Abstract
This study aimed at evaluating the effects of ethylene on peel color and compositional changes in ‘Lane late’ orange stored under refrigerated and ambient conditions. Physiologically mature, but green-peeled, oranges were exposed to ethylene gas under room temperature and high relative humidity for 24 hours. Storage chamber was ventilated with fresh air after 12 hours to mitigate consequences derived from fruit respiration. Both nondestructive analysis, such as peel color (hue angle, chromaticity, and brightness) and weight loss, and destructive ones (soluble solids, titratable acidity, pH, soluble solids to acidity ratio, and puncture force) were performed upon harvest, after degreening, and every three days during eighteen days in storage. Experiment was carried out using an entirely randomized design with thirty replications for nondestructive and four replications for destructive analyses, in a split plot scheme. Exposure to ethylene ensured a golden yellow peel for both fruit stored under ambient and refrigerated conditions. High relative humidity, associated with low temperature prevented fruit from losing moisture. Fruit exposure to ethylene did not affect weight loss, soluble solids, titratable acidity, pH, soluble solids, acidity ratio, or puncture force.
Highlights
During the development citrus undergoes chemical changes, which are directly influenced by local climatic conditions, leading to changes in internal and external characteristics such as sugarEng
It is well established that the yellowing on citrus fruits might be accessed by changes in hue angle levels
A highly significant interaction between fruit exposure to ethylene and storage duration brought about changes in ‘Lane late’ surface color (Figure 1)
Summary
During the development citrus undergoes chemical changes, which are directly influenced by local climatic conditions, leading to changes in internal and external characteristics such as sugarEng. According to LIDANIYA (2008), in sub-tropical climates, citrus peel yellowing occurs when the nighttime temperature becomes lower than 12.8 °C and/ or soil temperature is below 12 oC. Such condition, seldom occurs in tropical regions, where high temperatures and relative humidity are more common. Citrus green peel may not be an impediment for local market, since consumers do not associate peel color with internal quality; for export market, fruit must present a yellow shining peel. Exporting of local grown quality citrus requires the enhancement of peel color, which may be achieved by degreening treatments
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
