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Ethylene Concentration and the Duration of the Degreening Process in Shamouti Orange Fruit
Year:
1978
Source of publication :
Journal of Horticultural Science
Authors :
Cohen, Eliyahu
;
.
Volume :
53
Co-Authors:
Facilitators :
From page:
139
To page:
142
(
Total pages:
4
)
Abstract:

Degreened Shamouti orange fruits, using a low concentration of ethylene (10 ppm), developed as good a colour as that obtained using concentrations up 40 ppm. Respiration rate and rot development at low ethylene concentrations were similar to those in non-degreened control fruits. However, degreening with high ethylene concentration increased both respiration rate and stem-end rot. The duration of the degreening process was more important for peel colour than the ethylene concentration used; it was not possible to shorten the degreening period by using higher concentrations.

Note:
Related Files :
Citrus
Degreening
ethylene
oranges
SHAMOUTI (oranges)
Show More
Related Content
More details
DOI :
https://doi.org/10.1080/00221589.1978.11514808
Article number:
0
Affiliations:
Database:
Publication Type:
article
;
.
Language:
English
Editors' remarks:
ID:
59414
Last updated date:
12/06/2022 15:00
Creation date:
12/06/2022 14:08
Scientific Publication
Ethylene Concentration and the Duration of the Degreening Process in Shamouti Orange Fruit
53
Ethylene Concentration and the Duration of the Degreening Process in Shamouti Orange Fruit

Degreened Shamouti orange fruits, using a low concentration of ethylene (10 ppm), developed as good a colour as that obtained using concentrations up 40 ppm. Respiration rate and rot development at low ethylene concentrations were similar to those in non-degreened control fruits. However, degreening with high ethylene concentration increased both respiration rate and stem-end rot. The duration of the degreening process was more important for peel colour than the ethylene concentration used; it was not possible to shorten the degreening period by using higher concentrations.

Scientific Publication
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