content of both cultivars was not changed significantly during storage. Sensory traits such as taste, sweetness, peel and pulp appearance, and overall acceptance were dominant in Khoram fruits. In general, Khoram cultivar is suitable for freshness, moderate storability, good taste, high juice percentage and optimal nutritional value.