Individual Seal-packaging Enables the Use of Curing at High Temperatures to Reduce Decay and Heal Injury of Citrus Fruits

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Abstract
The marked extension of life of citrus fruit by individual seal-packaging has attracted both basic and commercial interest (5). Delayed physiological deterioration by seal packaging was related to the alleviation of water stress of the harvested fruit (10). A risk from this technique is the possibility that decay might be enhanced by the water-saturated atmosphere of the sealed fruit (5). Although most reports do not describe any marked effect on decay, several noted that the percent decay of ‘Shamouti’ and ‘Valencia’ oranges was lightly increased by seal-packaging (5). This increase could be a function of time, since the storage life of sealed fruit is longer than that of nonsealed fruit (5, 20). Sealing of citrus fruit increased stem-end rot in general and Alternaria rot in particular (5). However, this type of decay usually requires 8 weeks for incubation, longer than fruit are usually kept in sealed packages. The major pathogen causing decay of citrus is still the green mold Penicillium digitatum Sacc. (20).

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