Effects of CO2 and O2 shocks at high temperature on postharvest quality of cold‐stored citrus fruit

The effect of CO 2 or O 2 shocks at high temperature on the quality of citrus fruits stored at 5 °C for up to 6 weeks followed by shelf life of 1 week at 20 °C was investigated. 'Ortanique' and 'Nadorcott' mandarins exposed to 95 kPa CO 2 at 33 °C for 24 h showed apparent rind physiological disorders and a global loss of fruit quality. Exposure to CO 2 concentrations up to 50 kPa at 33 °C for 24 h did not adversely affect mandarin quality. Moreover, the treatment of mandarins and 'Valencia' oranges with 15 kPa CO 2 and 30 kPa O 2 , respectively, both at 33 °C for 48 h, reduced weight and rind firmness loss and prevented the accumulation of fermentative volatiles on cold-stored fruit.