a. °ranses...humidity at 95% relative humidity and 5 temperatures variation of frost hazard with...

15
Citrus Maturit and Packin ouse Pr~ectures .T~~e- _oj:"- ~o~te_n_t~ Page ~ ii Preface 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 9 II.. Commercial Varieties of Citrus '9 A. 9 9 9 fO J1 .1;1, B. °ranses 1. Early 2. Early-midseason 3.. Midseason 4. Late Grap~fruit 1. White seeded Iv xxix xxxi xxxvi

Upload: others

Post on 20-Oct-2020

9 views

Category:

Documents


0 download

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