Fruit Produce Facts English
Recommendations for Maintaining Postharvest Quality
Maturity & Quality
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
Use of Materials
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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.