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Ethylene degreening modulates health promoting phytochemicals in Rio Red grapefruit.

Food chemistry (2015-06-05)
Priyanka R Chaudhary, G K Jayaprakasha, Bhimanagouda S Patil
ABSTRACT

In the current study, we examined the effects of postharvest degreening and storage on phytochemicals in Rio Red grapefruit. Grapefruits were degreened with 3.5 μl/l of ethylene at 21 °C and 80% relative humidity for 72 h, while non-degreened fruits were used as the control. Furthermore, the grapefruits were stored at 11 °C for 3 weeks and then at 21 °C for 2 weeks. Degreening improved the peel colour of the grapefruit without affecting total soluble solids or acidity of the juice. Degreened fruits had significantly more ascorbic acid after 35 days of storage. Degreening had no significant effect on the levels of carotenoids, limonoids and flavonoids as compared to the non-degreened fruits, after 35 days of storage. However, after 7 days, degreened fruits had more limonin and flavonoids and less furocoumarin, namely 6',7'-dihydroxybergamottin. Overall, ethylene treatment had a significant effect on the phytochemical contents of Rio Red grapefruit, especially after 7 days of storage.

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