New Method of Degreening Lemons by a Combined Treatment of Ethylene-releasing Agents and Seal-packaging in High-density Polyethylene Film1

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Abstract
Conventional degreening of fruits of lemon [Citrus limon (L.) Burm f.] by ethylene gas or treating with the ethylene-releasing agents (2-chloroethyl) phosphonic acid (ethephon) or 2-chloroethyl-tris(2-methoxyethoxy)silane, aggravates the development of various blemishes resulting, at times, in a loss of more than half of the fruit. Seal-packaging of lemons in 10 μm-thick film of high-density polyethylene (HDPE) markedly inhibited the development of blemishes. After 3 weeks’ storage, fruit commercially degreened with ethylene was 19.8 % blemished when unpackaged and 6.3% blemished when sealed in HDPE. Furthermore, this treatment delayed deterioration of fruit for a period longer than 6 months, much beyond that required for marketing. Spoilage resulting from blemishes, decay, softening, or overripe-coloration was much lower in sealed than in the non-sealed fruit. The combination of treatment with ethylene-releasing agents and HDPE seal-packaging permits degreening of lemons.

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