Do
- Keep citrus in ventilated crates or cartons, out of sunlight.
- Remove fruit with soft spots or green and blue mould immediately; spores spread easily.
- Chill a day's supply of juicing fruit; cold fruit gives cold juice that keeps better.
- Wash fruit before squeezing so dirt and mould from the peel do not enter the juice.
- Store citrus away from strong odours.
- Rotate stock and buy quantities matched to sale or use.
- Handle fruit gently; small peel injuries are the main entry point for green and blue mould.
- For juice stalls, chill squeezed juice immediately in covered jugs and use it within the period your food-safety plan sets.
Avoid
- Do not keep citrus in sealed plastic; it encourages mould.
- Do not store citrus in the coldest part of the fridge for long periods.
- Do not leave citrus stacked in sun on a delivery bench.
- Do not squeeze large batches of juice far ahead of service.
- Do not reuse cartons with mouldy fruit residue for fresh stock.
In Indian conditions
Kinnow from Punjab and Rajasthan, Nagpur oranges and mosambi from Maharashtra and the south are staples of juice bars and fruit shops. At ambient summer temperatures, citrus loses moisture and peels become dry and leathery, while monsoon humidity encourages mould. A refrigerated store or glass-door cabinet set a little warmer than a meat or dairy fridge works well. Juice stalls should keep juice chilled and sell it quickly rather than storing it in open jugs.
General good practice for commercial kitchens and shops. Where your FSSAI licence conditions or food-safety plan set stricter limits, follow those.