תפריט נגישות
ניגודיות עדינהניגודיות גבוהה
מונוכרום
הדגשת קישורים
חסימת אנימציה
פונט קריא
סגור
איפוס הגדרות נגישות
להורדת מודול נגישות חינם תפריט נגישותניגודיות עדינהניגודיות גבוההמונוכרוםהדגשת קישוריםחסימת אנימציהפונט קריאסגוראיפוס הגדרות נגישותלהורדת מודול נגישות חינםDegreened 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.
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.
