Quality Changes of On-tree Storage Fruit of Orah Mandarin（Citrus reticulata Blanco）During Spring and Summer Seasons

doi:10.16420/j.issn.0513-353x.2021-1197

Acta Horticulturae Sinica ›› 2023, Vol. 50 ›› Issue (3): 485-494.doi: 10.16420/j.issn.0513-353x.2021-1197

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Quality Changes of On-tree Storage Fruit of Orah Mandarin（Citrus reticulata Blanco）During Spring and Summer Seasons

LAI Hengxin^*, LI Wenguang^*, PENG Liangzhi^** (), HE Yizhong, ZHU Panpan, YANG Wanyun, LING Lili, FU Xingzheng, CHUN Changpin, CAO Li

National Citrus Engineering Research Center，Citrus Research Institute，Southwest University/Chinese Academy of Agricultural Sciences，Chongqing 400712，China

Received:2022-08-10 Revised:2022-10-17 Online:2023-03-25 Published:2023-04-03
Contact: **（E-mail：pengliangzhi@cric.cn）

Abstract

Abstract:

From 2018 to 2021，carry out on-tree storage on Orah mandarin for four consecutive years. Fruit quality was collected and analyzed monthly from January to June，and temperature，rainfall，fruit dropping，fruit puffiness and sac granulation were investigated. The results showed that the rising temperatures in the spring caused the peel color to change from red to yellow and that the fruit continued to grow during the on-tree storage period. In mid-June，the single fruit weight，transverse diameter and longitudinal diameter increased by 29.2%-40.4%，7.6%-9.8% and 7.5%-11.5%，respectively，compared with the fruit in January. The content of total soluble solids were the higher in February-March（13.03%-15.97%）but decreased in April when the new shoots grew and flowered. This value then increased from May and by mid-June，it had exceeded the levels previously measured in February-March. The hundred-point test system of pulp crisp property was above 80，and the highest score was in March. The rate of fruit that was edible and suitable to be used as juice did not change significantly. However，the hardness of both the peel and pulp and the contents of titratable acidity and vitamin C decreased by 21.3%-23.9%，15.8%-45.1%，28.4%-53.2% and 27.2%-45.4%，respectively，during the on-tree storage period in mid-June compared with those in January. Spraying fungicide can effectively control the fruit drop caused by fungal infections，and storing approximately half of the fruit on the trees had no significant effect on the yield of following year. Orah mandarin stored on-tree to mid-June was of high quality，which renders them suitable to fill the void of high-quality citrus fruit for sale in summer.

Key words: citrus, fruit, on-tree storage, spring and summer, quality

CLC Number:

S666.1

LAI Hengxin, LI Wenguang, PENG Liangzhi, HE Yizhong, ZHU Panpan, YANG Wanyun, LING Lili, FU Xingzheng, CHUN Changpin, CAO Li. Quality Changes of On-tree Storage Fruit of Orah Mandarin（Citrus reticulata Blanco）During Spring and Summer Seasons[J]. Acta Horticulturae Sinica, 2023, 50(3): 485-494.

Figures/Tables 5

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内质指标 Index	年份 Year	测定日期/（M-D） Date of sample determination
内质指标 Index	年份 Year	01-15	02-15	03-15	04-15	05-15	06-15
TSS/%	2018	13.70 ± 0.66 b	15.78 ± 0.51 a	15.97 ± 0.25 a	14.60 ± 0.56 b	14.30 ± 0.26 b	—
	2019	11.83 ± 0.42 d	13.20 ± 0.25 c	15.13 ± 0.65 b	14.37 ± 0.60 b	14.90 ± 0.60 b	16.53 ± 0.06 a
	2020	14.23 ± 0.42 b	—	13.53 ± 0.68 b	13.08 ± 0.31 b	15.80 ± 0.75 a	15.50 ± 1.01 a
	2021	11.63 ± 0.32 c	13.03 ± 0.35 bc	13.17 ± 0.87 b	12.93 ± 1.36 bc	14.40 ± 0.92 ab	14.70 ± 0.10 a
	均值Average	12.85 ± 1.31 b	14.00 ± 1.54 ab	14.45 ± 1.32 ab	13.75 ± 0.86 ab	14.85 ± 0.69 a	15.58 ± 0.92 a
TA/%	2018	0.51 ± 0.04 a	0.46 ± 0.01 b	0.44 ± 0.05 b	0.33 ± 0.02 c	0.32 ± 0.01 c	—
	2019	0.57 ± 0.02 a	0.42 ± 0.02 b	0.38 ± 0.03 c	0.30 ± 0.02 d	0.27 ± 0.02 d	0.27 ± 0.01 d
	2020	0.53 ± 0.03 a	—	0.48 ± 0.05 b	0.46 ± 0.02 b	0.40 ± 0.01 c	0.38 ± 0.01 c
	2021	0.56 ± 0.02 a	0.45 ± 0.03 b	0.41 ± 0.05 bc	0.37 ± 0.02 cd	0.35 ± 0.04 d	0.32 ± 0.01 d
	均值Average	0.55 ± 0.02 a	0.44 ± 0.02 b	0.43 ± 0.04 bc	0.36 ± 0.07 cd	0.34 ± 0.05 d	0.32 ± 0.06 d
TSS/TA	2018	26.65 ± 1.14 c	34.75 ± 1.17 b	36.53 ± 3.60 b	44.90 ± 4.17 a	44.75 ± 0.68 a	—
	2019	20.76 ± 1.16 f	31.44 ± 1.30 e	39.94 ± 2.50 d	48.54 ± 1.60 c	54.39 ± 6.42 b	61.98 ± 1.10 a
	2020	26.78 ± 0.96 b	—	28.50 ± 3.42 b	28.93 ± 1.57 b	39.48 ± 1.85 a	40.69 ± 2.94 a
	2021	20.87 ± 0.38 d	29.15 ± 1.15 c	32.52 ± 1.89 bc	35.57 ± 5.80 b	41.75 ± 4.05 a	45.25 ± 1.19 a
	均值Average	23.77 ± 3.41 d	31.78 ± 2.82 cd	34.37 ± 4.95 bcd	39.49 ± 8.91 abc	45.09 ± 6.57 ab	49.31 ± 11.21 a
维生素C/ （mg · L^-1） Vitamin C	2018	261.44 ± 3.24 a	227.75 ± 6.93 b	220.41 ± 13.64 b	167.11 ± 13.42 c	162.19 ± 23.18 c	—
	2019	257.31 ± 2.92 a	230.45 ± 0.00 b	227.29 ± 11.53 b	167.13 ± 7.05 c	139.51 ± 9.87 d	140.50 ± 10.21 d
	2020	222.91 ± 15.15 a	—	203.56 ± 6.16 a	201.69 ± 33.71 a	151.11 ± 16.07 b	127.93 ± 1.56 b
	2021	214.28 ± 9.51 a	220.41 ± 17.42 a	183.29 ± 10.78 b	171.34 ± 5.00 bc	169.85 ± 7.87 bc	155.99 ± 13.91 c
	均值Average	238.99 ± 23.87 a	226.20 ± 5.20 ab	208.64 ± 19.62 b	176.82 ± 16.70 c	155.67 ± 13.24 cd	141.47 ± 14.06 d
化渣性 Pulp crisp property	2020	79.43 ± 2.72 c	—	86.10 ± 1.94 a	83.10 ± 1.72 ab	82.71 ± 1.75 abc	81.38 ± 81.38 bc
	2021	81.19 ± 1.08 b	85.62 ± 1.53 a	87.43 ± 0.43 a	86.38 ± 1.15 a	83.05 ± 1.66 b	80.81 ± 1.62 b
	均值Average	80.31 ± 2.09 d	85.62 ± 1.53 a	86.76 ± 1.45 a	84.74 ± 2.22 ab	82.88 ± 1.54 bc	81.10 ± 1.08 cd
果皮硬度/N Peel firmness	2020	16.93 ± 1.05 a	—	14.95 ± 0.17 b	14.60 ± 0.68 bc	13.74 ± 0.40 cd	13.32 ± 0.39 d
	2021	15.92 ± 0.35 a	15.65 ± 0.47 a	15.26 ± 0.47 a	15.05 ± 0.18 a	13.08 ± 1.10 b	12.11 ± 0.60 b
	均值Average	16.43 ± 0.90 a	15.65 ± 0.47 ab	15.10 ± 0.36 b	14.82 ± 0.51 b	13.41 ± 0.82 c	12.72 ± 0.80 c
果肉硬度/N Pulp hardness	2018	5.24 ± 0.14 ab	5.83 ± 0.62 a	5.53 ± 0.30 ab	5.13 ± 0.21 b	4.41 ± 0.24 c	—
	2019	7.48 ± 0.39 a	7.66 ± 0.71 a	7.34 ± 0.28 a	5.96 ± 0.23 b	4.11 ± 0.62 c	3.85 ± 0.16 c
	2020	6.30 ± 0.28 a	—	5.33 ± 0.28 b	4.88 ± 0.13 c	4.27 ± 0.28 d	3.97 ± 0.13 d
	2021	5.10 ± 0.27 a	4.54 ± 0.20 ab	4.52 ± 0.66 ab	3.98 ± 0.24 bc	3.94 ± 0.36 bc	3.49 ± 0.11 c
	均值Average	6.03 ± 1.11 a	6.01 ± 1.57 a	5.68 ± 1.19 ab	4.99 ± 0.82 abc	4.18 ± 0.20 bc	3.77 ± 0.25 c
果皮厚度/mm Peel thickness	2018	3.02 ± 0.33 a	3.29 ± 0.31 a	3.03 ± 0.27 a	2.78 ± 0.31 ab	2.48 ± 0.04 b	—
	2019	3.17 ± 0.25 b	3.57 ± 0.18 a	2.96 ± 0.04 c	3.53 ± 0.08 a	2.69 ± 0.14 c	3.50 ± 0.20 a
	2020	3.99 ± 0.09 b	—	4.20 ± 0.02 a	4.25 ± 0.09 a	3.84 ± 0.07 c	3.66 ± 0.04 d
	2021	3.16 ± 0.20 a	3.08 ± 0.10 a	3.58 ± 1.00 a	2.86 ± 0.12 a	2.82 ± 0.09 a	2.95 ± 0.07 a
	均值Average	3.34 ± 0.44 a	3.31 ± 0.25 a	3.45 ± 0.58 a	3.36 ± 0.68 a	2.96 ± 0.60 a	3.37 ± 0.38 a
可食率/% Edible rate	2018	67.55 ± 1.03 b	70.89 ± 2.76 ab	68.79 ± 2.13 b	73.02 ± 1.32 a	74.30 ± 1.20 a	—
	2019	71.06 ± 0.09 ab	70.27 ± 1.23 ab	71.98 ± 1.17 a	71.83 ± 1.11 a	71.42 ± 2.19 a	69.03 ± 0.61 b
	2020	71.53 ± 0.31 a	—	70.02 ± 0.61 ab	67.84 ± 0.68 c	71.61 ± 1.67 a	68.75 ± 0.79 bc
	2021	68.69 ± 2.13 b	70.71 ± 0.82 ab	69.90 ± 2.61 b	73.03 ± 0.29 a	71.18 ± 0.63 ab	71.53 ± 0.94 ab
	均值Average	69.71 ± 1.90 a	70.63 ± 0.32 a	70.17 ± 1.33 a	71.43 ± 2.46 a	72.13 ± 1.46 a	69.77 ± 1.53 a
出汁率/% Juice rate	2018	48.68 ± 3.05 a	47.16 ± 6.19 a	50.47 ± 2.05 a	53.92 ± 2.60 a	51.99 ± 1.69 a	—
	2019	54.73 ± 0.44 a	53.93 ± 6.35 a	54.90 ± 0.93 a	57.57 ± 0.75 a	53.45 ± 3.15 a	52.79 ± 0.98 a
	2020	46.16 ± 2.41 b	—	55.71 ± 2.09 a	48.39 ± 3.59 b	48.31 ± 2.43 b	49.85 ± 2.67 b
	2021	48.85 ± 2.84 ab	47.80 ± 4.13 ab	46.29 ± 5.13 b	50.58 ± 1.15 ab	52.42 ± 0.95 a	51.08 ± 0.50 ab
	均值Average	49.61 ± 3.63 a	49.63 ± 3.74 a	51.85 ± 4.36 a	52.62 ± 4.01 a	51.54 ± 2.24 a	51.24 ± 1.48 a
种子数	2018	15.40 ± 0.92 a	16.23 ± 1.33 a	11.43 ± 0.91 b	9.40 ± 0.62 c	9.37 ± 0.57 c	—
Seed number	2019	10.87 ± 1.31 b	12.70 ± 1.56 ab	14.43 ± 1.07 a	12.40 ± 1.93 ab	13.97 ± 0.81 a	10.23 ± 1.15 b
	2020	15.53 ± 1.63 ab	—	10.29 ± 4.27 b	10.17 ± 1.94 b	13.08 ± 3.50 ab	16.38 ± 1.38 a
	2021	20.63 ± 1.35 a	20.17 ± 2.55 a	17.75 ± 5.22 a	21.46 ± 2.23 a	20.73 ± 0.90 a	19.38 ± 0.74 a
	均值Average	15.61 ± 3.99 a	16.37 ± 3.74 a	13.48 ± 3.34 a	13.36 ± 5.55 a	14.29 ± 4.73 a	15.33 ± 4.06 a

内质指标 Index	年份 Year	测定日期/（M-D） Date of sample determination
内质指标 Index	年份 Year	01-15	02-15	03-15	04-15	05-15	06-15
TSS/%	2018	13.70 ± 0.66 b	15.78 ± 0.51 a	15.97 ± 0.25 a	14.60 ± 0.56 b	14.30 ± 0.26 b	—
	2019	11.83 ± 0.42 d	13.20 ± 0.25 c	15.13 ± 0.65 b	14.37 ± 0.60 b	14.90 ± 0.60 b	16.53 ± 0.06 a
	2020	14.23 ± 0.42 b	—	13.53 ± 0.68 b	13.08 ± 0.31 b	15.80 ± 0.75 a	15.50 ± 1.01 a
	2021	11.63 ± 0.32 c	13.03 ± 0.35 bc	13.17 ± 0.87 b	12.93 ± 1.36 bc	14.40 ± 0.92 ab	14.70 ± 0.10 a
	均值Average	12.85 ± 1.31 b	14.00 ± 1.54 ab	14.45 ± 1.32 ab	13.75 ± 0.86 ab	14.85 ± 0.69 a	15.58 ± 0.92 a
TA/%	2018	0.51 ± 0.04 a	0.46 ± 0.01 b	0.44 ± 0.05 b	0.33 ± 0.02 c	0.32 ± 0.01 c	—
	2019	0.57 ± 0.02 a	0.42 ± 0.02 b	0.38 ± 0.03 c	0.30 ± 0.02 d	0.27 ± 0.02 d	0.27 ± 0.01 d
	2020	0.53 ± 0.03 a	—	0.48 ± 0.05 b	0.46 ± 0.02 b	0.40 ± 0.01 c	0.38 ± 0.01 c
	2021	0.56 ± 0.02 a	0.45 ± 0.03 b	0.41 ± 0.05 bc	0.37 ± 0.02 cd	0.35 ± 0.04 d	0.32 ± 0.01 d
	均值Average	0.55 ± 0.02 a	0.44 ± 0.02 b	0.43 ± 0.04 bc	0.36 ± 0.07 cd	0.34 ± 0.05 d	0.32 ± 0.06 d
TSS/TA	2018	26.65 ± 1.14 c	34.75 ± 1.17 b	36.53 ± 3.60 b	44.90 ± 4.17 a	44.75 ± 0.68 a	—
	2019	20.76 ± 1.16 f	31.44 ± 1.30 e	39.94 ± 2.50 d	48.54 ± 1.60 c	54.39 ± 6.42 b	61.98 ± 1.10 a
	2020	26.78 ± 0.96 b	—	28.50 ± 3.42 b	28.93 ± 1.57 b	39.48 ± 1.85 a	40.69 ± 2.94 a
	2021	20.87 ± 0.38 d	29.15 ± 1.15 c	32.52 ± 1.89 bc	35.57 ± 5.80 b	41.75 ± 4.05 a	45.25 ± 1.19 a
	均值Average	23.77 ± 3.41 d	31.78 ± 2.82 cd	34.37 ± 4.95 bcd	39.49 ± 8.91 abc	45.09 ± 6.57 ab	49.31 ± 11.21 a
维生素C/ （mg · L^-1） Vitamin C	2018	261.44 ± 3.24 a	227.75 ± 6.93 b	220.41 ± 13.64 b	167.11 ± 13.42 c	162.19 ± 23.18 c	—
	2019	257.31 ± 2.92 a	230.45 ± 0.00 b	227.29 ± 11.53 b	167.13 ± 7.05 c	139.51 ± 9.87 d	140.50 ± 10.21 d
	2020	222.91 ± 15.15 a	—	203.56 ± 6.16 a	201.69 ± 33.71 a	151.11 ± 16.07 b	127.93 ± 1.56 b
	2021	214.28 ± 9.51 a	220.41 ± 17.42 a	183.29 ± 10.78 b	171.34 ± 5.00 bc	169.85 ± 7.87 bc	155.99 ± 13.91 c
	均值Average	238.99 ± 23.87 a	226.20 ± 5.20 ab	208.64 ± 19.62 b	176.82 ± 16.70 c	155.67 ± 13.24 cd	141.47 ± 14.06 d
化渣性 Pulp crisp property	2020	79.43 ± 2.72 c	—	86.10 ± 1.94 a	83.10 ± 1.72 ab	82.71 ± 1.75 abc	81.38 ± 81.38 bc
	2021	81.19 ± 1.08 b	85.62 ± 1.53 a	87.43 ± 0.43 a	86.38 ± 1.15 a	83.05 ± 1.66 b	80.81 ± 1.62 b
	均值Average	80.31 ± 2.09 d	85.62 ± 1.53 a	86.76 ± 1.45 a	84.74 ± 2.22 ab	82.88 ± 1.54 bc	81.10 ± 1.08 cd
果皮硬度/N Peel firmness	2020	16.93 ± 1.05 a	—	14.95 ± 0.17 b	14.60 ± 0.68 bc	13.74 ± 0.40 cd	13.32 ± 0.39 d
	2021	15.92 ± 0.35 a	15.65 ± 0.47 a	15.26 ± 0.47 a	15.05 ± 0.18 a	13.08 ± 1.10 b	12.11 ± 0.60 b
	均值Average	16.43 ± 0.90 a	15.65 ± 0.47 ab	15.10 ± 0.36 b	14.82 ± 0.51 b	13.41 ± 0.82 c	12.72 ± 0.80 c
果肉硬度/N Pulp hardness	2018	5.24 ± 0.14 ab	5.83 ± 0.62 a	5.53 ± 0.30 ab	5.13 ± 0.21 b	4.41 ± 0.24 c	—
	2019	7.48 ± 0.39 a	7.66 ± 0.71 a	7.34 ± 0.28 a	5.96 ± 0.23 b	4.11 ± 0.62 c	3.85 ± 0.16 c
	2020	6.30 ± 0.28 a	—	5.33 ± 0.28 b	4.88 ± 0.13 c	4.27 ± 0.28 d	3.97 ± 0.13 d
	2021	5.10 ± 0.27 a	4.54 ± 0.20 ab	4.52 ± 0.66 ab	3.98 ± 0.24 bc	3.94 ± 0.36 bc	3.49 ± 0.11 c
	均值Average	6.03 ± 1.11 a	6.01 ± 1.57 a	5.68 ± 1.19 ab	4.99 ± 0.82 abc	4.18 ± 0.20 bc	3.77 ± 0.25 c
果皮厚度/mm Peel thickness	2018	3.02 ± 0.33 a	3.29 ± 0.31 a	3.03 ± 0.27 a	2.78 ± 0.31 ab	2.48 ± 0.04 b	—
	2019	3.17 ± 0.25 b	3.57 ± 0.18 a	2.96 ± 0.04 c	3.53 ± 0.08 a	2.69 ± 0.14 c	3.50 ± 0.20 a
	2020	3.99 ± 0.09 b	—	4.20 ± 0.02 a	4.25 ± 0.09 a	3.84 ± 0.07 c	3.66 ± 0.04 d
	2021	3.16 ± 0.20 a	3.08 ± 0.10 a	3.58 ± 1.00 a	2.86 ± 0.12 a	2.82 ± 0.09 a	2.95 ± 0.07 a
	均值Average	3.34 ± 0.44 a	3.31 ± 0.25 a	3.45 ± 0.58 a	3.36 ± 0.68 a	2.96 ± 0.60 a	3.37 ± 0.38 a
可食率/% Edible rate	2018	67.55 ± 1.03 b	70.89 ± 2.76 ab	68.79 ± 2.13 b	73.02 ± 1.32 a	74.30 ± 1.20 a	—
	2019	71.06 ± 0.09 ab	70.27 ± 1.23 ab	71.98 ± 1.17 a	71.83 ± 1.11 a	71.42 ± 2.19 a	69.03 ± 0.61 b
	2020	71.53 ± 0.31 a	—	70.02 ± 0.61 ab	67.84 ± 0.68 c	71.61 ± 1.67 a	68.75 ± 0.79 bc
	2021	68.69 ± 2.13 b	70.71 ± 0.82 ab	69.90 ± 2.61 b	73.03 ± 0.29 a	71.18 ± 0.63 ab	71.53 ± 0.94 ab
	均值Average	69.71 ± 1.90 a	70.63 ± 0.32 a	70.17 ± 1.33 a	71.43 ± 2.46 a	72.13 ± 1.46 a	69.77 ± 1.53 a
出汁率/% Juice rate	2018	48.68 ± 3.05 a	47.16 ± 6.19 a	50.47 ± 2.05 a	53.92 ± 2.60 a	51.99 ± 1.69 a	—
	2019	54.73 ± 0.44 a	53.93 ± 6.35 a	54.90 ± 0.93 a	57.57 ± 0.75 a	53.45 ± 3.15 a	52.79 ± 0.98 a
	2020	46.16 ± 2.41 b	—	55.71 ± 2.09 a	48.39 ± 3.59 b	48.31 ± 2.43 b	49.85 ± 2.67 b
	2021	48.85 ± 2.84 ab	47.80 ± 4.13 ab	46.29 ± 5.13 b	50.58 ± 1.15 ab	52.42 ± 0.95 a	51.08 ± 0.50 ab
	均值Average	49.61 ± 3.63 a	49.63 ± 3.74 a	51.85 ± 4.36 a	52.62 ± 4.01 a	51.54 ± 2.24 a	51.24 ± 1.48 a
种子数	2018	15.40 ± 0.92 a	16.23 ± 1.33 a	11.43 ± 0.91 b	9.40 ± 0.62 c	9.37 ± 0.57 c	—
Seed number	2019	10.87 ± 1.31 b	12.70 ± 1.56 ab	14.43 ± 1.07 a	12.40 ± 1.93 ab	13.97 ± 0.81 a	10.23 ± 1.15 b
	2020	15.53 ± 1.63 ab	—	10.29 ± 4.27 b	10.17 ± 1.94 b	13.08 ± 3.50 ab	16.38 ± 1.38 a
	2021	20.63 ± 1.35 a	20.17 ± 2.55 a	17.75 ± 5.22 a	21.46 ± 2.23 a	20.73 ± 0.90 a	19.38 ± 0.74 a
	均值Average	15.61 ± 3.99 a	16.37 ± 3.74 a	13.48 ± 3.34 a	13.36 ± 5.55 a	14.29 ± 4.73 a	15.33 ± 4.06 a

处理 Treatment	2020		2021
处理 Treatment	产量/kg Yield	挂果数 Number of hanging fruit	产量/kg Yield	挂果数 Number of hanging fruit
对照Control	21.14 ± 1.17	246.00 ± 17.98	22.06 ± 1.52	247.50 ± 10.89
留树Fruit on-tree	20.29 ± 0.70	236.50 ± 7.34	20.03 ± 1.66	234.67 ± 17.33

处理 Treatment	2020		2021
处理 Treatment	产量/kg Yield	挂果数 Number of hanging fruit	产量/kg Yield	挂果数 Number of hanging fruit
对照Control	21.14 ± 1.17	246.00 ± 17.98	22.06 ± 1.52	247.50 ± 10.89
留树Fruit on-tree	20.29 ± 0.70	236.50 ± 7.34	20.03 ± 1.66	234.67 ± 17.33

Quality Changes of On-tree Storage Fruit of Orah Mandarin（Citrus reticulata Blanco）During Spring and Summer Seasons

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