a. °ranses...humidity at 95% relative humidity and 5 temperatures variation of frost hazard with...
TRANSCRIPT
-
Citrus Maturit and Packin ouse Pr~ectures
.T~~e- _oj:"- ~o~te_n_t~
Page~
iiPreface
IntrodUCtion
Fig. 1.
Table 1.
Table 2.
Table 3.
xix
xxiii
Table 4.
Climacteric and non-climacteric life cycles
Area and disposition of Florida citrus 1976-77
History of citrus fruit handling
Outline of fruit characters, modifiers and legal
conSumer factors
Glossary
Table 5. Conversion factors
Selected References xxxvii
PaTt I. ~TS
2
2
I. Fruit St!:ucture and Composition
A. StructuTe
4
5
6
B. Composit10n
Fig. 2. Structure ofa C1truS fru.i:tJ
Table 6. Composition of orange juice
Selected References
9II.. Commercial Varieties of Citrus
'9A.9
9
9
fO
J1
.1;1,
B.
°ranses1. Early
2. Early-midseason
3.. Midseason
4. Late
Grap~fruit
1. White seeded
Iv
xxix
xxxi
xxxvi
-
Citrus Maturit and Packi house Procedures
Table of Co~t~n!§~ (cont.)
Page
11
11
U
11
11
12
12
12
13
13
i; iJ:3
1;3
~
c.
J. Satsumas4. Tangelos5. 'K-Early'Acid Citrus Frui~u.
15
16
j~~
Co~-~~ RootstocksIn~
;J,L
Rough leDX)n group
Sour orange group
Fig.. 3. Total soluble solids and aciCi of 'Duncan'
and 'Marsh' grapefruit
Fig. 4. Soluble solids:actd ratip of 'Duncan' and
'Marsh' grapefruit
~lected Re~e_~~~~
18
1.9:
20,
20
22
:22
;rl3
~3,
;23,
.;24
25
26
tV.A.
..
1.
Fruit~rac.ters
Se!so~l ~~es
;~i!?:i!!tYFruit Characters, ,
Internal
a.b.
c.d.
Organic acids
Total soluble solids
Total soluble solids:total (titratable) acid r~tiQ
Juice content
Ascorbic acid (Vitamin C)e.
v
-
Page
27
27
2727
28
28
29
30
30
30
!t.
f. Active acidity (pH)
g. Flesh color and texture
h. Volatiles
i. Seeds, rag
External
a. Color
b. Texture
c. Discoloration
d. Blemishes
1) Scars
2} Melanose
3) Scab
4) Scales
5) Unhealed cuts
12
32.
'32
33
33-
~4
34
34
34
14
6) Bruises
7) Oil spotting (oleocellosis)
8) Oil blotch and spray burn
9) Hail damage
10) Grasshopper and katydid damage
11) Sunburn and sun scald
12) Sprouted seeds
13)
14}
~}
16)17)
18)Miscellaneous
a. Weight
b. Size and form (shape)
c. Firmness
34Rough or protruding navels
15
'35
35
Creasing
Rind breakdown
Mushiness or dryness (freeze damage)
Granulation
Miscellaneous
35
36
36
36
36
31
3.
vi
-
Citrus Maturit ~nd Pa~kj.n ho~se Procedures
'Jable;of Contents (cont..)
Page
37d. Age37
38
38
39
J)~
39
39
40
e. Decay
Consu~erFacto!:!
1. Appearance
2. Palatability
a. The "Pritchett tongue"
b. Harding et al.'s nomographs
c. Variation of grapefruit within a packed box
Fig. 5. Average titratable acidity .(A), total soluble
solids (B), soluble solids:acid ratio (C), and
juice content (D) of citrus fruit
Maturity requirements for Brix and Brix:acid
ratio in Florida 'Duncan' grapefru1t
Juice content (%, v/v) of Florida lemons
during several seasons
0;8. The "Pritchett tongue"
9. Nomograph for solublEt}~oliQS and acid of oranges
,e 6A. Grades and gradeo..lowering defects
.e 7. Soluble solids, ~i~,r~tiio.at1;Q ju,ice contentof individual 'Duncan' grapefruit
." " ';
Soluble solids, acid, ratio, andj~"~C~~",,~p(~~~»1of individual 'Marsh' grapefruit ")~e. ".:1," 1
.42Fig.":~.
44
Fig. 7.45
46
47
47a
Fig.
Fig.
Tab]
Tab]48
'able 8.49
Selected References 50
56
56
57
58
58
58
60
61
61
v. PreharA. Geo
1.. Climate
2. Soils
. Cultural Pr~ctices~
1.
2.Mineral nutrition
Sprays
a. Scalicides
b. Arsenicals
vii
-
Citrus Maturi and Pack in house Procedures." Table of Contents (cont.)
-~-
Page
63
64
65
65
65
66
c. Physiological sprays for fruit drop
size and set
d. Physiologicfil sprays for abscission
3. Water relations:
4. Pruning
5. Tree age
c. J.!!'iat1on of Individual Fruit on a Tree
Fig. 10. Broad effects of geographical influences
upon citrus frui.t qualit::es
Fig. lla. Seasonal variations in total soluble solids and
acid of 'Marsh' grapefruit at Davenport
Fla. llb. Seasonal variations in soluble solids:acid ratio
of 'Marsh' grapefruit at Davenport
F1g4 12a. Variations of total soluble so11ds and acid of
'Marsh' grapefruit at several locations
Fig. l2b. Variations of soluble solids:acid ratio of
'Marsh' grapefruit at several locations
Fig. 13&. Trends in total soluble solids and acid of
arsenatedandnon-arsenated 'Marsh' grap~fruit
Fig. 13b. Trends in total soluble solids and acid of
arsenated and non-arsenated 'Duncan' grapefruit
Fig. l3c. Trends in soluble solids:acid ratio of arsenated
and non-arsenated 'Marsh' and 'Duncan' grapefruit
Fig. 14. Light classes and trends in constituents of
individual 'Valencia' orange fruit on a tree
Variation of total soluble solids with
compass direction of individual 'Valencia'
68
69
70
c;71
4:2
~
14
~;
16Fig. 15.
1..1
Fig. 16.
18
oranges on a tree
Variation of total (titratable) acidity with
compass direction of individual 'Valencia'
oranges on a tree
Viii
-
Citrus Maturity and Packinghouse Procedures
~ble of Contents (cont.)
Page17. Variation of soluble solids:acid ratio with
compass direction of individual 'Valencia'
79
80
81
82
83
84
85
oranges on a tree
Fig. 18. Variation of % juice with compass direction
i of individual 'Valencia' oranges on a tree
Jig. 19. Variation of vitamin C with compass direction
of individual 'Valencia' oranges on a tree
Table 9. Comparison of oil-emulsion and parathion sprays
with respect to total soluble solids, acid and
ratio of 'Hamlin' and 'Parson Brown' oranges
Table 10. Average values for qualities of individual
'Valencia' oranges
Table 11. Relation of spot picking to total soluble solids
of 'Valencia' oranges
Selected Reference~
Part II. POSTHARVEST PROCEDURES 94
VI. 99
A. 99101
102
103
105
105
106
107
109
110
113
114
117
8.
c
Respiration-Huaidity-])egreening-Refrigeration
Respiration
HUmidity
1. Expressions
2. Some physical properties
3. Interactions with temperature and air movement
4. Desiccation, wound healing and chilling injury
Degreening
1. .Operating conditions
2. Factors affecting de greening
D.
3. Degreening rooms
Refrigeration
1. Definitions and terminology
2. Where should the temperature of a fruit be measured?
ix
-
Citrus Maturity ~~ Pa~king!!ouse Procedures
~~of Contents (cont..)
Page
118
llR3. In-transit refrigeration
Precooling4.5.
Fig. 20.
Fig. 21.
123
124Fig. 22.
Fig. 23.
Fig. 24.
126
Fig. 25.
Fig. 26.
F~g. 27.
Fig. 28.
Fig. 29.
Fig. 30.
Fig. 31.
Storage
Sty1ized psychrometric charts (A in U.S.,
B in metric units)
Psychrometric chart showing absolute (specific)
humidity at 95% relative humidity and 5 temperatures
Variation of frost hazard with humidity
Changes in % relative humidity inside bags of
oranges in master cartons during simulated transit
and holding periods
Changes in % relative humidity inside loose bags
of grapefruit during simulated transit and
holding periods
Hygrothermograph record of changes in relative
humidity with minor fluctuations in temperature
in a cold storage
Drastic increase of stem-end rind breakdown
with low humidity
Slatted- and solid-floor degreening rooms
(now obsolete)
False-ceiling solid-floor degreening rooms
(now obsolete)
BuIkdegreening bin (vertical section showing
baffles)
Original design of end-flow degreening room
for pallet boxes
Pallet box de greening room: a. Floor plan,
b. vertical sections, c. overhead view, operated:
as single unit, d. overhead view, operated as
3 units.
Stylized mechanical refrigeration cycleFig. 32.
x
-
Cit!:~Maturitx a~dPackingho~se~!2se~u!:es.:- '
:1;'~~-~ ~~__~ntents. (cont.)
F~g. 33.
~~~~ 34.
fig." 35.
140
Fig. 36.
fig. 37.
Table 13.
Table 14.
144
145Table 15.
Table 16.
T~ble 17.
Refr1geration capacity as related to.
suction and head pressures.
Refrigeration power requirement as related.
to suction and head pressures
Diagram of experimental batch-type forced-air
precooler
Diagram of experimental 5-stage continuous
flow forced-air precooler
Typical cooling curves for air and forced-air.. .
precooling and hydrocooling
Heat of respiration for certain fruit and
temperatures
Relative decay following stem-end rind brecaltdown
of fruit held under high and low humidity
Some thermodynamic data for citrus fruit
Transit and storage conditions for citrus fruit
Calculation of cooling requirements for a trailer
load of oranges in cartons,
Table 17A. Storage of Citrus fruits
~~~_~_~_~eL~_!'- ~Dc~~s
141,,; ")
i~sa
149
Posth~~esLDisorders and~ir ControlsVII.A. 157
158
159,. ..
160
160.5:"Y~161
161. ;,,1'
162
162
162
:J.~3
B
Patho1o8ica1D!s~rders
1. Stem-end rots
2. Blue and green molds
3. Brown rot
4. Alternaria rot
5. Anthracnose
6. Sour rot
~hysio!os!ca1Dis~rder~1. Rind breakdowns
a. Stem-end rind breakdown
b. Ageing ...
xi
-
CitrusMaturi~y an~ Pac~i!!ghouseProcedures
Table of Contents (cont.)
Pag~
163
163
164
164
165
165
1~5
166
166
166
166
166
Co Pitting
d. Chilling injury
Gas burn of 'Temple', tangerines and tangelos
J.. "Gas burn" of oranges and grapefruit
Zebra skin of tangerines
Sloughing disease of grapefruit
Sty1ar-endbreakdown of 'Persian' ('T~ti') limes
01eoce11osis (oil spotting)
Wood pocket of limes and lemons
1. Albedo browning and red blotch of lemons
Internal breakdowns
Freeze injury
Granulation
e.
4'
g.
h.
i.j.k.
+"'
a.b..
JcfiJ,
~7
c. Watery breakdown
d. Membranous stain of lemons
3. Shriveling
Insectsc.
D. Controls for Postharvest Disorders
}691.6,9
~9
169
169
169
.170
110
11!
170
170
11+
1.
2. Borax or borax-boric acid
3. Sodium or calcium hypochlorite
.4. Sodium carbonate or bicarbonate
5. o-phenyl phenol
6. Dowicide A-hexamine
7. Diphenyl
8. Annnonia gas
9. 2,.4-Dichlorophenoxyacetic acid
10. Thiabendazole, benomyl
11. 2-Aminobutane
E. !!egal Aspects andS£reening Tests
Fig. 38. More important postharvest disorders of
Florida citrus fruit
Hot water or hot soapy water
xii
-
Citrus Maturi and Packin house Pr(jcedur~s
Tableo£ Content~ (cont.)
Table 18.
1n
174c
F~gicide or fungistat treatment required
for fresh citrus fruit
Selected References
182
182
185
yn1..~
B
187
187
r~7
188
188
188
190'"
192
l1arvesting--~thodso£Handling
!!~rv~sting
Msthods2f H~nd1ing
1. Pallet boxes
2. Two-wheel tra.i1ers
a. Short-haul"
b. Long-haul
Chapman loader
Tractor baskets
Rins
3;~
4 ~
'5.
Table.f19. Grove sampling and crop estimation
~~lected R~l~r~~c~
u.1.98
1.98
200
200
200
200
201.
201.
202
ZO2
202.202
202
203
A
B.C.
Pack!nghouseprocedur~s
Pre-~ackinghouseQperat!o!!!
BasicPrincip1es fo!:Packing1ines
Pa~kin~!ine Op~rat1~
1. Dumping
a. Surge control
b. Trash elimination
c. Presizing
d. Pregrading
2. Washing
a. Wetting
b. Sudsing
c. Washing
d. Water elimination
~. Effluent treatment
xiii
-
Citrus Maturit and Packin ouse Procedures
Table of Contents (cont.)
Page
2043.4.5.6.
208
209
209
209
209
210
n1
211
211
211
211
212,
n2
2l.~
;I.
Grading
Color add
Drying ~ polishing
Waxing
a. Slab wax
b. Solvent-type "waxes"
c. Water-emulsion "waxes"
d. Fungicidal "waxes"
Fungicide application
a. Thiabendazole and benomyl
b. Sodium o-phenylphenate
c. Diphenyl
8. Stamping
9. Sizing
a. Belt-and-roll
b. Transverse
post-Packingline Operations
1. Packing
a. Carton filling
b. Bag filling
c. Place packing
d. Consumer packs
e. Gift fruit
2. Precooling
3. Order assembly and pal1etizing
4. Loading
5. Transportation
6. Market handling
Miscellaneous Procedures
D.
21~
214
ZtA .
ZlS,.c~
216
216
216
211~
~17
218
219
219
219
220
221
223
E..1.
2.
3.
Fig. 39.
Freeze damage separation
Packinghouse operations as sources of fruit damage
Handling of Florida lemons
Packinghouse flow sheet.
xiv
-
Citrus Maturit and Packin house Pr~edures
Tabl~_Qf _C9~nt_s (cont.)
c225,.226
228
229
230
Fig. 40. Gift house flow sheet
Fig. 41. Combined water eliminator and fungicide
wax applicator
Fig~ 42. Effluent recycling system
'Fig.. 43. Multiple grade tables
Table 20. Physical characteristics of citrus fruit
Tab1e 21. Formulas involved in conveyor capacity
Table 12. Standard equipment dimensions
S~_lected References
x233
234
235
238
Future Trends in Packin house Handlin ,.
A. Packout.
B. Inven~o!:y::to-l!!ventQryPack!ng
c. ConsUJnerPackagingofCitrusFruit
Fig. 44. Effect of packout on grower profits
Fig. 45. Oran~fresh fruit packinghouse fully integrated
with a cannery
Fig. 46. The "Mad Customer Index": Spoiled packages at
retail sale and "fruit bowls" with rots
Table 23. Grade-lowering defects in oranges and grapefruit
S_~!ecte~ Referen~~
241
244LEGAL FACTORSPart IlL",
245
245
245c
246
246
246
247
247
Z41
Xl
A.Leg~lFactors
Fresh!ruit ~tu!:ity
l. Legal requirements
2. Laws and Official Rules
a. Citrus Laws
b. Official Rules
Summary of maturity requirements3.General8.
b. Oranges
xv
-
Citrus Maturi and Packin ouse Procedures
Table of Contents (cont.)
Page248
248
249
249
249
249
250
l50
250
250
251
251
251
B.
253-,
253
253
253.
253
254
254
254
255
256
256
256
256
256
c. Grapefruit
d. Tangerines
e. 'Temples'
f. Tangelos and 'K-Early'
g. 'Honey' tangerine ('Murcott')
.4. Procedure for maturity tests
a. Facilities and equipment
b. Sized fruit
c. Color break
d. Juice content
e. TotaI soluble solids
f. Total (titratable) acid
g. Soluble solids:acid ratio
h. Comparison with legal requirements
Fresh hui t Grade Ins~ction
1. Legal requirements
a. u.s. standards
b~ Florida. standards
2. StandaTds for U.S. No.1
a. Special terms and limi tations
b. Standards for U.S. No.1 oranges and tangelos
c. Subclasses of grades
d. Tolerances
3. Inspection for grade
a. Packinghouse grading
b. Official inspection
Processed Fruitc.,1. Summary of maturity requirements
a.
b.
Orange
Grapefruit
Tangerines
'Temples'
c.
d.
xvi
-
Citrus Maturi and Pack in house Procedures
:l]ab1e of Contents {cont.)
Pagee. Tangelos and 'K-Early' 257
f. 'Honey' tangerine 257
2. Maturity (quality) tests 2$7.
:"':1. Standards for grades 258
a. Florida standards 259
b. U.S. standards 261
4. Evaluation of frozen concentrated orange juice 261
a.. Standards 262
b. Evaluation of reconstituted concentrate 262
Florida Citrus Commission districts 265
(Federal-State) (Citrus) Marketing Agreement
districts266
Regulation areas of the {Citrus) Marketing
Agreements 267
Florida grapefruit juice requirements "2'68,
Nomograph for soluble solids:acid ratio 269
Cannery flow-sheet 270, '
Nomograph for pounds-solids per box and price 271,
Nomograph for pounds-juice per box price "272
Laws, agencies and boards affecting the
Florida ci;~ttus industry 213
Florida Dept. of Citrus Official Rules applying
to packinghouses and canneries 276,
Tab1e 26. Factors used in maturity standards for fresh fr~t 27.8,Table 27. Factors used in maturity standards for cannery fruit 278
Table 28a. Florida grapefruit juice standards expressed in
metric and as % juice o-Z79".
Table 28b. Formulas for calculating juice requirements 280
Table 29. Equipment for fresh fruit maturity tests 2.81
Table 30. Equipment for cannery fruit maturity tests 281
Table 31. Conversion of cc juice to gallons per box for oranges 282
Table 32. Temperatute correction table for Brix hydrometer 283
Fig. 4.7.
Fi3~484
Fig~ 49.
F1g.50.Fig~ 51.
c
F:1g~ 52.
Fig. 53.
Fig. 54.
Table 24.
Table 25.
'XVi.!
-
Citrus Maturity and Packin8h~uBe Procedure!.,
Table_of~ontents {cont.)
Page
284
286
Table 33. Conversion Of ml standard alkali to % citric acid
Table 34. Standards for U.S. No. 1 Florida oranges,
grapefruit and tangerines
Table 35. Subclasses of U.S. grades
Tab1e 3~. Preliminary note sheets for grade inspection:
a.. Oranges, b. Grapefruit~ c. Tangerines
Table 37. Score sheet for cclor of processed citrus juices
Table 38.. Score sheet for flavor rating of processed
citrus juices
~cte~ ~te~ces
~PENDg
299Graphs from SeasonuCha~es BulletinsA..
Ma.turit.I Standards for F1orida Citrus FruitB.
xviii