Blossom-End Clearing of Grapefruit
Blossom-end clearing (BEC) is characterized by the translucent, watersoaked appearance of the fruit peel (most commonly at the blossom end) caused by internal bruising and juice leakage from juice vesicles. Juice vesicles in the bruised areas usually have a gray tinge compared with unbruised tissue...
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
The University of Florida George A. Smathers Libraries
2003-08-01
|
| Series: | EDIS |
| Subjects: | |
| Online Access: | https://journals.flvc.org/edis/article/view/108978 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1823865735842103296 |
|---|---|
| author | Mark A. Ritenour Huating Dou Ed Etxeberria |
| author_facet | Mark A. Ritenour Huating Dou Ed Etxeberria |
| author_sort | Mark A. Ritenour |
| collection | DOAJ |
| description |
Blossom-end clearing (BEC) is characterized by the translucent, watersoaked appearance of the fruit peel (most commonly at the blossom end) caused by internal bruising and juice leakage from juice vesicles. Juice vesicles in the bruised areas usually have a gray tinge compared with unbruised tissue, and BEC-affected fruit develop off
flavors. BEC is visible within 24 hours after bruising (often much earlier) and can affect up to 90% of the fruit in some loads. Decay, in particular mold, often develops in areas with BEC symptoms. BEC has also been referred as “wet bottoms,” “stylar-end clearing,” “water bottom,” “waterlog,” and “wet wick.” This document is HS937, one of a series of the Horticultural Sciences Department, Florida Cooperative Extension Service, Institute of Food and Agricultural Sciences, University of Florida. Publication date: July 2003.
HS937/HS194: Blossom-End Clearing of Grapefruit (ufl.edu)
|
| format | Article |
| id | doaj-art-5ca1b92bbe8d437b9bd03c1c8541ad50 |
| institution | Kabale University |
| issn | 2576-0009 |
| language | English |
| publishDate | 2003-08-01 |
| publisher | The University of Florida George A. Smathers Libraries |
| record_format | Article |
| series | EDIS |
| spelling | doaj-art-5ca1b92bbe8d437b9bd03c1c8541ad502025-02-08T06:29:30ZengThe University of Florida George A. Smathers LibrariesEDIS2576-00092003-08-01200313Blossom-End Clearing of GrapefruitMark A. Ritenour0Huating Dou1Ed Etxeberria2University of FloridaUniversity of FloridaUniversity of Florida Blossom-end clearing (BEC) is characterized by the translucent, watersoaked appearance of the fruit peel (most commonly at the blossom end) caused by internal bruising and juice leakage from juice vesicles. Juice vesicles in the bruised areas usually have a gray tinge compared with unbruised tissue, and BEC-affected fruit develop off flavors. BEC is visible within 24 hours after bruising (often much earlier) and can affect up to 90% of the fruit in some loads. Decay, in particular mold, often develops in areas with BEC symptoms. BEC has also been referred as “wet bottoms,” “stylar-end clearing,” “water bottom,” “waterlog,” and “wet wick.” This document is HS937, one of a series of the Horticultural Sciences Department, Florida Cooperative Extension Service, Institute of Food and Agricultural Sciences, University of Florida. Publication date: July 2003. HS937/HS194: Blossom-End Clearing of Grapefruit (ufl.edu) https://journals.flvc.org/edis/article/view/108978HS194 |
| spellingShingle | Mark A. Ritenour Huating Dou Ed Etxeberria Blossom-End Clearing of Grapefruit EDIS HS194 |
| title | Blossom-End Clearing of Grapefruit |
| title_full | Blossom-End Clearing of Grapefruit |
| title_fullStr | Blossom-End Clearing of Grapefruit |
| title_full_unstemmed | Blossom-End Clearing of Grapefruit |
| title_short | Blossom-End Clearing of Grapefruit |
| title_sort | blossom end clearing of grapefruit |
| topic | HS194 |
| url | https://journals.flvc.org/edis/article/view/108978 |
| work_keys_str_mv | AT markaritenour blossomendclearingofgrapefruit AT huatingdou blossomendclearingofgrapefruit AT edetxeberria blossomendclearingofgrapefruit |