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The Effect of Temperature and Relative Humidity During Degreening on the Colouring of Shamouti Orange Fruit
Year:
1978
Source of publication :
Journal of Horticultural Science
Authors :
Cohen, Eliyahu
;
.
Volume :
53
Co-Authors:
Facilitators :
From page:
143
To page:
146
(
Total pages:
4
)
Abstract:

Degreening and colour development in Shamouti oranges were faster at 25°C than at 20°C. Higher temperatures (30°-35°C) accelerated the loss of green colour but the fruits became pale yellow colour only. A higher temperature thus appears to be beneficial only during early degreening, when the level of chlorophyll is high and of carotenoids low. Different relative humidities during degreening did not affect colour development, but slightly affected weight loss and the drying of degreened buttons.

Note:
Related Files :
Citrus
color
Degreening
humidity
oranges
SHAMOUTI (oranges)
temperature
Show More
Related Content
More details
DOI :
https://doi.org/10.1080/00221589.1978.11514809
Article number:
0
Affiliations:
Database:
Publication Type:
article
;
.
Language:
English
Editors' remarks:
ID:
59415
Last updated date:
12/06/2022 14:59
Creation date:
12/06/2022 14:19
Scientific Publication
The Effect of Temperature and Relative Humidity During Degreening on the Colouring of Shamouti Orange Fruit
53
The Effect of Temperature and Relative Humidity During Degreening on the Colouring of Shamouti Orange Fruit

Degreening and colour development in Shamouti oranges were faster at 25°C than at 20°C. Higher temperatures (30°-35°C) accelerated the loss of green colour but the fruits became pale yellow colour only. A higher temperature thus appears to be beneficial only during early degreening, when the level of chlorophyll is high and of carotenoids low. Different relative humidities during degreening did not affect colour development, but slightly affected weight loss and the drying of degreened buttons.

Scientific Publication
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