Two University of Florida Institute of Food and Agricultural Sciences (UF/IFAS) scientists reported on research into more effective and environmentally friendly degreening methods for fresh citrus. They are Muhammad Shahid and Muhammad Nadeem, assistant professor of horticulture and postdoc scholar, respectively, at the UF/IFAS North Florida Research and Education Center (NFREC). Edited excerpts follow:
Some varieties of citrus fruit, even though fully ripe and sweet inside, may not develop the desired color on the outside. Reasons include temperature changes, lack of sunlight, nutrient imbalances and the type of fruit. Sometimes, it’s in the fruit’s genetics. These factors can cause the peel to stay green. To make the fruit more appealing and marketable, additional treatments, called degreening, may be needed to improve its color.
Degreening removes the green chlorophyll from the fruit’s peel, often through a chemical treatment. This helps the fruit look more appealing and stay fresh longer. The most common way to degreen citrus fruit is by using ethylene gas, a plant hormone that helps the fruit turn orange.
If the degreening process isn’t done correctly, it can damage the fruit’s quality, leading to issues like soft spots, decay or off flavors. This can shorten the fruit’s shelf life and make it less desirable.
Because of these potential downsides, researchers are exploring alternative methods to degreen fruit. Some new approaches involve using different plant hormones that could help the fruit develop the right color while being gentler on both the environment and the fruit itself.
One such project is underway at the Fruit Physiology Lab at the NFREC. The project aims to degreen fruit before harvest. In the experiments, researchers are applying different plant hormones to citrus trees, specifically the Tango variety. Three types of hormones (24-Epibrassinolide, 1-Naphthaleneacetic acid and Methyl Jasmonate) are being tested in various concentrations. They are sprayed onto the trees.
Using edible coatings on citrus fruit before harvest is a relatively new idea, and more research is needed to fully understand the benefits and potential downsides. However, early results suggest that applying these coatings can be very helpful for improving fruit quality.
One of the main benefits is that the coating creates a protective layer around the fruit, which helps reduce water loss. This keeps the fruit firmer and prevents it from shriveling. The coating also shields the fruit from harsh environmental conditions like extreme temperatures, sunlight and other factors that can damage the fruit.
Additionally, these coatings can help protect the fruit from diseases. They can extend the fruit’s shelf life, allowing it to be stored and transported for longer periods without spoiling.
In tests, applying edible coatings along with hormones like Methyl Jasmonate and 24-Epibrassinolide improved the fruit’s color, juiciness and shelf life. These two hormones gave better results than1-Naphthaleneacetic acid.
The coatings didn’t harm the growth or development of the fruit, making this approach promising for citrus growers.
Source: UF/IFAS
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