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Air Quality Parameters in Ethylene Degreening Rooms in the Valley

Influence Citrus Fruit Decay


Tina P. Thomas and Mani Skaria
Texas A&M University-Kingsville Citrus Center, 312 N. International Blvd, Weslaco, TX 78596

Abstract
Fig. A cross sectional illustration
of color changes in a leaf showing: Fig. 4. Hot air is
(1) Plastids, (2) Carotenoid pigments,
In Texas, citrus fruit harvested from September to (3) Anthocyanin pigments
introduced to
early January are subjected to ethylene treatment. maintain an air
Picture source: US Forest Service
temperature 82-
The degreening facilities are specially designed to 90 F.
hold many stacked bins of fruit. The temperature (82-
85F) and relative humidity (90-95%) levels are
expected to be regulated. Regular exchange of fresh
air (at least one cycle/hr) is recommended to avoid
carbon dioxide build-up. Ethylene gas (2-5 ppm) is
introduced into the room to induce fruit color Fig. 2.
change. Citrus fruits are normally embedded with Packinghouses
fungal spores from the field, especially at the stem- Similar changes occur in citrus fruit exposed to use ethylene gas
ethylene gas at high temperature and relative
end and stylar-ends. The spores remain dormant; humidity. Fruit that are degreened produce
in commercially
carbon dioxide. Excess carbon dioxide reacts available
however, the ethylene treatment and the room with ethylene producing carbon monoxide.
Fig.3. The ethylene supply between 2-5 ppm is cylinders. The
conditions would induce spore germination. This gas flow is
controlled by regulators for each degreening room.
results in fruit with stem-end rot, a fungal disease of Materials & Methods controlled by
citrus fruit. Many packinghouses in the Valley regulators.
experience stem-end rot problem as a result of Air Quality Assays
ethylene de-greening. Well-regulated, air quality
parameters in degreening rooms are necessary to Temperature, relative humidity, carbon monoxide and carbon dioxide concentrations
control stem-end rot disease. If the degreening were measured using a Q-Track (TSI Instruments, Inc). Tedlar bag
rooms are not properly designed and air quality used to
parameters not monitored; the conditions can reach collect ethylene
Results & Discussion (results
levels that are damaging to fruit. High carbon
not shown)
monoxide, carbon dioxide, and ethylene
concentrations may cause serious economic damage 100
CO2 Concentration
and human health issues. Ethylene oxide reacts with Temp. (F) Rel. Humidity (%)

CO (ppm)
carbon dioxide to produce carbon monoxide. 4000
100 80

96.3

95.4
93.1
92

91.9

89
3500

Relative humidity (%)


Carbon dioxide concentration (ppm)

20
Introduction

83.3
3000 80 60

74.6
2500
Citrus fruit, especially the early season oranges in 15

Temperature (F)

Carbon monoxide (ppm)


60 40
the Valley mature by September; however, the rind 2000

remains green till late December or early January. 1500 10


40 20
The color and appearance of oranges and grapefruit
1000
are important factors that influence citrus fruit sale in
20 0 5
supermarkets. Therefore, it is a common practice to Fig. 6 (above). 500
Uncontrolled air quality
apply ethylene gas to green (but mature) fruit to parameters generally 0
result in fruit rot known as 0
induce orange and red color to citrus fruit. This stem-end rot caused by
1 2 3 4 5 6 7 8 9 10 11 12 13 14
m
1
m
2
m
3
m
6
0
Room 1 Room 2 Room 3 Room 6
Citrus Packinghouses oo oo oo oo
process is done in packinghouses soon after fruit are fungi Diaporthe citrii. Fig.
7 (right) shows expected,
R R R R

harvested. The degreening process is done in clean, colored fruit. Outdoor air CO2 concentration = 455 ppm

specially designed facilities called degreening


rooms. Ethylene stimulates chlorophyll breakdown
and synthesis of other pigments, fruit softening, and Results
the conversion of starch to sugars. The degreening ♦ Air quality parameters inside the degreening rooms vary among packinghouses. The air quality parameters are higher than
process is continued until the fruit in the field are expected normal (see recommendations below).
naturally colored, and the degreening process ♦ The carbon dioxide and carbon monoxide levels were more than expected, in all packinghouses. Ethylene oxide reacts with carbon
normally continue till January. The amount of dioxide result in carbon monoxide accumulation.
ethylene (in parts per million quantities), air
♦ The incidence of fruit decay after degreening correlates with the air quality parameters inside the degreening rooms vary among
temperature, relative humidity, and carbon dioxide
level are important factors that influence the packinghouses.
incidence of stem-end rot caused by fungus Diplodia Recommendations
natalensis. 1) Design degreening rooms to increase fresh air exchange.
2) Maintain a temperature between 82-85oF, ethylene concentration between 2-5 ppm, relative humidity between 85-95%.
3) Provide sufficient airflow and maintain carbon dioxide (CO2) levels around 1000 ppm and consider CO2 level as an indicator.
3) Monitor air quality parameters in degreening rooms

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