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The effects of grapefruit cultivar and coating type on chilling injury (CI) inci- dence were examined. The shellac coating widely used for exported citrus resulted in the lowest CI incidence in white 'Marsh' grapefruit stored for 2 months at 4 °C and 92% ± 3% relative humidity compared with nonwaxed fruit or fruit waxed with either carnauba or polyethylene waxes. The order of coating performance for reducing CI was shellac > carnauba > polyethylene > nonwaxed fruit. For 'Flame' little difference of coating type on CI was detected after 2 months of storage. Overall, CI incidence was high in fruit of the cultivars harvested from September to December, low in February, and high again after March but was generally higher in white 'Marsh' seedless grapefruit than 'Ruby Red', 'Rio Red', or 'Flame'. However, little difference of cultivar on CI incidence was found among the 'Ruby Red', 'Rio Red', and 'Flame' grapefruit except the October harvest in which CI was higher in 'Ruby Red' than in 'Rio Red' and 'Flame' grapefruit. These studies suggest that the coating and cultivar should be considered in the postharvest management of CI in commercial packing. Chilling injury (CI) of citrus is characterized by an initial collapse of peel tissue in discrete spots that become darkened, depressed, and sometimes appear in a circle form. In grapefruit, CI requires ≈4 to 6 weeks to develop during cold storage (Grierson, 1986). Susceptibility of grapefruit to CI is closely related to the growth status of the tree, with fruit picked during a growth flush being particularly susceptible (Grierson, 1999; Kawada et al., 1978). Storage and/or shipment temperatures <7.2 °C can cause severe CI, with the highest incidence occurring at 4.5 °C (Hatton et al., 1981). Postharvest fungicides such as thiaben- dazole (TBZ) can reduce fruit susceptibility to chilling injury (Chalutz et al., 1985; McDonald et al., 1991; Schiffmann-Nadel et al., 1975). Intermittent weekly warming at 20 °C for 18 h prevented CI development in grapefruit stored at 2 °C (Cohen, 1999). In Florida, fruit are susceptible to CI in early (October to De- cember) and late (March to May) seasons, but are more resistant during midseason (January to March) (Grierson, 1974, 1999; Purvis et al., 1979). However, the specific time of year when fruit become resistant to CI fluctuates with the growth status of the tree (Kawada et al., 1978). Fruit from the exterior canopy are reportedly more susceptible to CI than interior fruit and the sun-exposed side of a fruit is more susceptible to CI than the shaded side of the same fruit (McDonald et al., 1993). Fresh citrus have traditionally been coated with waxes to increase fruit shine and to re- duce weight loss (Hall, 1981). However, wax application can cause fruit off-flavor (Brown et al., 1998; Hagenmaier and Shaw, 1992) and

Effect of Coating Application on Chilling Injury of Grapefruit Cultivars