Storage capability at different temperatures of lemons grown in Israel

Cohen, Erik; Schiffmann‐Nadel, Mina

doi:10.1016/0304-4238(78)90007-9

Cited by 19 publications

(4 citation statements)

References 1 publication

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“…On the other hand, as occurs during natural ripening, high temperatures (30-35 • C) during postharvest have a detrimental effect on Citrus fruit external colour, increasing Chl degradation but impairing accumulation of coloured carotenoid (Stewart and Wheaton, 1972;Jahn et al, 1973;Cohen and Schiffmann-Nadel, 1978;Plaza et al, 2004). Total carotenoid content in the peel of Satsuma fruits stored at high temperature (30 • C) for a prolonged period was half of the content in fruits stored at 20 • C, but interestingly, zeaxanthin concentration was doubled in fruits at 30 • C, indicating that temperature has a differential effect on individual carotenoids (Matsumoto et al, 2009).…”

Section: Temperaturementioning

confidence: 99%

Biochemical bases and molecular regulation of pigmentation in the peel of Citrus fruit

Rodrigo

Alquézar

Alós

et al. 2013

Scientia Horticulturae

162

113

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Section: Temperaturementioning

confidence: 99%

Biochemical bases and molecular regulation of pigmentation in the peel of Citrus fruit

Rodrigo

Alquézar

Alós

et al. 2013

Scientia Horticulturae

162

113

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“…In Israel, the bulk of the lemon crop matures in early winter, while the consumer demand for fresh lemons exists year-round. Optimal storage for lemon is at 13C to avoid chilling injury (Cohen and Schiffmann-Nadel, 1978), but long-term storage at that temperature leads to fruit senescence and fungal decay. Methods to extend the marketing period of lemon are needed.…”

mentioning

confidence: 99%

Prolonged Storage of Lemons Using Individual Seal-packaging

Cohen¹,

Lurie²,

Shapiro³

et al. 1990

jashs

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`Eureka' lemons [Citrus limon (L.) Burro. f.] treated for commercial storage were held for 6 months at 13C. One-half of the fruits were individually sealed in high-density polyethylene (HDPE) plastic film and half not sealed. The HDPE-seaIed lemons showed little change in the water relations characteristics, while unsealed lemons lost weight and decreased in water potential throughout the storage period. The maturity indices in the two treatments were generally similar during the first 3 months of storage, after which maturation of wrapped fruit was slower than that of the control. The overall marketable quality of the fruit was higher in HDPE-sealed lemons than in unsealed. From these results, it appears feasible to introduce seal packaging in packing lines where lemons will be placed in extended storage.

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“…At the end of the postharvest storage, non-treated lemon fruits reached a 24% higher weight loss than treated lemons (Figure 2A). These differences between both treatments could be related to differences in the transpiration process throughout the lemon fruit skin [30]. Besides, differences in fruit respiration rates at harvest (day 0) between both treatments (Figure 2B) are mainly influenced by the temperature of 25 • C applied during degreening treatment.…”

Section: Resultsmentioning

confidence: 98%

Effects of Degreening Treatment on Quality and Shelf-Life of Organic Lemons

et al. 2022

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Degreening treatment is used in early cultivars of the lemon crop in the Mediterranean area to enhance the commercially desired colour when fruits have reached the proper ripening stage for harvesting and marketing. In the organic market, temperature and relative humidity are controlled to promote the degradation of chlorophylls, allowing the visualisation of the lower layer formed by carotenoids. Although this is a stressful procedure, the degreening treatment showed greater results in terms of weight loss and firmness, the control of the respiration rate, total soluble solids, titratable acidity, and the total phenolic content in flavedo and juice compared to the non-treated lemons, without significant differences on the overall liking between both treatments. During postharvest storage, significant differences in fruit quality were observed compared to at harvest, due to the decreasing tendency observed on the quality parameters analysed along with development and on-tree fruit ripening. In conclusion, the results obtained suggest that the application of a degreening treatment in early cultivars of lemon would not lead to a detriment of fruit quality other than the quality changes associated with the on-tree fruit-ripening process.

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Storage capability at different temperatures of lemons grown in Israel

Cited by 19 publications

References 1 publication

Biochemical bases and molecular regulation of pigmentation in the peel of Citrus fruit

Biochemical bases and molecular regulation of pigmentation in the peel of Citrus fruit

Prolonged Storage of Lemons Using Individual Seal-packaging

Effects of Degreening Treatment on Quality and Shelf-Life of Organic Lemons

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