Limes, like lemons, are hardy enough to permit mass displays in bulk, film bags, tubes or overwrapped trays. Offer limes of similar size. That helps prevent fruit from being picked over. Limes can be positioned with citrus or next to avocados and tomatoes along with guacamole mixes. Displaying limes with lemons, avocados, tomatoes or green peppers helps show them off. Display limes in the liquor/beverage department where they are viewed in a buying area that traditionally rings up large sales. Try cross-merchandising limes with fish in the seafood department.

Origin:

• Florida
• Mexico

Packaging:

• 40-lb. cartons (California, Mexico)
• 38-lb. cartons, bruce box (Florida)
• 10-lb. cartons, pony box
• 2-lb. mesh bag
• True count box (Mexico)

Storage & Handling:

• Temperature: 55 F, 12.8 C
• Relative humidity: 85 to 90 percent
• Mist: yes
• Typical shelf life: 14 to 28 days
• Odor producer
• Highly sensitive to freezing injury.
• Susceptible to chilling injury (Damage sometimes is not apparent until produce is returned to a warmer temperature.)
• Extended storage at temperatures below 50 F causes brown pitting.
• Keep product out of sunlight, which causes limes to turn yellow and deteriorate.
• However, subjecting limes to strong sunlight often will cause the juice content to rise.
• Keep cartons off the floor to prevent dampening. Store in a well-ventilated area.
• If it is necessary to hold limes overnight or over weekends, keep them refrigerated. Avoid putting limes in contact with ice, which can cause over chilling.