Overview

Compatibility & Temperature

Grade Tolerances

Nutrition Information

Limes

Types

Acid and Sweet; Seeded and Seedless.

Varieties

Acid and Seedless; Persian, Tahiti, Bears, Acid/ Seeded, West Indian, Mexican, Key.

Compatibility

Group 6. Ice never in contact with commodity.

Temperature

USDA recommended storage 48° to 50° F. (8.9° to 10.0° C.)

Approximate freezing point 29.1° F. (-1.6° C.)

Limes subjected to temperatures below 45° F. for any length of time will be chilled and exhibit the pitting generally associated with chilling injury in other citrus products. Limes held at temperatures higher than recommended will encourage ripening and the subsequent undesirable yellow coloring. Limes which have been exposed to freezing temperatures will appear water soaked with white crystal-like specks in the pulp.

Severely frozen fruit will be mushy with brown to grey “stain-like” areas on the rind. Be- cause limes are held substantially above freezing temperatures and are grown in areas where cold temperatures almost never occur, any freezing or frozen injury seen in the market place must be transit or storage related.

Summary of Published Grade Standard Tolerances

(The following pertains to U.S. No. 1 unless otherwise noted.)

For defects

(U.S. No. 1 and higher)

10% total including

5% serious including

1/2% decay (shipping point) 3% at destination

Size

Must be fairly uniform Juice Content Minimum 42%

Color

U.S. No. 1 requires 3/4 of surface to be of good green color

U.S. No. 2 requires 1/2 of surface to be of good green color

Remarks: Combination grade to be at least 60% U.S. No. 1.

Most defects must be serious to score against U.S. No. 2. Unhealed broken skin and stylar end breakdown are scored as serious.Means not more than 10% may vary more than 4/16 inch in diameter.

Quality Defects

1) Maturity

2) Shape

3) Texture

4) Color

5) Scarring

6) Scale

7) Sunburn

8) Scab

9) Blanching

Condition Defects

1) Firmness

2) Yellowing

3) Skin Breakdown

4) Stylar End Breakdown

5) Anthracnose

6) Fusarium Sour Rot

7) Stem End Rot

8) Blue Mold & Green Mold Rot

(Maximum percentage for 5 day normal transit.)

15% total including 8% serious including 5% decay

Sources: United States Department Of Agriculture and the Agricultural Marketing Programs and Services.

Nutrition Facts

Serving Size 1 fruit (2" dia)

Amount Per Serving

Calories from Fat 1Calories 20

% Daily Values*

Total Fat 0.13g 0%

Saturated Fat 0.015g 0%

Polyunsaturated Fat 0.037g

Monounsaturated Fat 0.013g

Cholesterol 0mg 0%

Sodium 1mg 0%

Potassium 68mg

Total Carbohydrate 7.06g 2%

Dietary Fiber 1.9g 8%

Sugars 1.13g

Protein 0.47g

Vitamin A 1% Vitamin C 32%

Calcium 2% Iron 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Values are based on USDA Nutrient Database SR18

Century Farms International, Inc.

10957 NW 123rd Street Medley, FL 33178

Office: 305-436-7971 Fax: 305-436-7968