The degreening of 'Fallglo' tangerine.

摘要

Fallglo is an early season hybrid tangerine [mandarin] cultivar that is reportedly hypersensitive to ethylene exposure during degreening. The effects of ethylene exposure time, waxing and storage temperature on Fallglo fruit colour were examined toassess degreening strategies. Exposure to 5μl ethylene/litre for 24 or 48 h hastened degreening, and internal ethylene levels increased following these periods of ethylene exposure. Fruits not exposed to ethylene, or exposed for shorter periods (2 or 6h), degreened slowly during storage at 15.5deg C and internal ethylene levels remained low. Low-temperature storage (4.5degree C) or waxing hindered degreening after ethylene exposure but decreased water loss. Degreening after ethylene exposure was faster for fruits stored at 15.5 than for those stored at 26.5degree C.