Skip to main content
ARS Home » Research » Publications at this Location » Publication #139455
Title: SQUALENE APPLICATION INFLUENCE ON CHILLING INJURY AND STORAGE QUALITY OF WHITE 'MARSH' GRAPEFRUIT

Author
item DOU, HUATING - UNIV OF FL; CREC
item Hagenmaier, Robert - Bob
item BROWN, G. ELDON - UNIV OF FL; CREC
item JONES, SHELLY - UNIV OF FL; CREC

Submitted to: Acta Horticulture Proceedings
Publication Type: Proceedings
Publication Acceptance Date: 2/1/2003
Publication Date: 12/1/2003
Citation: Dou, H., Hagenmaier, R.D., Brown, G., Jones, S. 2003. Squalene application influence on chilling injury and storage quality of white 'marsh' grapefruit. Acta Horticulture Proceedings. 628:333-341.

Interpretive Summary: Grapefruit stored under refrigeration often suffers darkening of the skin, called Chilling Injury, which makes the fruit non-marketable. It has been found that squalene, a natural component of the fruit wax decreases chilling injury, and so we tried applying squalene as an emulsion. However, with emulsified squalene there was a significant increase of fruit chilling injury after 16 weeks storage at 3.8 C. To identify which chemicals in the squalene emulsion resulted in CI, other components of the emulsion were also tested. Polysorbate or sorbitan monostearate each increased CI damage. On the other hand, fruit treated with non-emulsified squalene in water had reduced CI compared to control.

Technical Abstract: The effect of squalene coating on the reduction of grapefruit chilling injury (CI) and maintenance of fresh fruit quality was studied in the 1999-2002 seasons. With emulsified squalene there was a significant increase of fruit chilling injury after 16 weeks storage at 3.8 C. To identify which chemicals in the squalene emulsion resulted in CI, other components of the emulsion were also tested. Polysorbate or sorbitan monostearate each increased CI damage. However, fruit treated with non-emulsified squalene in water had reduced CI compared to control.