חיפוש מתקדם

The practice of postharvest degreening of green but otherwise mature and edible citrus fruit has developed in order to promote external color development, i.e., destruction of the green chlorophyll pigments and accumulation of orange/yellow carotenoid pigments. The degreening process is complicated, since it depends on various endogenous and exogenous factors, such as fruit maturity at harvest and sensitivity of the fruit to ethylene, and is influenced by ethylene concentrations and the duration of the degreening process, the temperature and relative humidity used, efficacy of air circulation and ventilation, etc. Although the commercial beneficial effect of ethylene on color development is well known, packers and exporters must be aware of the detrimental effects of ethylene, and pay special attention to its effects of enhancing decay development and stimulating senescence, which result in the appearance of various peel disorders. Overall, for efficient degreening, it is recommended to harvest the fruit at the onset of natural color development or later, and to use the lowest ethylene concentration and shortest exposure time possible. In addition, it is proposed to degreen the fruit under moderate temperatures of 20-25°C and high humidity of 95% RH, and to be sure to have appropriate air circulation and ventilation. Further details and recommendations regarding minimizing of decay development and appearance of peel disorders are discussed.

פותח על ידי קלירמאש פתרונות בע"מ -
הספר "אוצר וולקני"
אודות
תנאי שימוש
Degreening of citrus fruit
2 (special issue 1)
Degreening of citrus fruit

The practice of postharvest degreening of green but otherwise mature and edible citrus fruit has developed in order to promote external color development, i.e., destruction of the green chlorophyll pigments and accumulation of orange/yellow carotenoid pigments. The degreening process is complicated, since it depends on various endogenous and exogenous factors, such as fruit maturity at harvest and sensitivity of the fruit to ethylene, and is influenced by ethylene concentrations and the duration of the degreening process, the temperature and relative humidity used, efficacy of air circulation and ventilation, etc. Although the commercial beneficial effect of ethylene on color development is well known, packers and exporters must be aware of the detrimental effects of ethylene, and pay special attention to its effects of enhancing decay development and stimulating senescence, which result in the appearance of various peel disorders. Overall, for efficient degreening, it is recommended to harvest the fruit at the onset of natural color development or later, and to use the lowest ethylene concentration and shortest exposure time possible. In addition, it is proposed to degreen the fruit under moderate temperatures of 20-25°C and high humidity of 95% RH, and to be sure to have appropriate air circulation and ventilation. Further details and recommendations regarding minimizing of decay development and appearance of peel disorders are discussed.

Scientific Publication
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