Degreening fruit citrus

Exposure of citrus fruits to ethylene has been shown to increase the incidence of stem-end rot caused primarily by D natalensis (113, 124, 125, 126, 127). Higher than recommended ethylene concentrations (75, 106, 116, 128, 129) and temperature (116) and an increase in degreening duration (116, 125) caused significant increases in stem-end rot. Anthracnose, caused by . gloeosporioides, is a serious disease of specialty citrus hybrids such as Robinson, Lee, Nova, and Page (130, 131), when fruit are exposed to ethylene. Incidence was related directly to length of degreening (130), ethylene concentration (132,... 

During ripening of non-climacteric fruits like citrus, the process of colour change is named degreening and the natural loss of chlorophylls, accumulated into the chromoplasts of the epidermis (flavedo) and vesicles, and the concomitant manifestation and new biosynthesis of carotenoids, generally occurs very slowly (Eaks 1977). 

JIMENEZ M, CUQUERELLA J and MARTINEZ JM. 1981. Determination of a color index for citrus fruit degreening. Proa Int. Soa Citriculture 2 750-753. 

MAJOR USES Used in the production of pharmaceuticals, paint and plastics solvent propellant refrigerant degreening agent in citrus fruit. 

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