Citrus fruits are not climacteric and their quality does not therefore improve after harvesting. Suitable storage can slow their evolution: an appropriate positive temperature, 85 to 90% relative humidity and ventilation. Fruits must be harvested at a stage of maturation close to optimum ripeness-and hence optimum quality. Quality is characterised mainly by the juice content, the dry extract/acidity ratio and flavour. Fruits must be handled with care during the harvest and not be wetted, so as to limit subsequent ' risks of physiological deterioration or the entry of pathogens. Transport to the packing stations must be carried out as soon as possible.