Effect of Altitude and Maturity Stages on Quality Attributes of Mandarin (<i>Citrus reticulata</i> Blanco)

Abstract

Mandarin ( Citrus reticulata Blanco) is a premier fruit crop which ranks in first position of the total fruit industry in Nepal. Studies were conducted to assess the maturity indices and quality parameters of mandarin at three altitudes i.e. 1300 m · asl, 1000 m · asl, and 700 m · asl with six maturity stages i.e. 11 Oct, 21 Oct, 31 Oct, 10 Nov, 20 Nov, and 30 Nov. The most important and reliable judging criteria of fruit maturity in mandarin i.e. fruit weight, external fruit colour, firmness, TSS, acidity, and TSS/Acid ratio, and vitamin C were experimented. The experiment results revealed that 1000 m · asl location was showed the highest fruit weight (104.9 g) and juice percentage (55.23) followed by 1300 m · asl altitude (99.5 g and 53.75% respectively) at 20 th of November. The maturity advanced at lower altitude with 50 percent yellow orange rind colour, 10.98 TSS/acid ratio and 4 kg/ cm 2 firmness from 10 th November at lower altitudes whereas it was appeared in 20 th November at higher altitudes. The TSS/acid ratio was significantly higher (10.98) in the fruits of 700 m · asl as compared to 1300 m · asl (9.76) on 10 th November, however, on 20 th November 1300 m · asl showed the highest ratio (17.76). The fruit weight, juice content, TSS was found in increasing trends up to 20 November and then showed constant and decreasing trend. However, TA, firmness and vitamin C were showed in decreasing trends with time. The 1000 - 1300 m · asl was the best location for the mandarin production and 10-20 November was the best period for the mandarin harvesting for optimum maturity.