Extending the shelf-life of citrus and related ready-to-eat products through eco-friendly strategies

Citrus as fresh fruits are particularly appreciated for taste as well as for the positive health benefits, due to the presence of bioactive compounds such as vitamin C and phenolic compounds.
Nevertheless, these fruits are subjected to postharvest losses, as a consequence of rot and physiological disorders, that can lead to severe waste of production, with important economic losses.
Current postharvest decay control strategies rely primarily on synthetic chemical fungicides to maintain the quality of citrus fruit after harvest.
Growing consumer demand for fruit free of chemical residues, the risk of environmental impact, the occurrence of resistant pathogen populations and the increasing legislative restrictions have urged researchers to explore and develop novel, safer and more environmentally friendly strategies.
Several studies have been carried out at CREA (Council for Agricultural Research and Economics), Research Centre for Olive, Fruit and Citrus Crops, Italy, on different species and cultivars of citrus fruit to evaluate the effect of GRAS compounds (ozonated water, salts), microbial antagonists, natural antifungal compounds and edible coatings in controlling postharvest disease development and preserving shelf life.
Research concerning sanitizing treatments and shelf-life extension of ready-to-eat citrus products has also been carried out.
The main results obtained from these studies will be presented.

XV International Citrus Congress

F.V. Romeo, S. Trovato, P. Foti, S. Alessandro, M. Allegra, M.C. Strano

citrus fruit, sustainable strategies, ready-to-eat products, quality, shelf life

https://doi.org/10.17660/ActaHortic.2026.1448.83