| LEMON / LIMES BASIC | |||
|
print the page Introduction
Mature limes should be harvested by hand by twisting from the tree. The stem attachment should not be removed from the fruit. Maturity can be judged by the fruit size and by wax development on the surface, although it is recommended that sample fruit be sliced to determine the internal condition. The fruit should not be thrown or dropped on the ground. Field crates are preferable for field transport. Sacks or bags will result in increased levels of mechanical damage. Outgrading of undersized, damaged or diseased fruit is carried out in the held.
Packing should preferably be carried out at a centralized facility. The
limes are graded to remove damaged or bruised fruit; the remainder are washed
in chlorinated water to remove debris and residue, then treated with a wax
solution containing 0.05% Thiabendazole. Various waxes can be used, including
Semperfresh (1%) and oil based waxes. Degreening can also be prevented by
the inclusion of gibberellic acid (0.01%), preferably in association with
a wax treatment. Export markets require that minimum size specifications
are met and that limes in each carton is of similar size. Fruit are loose
packed to 5 to 13 kg (11 to 29 lbs).
Packaging Two-piece full- or half-telescopic flbre board cartons; bursting
strength 250 to 275 lb/in2. Where staples are used, care should be taken
to ensure complete staple closure to avoid fruit damage. Internal carton
dimensions:
Sea-shipment at 12 to 13 C, 85 to 95% relative humidity is required during transport of limes from the Caribbean (lower temperatures may be used, but these are not suitable with the available volumes and infrastructure. Pre-cooling in standard storage rooms before shipment is advisable. Temperatures below 8 C will result in chilling injury characterized by surface pitting and discolouration. Storage with ethylene producing commodities should be avoided as this will cause degreening.
Post-harvest losses result mainly from mechanical damage, degreening
and disease incidence.
Generally as a result of poor handling and inadequate outgrading at the
packing level; bruises or damage will result in decay as secondary infection
occurs.
Temperatures below 8 C for extended periods will result in chilling injury;
fruits develop surface pitting, oil spotting and increased susceptibility
to decay. Storage at temperatures above 13 to 15 C will result in degreening
which is generally unacceptable to the market.
Pathological Factors Post-harvest diseases in limes during storage include green and blue mounds (Pentct am) and Sour rot (Geotrlchum). Incidence can be minimized by avoiding harvesting in wet conditions, prompt cooling, and removal of infected produce from the packing area.
Green, waxy surface, free from blemish and meet the minimum size specifications.
Condition Market Requirements UK and Holland: require green waxy fruit and size graded. Net weights dependent on the importer. Handling in Importing Country Limes should be stored at 12 to 13 C. Storage with ethylene-producing commodities should be avoided as degreening is likely to occur. |
