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1987年,将黄绿色的Femminello comune柠檬在0℃、2℃、5℃、8℃、10℃和12℃下贮藏30、60或90天。5℃下贮藏的膜损伤病发病率最高,0℃和2℃下的发病率低于8℃、10℃和12℃的。但是,在0℃和2℃下贮藏的果实会发生果皮陷点病。温度对果汁中的乙醇浓度有很大影响。在5℃下贮藏的果实乙醇浓度最高。1989年,柠檬果用40％CO_2处理3、6或9天后,在0℃和12℃下贮藏。经CO_2处理的果实,随处理时间延长,膜损伤大大减少。CO_2处理也减少果皮陷点病。但用CO_2处理3天或更长时间的果实,果汁中的乙醇含量增高。
In 1987, the yellow-green Femminello comune lemon was stored at 0 ° C, 2 ° C, 5 ° C, 8 ° C, 10 ° C and 12 ° C for 30, 60 or 90 days. The incidence of membrane injury was highest at 5 ° C, with incidence at 0 ° C and 2 ° C lower than 8 ° C, 10 ° C and 12 ° C. However, trapping of pods in fruit stored at 0 ° C and 2 ° C occurred. Temperature has a great effect on the concentration of ethanol in the juice. The highest ethanol concentration was stored at 5 ° C. In 1989, lemon fruits were stored at 0 ° C and 12 ° C after being treated with 40% CO 2 for 3, 6 or 9 days. CO_2-treated fruits, with the extension of treatment time, membrane damage is greatly reduced. CO 2 treatment also reduced the breakdown of peel lesions. However, with CO2 treatment of fruit for three days or longer, the ethanol content in the juice increased.