Degreening of Citrus Fruit with Ethrel (Amchem 66-329)1

Abstract

The effects of ethrel on the color, respiration, ethylene evolution and internal quality of citrus fruit were studied. Concentrations between 100 and 5000 ppm were tested and compared to 50 ppm ethylene treatment. Fruit treated with 1000 ppm ethrel reached a satisfactory color 7 days after treatment at 17°C. Respiration and ethylene evolution levels were higher in ethrel and ethylene treated lemons than in the controls. Five thousand ppm ethrel caused rind injuries to lemons and delayed the degreening of Clementine and Shamouti oranges. Ethrel efficiency was found to be temperature dependent. Waxing the fruit delays the degreening processes. Ethrel induced eifects similar to those of ethylene.