3389 Satsuma

"Sweet and succulent, seedless delight"

Satsumas are a popular variety of mandarin, known for their easy-to-peel skin, seedless interior, and sweet-tart flavor.

Also known as: Satsuma mandarin, Seedless mandarin

Botanical name: Citrus unshiu

Satsuma illustration

Quick Facts

PLU Code

3389 (4-digit conventional)

Category & Size

FruitsTangerines/MandarinsAll Sizes

Origin

Southeast Asia

Storage Temperature

3-5°C

Shelf Life

28-35 days

Status

Approved

About Satsuma

Satsumas are typically harvested between November and May, and are well-suited to cold climates, requiring temperatures between 32°F and 55°F for optimal storage.

Nutrition Information

The nutrition facts for Satsuma are as follows:

Energy 38 kcal

Carbohydrates 9.35 g

Fibre 0.9 g

Sugar 8.12 g

Protein 0.67 g

Fat 0.15 g

Sodium 0 mg

Potassium 266 mg

Vitamin A 101 mcg

Vitamin C 36.4 mg

Folate 10 mcg

Thiamin 0.038 mg

Riboflavin 0.04 mg

Niacin 0.282 mg

Vitamin B6 0.026 mg

Calcium 26 mg

Iron 0.3 mg

Magnesium 10 mg

Phosphorus 12 mg

Storage & Handling

Cool and well-ventilated storage to maintain optimal gas composition and prevent decay

Optimal Storage Conditions:
Temperature: 3-5°C
Humidity: 90-95%
Packaging: Cartons with 10-20 kg capacity; wrapping individual fruits to prevent moisture loss and damage
Shelf Life: 28-35 days
Storage Notes: Ethylene production and CO2 levels should be monitored. Satsumas should not be stored with apples and bananas due to cross-ripening effects.

Search PLU Codes

Tags
3389SatsumaCitrus unshiuAll SizesFruitsTangerines/MandarinsApproved
Commodity Details
Commodity Key:
tangerines-mandarins
Variety:
Satsuma
Created:
October 2002
Last Updated:
December 2023
PLU Code Reference

4-digit codes: Conventionally grown produce

5-digit codes starting with 9: Organic produce

5-digit codes starting with 8: Originally intended for GMO (rarely used)


PLU codes streamline checkout processes, improve inventory management, and provide consistency across different stores. The system was developed by the International Federation for Produce Standards (IFPS).