POSTHARVEST HANDLING OF CITRUS
Below is a MRR and PLR article in category Food Beverage -> subcategory Other.
Postharvest Handling of Citrus
Summary:
In harvesting citrus, fruit maturity varies even on the same tree. For varieties like Valencia or Liucheng oranges, begin with smaller fruit as they mature first.
Keywords:
Sorting, grading, packing, reefer logistics, temperature control
Fruit Maturity at Harvest
In tropical and subtropical climates, fruit development is influenced by temperature, often causing the rind and flesh to mature at different rates. Citrus fruit can be edible while the rind remains green. For sweet oranges like Valencia or Liucheng, start harvesting smaller fruit first. With mandarins like Ponkan, harvest larger fruit initially as they change color more quickly.
Ideal Harvest Time
Citrus should be picked on clear, sunny days with low humidity, ideally after the dew has evaporated. On cloudy days, opt for afternoon harvesting and avoid rainy days entirely.
Harvesting Method
To minimize damage, workers should trim their nails, wear gloves, and use rounded-end scissors. The fruit should be held with one hand while the stem is cut, along with a few leaves, with the other hand. Then, gently bring the fruit to your chest and cut off any remaining stem.
Harvesting Containers
Solid containers with good ventilation are ideal. Avoid flexible containers which can cause bruising. Line the bottom of wooden or bamboo containers with newspaper or similar materials, and avoid leaving them in the sun.
Grading and Storability
Citrus fruits are typically graded by size, either manually or with machines. Manual grading should use a measuring device rather than visual estimation. Different sizes should not be mixed to avoid lowering market value. Generally, larger fruit commands higher prices, but storability and flavor can vary. For example:
- Large Ponkans may have thick peels and little juice, while smaller ones improve in flavor after short-term storage.
- For Valencia and Liucheng oranges, smaller fruit have high sugars and acidity but are prone to rot. Medium sizes are optimal for storability, while larger ones may lack flavor after long storage.
Treatment After Harvest
Only undamaged fruit should be stored. Chemical treatments can help reduce postharvest disease. Treatments like 2,4-D can prevent stem drying, and chemicals like thiabendazole decrease fruit rot.
Other Pre-Storage Treatments
Post-harvest, fruit should cure in the shade for a few days before storage in plastic bags to reduce peel water content. This prevents condensation and rot. Curing duration depends on temperature, storage length, and peel thickness.
Storage
Plastic crates or boxes should be used for storage, ensuring good ventilation. Mandarins should be stored in one or two layers, while sweet oranges can have more. Boxes should be arranged for optimal airflow. Keep windows open during cooler times and remove any rotting fruit promptly.
For long-term storage, storage rooms should allow cold air inflow, have good insulation, be insect-proof, and maintain cleanliness. Sanitize with formalin as needed.
An alternative is on-tree storage. In California, Valencia oranges can remain on trees for months, though similar attempts in Taiwan have shorter success.
By following these practices, citrus fruit can be effectively stored, preserving quality and extending shelf life.
You can find the original non-AI version of this article here: POSTHARVEST HANDLING OF CITRUS.
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