Chapter 23: Citrus Fruit, Bananas, and Subtropical Fruit

CITRUS FRUIT MATURITY AND QUALITY

The degree of citrus fruit ripeness at the time of harvest is the most important factor determining eating quality. Oranges and grapefruit do not improve in palatability after harvest. They contain practically no starch and do not undergo marked composition changes after they are picked (as do apples, pears, and bananas), and their sweetness comes from the natural sugars they contain when picked.

Citrus fruit ripeness increases slowly and is closely correlated with increases in diameter and weight. Citrus fruit must be of high quality when harvested to ensure quality during storage and shelf life.

Quality is often associated with the fruit rind's appearance, firmness, thickness, texture, freedom from blemishes, and color. However, quality determination should be based on flesh texture, juiciness, soluble solids (principally sugars), total acid, aromatic constituents, and vitamin and mineral content. Age is also important. Immature fruit is usually coarse and very acid or tart and has an internal texture that is ricey or coarse. Overripe fruit held on the tree too long may become insipid, develop off-flavors, and possess short transit, storage, and shelf life. The importance of having good-quality fruit at harvest cannot be overemphasized. The main objective thereafter is to maintain quality and freshness.

HARVESTING AND PACKING