Ordering
Shipping containers
40 lb. cartons (Calif., Mexico)
38 lb. cartons, Bruce box (Fla.)
10 lb. cartons, pony box
2 lb mesh bag
True count box (Mexico)
Foodservice packs
10- and 38 lb. cartons
5- and 20-lb. packs
3 lb. bags
U.S. grades
U.S. No. 1
U.S. Combination
U.S. No. 2
Common PLUs
4048 – Regular
4305 – Key
Equivalents
1 medium lime = about 1 cup juice
Receiving
Limes should be smooth and shiny with good green skin color and
feel heavy for their size. Limes with a light green skin have a
higher juice content. Avoid limes with yellow skin, which indicates
lack of acidity. Dull, dry skin indicates age of loss of flavor.
Purple to brown mottled skin indicates scald.
Handling
Temperature: 55 F, 12.8 C
Relative humidity: 85-90 percent
Mist: Yes
Typical Shelf life: 14-28 days
Odor producer
Highly sensitive to freezing injury
Susceptible to chilling injury
Holding limes for a few hours below 50 F, 10 C, will not harm the
shipment. Extend storage at temperatures below 50 F causes brown
pitting.
Keep product out of sunlight, which causes limes to turn yellow
and deteriorate. However, subjecting limes to strong sunlight often
will cause the juice content to rise.
Keep cartons off the floor to prevent dampening; store in a well-ventilated
area.
If it is necessary to hold limes overnight or over weekends, keep
them refrigerated. Avoid putting limes in contact with ice, which
can cause over chilling. Handle limes gently; bruised skins encourage
decay.
- Do not store or transport odor-sensitive items with commodities
that produce odors. Limes produce odors that will be absorbed by
meat, eggs and dairy products.
- Likely to suffer injury by one light freezing.
- Damage sometimes is not apparent until the produce is returned
to a warmer temperature.
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