Open AccessThe Degreening of `Fallglo' Tangerine
Author(s) -
Peter D. Petracek,
Lymari Montalvo
Publication year - 1997
Publication title -
journal of the american society for horticultural science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.408
H-Index - 80
eISSN - 2327-9788
pISSN - 0003-1062
DOI - 10.21273/jashs.122.4.547
Subject(s) - ethylene , waxing , citrus paradisi , horticulture , chemistry , citrus × sinensis , rutaceae , botany , biology , biochemistry , orange (colour) , wax , catalysis
`Fallglo' (Bower citrus hybrid [ Citrus reticulata Blanco × ( C. reticulata Blanco × C. paradisi Macf.)] × `Temple' [ C. reticulata Blanco × C. sinensis L.] is an early season tangerine that is reportedly hypersensitive to ethylene exposure during degreening. The effects of ethylene exposure time, waxing, and storage temperature on `Fallglo' color were examined to assess degreening strategies. Exposure to 5 μL·L -1 ethylene for 24 or 48 hours hastened degreening, and internal ethylene levels increased following the time periods of ethylene exposure. Fruit not exposed to ethylene, or exposed for shorter periods (2 or 6 hours), degreened slowly during storage at 15.5 °C and internal ethylene levels remained low. Low-temperature storage (4.5 °C) or waxing hindered degreening after ethylene exposure but decreased water loss. Degreening after ethylene exposure was faster for fruit stored at 15.5 than 26.5 °C.