Abstract:

The surface of citrus fruits is susceptible to bacterial invasion, leading to a decline in the shelf life and storage
stability. How to preserve citrus fruits is always a hot topic in the citrus industry. This paper reviews several new
preservation methods based on the use of non-toxic, biodegradable and environmental-friendly materials such as chitosan
oligosaccharides, plant essential oils, sophorolipids and antagonistic bacteria. Herein we analyze the preservative effects of
the different treatments on citrus fruits and their inhibitions on the growth of spoilage microbes. Moreover, future trends and
commercial prospects of technologies for postharvest preservation of citrus fruits are also proposed.

Key words: citrus, preservation and freshness maintenance, chitosan oligosaccharide, essential oil, sophorolipid, antagonistic bacteria