Postharvest quality of grapefruit (Citrus paradisi Macf.) produced from initial plantings in Ceará state, Brazil

Francisca Ligia de Castro Machado,José Maria Correia da Costa,Valéria Santos de Oliveira

doi:10.1590/s1806-66902011000400019

Abstract

Ceara state, northeast Brazil, is gaining attention as the most significant emerging fruit production region in the country. Citrus, including grapefruit, traditionally cultivated in the south, was recently implanted. However, data on postharvest quality of grapefruit grown under local conditions are nonexistent. A study was designed to examine postharvest quality of locally grown 'Star Ruby' and 'Ruby Red' grapefruits. Fruits were assessed for size and shape, pulp color, peel thickness, juice content, soluble solids (SS), titratable acidity (TA), pH, SS/TA ratio, and ascorbic acid at harvest and at the fifteenth day of storage. A second set of fruits were accessed for mass loss and peel color. Results suggested that locally grown grapefruits are of good size and shape, presenting orange peel color and reddish pulp color, and appropriate peel thickness. Fruits yielded a high amount of juice, rich in ascorbic acid, and with values of SS, TA, and pH comparable to those found in traditional grapefruit growing areas. SS to TA ratio was above the least recommended for good flavor. Peel color varied from yellow to pinkish. Mass loss increased, while luminosity and hue angle decreased following the same pattern for the two varieties.

Highlights

IntroductionTraditionally citrus production has focused primarily on the production of fruit for processing, mostly juices, rather than on producing good quality table fruits
Brazil is a leading world citrus producer
This work aimed at evaluating postharvest quality of locally grown ‘Star Ruby’ and ‘Ruby Red’ grapefruits (‘Star Ruby’ grafted on ‘Swingle’ citrumelo (Citrus paradise x Poncirus trifoliata) rootstock, ‘Ruby Red’ grafted on ‘Swingle’ citrumelo (Citrus paradise x Poncirus trifoliata) or ‘Rangpur’ lime (Citrus limonia) rootstock

Summary

Introduction

Traditionally citrus production has focused primarily on the production of fruit for processing, mostly juices, rather than on producing good quality table fruits. Reporters are focusing on the newly discovered beneficial effects of the grapefruit juice on human health, such as protection against high blood pressure or cholesterol increase (WU; GUAN; YE, 2007), as well as already well known benefits such as antioxidant and anticarcinogenic (KAWAII et al, 1999). Ceará state, located in the northeast Brazil, has been gaining attention as a significant emerging fruit producer in the country. External color might be a concern in areas where fruit reaches internal maturity while the peel is still green. In this case it becomes necessary the development of the customary yellow to orange color through a process called degreening. It becomes fundamental that a study be carried out to access quality of locally grown grapefruits at harvest and after storage

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Conclusion