Influence of prestorage conditioning treatment and optimal temperature andhumidity for prolonged storage of 'Kiyomi' tangor

'Kiyomi' tangor (Citrus unshiu Marc. x C. sinensis Osb.) fruit held at ambi ent temperature and humidity for one to two weeks (prestorage conditioning) prior to storing them at various cold temperatures and humidities were com pared with fruit stored directly without prestorage treatment to seek means of preventing. rind injury. The conditioning treatment increased the occur rence of rind injury as brown spotting, while symptoms of chilling injury a ppeared as pitting on fruit stored at 1 degreesC. Rind injury occurred earl y during storage at 12 degreesC, whereas it developed slowly at 5-6 degrees C, especially under high relative humidity (RH). 'Kiyomi' fruit, stored at 6 degreesC and > 98% RH without prestorage conditioning, remained sound wit h little or no rind injury for 5 months after harvest.