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Abstract
Long-term storage of lemon [Citrus limon (L.) Burm] at 13°C for 3 months and longer resulted in a high incidence of rot. The remaining sound fruit became dry, overripe in color, and therefore unmarketable. Storage at < 10°C caused chilling injury, including internal membranosis, peel pitting, and changes in juice composition (4). Intermittent warming for 7 days at 13° following 21 days at 2° eliminated chilling injury development in ‘Eureka’ and ‘Villa franca’ lemon, limons could be kept in storage for 6 months or longer and retain their marketing quality without chilling injury (5). Herein are presented the results of 2 years of commercial use of long-term storage of lemons at suboptimal temperature with intermittent warming.
Abstract
Mature green lemon (Citrus limon Burm.) fruits are degreened commercially with ethylene to enhance yellow color development and improve marketing quality. This treatment often results in the development of a peel disorder called red blotch, a superficial reddish-brown discoloration, which may cover most of the fruit peel. We found that degreening at 30°C, instead of the recommended temperature of 25°, eliminated the disorder. Similarly, a predegreening treatment of dipping the fruit in the antioxidant ethoxyquin (“Stop Scald”) prevented red blotch development. The high temperature and the antioxidant may act on oxidative enzyme systems, which are apparently causative factors of the disorder.
Britex and Zivdar, water-based polyethylene waxes, were applied in commercial and experimental formulations as spray coating, a single dip, or double dips on `Murcott' tangerine (Citrus reticulate Blanco) fruits. Postharvest waxing of `Murcott' tangerine reduced weight loss but affected the sensory characteristics of the fruit. Charges in fruit weight loss and juice composition occurred in the waxed fruits after 4 weeks of storage at 5C plus 1 week of simulated retail handling at 17C. Changes in internal fruit atmosphere were related to fruit flavor quality.