Degreening of 'Murcott' Tangor With Ethephon Treatments

Abstract

Brazilian citrus production is located in tropical regions. Due to its climate conditions fruit can reach full internal maturity while the peel is still fully or partially green. This phenomenon makes the fruit unacceptable to consumer. 'Murcott' tangor (Citrus reticulata Blanco x Citrus sinensis Osbeck) shows problems of green peel near the junction of the pedicel, which thus affects fruit quality. The objective of the present study is to investigate the effect of ethephon dip postharvest in degreening fruits of 'Murcott' tangor. Different concentrations of ethephon were used: 0, 500, 1000 and 2000 mg L-1. After treatments by dipping in different solutions, fruit were stored at 15 ºC or 25 ºC at 90% RH. Fruit were analyzed for color changes on the equatorial region of the peel and near the pedicel, soluble solids content (SSC), titrable acidity (TA), SSC/TA ratio; juice content in % , ascorbic acid content, ethylene production, respiration rate, total chlorophyll content and the activity of the chlorophyllase. It was observed that at both temperatures 15 ºC and 25 ºC, there was an increase in color index, getting close to 2.0 that represents yellow color. Treated and untreated fruit with ethephon stored at 25 ºC had a greater increase in the index values of color than fruit stored at 15 ºC. It was observed that there was a reduction in the total chlorophyll content due to the increase of color index and activity of chlorophyllase. No differences were observed in the levels of SSC, TA and their ration. It was also observed that the production of ethylene and respiration rate were proportional to the concentration of applied ethephon and inversely decreases with lowering storage temperature from 25 to 15 ºC. Therefore it was concluded that ethephon treatments may have a potential commercial use for degreening fruit of 'Murcott' tangor.

Degreening Buah Jeruk Siam (Citrus nobilis) pada Beberapa Konsentrasi dan Durasi Pemaparan Etilen

“…Pembentukan warna kulit buah jeruk dipengaruhi oleh suhu rendah dan perubahan suhu pada saat proses pematangan (Ladaniya, 2008;Jomori et al, 2010). Suhu siang yang lebih tinggi (30 0 C) dapat menghambat perkembangan warna, walaupun suhu malam sudah cukup rendah, suhu udara di bawah 13 0 C menyebabkan perombakan klorofil dan pembentukan karotenid.…”

“…Teknologi yang banyak dilakukan untuk meningkatkan warna kulit buah jeruk tropika adalah degreening (Jomori et al, 2010). Degreening merupakan proses perombakan pigmen hijau (klorofil) pada kulit jeruk secara kimiawi dan sekaligus membentuk warna kuning jingga (karatenoid) pada kulit jeruk.…”

Pengaruh Konsentrasi Ethephon dan Masa Simpan pada Proses Degreening Buah Jeruk Siam (Citrus nobilis Lour var. microcarpa)

“…Kegagalan terbentuknya warna jingga pada kulit buah jeruk di Indonesia (daerah tropis) dikarenakan pada proses pembentukan pingmen β-citaurin dibutuhkan suhu rendah (15 o C -25 o C). Teknologi yang banyak dilakukan untuk meningkatkan warna kulit buah jeruk tropika adalah degreening (Jomori et al, 2010). Teknologi degreening pada buah jeruk dapat dibantu dengan aplikasi ethephon.…”

Aplikasi Ethephon dan Stiker Pascapanen untuk Perbaikan Kualitas Buah Jeruk Siam Garut (Citrus nobilis Lour)

“…Kegagalan terbentuknya warna jingga pada kulit buah jeruk di Indonesia (daerah tropik) dikarenakan pada proses pembentukan pigmen β-citraurin dibutuhkan suhu rendah (15-25 o C). Teknologi yang banyak dilakukan untuk meningkatkan warna kulit buah jeruk tropika adalah degreening (Jomori et al, 2010). Teknologi degreening pada buah jeruk dapat dibantu dengan aplikasi ethephon.…”