9 - Preparation for fresh fruit market

Abstract

Postharvest treatments are applied to citrus fruits before storage in order to delay senescence, minimize spoilage, and improve appearance and marketability. This chapter focuses on the preparation methods for the fresh fruit market through the implementation of commonly used postharvest treatments such as degreening, curing, wax coating, application of growth regulators, and packing-line operations with a focus on packinghouse activities. Degreening is a process employed mainly to improve color. Applications of surface coatings, fungicides, and other chemicals are common before fruits are marketed or stored under ambient or refrigerated conditions. These treatments are also effective in reducing chilling injury in refrigerated storage. Plant growth regulators are used to delay aging/senescence and various fungistats are used to control rots. Gamma radiations are used to reduce microbial spoilage or disinfest the fruits with fruit flies. These are supplemental treatments and cannot substitute refrigeration for long-term storage. Pre-cooling is done before fruits are stored under refrigerated conditions. Safer and more effective supplementary treatments are being developed throughout the world.