Recommendations for Degreening Florida Fresh Citrus Fruits
Early varieties of citrus fruit in Florida usually meet legal maturity standards before the peel attains the characteristic varietal color and therefore require degreening. Occasionally, later maturing varieties may similarly require degreening. The degreening process, which involves the use of eth...
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| Language: | English |
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The University of Florida George A. Smathers Libraries
2003-10-01
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| Online Access: | https://ojs.test.flvc.org/edis/article/view/109071 |
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| author | Mark A. Ritenour William M. Miller Wilfred W. Wardowski |
| author_facet | Mark A. Ritenour William M. Miller Wilfred W. Wardowski |
| author_sort | Mark A. Ritenour |
| collection | DOAJ |
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Early varieties of citrus fruit in Florida usually meet legal maturity standards before the peel attains the characteristic varietal color and therefore require degreening. Occasionally, later maturing varieties may similarly require degreening. The degreening process, which involves the use of ethylene gas in specially constructed degreening rooms, destroys the chlorophyll and allows the yellow or orange peel to predominate. This document is Cir 1170, Horticultural Sciences Department, Florida Cooperative Extension Service, Institute of Food and Agricultural Sciences, University of Florida. Publication date: August 2003.
Cir 1170/HS195: Recommendations for Degreening Florida Fresh Citrus Fruits (ufl.edu)
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| format | Article |
| id | doaj-art-846d3bcb009d478b9c83e606461f6722 |
| institution | Kabale University |
| issn | 2576-0009 |
| language | English |
| publishDate | 2003-10-01 |
| publisher | The University of Florida George A. Smathers Libraries |
| record_format | Article |
| series | EDIS |
| spelling | doaj-art-846d3bcb009d478b9c83e606461f67222025-02-07T14:36:23ZengThe University of Florida George A. Smathers LibrariesEDIS2576-00092003-10-01200316Recommendations for Degreening Florida Fresh Citrus FruitsMark A. Ritenour0William M. Miller1Wilfred W. Wardowski2University of FloridaUniversity of FloridaUniversity of Florida Early varieties of citrus fruit in Florida usually meet legal maturity standards before the peel attains the characteristic varietal color and therefore require degreening. Occasionally, later maturing varieties may similarly require degreening. The degreening process, which involves the use of ethylene gas in specially constructed degreening rooms, destroys the chlorophyll and allows the yellow or orange peel to predominate. This document is Cir 1170, Horticultural Sciences Department, Florida Cooperative Extension Service, Institute of Food and Agricultural Sciences, University of Florida. Publication date: August 2003. Cir 1170/HS195: Recommendations for Degreening Florida Fresh Citrus Fruits (ufl.edu) https://ojs.test.flvc.org/edis/article/view/109071HS195 |
| spellingShingle | Mark A. Ritenour William M. Miller Wilfred W. Wardowski Recommendations for Degreening Florida Fresh Citrus Fruits EDIS HS195 |
| title | Recommendations for Degreening Florida Fresh Citrus Fruits |
| title_full | Recommendations for Degreening Florida Fresh Citrus Fruits |
| title_fullStr | Recommendations for Degreening Florida Fresh Citrus Fruits |
| title_full_unstemmed | Recommendations for Degreening Florida Fresh Citrus Fruits |
| title_short | Recommendations for Degreening Florida Fresh Citrus Fruits |
| title_sort | recommendations for degreening florida fresh citrus fruits |
| topic | HS195 |
| url | https://ojs.test.flvc.org/edis/article/view/109071 |
| work_keys_str_mv | AT markaritenour recommendationsfordegreeningfloridafreshcitrusfruits AT williammmiller recommendationsfordegreeningfloridafreshcitrusfruits AT wilfredwwardowski recommendationsfordegreeningfloridafreshcitrusfruits |