3. To receive the best prices in markets,
mandarins must be:
⢠Grown using good practices to produce good
tasting fruit of the right size
⢠Picked at maturity, using good harvest practices
⢠Free of major cosmetic defects
⢠Able to surpass minimum maturity standards for
juice content and sugar to acid ratio (TSS:TA)
⢠Packed and stored properly
to maintain quality
4. Terminology
⢠°Brix = âsugarsâ = Total Soluble Solids (TSS)
⢠Acidity = titratable acidity, Total Acidity (TA),
not the same as pH
⢠Maturity = having completed natural growth &
development
⢠Minimum maturity = standards fruit must
reach before treatment or shipping
⢠Defect = visual damage, such as cuts,
scars, dirt, decay or other foreign matter
5. Citrus Fruit Quality Factors
⢠Maturity
⢠Sugars/TSS (total
soluble solids ): acid
ratio
⢠Juice content
⢠Firmness
⢠Appearance: freedom
from defects or rot
⢠Color : 75% of surface
⢠Size
⢠Shape
⢠Peel thickness
⢠Ease of peeling
⢠Seed content
⢠Flavor or taste
6. Quality & Maturity Standards
EU standards â Minimum maturity
1. Minimum juice content:
33%
2. Coloring: typical of the variety
>1/3 of fruit surface
3. Sugar: Acid ratio
TSS:1% acid
Moderate Maturity
⢠>8% Total Soluble Solids (°Brix):1 % acids
â Sugars rise as mature, acids decline
8. Why is Maturity Important?
⢠Immature fruit is subject to
â Shriveling
â Mechanical damage
â Physiological disorders
â Shorter shelf life
⢠Sugars are preservatives and also act like antifreeze
⢠Taste is important to consumers:
⢠Immature citrus have high acid and low sugars, and
taste sour
9. When is fruit mature enough to pick?
⢠Color: at least1/3 of fruit must be properly colored
⢠No longer rock hard; softening
⢠Fruit âgivesâ with finger pressure
⢠Peel has âgiveâ = slightly loose
⢠Taste may still be slightly tart in early season, but
must be âsweet-tartâ so is palatable
⢠Early picking should be
âpicked to colorâ AND taste!
10. Quality Standards: Standard Pack
⢠Fruit fairly uniform in size
⢠EU minimum size =43 mm, 10% tolerance in size
range
⢠Packed in boxes or cartons and arranged according
to the approved and recognized methods
⢠Tightly packed and well filled but no âexcessive
or unnecessary bruisingâ because of overfilling
⢠Container shall be at least level full
at time of packing
12. Consequences of Poor Cultural Practices
⢠Excess water and/or N =>
â Lack of flavor
â Puffiness
â Delayed maturity
â Short shelf life
⢠Water stress, irregular or inadequate
water
â dry sections, bitter or sour flavor
18. Best Production Practices for High Quality Fruit
Timely pruning
⢠Open up canopy to increase light & air
â Reduces scale pests and sooty mold
â Increases inside fruit which is protected
from hail
⢠Prune out overly vigorous branches that
produce ugly fruit (gourmands )
â Usually produce unattractive fruit
â Rough, misshapen fruit
â Thick skins
â Overly large fruit
⢠Prune out dead or crossing branches
that may damage fruit
19. Best Production Practices for High Quality Fruit
⢠Use mulch or compost to keep
tree roots healthy
⢠Do not dig soil around tree roots
⢠Use fertilizer to keep trees healthy and
productive
⢠Mature tree needs 0.2-0.5 kg actual Nitrogen per
year; depending on size of tree
⢠Reduce N applications after spring growth flush
⢠Stop N fertilization in July
⢠Too much N late in season leads to puffiness &
ugly fruit
20. Best Production Practices for High Quality Fruit
⢠Prevent or manage pests that affect
fruit quality
⢠Prevent diseases such as Citrus scab or
Brown rot before they happen
⢠Manage insect and mite pests through
appropriate sprays and encouraging
natural enemies
22. Good Harvesting Practices
⢠Pick DRY fruit
â Wet fruit is more easily bruised as
cells are swollen with water
â Wet fruit promotes fungus which may
cause decay
⢠Handle fruit as gently as possible
⢠Prevent damage to rind:
â Clip fingernails or wear gloves
â Pour fruit gently into container
â Do not overfill containers
23. Good Harvesting Practices
⢠Always cut fruit from tree
⢠Use sharp clippers and clip
stem as short as possible
These long stems will damage other fruit
These short stems will
minimize damage to other fruit
24. Good Harvesting Practices
⢠Cut and remove diseased fruit first
so fungal spores donât scatter
⢠Do not pick fruit off the ground
⢠If branches are heavy with fruit,
prop them up off the ground at
least 1 month before harvest
⢠Sanitary practices
â Clean hands
â Use hand cleaner after touching
infected fruit
â Wash hands after using bathroom
25. Sorting Practices
⢠Do not expect to sell all your fruit â sort for quality!
⢠Cull any rind defects that will shorten shelf life
⢠Keep cull pile away from trees or packing area
⢠Handle diseased fruit carefully so spores do not spread
⢠Clean hands & equipment after any infected fruit
⢠Keep to a similar size range in each container
vs.
26. Storage Practices
⢠Only store DRY fruit
⢠Optimum temperature 7.2°C
⢠Optimum relative humidity
(RH) = 85-90%
⢠Cool storage with airflow
⢠Avoid build up of ethylene
⢠Maximum 20-25 cm depth of
fruit for storage
27. Packing Practices
⢠Do not squeeze the fruit into the box
⢠Do not stack bagged fruit more than 3 or 4 high
⢠Do not pack too much ahead of time
⢠Fingernails! - Wear gloves
28. Maturity Testing
⢠Important objective measures
of fruit maturity
⢠Must meet standards for exports or for high end
markets
⢠Fruit is judged by color standards and
⢠Maturity Testing : 3 major tests:
⢠Juice Content (%)
⢠Sugar: Acid Ratio, based on:
⢠Total Soluble Solids (TSS) = Sugars
⢠Titratable acidity (total acids)
⢠Most buyers will want to taste as well
29. Juice Content = % juice
⢠Weigh 10 mandarins, record weight.
⢠Weigh the juice container,
record weight.
⢠Juice the mandarins. Strain juice into container.
⢠Weigh the juice, then subtract the weight of the
container.
⢠Juice %=
Weight of juice áTotal fruit weight x 100
30. Total Soluble Solids (TSS)
⢠°Brix, TSS = measurement of
sugar content or sweetness
⢠Measured with temperature-compensating
refractometer
⢠Be sure the glass surface is clean & dry
⢠Place a few drops of juice on the glass
⢠Close the lid
⢠Look through the eyepiece and read where the juice
sits on the scale
⢠Clean and dry the refractometer immediately
31. ⢠Critical measurement for Georgian
mandarins
⢠Quality issue with fruit is high
acidity, not low sugars
⢠Measure of total acidity of the juice
⢠Not the same as pH
⢠Measured by using a measured amount of a base
(NaOH) and a color indicator to bring the juice
solution to neutrality
⢠The acidity is then calculated with a standard formula
ml NaOH x 0.064 = citric acid concentration
Titratable Acidity (TA)
32. ⢠Sugar: Acid Ratio is the major component of
mandarin flavor
⢠Early in season, TSS:TA is low because sugar is low
and acid is high
⢠As fruit ripens, sugars increase and acid decreases
⢠Sugar: Acid ratio = °Brix á Citric Acid Concentration
⢠Consumer preference for sugar content varies with
markets, so KNOW your market!
Sugar: Acid Ratio (TSS:TA)
33. Points to remember
⢠Quality fruit is mature fruit
⢠Quality standards are based on
size, color, and freedom from defects
⢠To the consumer, quality is all about flavor!
⢠Flavor preferences always favor sweetness
⢠Maturity standards are based on color, juice content,
sugar content and acid content.
⢠Good growing practices and good harvesting practices
will bring higher prices for fruit.