Polyethylene film packaging affects quality of "Lisbon" lemons during long-term storage

Lisbon lemons were divided into groups that were coated, packaged in polyethylene bags with or without a pouch containing KOH, or left unpackaged and uncoated. They were then stored at 8°C for up to 15 weeks. Packaging significantly reduced weight loss and fruit maintained a fresh appearnce. Fruit in bags withoput KOH showed the highest incidence of decay. KOH moisture absorbing capability significantly decreased rot duting 5 weeks of storage plus one week of shelf life, when compared toi packaged fruit without KOH. No signs of chilling injury were detected in any treatment. Packeged fruit without KOH revealed the highest concentration of ethanol and acetaldheyde in the juicce.