Degreening fruit with ethylene

Degreening of peel has been related to chlorophyllase activity. Barmore (14) demonstrated that chlorophyllase activity in peel increased following treatment of fruit with ethylene. 

Cohen (21) has suggested the use of an "intermittent" exposure to ethylene and heat for degreening. The method consists of treating fruit with 10 ppm of ethylene at 25°C for 12 hr intervals. During the 12 hr interruption, the ethylene dropped to 0 to 1 ppm and the temperature dropped 1 to 2°C. 

---