Chilling Injury and Decay of Lemons as Affected by Ethylene, Low Temperature, and Optimal Storage

Abstract ‘Bearss’ lemons ( Citrus limon Burm f.) stored 21 days at 1°C and held 14 days at 21° sustained 15% chilling injury (Cl) compared to 1% after 10° storage and 21° holding period. Decay, predominantly caused by Penicillium digitatum Sacc., was negligible during storage at either 1° or 10°, but developed during the holding period at 21°. After storage at 1° or 10° plus 2 weeks at 21°, decay averaged 7.4% and 0.7%, respectively. Fruit size, method of curing, and presence of oleocellosis were not related to Cl or decay development.