Articles
INTERACTIVE EFFECTS OF TEMPERATURE AND ETHYLENE CONCENTRATION ON POSTHARVEST COLOR DEVELOPMENT IN CITRUS
Article number
201_2
Pages
21 – 28
Language
Abstract
Grapefruit (Citrus paradisi Macf. cv.
Marsh), orange (C. sinensis (L.) Osbeck cv.
Hamlin), and tangerine (C. reticulata Blanco cv.
Robinson) fruit were degreened by postharvest exposure to ethylene gas in concentrations between 0 and 500 ppm temperatures of 18.3, 23.8 and 29.4 C. In some instances, manipulating temperature and increasing ethylene concentration increased rate of degreening by over 200%. Optimum temperature – ethylene combinations varied with respect to variety.
Marsh), orange (C. sinensis (L.) Osbeck cv.
Hamlin), and tangerine (C. reticulata Blanco cv.
Robinson) fruit were degreened by postharvest exposure to ethylene gas in concentrations between 0 and 500 ppm temperatures of 18.3, 23.8 and 29.4 C. In some instances, manipulating temperature and increasing ethylene concentration increased rate of degreening by over 200%. Optimum temperature – ethylene combinations varied with respect to variety.
Authors
M. Joseph Ahrens, C. R. Barmore
Keywords
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