Effects of ethylene on degreening in Persian lemon

Ethylene causes lemons to lose their green color and reveal their yellow pigments, which is undesirable for green citrus marketing. Color loss and decay can be delayed by removing ethylene from storage sites.

Ethylene also causes loss of juice and reduction of soluble solids content. Putrefaction and microbial infection. Size reduction and weight loss caused by increased respiration.

Solutions

Ethylene filters purify the environment and favor the conservation of fresh products; they avoid losses in containers, environments and refrigerated chambers of fruits and vegetables during their transport and storage. They slow down the ripening process of fruits, vegetables and flowers, increasing their shelf life.

In Persian lemons, the filter adsorbs ethylene through potassium permanganate, which is the clay that contains the ethylene filters for the removal of the ethylene hormone, favoring that the fruit arrives in its firm and suitable state for its commercialization to its final destination. For this reason, Fagro Post Harvest Solutions provides adequate ethylene filters to prevent degreening in Persian lemons that are transported in various countries and installed in fruit containers by land, sea or air.