Limes Merchandising
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.