Symptoms may be seen as the fruit arrive at the packinghouse, but are often not noticed until after degreening or shipment. Cells killed by oil are readily invaded by fungi resulting in increased decay. Plate 2 . Oil spotting is distinct from pitting observed during postharvest storage. Postharvest pitting results from high temperature storage of waxed fruit and typically requires 3 to 7 days after packing to appear.
Pitting is characterized by clusters of collapsed oil glands.
Cells between the oil glands are often not affected or only slightly collapsed. In contrast, oil spotting typically damages outer layers of cells, and the underlying oil glands often remain intact. Susceptible Varieties All types and varieties of citrus can suffer damage from oleocellosis, but those with numerous, prominent oil cells are particularly vulnerable. Oleocellosis occurs on all varieties of citrus, but in Florida it is most severe on Parson Brown and Navel oranges, grapefruit, Temples, tangerines, lemons, and limes. Turgid and Small Fruit Turgid fruit, particularly when harvested under foggy, wet, or humid conditions, are most likely to develop oil spotting.