EFFECTS OF REDUCED ETHYLENE LEVELS IN STOAGE ATMOSPHERES ON LEMON KEEPING QUALITY

Lemons (Citrus lemon (L.) Brum. F) were stored for up to 27 weeks at 10^oC in air and in an atmosphere of 3% to 5% 0₂ and 0.1 to 0.2% CO₂, with and without an ethylene absorbent.  Mold incident was high in controlled atmosphere (CA) storage where ethylene accumulated, but removal of ethylene reduced its development.  CA storage improved retention of green colored lemons. 

The results show that the reduction of ethylene levels in storage environments greatly deduce mold, while the use of CA storage reduces the rate of color change.  It seems feasible, therefore, that further reduction of ethylene levels in CA storage would result in very low mold development and added color retention in stored lemons.

It is of the utmost importance that lemons be handled carefully during picking and packing to avoid clipper cuts, scratches and bruises and consequently decay later by Penicillium (green mold rot and blue mold rot).  The fungus that causes blue mold rot is able to penetrate the uninjured skin of lemons, but it is likely to cause greater loss if the skin is broken.

Source:

B.L. Wild, W.B. McGlasson and T.H. Lee

Gosford Horticulture Postarvest Laboratory,

West Gosford, New South Wales, Australia

U.S.D.A. Handbook #66