Relation between temperature and the beginning of peel color change in grapefruit (Citrus paradisi Macf.)

Manera, F.J.; Brotons, José M.; Conesa, A.; Porras, I.

doi:10.1016/j.scienta.2013.05.047

Cited by 17 publications

(23 citation statements)

References 11 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Range Citrus Color Index (CCI): CCI<=-5 (hijau gelap), -5<CCI<=0 (hijau), 0<CCI<=3 (hijau kekuningan), 3<CCI<=5 (kuning kehijauan), 5<CCI<=7 (jingga kekuningan), 7<CCI<=10 (jingga), dan CCI>10 (jingga gelap). Hasil pengukuran nilai a* dan b* juga dikonversikan ke dalam satuan kromatik derajat hue (Lee, 2000;Manera et al, 2013) dengan rumus o hue yaitu tan -1 (b*/a*). Kandungan total klorofil dan karotenoid diukur menggunakan metode spektofotometri (Andarwulan et al, 2011).…”

Section: Metode Penelitianunclassified

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

Rimayanti¹,

Poerwanto²,

Suketi³

2016

J Hort Indonesia

View full text Add to dashboard Cite

ABSTRAKWarna kulit buah jeruk siam saat dipanen umumnya hijau. Teknologi degreening menggunakan gas etilen dapat memperbaiki warna kulit jeruk tropika menjadi jingga. Degreening merupakan proses perombakan pigmen hijau (klorofil) pada kulit jeruk secara kimiawi dan membentuk warna jingga (karotenoid) tanpa mempengaruhi kualitas internal buah. Penelitian bertujuan mengkaji pengaruh konsentrasi dan durasi pemaparan etilen untuk menstimulasi pigmen jingga dan pengaruhnya terhadap sifat fisikokimia jeruk siam Banyuwangi. Degreening jeruk menggunakan etilen 0, 100, dan 200 ppm diinjeksikan ke dalam box degreening yang berisi jeruk 2.8 kg dan dipaparkan pada cooling chamber dengan suhu 18 0 C selama 24, 48, dan 72 jam. Pengamatan dilakukan setiap dua hari: (a) pengamatan non-destruktif dengan menggunakan color reader untuk mengetahui perubahan warna; (b) pengamatan destruktif dengan mengukur kekerasan, kandungan klorofil dan karotenoid, Padatan Terlarut Total (PTT), Asam Tertitrasi Total (ATT) dan vitamin C untuk mengetahui perubahan fisikokimia jeruk. Hasil penelitian menunjukkan perubahan warna kulit buah mulai terjadi pada hari ke 4 setelah perlakuan degreening. Konsentrasi etilen terbaik adalah 200 ppm dengan durasi pemaparan 48 jam yaitu dapat meningkatkan kualitas warna buah jeruk siam dari hijau menjadi jingga kekuningan dan mampu mengubah nilai Citrus Colour Index (CCI) dari -1.60 (hijau) menjadi 6.50 (jingga kekuningan), tanpa pengaruh negatif terhadap kualitas fisikokimia buah.

show abstract

Section: Metode Penelitianunclassified

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

Rimayanti¹,

Poerwanto²,

Suketi³

2016

J Hort Indonesia

View full text Add to dashboard Cite

show abstract

“…However, the important regulators involved in natural peel degreening remain a mystery since citrus fruit are considered non-climacteric, and thus produce trace levels of endogenous ethylene (system I ethylene) (Katz et al ., 2004). Previous studies have demonstrated that there is a close association between low temperature and peel colouration in multiple citrus fruit species (Carmona et al ., 2012a; Manera et al ., 2012; Manera et al ., 2013), but the molecular mechanisms involved are unclear. In the present work, we present conclusive data demonstrating that low temperature can transcriptionally modulate natural peel degreening in lemon fruit independently of the ethylene signal.…”

Section: Discussionmentioning

confidence: 99%

“…8A–C). Similar to our study, previous studies have also demonstrated that peel degreening in most citrus fruit progresses as the environmental temperature decreases (Manera et al ., 2012; Manera et al ., 2013; Rodrigo et al ., 2013; Conesa et al ., 2019). It is intriguing that ClCLH1 and ClERF114 , which were earlier shown to exhibit an ethylene-specific pattern (Fig.…”

Section: Discussionmentioning

confidence: 99%

“…Typically, as most citrus fruit mature on the tree, the seasonal temperature drops. Multiple studies have thus demonstrated that cold periods below 13°C are required to stimulate on-tree fruit colour development (Manera et al ., 2012; Manera et al ., 2013; Rodrigo et al ., 2013; Conesa et al ., 2019). During storage, low/intermediate temperatures (6–15°C) have also been shown to promote peel degreening (Matsumoto et al ., 2009; Van Wyk et al ., 2009; Zhu et al ., 2011; Carmona et al ., 2012a; Tao et al ., 2012).…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Low temperature transcriptionally modulates natural peel degreening in lemon (Citrus limon L.) fruit independently of endogenous ethylene

Mitalo

Otsuki

Okada

et al. 2019

Preprint

View full text Add to dashboard Cite

AbstractPeel degreening is an important aspect of fruit ripening in many citrus fruit, and earlier studies have shown that it can be advanced either by ethylene treatment or during low temperature storage. However, the important regulators and pathways involved in natural peel degreening remain largely unknown. To understand how natural peel degreening is regulated in lemon (Citrus limon L.) fruit, flavedo transcriptome and physiochemical changes in response to either ethylene treatment or low temperature were studied. Ethylene treatment induced rapid peel degreening which was strongly inhibited by the ethylene antagonist, 1-methylcyclopropene (1-MCP). Compared with 25°C, moderately low temperatures (5°C, 10°C, 15°C and 20°C) also triggered peel degreening. Surprisingly, repeated 1-MCP treatments failed to inhibit the peel degreening induced by low temperature. Transcriptome analysis revealed that low temperature and ethylene independently regulated genes associated with chlorophyll degradation, carotenoid metabolism, photosystem proteins, phytohormone biosynthesis and signalling, and transcription factors. On-tree peel degreening occurred along with environmental temperature drops, and it coincided with the differential expression of low temperature-regulated genes. In contrast, genes that were uniquely regulated by ethylene showed no significant expression changes during on-tree peel degreening. Based on these findings, we hypothesize that low temperature plays a prominent role in regulating natural peel degreening independently of ethylene in citrus fruit.HighlightCitrus peel degreening is promoted by low temperature via modulation of multiple genes associated with chlorophyll degradation, carotenoid biosynthesis, photosystem disassembly, phytohormones and transcription factors without involving ethylene signalling.

show abstract

“…Fruit yellowing is due to chlorophyll degradation (Koca et al, 2007), and orange color development depends on accumulation of carotenoids (Kato et al, 2004). As air temperatures fall below 13°C (55°F), chlorophyll degrades to a colorless compound and yellow/orange carotenoids increase resulting in the fruit's characteristic orange appearance (Hall, 2013;Manera et al, 2013).…”

mentioning

confidence: 99%

Evaluation of Natural Colorants and Their Application on Citrus Fruit as Alternatives to Citrus Red No. 2

Baldwin¹,

Ritenour²,

Plotto³

et al. 2015

horts

View full text Add to dashboard Cite

Warm field temperatures can often result in poor peel color of some citrus varieties, especially early in the harvest season. Under these conditions, Florida oranges, temples, tangelos, and K-Early citrus fruit are allowed to be treated with Citrus Red No.2 dye (CR2) to help produce a more acceptable peel color. Unfortunately, CR2, the commercial colorant used in Florida, has been listed as a group 2B carcinogen by the European Union (EU) and the International Agency for Research on Cancer (IARC). Although not likely dangerous at levels used on citrus, and on a part of the fruit that is not ingested, there is a negative health perception, and thus, a need for natural or food grade alternative colorants to replace CR2 for use on citrus. This research demonstrated that three out of five oil-soluble natural red/orange colorants resulted in peel colors somewhat similar to the industry standard CR2. These three (annatto extract, paprika extract, and paprika oleoresin) were selected for further in vivo studies. The stability of the natural colorants along with CR2 was evaluated by applying them on test papers and then on fresh ‘Hamlin’ oranges. All natural colorants were found to be easily oxidized and faded when applied on test papers. However, coating the colored surfaces with carnauba wax apparently inhibited oxidation and the subsequent discoloration of the surface. When applying the natural colorants to ‘Hamlin’ oranges before waxing, the treatments retained the improved color after storage in the dark at 5 °C, simulating cold storage. However, only annatto extract maintained a stable color when subsequently stored in a simulated market condition, at 23 °C exposed to 300 lx of standard fluorescent white light.

show abstract

Relation between temperature and the beginning of peel color change in grapefruit (Citrus paradisi Macf.)

Cited by 17 publications

References 11 publications

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

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

Low temperature transcriptionally modulates natural peel degreening in lemon (Citrus limon L.) fruit independently of endogenous ethylene

Evaluation of Natural Colorants and Their Application on Citrus Fruit as Alternatives to Citrus Red No. 2

Contact Info

Product

Resources

About