EFFECTS OF PRESTORAGE CARBON-DIOXIDE TREATMENTS AND STORAGE TEMPERATURES ON MEMBRANOSIS OF FEMMINELLO-COMUNE LEMONS

Cultivar 'Femminello comune' lemons of a yellow-green colour were stored at 0, 2, 5, 8, 10 or 12-degrees-C for 30, 60 or 90 days in 1987. Membranosis, a chilling injury of the carpellary membranes, had the highest incidence at 5-degrees-C. At the other temperatures tested, the disorder was lower at 0 and 2-degrees-C than at 8, 10 and 12-degrees-C. However, after storage at 0 or 2-degrees-C, the fruits developed rind pitting (another chilling injury). Temperature had a strong effect on ethanol concentrations in juice; by far the highest concentration was reached at 5-degrees-C. In 1989, fruits were exposed to 40% CO2 for 3, 6 or 9 days and then stored at 0 or 12-degrees-C. Membranosis was considerably reduced by CO2 with increasing effect from 3 to 6 or more days. CO2 treatments also reduced rind pitting. The ethanol content of the juice was increased by CO2 for 3 days or longer.