Cold storage of Florida grapefruit /

Some physiological and biochemical aspects of chilling injury of grapefruit (Citrus paradisi Macf.) with emphasis on growth regulators /

“…Postharvest prestorage conditioning treatments (delayed storage) significantly increased Cl resistance of grapefruit in all 3 seasons studied (Figs. 4-A, 5-A, 6-A) confirming previous reports (27,51,85,103). Response to the 2 conditioning treatments in 1977-78 was quite different.…”

“…10) show ethylene to have no additional effect during delay at 29°C and 90+% RH even when fruit were green (data not shown) . Prestorage ethylene treatment however, seemed to be beneficial in reducing stem-end rot by loosening buttons (103) and in reducing green mold by enhancing wound healing processes (G.E. Brown, unpublished data)…”

“…Treatments involving exposure of plant materials to temperatures slightly above the chilling range for a certain time prior to placing them at a chilling temperature have been called "temperature conditioning" (11 , 156 , 278). This is in contrast to so-called "curing" (also described as wilting, Hawkins (102) and Hawkins and Barger (103) recommended curing Florida grapefruit either by exposing the fruit to air at 21°C to 25°C and about 65% RH for 1 to 2 weeks or by treating it with gas from a kerosene stove in a degreening room for 3 to 4 days. Both treatments decreased pitting in 0°C storage, but the latter treatment v/as considered better, because during the degreening process the buttons were loosened and removed by subsequent washing and brushing.…”

“…Both treatments decreased pitting in 0°C storage, but the latter treatment v/as considered better, because during the degreening process the buttons were loosened and removed by subsequent washing and brushing. This, in turn, decreased stem-end rot (103). It should be borne in mind that these grapefruit were stored in Washington, D.C., or in Virginia, and it took from 8 to as many as 20 days to ship them from Florida.…”

Effects of Ethylene on Chilling Injury and Subsequent Decay of Conditioned Early ‘Marsh’ Grapefruit during Low-temperature Storage1,2

“…it may be shipped for considerable distances; therefore, Cl can be an important factor. Temperature conditioning of grapefruit to re duce Cl prior to low-temperature storage was first noted in 1921 with recommendations made in 1926 (9). Although further research has been done, conditioning procedures are not used commercially.…”