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Degreening and postharvest storage influences 'Star Ruby' grapefruit (Citrus paradisi Macf.) bioactive compounds
Priyanka Chaudhary1, G K Jayaprakasha, Ron Porat
1Vegetable and Fruit Improvement Center, Department of Horticultural Sciences, Texas A&M University, College Station, TX 77845, United States.
Food Chemistry
|September 8, 2012
Summary
Ethylene degreening enhances grapefruit appearance but slightly reduces certain flavonoids and limonoids. Nutritional quality, including ascorbic acid and carotenoids, remains largely unaffected by this commercial process.
Area of Science:
- Agricultural Science
- Food Science
- Plant Physiology
Background:
- Ethylene is widely used for artificial degreening of early-season grapefruits to improve visual appeal.
- Understanding the impact of degreening on bioactive compounds is crucial for maintaining fruit quality.
Purpose of the Study:
- To investigate the effect of ethylene-induced degreening and subsequent storage on the bioactive compounds of Star Ruby grapefruit (Citrus paradisi Macf.).
Main Methods:
- Grapefruits were degreened using 2ppm ethylene at 20°C for 60 hours.
- Fruits (degreened and control) were stored at 10°C for 21 days, then 20°C for 14 days.
- Bioactive compounds (carotenoids, limonoids, flavonoids, furocoumarins) were analyzed using high-performance liquid chromatography (HPLC).
Main Results:
- Degreening significantly increased nomilin levels but decreased flavonoids (narirutin, naringin, poncirin) after 35 days.
- Levels of deacetyl nomilinic acid glucoside and bergamottin were reduced by degreening.
- No significant effects were observed on total soluble solids, decay, softening, taste, odor, ascorbic acid, or key carotenoids and other analyzed compounds.
Conclusions:
- Ethylene degreening effectively enhances grapefruit aesthetic quality.
- The process has minimal impact on the overall nutritional quality and key bioactive compounds of Star Ruby grapefruits.
