Citrosol R+D+I Respect for the enviroment Homogeneity in the results Maximum quality guaranteed CONTACT
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Analysis and improvement of postharvest processes


Improvement of postharvest processes in order to reduce claims due to poor condition of fruit and vegetables at their destination and increase their shelf life.


The most complete option in our range of services includes:

  1. Documentary analysis of claims concerning product quality
  2. Study of practices of:

·         Harvesting

·         Degreening

·         Cold storage before packing

·         Decay control (treatments applied)

·         Cleaning and Sanitation

·         Grading

and procedures for control of postharvest processes: quality control of processes and products.

Evaluation of causes of lack of effectiveness of the postharvest treatments used


Determination of causes of abnormal high incidence of decay in fruit.

Microbiological analysis and determination of the concentration of active matter in each sample. Determination of residues of fungicide in the fruit treated, especially in consignments of fruit with a high incidence of decay. Determination of the level of environmental and surface contamination of the packinghouse which might favour the incidence of decay. Analysis of the evolution of the system and its variables in time. Tests of effectiveness in situ. In situ monitoring of the postharvest system, collection of samples and data. Close monitoring to evaluate %, and types of, decay in different lots of the fruit treated.

First measures for improvement of processes to increase the shelf life of horticultural products


Improvement of postharvest processes in order to reduce claims due to poor condition of fruit and vegetables at their destination and increase their shelf life. Study conducted during an entire working day at the packinghouse.

This service is similar to the previous one, but we only make an in-depth examination of processes that seem to be most important, and/or capable of improvement, on the day of the inspection.

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CITROSOL A S UE The wax that reduces costs and does more to preserve the quality of the fruit
CITROSOL has developed a generation of citrus coating waxes that greatly reduce the high temperatures normally used during drying, bringing an enormous decrease in the quantity of energy required to dry the wax and thus reducing the consumption of energy and emission of greenhouse effect gases (CO2, CO, etc.) generated in the process.

After extensive use of this new wax for over two years, the satisfaction of our customers is high and the practical results that come from using it in terms of reduction of drying temperature and energy consumption and keeping processing lines clean are enormous. But the most important thing is that the decrease in drying temperature preserves the quality of citrus products because they are not exposed to injury from heat or to the synergy that high drying temperatures can cause in the development of postharvest discolouration and alteration of peel.

FORTISOL Ca Effective phytofortifier that protects against rot and discolouration
We are proud of having developed this product – a phytofortifier for postharvest use – which produces an increase in the synthesis of phytoalexins in fruit, thus enabling the fruit to defend itself against attacks from fungi. This strategy is extraordinarily effective. By using it in our application systems we have achieved an effectiveness of nearly 95% in reduction of rot.

Fortisol Ca has also demonstrated its effectiveness in controlling postharvest discolouration in citrus products.

CITROSOL ZERO SPILL SYSTEM® Maximum effectiveness and homogeneity in controlling rot
This is the first industrial system that maintains constant effectiveness in controlling rot. The system we have developed succeeds in maintaining the initial effectiveness of the fungicide treatment in drenchers and water tanks and at the same time it avoids the need to deal with mixture left over from treatment because it remains unaltered and can continue to be used from the first day of treatment to the last in every citrus season. This is a radical improvement that definitely increases the quality and condition of citrus products, helping to improve our environment and reduce treatment costs.

ON-LINE DRENCH New system for on-line application of fungicides
New system for on-line application of fungicides. This fungicide application system easily outperforms systems currently in use in presizing lines – water tanks and on-line applicators – in terms of effectiveness and efficiency (decrease in consumption of fungicide), reducing treatment variability by always keeping fungicide concentrations constant. It incorporates our Zero Spill System® technology.

CITROCAL Increase in homogeneity of waxing and of fungicide residues by Artificial Vision
Artificial Vision System to adjust the flow of wax to the flow of fruit passing the applicator. Its advantage is that it measures after the grading operation, avoiding the application of too much or too little wax. It is ideal for the more modern lines where much sorting can be done before waxing.

The system provides suitable tools for systematic control and recording of the application of fungicides and can be integrated into quality management systems (ISO, GlobalGAP, BRC, IFS, etc.), achieving the desired waxing without exceeding residue limits.

CITROGAS-CONTROL Atmosphere control
The system consists of a single unit with great features which provides automatic control of environmental conditions of fruit storage and degreening/ripening chambers by means of electronic sensors for humidity and temperature and nondispersive infrared CO2 sensors.

In chambers equipped with CITROGAS-CONTROL there is greater control and precision of temperature and relative humidity conditions. And the measurement and control of CO2 provides optimum ventilation, reducing the time when the heating, cooling and humidity system is operating, thus achieving a very considerable energy saving.

In degreening/ripening processes it also regulates the automatic injection of ethylene, adjusting its consumption and ensuring its presence so that the process is performed correctly. This produces better degreening or ripening and longer preservation without devaluing the organoleptic quality of the fruit and minimising weight losses and physical damage to the peel. The system can also be connected to a PC that records all the data.

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