Effects of Polyethylene Wrapping and Fruit Size on Occurrence of Fruit Disorders during Storage in Citrus Variety ‘Harumi’

Abstract

In this study, the effects of polyethylene (PE) wrapping and fruit size on fruit qualities and the occurrence of fruit disorders during storage for 3, 4, and 5 months at an ambient temperature were investigated in the citrus variety ‘Harumi’. On evaluating the effect of fruit size and PE wrapping, the occurrence of peel wrinkles was serious in small classes (M, L) without PE wrapping. However, it was markedly prevented by PE wrapping. In large classes (2L–4L), dehydration of flesh was observed in fruit without PE wrapping. On the contrary, the decrease of specific gravity and occurrence of dehydration of flesh were markedly prevented by PE wrapping. On testing the effects of the length and timing of PE wrapping, weight loss and the occurrence of peel wrinkles were prevented by PE wrapping regardless of the length and timing. In the tests of 3 or 4-month storage, Brix of the juice in fruit wrapped with PE in the second half of the storage period was higher than that wrapped with PE throughout the storage period. In the same treatment, the occurrence of rind wrinkles was lower than that without wrapping. These results indicate that the occurrence of fruit disorders can be suppressed and the fruit quality can be improved by storing fruit with PE wrapping in the citrus variety ‘Harumi’.