Conditioning of Florida Grapefruit to Reduce Peel Stress during Low-temperature Storage

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  • 1 U.S. Department of Agriculture, Agricultural Research Service, 2120 Camden Road, Orlando, FL 32803
  • | 2 U.S. Department of Agriculture, Agricultural Research Service, 2021 South Peach Avenue, Fresno, CA 93727

`Thompson' pink grapefruit (Citrus paradisi Macf.), waxed or film-wrapped, treated with thiabendazole (TBZ) or untreated, were used to determine the effect of high-temperature conditioning at 31C for 3 days on fruit during subsequent storage for 4 weeks at 1 or 10C. Chilling injury (CI) developed in all conditioned fruit stored at 1C, but was drastically reduced in film-wrapped compared to waxed fruit. Thiabendazole slightly reduced CI, and fruit held at 10C had fewer CI symptoms than those held at 1C for 4 weeks. Conditioning Florida grapefruit at 31C for 3 days did not allow subsequent storage at 1C without rind discoloration. Chemical name used: 2-(4'-thiazolyl)-benzimidazole (thiabendazol, TBZ).

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