Recommendations for Maintaining Postharvest Quality
Mary Lu Arpaia1 and Adel A. Kader2
Department of Botany and Plant Sciences, Univ. of California, Riverside
Department of Plant Sciences, University of California, Davis
Maturity & QualityMaturity Indices
Soluble solids/acid ratio of 8 or higher and yellow-orange color at least on 25% of the fruit surface or soluble solids/acid ratio of 10 or higher and green-yellow color on 25% or greater of the fruit surface.
Temperature & Controlled Atmosphere
3-8°C (38-46°F) for up to 3 months, depending on cultivar, maturity-ripeness stage at harvest and production area. Some Florida-grown cultivars can be kept at 0-1°C (32-34°F). Arizona-grown Valencia oranges should be kept at 9°C (48°F).
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.
< 0.1 µl/kg·hr at 20°C (68°F)
Exposure to 1-10ppm ethylene for 1-3 days at 20-30°C (68-86°F) may be used for degreening oranges. This treatment does not influence the internal quality (including soluble solids/acid ratio) and may accelerate deterioration and decay incidence.
A combination of 5-10% O2 and 0-5% CO2 can be useful for delaying senescence and for firmness retention but does not have a significant effect on decay incidence and severity, which is the limiting factor to long-term storage of oranges. Fungistatic levels (10-15%) of CO2 are not used because they may result in off-flavors due to accumulation of fermentative metabolites. Commercial use of CA on oranges during storage and transport is very limited.
Temperature & Controlled Atmosphere Photos
Physiological and Physical Disorders
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How to Cite
Author(s) names. Initial publication or update date (located at the top). Title. Link to the specific Produce Fact Sheet webpage (Accessed date)
Example: Cantwell, M. and T. Suslow. 2002. Lettuce, Crisphead: Recommendations for Maintaining Postharvest Quality.