Effects of Vegetable Oils, CO2, and Film Wrapping on Chilling Injury and Decay of Lemons

Film wrapping or holding for 3 days at 21°C reduced chilling injury (CI) and decay of ‘Bearss’ lemons ( Citrus limon Burm. f.) stored at 1° for 21 days plus 14 days at 21°. Prestorage treatments of 40% CO 2 for 3 days at 21° or dips in 2%, 10%, or 20% vegetable oils were not effective in reducing CI or decay during a similar storage and holding period. The use of 10 μl·liter −1 ethylene to degreen lemons significantly increased CI and decay compared to degreening without ethylene, especially when lemons were stored at 1°.