Twentieth century developments in handling florida's fresh citrus fruit - an overview

David J. Hall

Abstract


During the twentieth century many developments in handling fresh citrus fruit were seen. Improvements in methods of cleaning, decay control, color enhancement, separation of freeze-damaged fruit and waxing have been introduced. Most of these have resulted in improved appearance, and greater shelf life for Florida's fresh citrus fruit. An additional benefit of many of these improvements has been the reduction of dependence on hand labor in many operations.

Keywords


citrus packing; citrus history; fungicides; fruit waxing

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Proc. Fla. State Hort. Soc.     ISSN 0886-7283