- Title
- Efficacy of the rind physiological disorder oleocellosis control measures in lemon fruit (Citrus limon) under shade netting
- Creator
- Njili, Zamazima
- Subject
- Citrus fruits--Storage--Diseases and injuries
- Subject
- Citrus--Diseases and pests Citrus fruit industry Citrus products
- Date Issued
- 2020
- Date
- 2020
- Type
- Thesis
- Type
- Masters
- Type
- MSc
- Identifier
- http://hdl.handle.net/10948/49237
- Identifier
- vital:41613
- Description
- Lemon growers aim to produce fruit with no blemishes on the rind. Fruit without blemishes is regarded as high value fruit required for the export market. Leakage of phytotoxic oil from the rind tissues damages them and results in the development of oleocellosis symptoms. Four experiments were conducted to investigate methods of avoiding and controlling the development of oleocellosis during harvest and post-harvest handling. The first experiment indicated that the rind oil release pressure (RORP) test is the method most effective at predicting oleocellosis incidents. The experiment also suggested that fruit not exposed to the sun are the most susceptible to oleocellosis due to low temperatures that cause high turgidity. Oleocellosis results when turgid fruit is mishandled. A cultivar experiment was carried out to ascertain the lemon cultivar most susceptible to oleocellosis. The results show that the Limoneira cultivar is the most susceptible to oleocellosis and 2PH seedless is the least susceptible cultivar when compared to other lemon cultivars such as Lisbon, Eureka and Genoa. When the use of shade netting was tested to determine its effect on oleocellosis severity, it was found that using shade netting did not have an effect. Fruit grown under shade netting had the same colour and average diameter as fruit grown in an open orchard. In the same experiment, mature fruit were shown to be more susceptible to oleocellosis than immature fruit. The final part of the project investigated harvesting and post-harvest practices to determine those that cause oleocellosis the most. It was found that fruit after degreening had greater oleocellosis due to exposure to moisture conditions and rough handling. Another practice that results in oleocellosis occurs before waxing when the fruit was roughly transferred from the bins into the packline. The third oleocellosis inducing practice was moving fruit along the conveyor belt while it is turgid. Improvement of handling procedures to reduce oleocellosis can increase export volume and result in higher value of fruit per carton.
- Format
- x,81 leaves
- Format
- Publisher
- Nelson Mandela University
- Publisher
- Faculty of Science
- Language
- English
- Rights
- Nelson Mandela University
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| Thumbnail | File | Description | Size | Format | |||
|---|---|---|---|---|---|---|---|
| View Details Download | SOURCE1 | Njili, Z.pdf | 1 MB | Adobe Acrobat PDF | View Details Download |