The effect of fruit temperature and fruit maturity on the development of blossom end clearing (BEC) in Florida grapefruit (Citrus paradisi Macf. vars. Ruby Red and Marsh) was investigated. Field and storage temperature studies indicated that development of BEC was directly associated with temperature; BEC increased when fruit temperature rose above 21 °C. Cooling fruit prior to packingline operations reduced BEC significantly. Older fruit were more susceptible to BEC than were younger fruit.
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