The main functions of the packing house are: to separate the fruit to be sold fresh from the fruit to be processed, to degreen, clean, wash, disinfect, wax, sort, mark, package, and finally, to prepare the fruit for storage and transport. The harvested crop is transported to the packing house, received and degreened with ethylene if necessary. Drenching in chlorinated water is necessary for sanitizing and prevention of contamination. Processing quality fruit is removed and sent to industry. Fruit to be marketed as fresh is brush washed, dried, and waxed. There are two methods of waxing, namely, the solvent wax method and the water–wax emulsion application. The waxed fruit is graded according to quality (color, blemishes, defects) and size. Electronic sorters are available. Citrus fruit can be packaged, manually or by automatic machines, in telescopic boxes, tray boxes, wire-bound wooden crates, or net bags, depending on the subsequent mode of transport and storage.
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