Chaudhary, P., Vegetable and Fruit Improvement Center, Department of Horticultural Sciences, Texas AandM University, College Station, TX 77845, United States
Jayaprakasha, G.K., Vegetable and Fruit Improvement Center, Department of Horticultural Sciences, Texas AandM University, College Station, TX 77845, United States
Porat, R., Department of Postharvest Science, ARO, Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Patil, B.S., Vegetable and Fruit Improvement Center, Department of Horticultural Sciences, Texas AandM University, College Station, TX 77845, United States
Jayaprakasha, G.K., Vegetable and Fruit Improvement Center, Department of Horticultural Sciences, Texas AandM University, College Station, TX 77845, United States
Porat, R., Department of Postharvest Science, ARO, Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Patil, B.S., Vegetable and Fruit Improvement Center, Department of Horticultural Sciences, Texas AandM University, College Station, TX 77845, United States
Ethylene is commercially used for artificial degreening of early season grapefruits. The present study investigated the effect of degreening and storage period on Star Ruby grapefruit (Citrus paradisi Macf.) bioactive compounds. Freshly harvested grapefruits were degreened in commercial packing shed for 60 h using 2 ppm of ethylene at a constant temperature of 20 °C. Both degreened and non-degreened (control) fruits were stored at 10 °C for 21 days and later transferred to 20 °C for a period of 14 days to simulate shipment and retail store market conditions. Bioactive compounds including carotenoids, limonoids, flavonoids and furocoumarins were analyzed using high performance liquid chromatography. Nomilin was significantly higher (P < 0.05) in degreened fruits at 35 days after storage. In contrast, flavonoids such as narirutin, naringin and poncirin were significantly (P < 0.05) lower in degreened fruits at 35 days after storage. Degreening treatment reduced the levels of deacetyl nomilinic acid glucoside and bergamottin after 35 days of storage; however, it had no significant effect on total soluble solids, decay, fruit softening, taste, odour, ascorbic acid, β-carotene, lycopene, limonin, neohesperidin, didymin, 6,7-dihydroxybergamottin, 5-geranyloxy-7- methoxycoumarin and radical scavenging activity. Therefore, degreening could be utilized to enhance the grapefruit aesthetic quality, with minimal effect on nutritional quality. © 2012 Elsevier Ltd. All rights reserved.
