Influence of Storage Temperatures on Ultrastructural Changes and Water Loss of Hassaku Fruit.

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The changes in water loss, membrance permeability and ultrastructure of Hassaku fruits (<I>Citrus hassaku</I> Hort. ex. Tanaka) were conducted in various storage temperatures. The results showed that storage temperature was an important factor affecting on the water loss, membrane permeability and the occurrence of rind-oil spot symptom. With a scanning electron microscope (SEM), the temperature also induced the ultrastructural changes of surface wax. The marked increases in membrane permeability and changes in ultrastructure of peel were observed in fruits stored at 10°C for 90 days and throughout this investigation period. Broken oil glands were observed on the peel of fruits stored at 10°C for 30 days and more notices when kept for a longer period of time. Moreover, the increases in wax were observed on the peel of fruits stored at 10°C and 20°C for a longer period of time, which were parallel to the occurrences of rind-oil spot symptom, except for the fruits stored at 0°C. The relationships among the ultrastructural changes of peel, membrane permeability and the occurrences of rind-oil spot symptom are discussed.