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Gibberellic acid slows postharvest degreening of 'Oroblanco' citrus fruits
Year:
2001
Source of publication :
HortScience
Authors :
Porat, Ron
;
.
Volume :
36
Co-Authors:
Porat, R., Dept. Postharvest Sci. Fresh Produce, ARO, Volcani Center, Bet Dagan 50250, Israel
Feng, X., Dept. Postharvest Sci. Fresh Produce, ARO, Volcani Center, Bet Dagan 50250, Israel
Huberman, M., Dept. Postharvest Sci. Fresh Produce, ARO, Volcani Center, Bet Dagan 50250, Israel
Galili, D., Dept. Postharvest Sci. Fresh Produce, ARO, Volcani Center, Bet Dagan 50250, Israel
Goren, R., Dept. Postharvest Sci. Fresh Produce, ARO, Volcani Center, Bet Dagan 50250, Israel
Goldschmidt, E.E., Dept. Postharvest Sci. Fresh Produce, ARO, Volcani Center, Bet Dagan 50250, Israel
Facilitators :
From page:
937
To page:
940
(
Total pages:
4
)
Abstract:
'Oroblanco' is an early-maturing pummelo-grapefruit hybrid (Citrus grandis Osbeck x C. paradisi Macf.). The fruit are usually picked and marketed while the peel color is still green; however, in some cases they can lose this green color during postharvest shipping and storage, which diminishes their commercial value. The effects of storage temperatures, gibberellic acid (GA), ethylene, and 1-methylcyclopropene (1-MCP) on the degreening of 'Oroblanco' fruit were examined. Storage temperature was critical for retaining fruit color: at 2°C the fruit remained green for a period up to 5 weeks, whereas at storage temperatures of 6, 12, and 20°C there was a progressive increase in the rate of degreening. Applications of GA, either as preharvest sprays or as postharvest dip treatments, effectively retained the green fruit color. Ethylene exposures up to 100 μL·L-1 for 3 days had only a slight effect on fruit degreening, and 1-MCP treatments up to 200 nL·L-1 for 16 hours had no effect at all. The slight influence of ethylene and the ineffectiveness of 1-MCP on fruit color change can not be attributed to difficulties in their application, since in the same experiments ethylene markedly induced peduncle abscission, and 1-MCP effectively inhibited this ethylene effect. Accordingly, ethylene had only a relatively small effect on the induction of chlorophyllase enzyme activity in green 'Oroblanco' peel tissue.
Note:
Related Files :
abscission
color
enzymes
ethylene
Fruits
horticulture
Postharvest degreening
storage temperature
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More details
DOI :
Article number:
Affiliations:
Database:
Scopus
Publication Type:
article
;
.
Language:
English
Editors' remarks:
ID:
30436
Last updated date:
02/03/2022 17:27
Creation date:
17/04/2018 00:54
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Scientific Publication
Gibberellic acid slows postharvest degreening of 'Oroblanco' citrus fruits
36
Porat, R., Dept. Postharvest Sci. Fresh Produce, ARO, Volcani Center, Bet Dagan 50250, Israel
Feng, X., Dept. Postharvest Sci. Fresh Produce, ARO, Volcani Center, Bet Dagan 50250, Israel
Huberman, M., Dept. Postharvest Sci. Fresh Produce, ARO, Volcani Center, Bet Dagan 50250, Israel
Galili, D., Dept. Postharvest Sci. Fresh Produce, ARO, Volcani Center, Bet Dagan 50250, Israel
Goren, R., Dept. Postharvest Sci. Fresh Produce, ARO, Volcani Center, Bet Dagan 50250, Israel
Goldschmidt, E.E., Dept. Postharvest Sci. Fresh Produce, ARO, Volcani Center, Bet Dagan 50250, Israel
Gibberellic acid slows postharvest degreening of 'Oroblanco' citrus fruits
'Oroblanco' is an early-maturing pummelo-grapefruit hybrid (Citrus grandis Osbeck x C. paradisi Macf.). The fruit are usually picked and marketed while the peel color is still green; however, in some cases they can lose this green color during postharvest shipping and storage, which diminishes their commercial value. The effects of storage temperatures, gibberellic acid (GA), ethylene, and 1-methylcyclopropene (1-MCP) on the degreening of 'Oroblanco' fruit were examined. Storage temperature was critical for retaining fruit color: at 2°C the fruit remained green for a period up to 5 weeks, whereas at storage temperatures of 6, 12, and 20°C there was a progressive increase in the rate of degreening. Applications of GA, either as preharvest sprays or as postharvest dip treatments, effectively retained the green fruit color. Ethylene exposures up to 100 μL·L-1 for 3 days had only a slight effect on fruit degreening, and 1-MCP treatments up to 200 nL·L-1 for 16 hours had no effect at all. The slight influence of ethylene and the ineffectiveness of 1-MCP on fruit color change can not be attributed to difficulties in their application, since in the same experiments ethylene markedly induced peduncle abscission, and 1-MCP effectively inhibited this ethylene effect. Accordingly, ethylene had only a relatively small effect on the induction of chlorophyllase enzyme activity in green 'Oroblanco' peel tissue.
Scientific Publication
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