Changes in Peel Color of Citron Fruits From Different Genetic Origins in Response to Postharvest Copper and Gibberellic Acid Treatments

Klein, Joshua D.; Hebbe, Yonit; Шаповалов, А. А.; Shklyar, G.; Korol, Leonid; Cohen, S.

doi:10.17660/actahortic.2013.1012.48

Cited by 5 publications

(4 citation statements)

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“…Growers and shippers always clip the stem to remove the calli rootlets before marketing the fruit, whose quality is not affected by these growths. Treating etrogim with 10 ppm copper chloride immediately after harvest significantly reduced callus formation (Klein et al 2013).…”

Section: Physical Treatments and Protection From Water Lossmentioning

confidence: 91%

“…Copper is a cofactor in the response of plants to ethylene (Rodr ıguez et al 1999). Dipping etrogim in solutions of copper chloride can also initiate degreening (Klein et al 2013).…”

Section: Managing the Color Of Etrogimmentioning

confidence: 99%

“…The "bell-curve" phenomenon is observed with GA treatments in many crops (Aharoni 1989). That is, neither a low nor a high dose of GA is effective in preventing natural degreening; only an intermediate dose of 50 ppm GA maintained peel color of the desired hue (Klein et al 2013) (Figure 9). Placing fruit in plastic bags can also delay color change during extended storage (Figure 10), probably by allowing for sufficient accumulation of CO 2 to inhibit the activity of endogenous ethylene (Sisler & Wood 1989) in inducing chlorophyllase activity Figure 7.…”

Section: Managing the Color Of Etrogimmentioning

confidence: 99%

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Postharvest handling of “etrog” citron (Citrus medica, L.) fruit

Klein

Shalev

Cohen³

et al. 2016

Israel J Plant Sci

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Citron (Citrus medica, L.) fruits ("etrog" in Hebrew; plural "etrogim") are used ritually in the Jewish holiday of Sukkot (Tabernacles), and can command as much as US$100/fruit, depending on quality. The etrog is unique among citrus fruits in that only the external attributes are of commercial importance. Maintaining physical fruit quality mandates the use of protective cushioning on the tree, at harvest, and in packaging. Growers use a wide range of chemical treatments post-harvest to reduce to a minimum the possibility of disfiguring insect or disease infestations. Most etrog varieties are highly susceptible to chilling injury if stored at less than 12 C. Etrogim lose water readily during storage, so fruit are stored and almost always marketed in plastic bags that limit water loss. Skin color is regulated with applications of ethylene or gibberellin, depending on whether specific markets prefer fruit that are greener or more yellow.

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Section: Physical Treatments and Protection From Water Lossmentioning

confidence: 91%

“…Copper is a cofactor in the response of plants to ethylene (Rodr ıguez et al 1999). Dipping etrogim in solutions of copper chloride can also initiate degreening (Klein et al 2013).…”

Section: Managing the Color Of Etrogimmentioning

confidence: 99%

Section: Managing the Color Of Etrogimmentioning

confidence: 99%

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Postharvest handling of “etrog” citron (Citrus medica, L.) fruit

Klein

Shalev

Cohen³

et al. 2016

Israel J Plant Sci

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“…Citron has been demonstrated to be highly susceptible to storage temperatures lower than 10–12 °C, even if cv. “Liscia-diamante” can withstand lower temperatures (about 8 °C) [ 6 , 7 ]. Although several postharvest technologies and low storage temperatures (8–14 °C) have been extensively applied to citrus fruits, such as lemons, tangerines and oranges, to reduce their metabolic activity, counteracting moisture loss and decays [ 8 , 9 , 10 , 11 , 12 , 13 ], no information regarding the effect of storage temperature on citron fruit has been described to date.…”

Section: Introductionmentioning

confidence: 99%

Postharvest Quality of Citrus medica L. (cv Liscia-Diamante) Fruit Stored at Different Temperatures: Volatile Profile and Antimicrobial Activity of Essential Oils

Quintieri,

Palumbo,

Ricci

et al. 2024

Foods

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Citron (Citrus medica L. cv. Liscia-diamante), cultivated in the “Riviera dei Cedri” (southern Italy), is mainly utilized in the production of candied fruit and essential oils (EOs). Up to now, no information regarding the effect of storage temperatures on citron has been reported. Here, citron samples, after harvesting, were stored at different temperatures (5, 10 and 20 °C at 70% relative humidity) for two weeks, and the main postharvest quality parameters were evaluated. Moreover, EOs extracted from the stored samples were chemically characterized to reveal changes in the volatiles profile and antimicrobial activity. The EOs presented monoterpene hydrocarbons (87.1 to 96.3% of the total oil profile) as the most abundant compounds, followed by oxygenated metabolites ranging from 9.7 to 3.1% of the total pattern. Postharvest quality traits showed a good retention of green peel color during storage at 5 °C, while EOs from samples stored for 7 and 14 days at 10 and 20 °C, respectively, showed the highest antimicrobial activity against most assayed strains. The results indicated storage at 10 °C for 7 days as the most suitable for the preservation of the postharvest quality of the fruit and the antimicrobial activity of the extracted EOs.

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