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Gibberellic acid slows postharvest degreening of Oroblanco citrus fruits.

Porat, R., Feng X.Q., Huberman, M., Galili, D., Goren, R. and Goldschmidt, E. E.

HortScience. Volume 36, Number 5, 2001. Pages 937-940.

2001

บทคัดย่อ

Gibberellic acid slows postharvest degreening of 'Oroblanco' citrus fruits.

Oroblanco is an early-maturing pummelo-grapefruit hybrid (Citrus grandis [C. maxima] x C. paradisi). The fruits are usually picked and marketed while the peel colour is still green; however, in some cases they can lose this green colour during postharvest shipping and storage, which diminishes their commercial value. The effects of storage temperatures (2, 6, 12 and 20 deg C), gibberellic acid (GA), ethylene (10, 40 or 100 micro l/litre) and 1-methylcyclopropene (1-MCP; 20, 100 or 200 nl/litre) on the degreening of Oroblanco fruit were examined. Storage temperature was critical for retaining fruit colour: at 2 deg C the fruit remained green for a period up to 5 weeks, whereas at storage temperatures of 6, 12 and 20 deg C, there was a progressive increase in the rate of degreening. Applications of GA, either as preharvest sprays or as postharvest dip treatments, effectively retained the green fruit colour. Ethylene exposures up to 100 micro l/litre for 3 days had only a slight effect on fruit degreening, and 1-MCP treatments up to 200 nl/litre for 16 h had no effect at all. The slight influence of ethylene and the ineffectiveness of 1-MCP on fruit colour change cannot be attributed to difficulties in their application since in the same experiments, ethylene markedly induced peduncle abscission, and 1-MCP effectively inhibited this ethylene effect. Accordingly, ethylene had only a relatively small effect on the induction of chlorophyllase enzyme activity in green Oroblanco peel tissue.