At harvest, the peel color of citrus fruits is sometimes greener than desired. Although eating quality is not improved, all types of citrus, including lemons, grapefruit, oranges, and tangerines, can be degreened by exposure to 1-10 ppm ethylene for 1-5 days. This process stimulates removal of chlorophyll and exposure of yellow / orange pigments.The temperature in which degreening should occur is typically in the range of 68 to 86°F (20 to 30°C). However, the exact temperature, ethylene level and exposure time that should be used for each type of citrus and cultivar varies, so for further recommendations we suggest that you contact your local Ag extension agent, university expert, or other experienced citrus postharvest specialist.
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