Citrus: why untreated peel is becoming more relevant

Within the citrus category, post-harvest treatment of the peel with fungicides such as imazalil and thiabendazole is common practice to extend shelf life. In organic production, these substances are not permitted. Studies show that residues of one or more of these substances are frequently found on citrus peel in retail [1]. In addition, research points to potential health effects, including a possible genotoxic impact [2] [3].

Transparency through labelling

European regulations therefore require post-harvest treatments to be stated on the label. In the case of imazalil, an explicit warning is required: ‘peel not suitable for consumption’. This requirement does not apply to lime, grapefruit and pomelo.

Peel as part of consumption

Citrus peel, and lemon peel in particular, is widely used in cooking, for example as zest. Citrus slices are widely used in drinks. Mandarins are a popular fruit, often peeled by hand and eaten directly.

Growing demand for untreated peel

The culinary use of lemon peel is translating into growing demand for untreated fruit. This is reflected in the expansion of organic lemon acreage, including in Spain.

A structural shift in the category

This development shows that, alongside internal quality and shelf life, peel treatment is playing an increasingly visible role within the citrus category.

Eosta supplies organic citrus – including lemons, oranges and limes – year-round, without synthetic peel treatment.