Reduction of chilling injury (CI) during 1°C storage by conditioning treatments was determined on early (1975–76 test), midseason and late (1977–78 and 1978–79 tests) ‘Marsh’ and ‘Ruby Red’ grapefruit (Citrus paradisi Macf.). Constant storage at 1° for 28 days resulted in excessive CI; however, conditioning the fruit for 7 days at 10°, 16°, or 21° significantly reduced CI during 21 days of storage at 1°. Conditioning for fewer than 7 days resulted in significantly more CI. Treatment with 40% CO2 during 3 days of conditioning at 21° also reduced CI during low-temperature storage. Conditioning for 7 days at 10°, 16°, or 21° followed by a gradual lowering of the temperature to 1° was also effective. Placing the fruit at 10° for 14 days after 21 days of storage at 1° had no adverse effects; neither did an additional holding period of 7 days at 21°. Decay, mostly green mold rot caused by Penicillium digitatum Sacc., was negligible during storage but increased at 21°. At 21°, decay was sometimes related to the extent of CI during storage.
`Thompson' pink grapefruit (Citrus paradisi Macf.), waxed or film-wrapped, treated with thiabendazole (TBZ) or untreated, were used to determine the effect of high-temperature conditioning at 31C for 3 days on fruit during subsequent storage for 4 weeks at 1 or 10C. Chilling injury (CI) developed in all conditioned fruit stored at 1C, but was drastically reduced in film-wrapped compared to waxed fruit. Thiabendazole slightly reduced CI, and fruit held at 10C had fewer CI symptoms than those held at 1C for 4 weeks. Conditioning Florida grapefruit at 31C for 3 days did not allow subsequent storage at 1C without rind discoloration. Chemical name used: 2-(4'-thiazolyl)-benzimidazole (thiabendazol, TBZ).
Prestorage treatments of 10, 20, and 40% CO2 for 3 and 7 days at 21°C significantly reduced stem-end rind breakdown in grapefruit (Citrus paradisi Macf.) held at 4.5° for 8 and 12 weeks. Three days’ exposure to CO2 was as effective as 7 days’ exposure; however, 20 and 40% concentrations of CO2 were significantly more effective in reducing stem-end rind breakdown than was 10% CO2. Fruit stored continuously at 4.5° in air or that exposed to 21° in an air prior to storage at 4.5° had significantly more stem-end rind breakdown than that exposed to CO2.
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