Postharvest physiology of citrus fruit
Taylor and Francis
School of Science
Citrus is a famous fruit produced and traded worldwide. A major share of its production is consumed as fresh fruit which needs special care and handling in the supply chains to maintain its premium quality. However, at present, inadequate postharvest handling has increased the rate of fresh fruit rejections at the processing end with huge losses to the growers and industry stakeholders. Several preharvest factors including climate, soil, cultivar, canopy management, tree age, rootstock, and year-round cultural practices greatly influence fruit quality and storability of citrus. However, various postharvest diseases and disorders have been observed while harvesting and storage which markedly downgrade the fruit quality and lower the economic return. Different strategies including preharvest sprays of chemicals, nutrient manipulation, and optimized production technology significantly help to increase A-grade quality fruits with more consumer acceptability. Citrus fruits have a relatively medium storage life from a few weeks to months but are found very much sensitive to low-temperature storage and susceptible to different disorders and diseases. This chapter broadly covers an overview of the postharvest physiology of citrus fruit with special emphasis on the strategies to extend its storage life and quality management.