Ethylene Measurement and Control in Florida Citrus Degreening

Miller, William M.; Nelson, Betty; Richard, R.; Ismail, M. A.

doi:10.1201/9781351073769-20

Cited by 2 publications

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“…Recently, Sumiashi et al (2018) reported that the efficacy of the degreening treatment may be improved by adding a precooling treatment. Exposure of fruit to 1-5 µL L -1 of ethylene enhances colour changes during citrus degreening, but does not negatively affect external quality (Cuquerella et al, 2005;Miller et al, 2018). Nevertheless, higher ethylene levels can result in quality loss, mainly associated with skin and calyx disorders (Porat, 2008).…”

Section: Introductionmentioning

confidence: 99%

Impact of ethylene degreening treatment on sensory properties and consumer response to citrus fruits

Morales

Tárrega

Salvador

et al. 2020

Food Research International

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Degreening treatment is normally applied to early-season citrus varieties grown in the Mediterranean area in order to enhance the external colour when fruits have already reached internal maturity. Despite profound knowledge about the effect of ethylene on the physico-chemical quality of citrus fruit, less is known about its effect on consumers' expectations in the supermarket or consumer quality perceptions when they eat such fruit. In this study, three mandarin cultivars ('Owari', 'Clemenules' and 'Oronules') with two initial colours at harvest, and one orange cultivar, 'Navelina', were submitted to the degreening treatment under commercial conditions. The effect of treatment on both external and internal qualities perceived by consumers was evaluated. The main physico-chemical parameters were also determined. The degreening treatment slightly affected firmness, total soluble solids or acidity level in 'Owari' and 'Navelina'. However, sensory triangle tests, in which 100 to 122 consumers compared the internal quality of degreened fruit and control fruit, did not show significant differences between treatments for any of the studied cultivars. A survey based on images of citrus fruit was responded by 340 consumers; it showed that the degreening treatment strongly affected consumers' maturity expectations, which resulted in improved fruit liking expectations and increased the number of consumers willing to buy. The extent of this effect depended on the initial colour of the fruit submitted to degreening. In order to improve liking expectations, fruit should arrive on the market with an external colour index (CI=1000a/Lb) between +10 and +20. We conclude that the ethylene degreening treatment, which did not have any effect on the internal quality that consumers perceive, is a potent postharvest tool to increase citrus fruit sales at the beginning of the season.

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Section: Introductionmentioning

confidence: 99%

Impact of ethylene degreening treatment on sensory properties and consumer response to citrus fruits

Morales

Tárrega

Salvador

et al. 2020

Food Research International

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“…Commercial postharvest degreening is usually carried out in packinghouses, specifically in temperature-controlled chambers equipped with automatic injectors to provide the appropriate ethylene concentration. The applied ethylene concentration is low, close to 1-5 ppm [14,15]. This concentration suffices to cause a color change, and it has been reported that increasing ethylene concentration has no significant effect on improving peel color or reducing degreening times [16].…”

Section: Factors Involved In the Postharvest Degreening Processmentioning

confidence: 96%

Quality of Postharvest Degreened Citrus Fruit

Morales¹,

Cervera²,

Navarro³

et al. 2023

Citrus Research - Horticultural and Human Health Aspects

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External color is a key factor that defines external citrus fruit quality. Degreening with exogenous ethylene exposure is a widely used postharvest treatment applied to promote external citrus fruit color development, mainly with those cultivars that reach internal maturity while their external peel color is still green. Ethylene plays a crucial role in the color change of citrus fruit because it induces two simultaneous, but independent, processes—chlorophyll degradation and carotenoid synthesis. However, it is important to know, in addition to the effect on skin color development, whether this treatment can negatively affect other fruit quality parameters. This chapter addresses the influence of postharvest degreening treatment on the physicochemical, nutritional, and sensory quality of citrus fruit.

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Ethylene Measurement and Control in Florida Citrus Degreening

Cited by 2 publications

References 0 publications

Impact of ethylene degreening treatment on sensory properties and consumer response to citrus fruits

Impact of ethylene degreening treatment on sensory properties and consumer response to citrus fruits

Quality of Postharvest Degreened Citrus Fruit

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