Studies on the coloring of Satsuma mandarin (Citrus unshiu MARC.)

I. The relation of a method of ethylene treatment and degreening

Abstract

1. The fruit was enclosed in jars with rubber lids through which the ethylene was injected with a syringe. When the jar was left covered there was no change in the rind color. One day after treatment the lid was removed, exposing the fruit to the air. This caused the fruit to degreen rapidly.
2. Opening the lid 12-18 hours after the treatment resulted in the greatest chlorophyll decomposition.
3. 500-1, 000ppm of ethylene was the most effective concentration.
4. 15-25°C was the suitable temperature of treatment. Also, it was found that the temperature after opening the lid was important for degreening.
5. Determining the ethylene concentration in fruits and jars, it was found that ethylene was absorbed rapidly through the rind and the ethylene concentration inside and outside of the rind became almost the same in 150 min. after the injection. After opening the lid, however, it seemed that most of the ethylene was released rapidly from the fruits.