ABSTRACT
In agriculture, citrus fruits suffer from postharvest deterioration due to the fungi rot caused by Penicilium spp., Aspergillus spp., and Fusariumspp. and dehydration process [1]. This process subsequently causes weight losses, color changes, softening, surface pitting, browning, loss of acidity, and microbial spoilage in citrus. Among factors which contribute to the deterioration rate are intrinsic characteristics of the product and storage conditions, for example, temperature, relative humidity, and storage atmosphere composition [2].
