نگهدارنده میوه لیمو Lemon

Lemon

Maturity Indices

A minimum juice content by volume of 28 or 30% depending on grade; color Lemon picked at the dark-green stage have the longest postharvest life while those picked fully-yellow must be marketed more rapidly.

Quality Indices

Yellow color intensity and uniformity; size; shape; smoothness; firmness; freedom from decay; and freedom from defects including freezing damage, drying, mechanical damage, rind stains, red blotch, shriveling, and discoloration.

Lemon Optimum Temperature

12-14°C (54-57°F) depending on cultivar, maturity-ripeness stage at harvest, production area, and duration of storage and transport (can be up to 6 months).

Optimum Relative Humidity

90-95%

Rates of Respiration

Temperature

10°C (50°F)

15° (59°F)

20° (68°F)

ml CO2/ kg·hr

5-6

7-12

10-14

To calculate heat production multiply ml CO2 /kg·hr by 440 to get Btu/ton/day or by 122 to get kcal/metric ton/day.

Rates of Ethylene Production

< 0.1 µl/kg·hr at 20°C (68°F)

Responses to Ethylene

If degreeing is desired, lemons can be treated with 1-10 ppm ethylene for 1-3 days at 20 to 25°C (68-77°F), but this exposure may accelerate deterioration rate and decay incidence

Responses to Controlled Atmospheres (CA)

CA of 5-10% O2 and 0-10% CO2 can delay senescence including loss of green color of lemons. Fungistatic CO2 levels (10-15% are not used because they may induce off-flavors due to accumulation of fermentative volatiles, especially if O2levels are below 5%. Removal of ethylene from lemon storage facilities can reduce rate of senescence and decay incidence.

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