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Reducing losses in ethylene degreening of tangerines



Reducing losses in ethylene degreening of tangerines



Proc Amer Soc Hort Sci 67: 236-243



The high losses normally encountered in handling tangerines have been found to be aggravated by: (1) ethylene degreening; (2) drying by means of heated polisher-driers; (3) an interaction between these two effects. It has been demonstrated that such losses can be reduced by: (1) the use of a spot-picking program that reduces the duration of the necessary degreening period; (2) keeping fully colored tangerines out of the degreening rooms; (3) degreening at as near to 85[degree] F as possible; (4) eliminating the polisher driers on tangerine lines. It is suggested that degreened tangerines should not be used for packing under premium brands.

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Accession: 014163940

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