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Citrus Degreening

 

At harvest, the peel color of citrus fruits is sometimes greener than desired.  Although eating quality is not improved, all types of citrus, including lemons, grapefruit, oranges, and tangerines, can be degreened by exposure to 1-10 ppm ethylene for 1-5 days. This process stimulates removal of chlorophyll and exposure of yellow / orange pigments. The temperature in which degreening should occur is typically in the range of 68 to 86°F (20 to 30°C). 

 

It is very important to note that the exact temperature, ethylene level and exposure time that should be used for each type of citrus and cultivar varies, so for further recommendations we suggest that you contact your local Ag extension agent, university expert, or other experienced citrus postharvest specialist. See our Suppliers / Additional Help section.

 

 

 

 

 

 

 

 

 

* For a complete line of supplies for ripening, including pulp thermometers and firmness testers, visit QA Supplies.

 

For ethylene generators, visit Catalytic Generators.

Information on this site is amassed from a diverse number of sources. While we have made great effort to provide accurate and current ripening techniques, we make no warranties regarding these recommendations or the applicability of such information to a particular ripening operation. Please note that we do not provide these recommendations as a replacement for technical ripening experts; if having ripening problems or starting a ripening program, we suggest that professionals be consulted.