Cool Storage to Improve the Quality of Valencia Oranges

Abstract

Summary Valencia oranges harvested at optimum maturity and then cool stored had improved fruit colour and less granulation and stem-end browning than fruit left on the tree. They were attractive and of acceptable flavour, which more than compensated for any losses due to storage disorders. Valencia oranges harvested at optimum maturity, bulk dipped in benomyl and waxed could be stored for up to 12 weeks at 15°C or 18 weeks at 5°C before sorting, grading and packing for sale, extending the supply of good quality fresh fruit by three to four months.