Estudio Técnico para la conservación y comercialización de limón Tahití en Portoviejo.

Abstract

Tahiti lemon is a citrus and refreshing fruit. However, its conservation and marketing have been a challenge due to its short shelf life and the scarcity of this fruit at certain times of the year. For this reason, a technical study has been carried out to improve its conservation and guarantee its availability throughout the year in the city of Portoviejo. One of the main problems in the conservation of Tahiti lemon is its high sensitivity to low temperatures, which causes loss of quality and the appearance of fungal diseases. To solve this problem, it has been determined that an optimal storage temperature is 10-13°C. This temperature allows the ripening process to be slowed down and the quality of the lemon to be maintained for longer. In addition to temperature, it has been proven that the use of antifungal bags is essential to prevent the development of fungi in Tahiti lemon. These bags create a protective barrier that prevents the entry of spores and other pathogens, thus prolonging the shelf life of the fruit. It is important to note that these bags must be made of permeable material to allow air circulation and prevent the accumulation of moisture. Humidity also plays a crucial role in the preservation of Tahiti lemon. It has been determined that a relative humidity of around 85-90% is adequate to avoid dehydration of the fruit.