Mandarins should be harvested using scissors. The stems should always be left long. It is very important that harvesting is done outdoors. The fruit must not be wet during harvesting. If the fruit is wet, it is left to dry and then harvested.

Mandarins tend to lose water easily due to their thin skin. During storage, the flavor balance deteriorates quickly due to acid loss. Depending on the mandarin variety, ripeness, and freshness, they can be stored in cold storage at 6-7 °C for 2-6 weeks to control post-harvest deterioration. It is important that the relative humidity of the environment is 90-95%.

Incorrect practices during post-harvest handling and storage can cause many physiological disorders in fruit. These include chilling injury, brown discoloration on the fruit, and increased susceptibility to decay, which increases at temperatures below 4 °C. If mandarins are stored at 4 °C or below for more than 4 weeks, brown spots and dents form on the peel, the fruit dries out and shrinks, and peel damage occurs.

At SCA Metal, we continue to support you with our Lockable Cold Room Panels to ensure your harvested products are stored under the most suitable conditions for you.

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