Prolonging Shelf Life and Preserving Quality: A Study on Orange Varieties Under Different Storage Conditions

Mandarin oranges are highly perishable fruits that often suffer significant postharvest losses due to improper storage and handling conditions. This study evaluated the effects of different storage treatments on the shelf life and quality retention of two orange varieties, Darjeeling mandarin and Chinese mandarin. The experiment was arranged in a completely randomized design with three replications, and six postharvest treatments were applied: control (ambient storage), polypropylene (PP) bags with and without perforation, hot water treatment at 50 ±1 °C for 5 min, and cold storage at 6 °C with or without PP bags. Fruits were evaluated periodically for weight loss, total soluble solids, vitamin C content, disease incidence, and shelf life. Results showed that the longest shelf life (47 days) was observed in Chinese mandarins stored at 6 °C in sealed PP bags, while the shortest (12 days) occurred in Darjeeling mandarins stored in non-perforated PP bags at ambient temperature. This cold storage condition also retained the highest vitamin C content (16.80 mg.100 g⁻¹), the lowest weight loss (2.65%), and no disease incidence. In contrast, the greatest vitamin C degradation (80.17%) and highest disease incidence (94.44%) were found in hot water-treated fruits and those stored in perforated bags at room temperature. These findings suggest that storing mandarins in sealed PP bags at low temperatures is an effective approach to extend shelf life and preserve fruit quality.