In this study, thermal treatments (temperature conditioning and intermittent warming) were applied in ´Valencia´ orange, ´Murcott´ tangor and ´Tahiti´ lime stored in low temperature. Fruits were stored at 1ºC during 90 days and evaluate after every 15 days according with the incidence of chilling injury and changes in physical-chemical characteristics. 'Tahiti' lime and ´Murcott' tangor intermittently warmed could be stored up to 90 days at 1ºC, without the occurrence of chilling injury while control fruits showed chilling injury after 30 days (´Tahiti' lime) and after 45 days (´Murcott' tangor). ´Valencia' orange was affected by chilling injury after 45 days of cold storage. In this cultivar, temperature conditioning has caused lower incidence of chilling injury. The intermittent warming is a treatment that can be used in these citrus cultivars without affecting the physical and chemical characteristics of fruits.
chilling injury; Citrus sp; temperature conditioning; intermittent warming
