Abstract: Cross-linked cassava starch was used as the major material to coat mandarin oranges. Coated mandarin oranges during the storage for 36 days at room temperature were subjected to the determination of changes in weight loss rate, decay rate, soluble sugar content, respiration intensity and vitamin C content. The results indicated that cross-linked cassava starch, especially highly cross-linked starch, could efficiently prolong the storage life of oranges. Compared with the control group, weight loss rate, decay rate, soluble sugar consumption amount, respiration intensity and vitamin C loss rate of the film-coated oranges were lower.  

Key words: mandarin orange, cross-linked starch, cassava starch, film-coating preservation