Chapter 12 - Storage systems and response of citrus fruits

Abstract

Storage is the most important operation during handling and marketing of fruit. All operations, including harvesting, pre- or postharvest treatments, packaging, transportation, and temperature and humidity management during handling influence the storage life of fruits. For reasonable storage life, fruit has to be properly protected from decay losses, and the moisture loss needs to be slowed to an extent that facilitates a fresh appearance. The stress of water deficit results in desiccation, leading to wilted rind and a shriveled appearance. Peel wilting has an adverse effect on gaseous exchange and metabolic alterations, because enzymatic activity and ion flux are also altered by the loss of cell turgor. In general about 5%–6% loss of water is considered acceptable before the citrus is unmarketable. Fruit loses aroma and flavor during prolonged storage even if decay and moisture loss are checked and the commodity appears acceptable. The fruit is no longer palatable, although its external appearance is acceptable. Research has been going on to understand the basic metabolism of the fruit and thereby delay or slow down biochemical reactions that lead to unacceptable flavor development during prolonged storage.