Effect of Scuffing Damage and Curing on Diffusion Rate of CO₂ Through Citrus Fruit Peel

Muhammad Akram Tariq, Faqir Muhammad Tahir , Ali Asghar Asi and M. Aslam Pervez

These studies were initiated to observe the effect of curing on the shelf life of damaged citrus fruits by reducing diffusion rate of CO₂. The damaged peel had a higher diffusion rate of CO₂ than undamaged fruit peel before curing. The effect of curing on peel was that the diffusion rate of CO₂ through damaged and undamaged peel was reduced after curing. The peel of cured fruits did not show any change in diffusion rate of CO₂ after 30 days of storage. Curing could be useful to reduce respiration/exchange of gases and in extending the storage life of damaged citrus fruit.

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