This work was carried out to verify the effect of waxing and ethephon levels on postharvest conservation and degreening of kunquat fruits. Fruits harvested at the color break stage were treated with ethephon solutions at 250, 500 and 1000 ppm + 0.3 ppm Agral, or waxed with Stafresh. Fruits were visually selected for size and color, and after the treatment were stored at room temperature (26°C ± 1°C, 50 to 60% RH). Fruits were daily evaluated for weight loss, texture, total soluble solids (°Brix), and chlorophyll degradation. All ethephon treatments were effective in promoting chlorophyll breakdown. The rate of degreening increased proportionally to the increase in ethephon concentration. Waxing reduced both weight loss and the rate of degreening. There were no differences in both texture and °Brix for treated fruits in relation to control. No off-flavor was noticed in fruits treated with either ethephon or Stafresh.
kunquat fruits; degreening; conservation