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Advertisers endow Texas grapefruit with perennial, uniform excellence, yet prices reflect quality variation in the packed product. This study attempts to determine which packinghouse operations, if any, contribute to this variation. Sixty marked `Ruby Red' grapefruit were run through each of 5 Rio Grande Valley packingsheds. Sample runs were made in Dec., Jan., Feb., and Mar. for two seasons. Within-sample variation was reduced by picking outside canopy fruit from the same 20 trees. After packingshed treatment, weekly water loss was determined over 30 days storage at 22 C. and 70% R.H. Then fruit juice and peel were evaluated. Water losses varying from 6-8% appeared related more to initial differences between sheds than to rate of loss in storage. Water loss was greatest for March-and lowest for January-harvested fruit with Dec. and Feb. intermediate. Packingsheds had no effect on fruit spoilage. While some differences between juice (e.g., %) and peel (e.g., strength) characteristics were associated with water loss, season and harvest date caused the greatest variation.

PACKINGHOUSE EFFECTS ON WATER LOSS, SPOILAGE, JUICE, AND PEEL QUALITY OF TEXAS GRAPEFRUIT