ABSTRACT
Degreening is a postharvest technique that consists of applying ethylene to oranges fresh fruits to improve skin color. In Brazil, this technique is still not widely applied due to a lack of specific research, resulting in poor fruit coloration, which limits the oranges’ exportation. The objective of this study was to investigate the de-greening effect of ethylene application after cold storage in ‘Valencia’ oranges. The ethylene treatments (0; 5 and 10 µL L-1 for 96 h at 22°C) were applied after storage for 30 days at 5°C. After ethylene application, the fruit were stored for three days at 22°C to simulate a shelf life. The skin color rate enhanced after ethylene treatment due to increased chlorophyllase activity. The content of carotenoids did not change, nor did the soluble solids, titratable acidity, ratio, percentage of juice and ascorbic acid content. The levels of acetaldehyde and ethanol in the juice were also assessed, and unpleasant odors or flavors did not occur despite a small increase in the acetaldehyde content. Therefore, the ethylene application after cold storage is efficient to improve the skin color of ‘Valencia’ orange without changing the internal quality.
Index terms
Citrus sinensis; chlorophyllase; color index; acetaldehyde
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