Degreening
Summary
TLDRThe video script discusses 'The Greening' process in agricultural commodities, specifically for citrus fruits like oranges. It involves removing the green pigmentation or chlorophyll from the fruit peel to make it visually appealing to consumers. Ethylene gas or temperature treatments are used to expedite this process, which is suitable only for mature fruits that won't continue to ripen post-harvest due to their non-climatic nature. The script outlines the steps for an effective degreening process, including ensuring fruit maturity, applying fungicides, maintaining ethylene levels, monitoring carbon dioxide, and maintaining high humidity. It clarifies that degreening does not improve fruit quality and distinguishes between ethylene gas and calcium carbide, the latter being an artificial ripening agent.
Takeaways
- 🟢 The 'Greening' process refers to the removal of green pigmentation or chlorophyll from certain fruits, especially citrus fruits like oranges, to improve their visual appeal to consumers.
- 🍊 Ethylene gas or temperature treatments are commonly used to accelerate the 'Greening' process, which is applicable to mature fruits only.
- 🚫 Immature fruits are not suitable for 'Greening' due to their high acid and low sugar levels, which do not meet quality standards.
- 🌡 Citrus fruits are non-climatic, meaning they do not continue to ripen after harvest, unlike tomatoes, peaches, or pineapples.
- 🌳 Chlorophyll, the green pigment in plants, is responsible for the green color in citrus fruits, and its degradation by ethylene is a natural process.
- 🍂 The natural 'Greening' of citrus peel occurs when night temperatures are cooler in late autumn, but may not happen if the weather is too warm.
- 🍋 Mature Valencia oranges can 'regreen' in summer heat after a natural color has begun, highlighting the influence of temperature on the 'Greening' process.
- 📏 To ensure the best outcome during 'Greening', it's important to check that the fruit is mature with more than 50% color development.
- 💧 Fruit with dark green blood shells may not color well after harvest, indicating the importance of selecting appropriate fruits for the process.
- 🍇 After applying an initial fungicide to prevent post-harvest treatments, it's crucial to let the fruit dry before loading it into the 'Greening' room.
- 🌡️ The 'Greening' room should maintain a controlled temperature of 20 to 25°C up to 29°C, which is suitable for fruit from humid subtropical regions.
- 💨 High humidity levels (around 95% relative humidity) are necessary during 'Greening' to prevent excessive fruit weight loss.
Q & A
What does 'The Greening' refer to in the context of AB materials and agricultural commodities?
-The Greening refers to the process applied to certain fruits, particularly citrus fruits like oranges, where green pigmentation or chlorophyll is removed from the fruit peel to make it more visually appealing to consumers.
What methods are typically used to accelerate the de-greening process of citrus fruits?
-The de-greening process typically uses ethylene gas or temperature treatments to speed up the removal of green pigmentation from the fruit peel.
Why is only mature fruit suitable for de-greening?
-Only mature fruit is suitable for de-greening because immature fruit has very high acid levels and low sugar levels, which do not meet the standard. Additionally, citrus fruit is non-climatic, meaning it will not continue to ripen after harvest.
What is the role of chlorophyll in citrus fruits and how does it relate to the de-greening process?
-Chlorophyll is the green pigment in plants and is responsible for the green color in citrus fruits. The de-greening of the skin is a natural process of chlorophyll degradation by ethylene on the tree.
How does the natural de-greening process occur in citrus fruits on the tree?
-The natural de-greening of the peel happens when night temperatures are cooler in late autumn. Even though the fruit may be mature inside and ready to eat, the weather may be too warm for natural color development.
Can mature Valencia oranges regreen during summer due to heat?
-Yes, a similar process in reverse can happen with mature Valencia oranges in summer where the fruit can regreen due to heat after a natural color has begun.
What are the criteria for fruit to be de-greened in the packing shell according to Australian Citrus standards?
-Only fruit that meets Australian Citrus standards (ACS) should be de-greened in the packing shell.
What are some considerations to ensure the best outcome during the de-greening process?
-To ensure the best outcome, it's important to ensure the fruit is mature with more than 50% color development, branch the fruit with an initial fungicide to prevent post-harvest rot, let the fruit dry before loading it into the de-greening room, and maintain controlled doses of ethylene and suitable temperature and humidity levels.
Why is it important to monitor carbon dioxide levels in the de-greening room?
-It is important to monitor carbon dioxide levels because harvested fruit is still respiring and releasing carbon dioxide into the room. High levels of carbon dioxide can inhibit the de-greening process and also reach unsafe levels for people entering the room.
What is the recommended humidity level in the de-greening room and why is it important?
-The recommended humidity level in the de-greening room should be around 95% relative humidity. Maintaining high humidity levels is important to prevent excessive fruit weight loss during the de-greening process.
Does the de-greening process improve the eating quality of the fruit?
-No, the de-greening process does not improve the eating quality of the fruit. It is a visual enhancement and does not affect the taste or nutritional value.
How does the use of ethylene gas in de-greening differ from calcium carbide or curu?
-Calcium carbide or curu reacts with moisture to produce acetylene gas, which mimics the action of ethylene and is used as an artificial ripening agent. However, acetylene is not as effective as ethylene, and a much larger quantity must be used for the same effectiveness.
Outlines
🍊 The Process of 'Greening' in Citrus Fruits
This paragraph introduces the concept of 'Greening' in agricultural commodities, specifically focusing on citrus fruits like oranges. 'Greening' is the process of removing the green pigmentation or chlorophyll from the fruit peel, which enhances its visual appeal to consumers. The method commonly employs ethylene gas or temperature treatments to speed up the process. It's crucial to note that only mature fruits with appropriate acid and sugar levels are suitable for 'Greening,' as immature fruits do not meet quality standards and citrus fruits do not continue to ripen post-harvest. The natural 'Greening' of citrus fruit skin occurs due to chlorophyll degradation by ethylene on the tree, especially during cooler late-autumn nights. However, in some cases, mature Valencia oranges can 'regreen' in summer due to heat. The paragraph also outlines the considerations for effective 'Greening,' such as ensuring fruit maturity, applying fungicides to prevent post-harvest treatments, managing ethylene doses, monitoring carbon dioxide levels, and maintaining high humidity. It concludes by clarifying that 'Greening' does not improve the eating quality of the fruit and differentiates the process from the use of calcium carbide or curu.
🔁 Comparing Ethylene and Calcium Carbide in Fruit Ripening
The second paragraph discusses the differences between ethylene and calcium carbide in the context of fruit ripening. Calcium carbide, when reacting with moisture, produces acetylene gas, which acts similarly to ethylene as an artificial ripening agent. However, it is highlighted that acetylene is less effective than ethylene and requires a larger quantity to achieve the same results. The paragraph concludes the topic of 'Greening' by briefly mentioning this comparison and thanking the viewers for their attention.
Mindmap
Keywords
💡Greening
💡Chlorophyll
💡Ethylene
💡Degreening
💡Mature Fruit
💡Citrus Fruit
💡Temperature Treatments
💡Australian Citrus Standards (ACS)
💡Carbon Dioxide
💡Relative Humidity
💡Calcium Carbide
Highlights
The Greening process is applied to certain fruits, especially citrus fruits like oranges, to enhance their visual appeal.
It involves the removal of green pigmentation or chlorophyll from the fruit peel.
The Greening process uses ethylene gas or temperature treatments to accelerate de-greening.
Only mature fruit with suitable acid and sugar levels is suitable for the Greening process.
Citrus fruit is non-climatic, meaning it does not continue to ripen after harvest.
Chlorophyll degradation by ethylene is a natural process that can be accelerated artificially.
The Greening process is temperature-dependent, with cooler night temperatures in late Autumn facilitating the change.
Mature Valena oranges can regreen in summer due to heat after a natural color has begun.
Fruit that meets Australian Citrus standards should be used for the Greening process in the packing shell.
The fruit should be mature with more than 50% color development for the best Greening outcome.
Applying an initial fungicide prevents post-harvest treatments and is a step in the Greening process.
Fruit harvested within 6 weeks of an oil spray are slower to Green.
Controlled doses of ethylene are injected into the room during the Greening process.
Higher doses of ethylene do not necessarily speed up the Greening process.
Monitoring carbon dioxide levels in the room is crucial for the Greening process and safety.
High humidity levels of around 95% are maintained during the Greening process to prevent excessive fruit weight loss.
The Greening process does not improve the eating quality of the fruit; it's purely for visual enhancement.
Calcium carbide or curu reacts with moisture to produce acetylene gas, which is used as an artificial ripening agent.
Acetylene is less effective than ethylene and requires a larger quantity for the same effectiveness.
Transcripts
hi and Welcome to our AB 313 properties
of ab materials so our topic for today
is about The
[Music]
Greening so what is The Greening in
terms of agricultural Commodities in AB
materials The Greening refers to the
process applied to certain fruits
especially citrus fruits like oranges it
involves the removal of green
pigmentation or chlorophyll from the
fruit peel making the fruit more
visually appealing to
Consumers this process typically uses
ethylene gas or temperature treatments
to accelerate the de Greening
process remember it is important to note
that only mature fruit is suitable for
deg Greening the reason is twofold first
immature fruit has very high acid levels
and low sugar levels
which do not meet its standard and
second citrus fruit is non-climatic this
means that unlike Tomatoes peaches or
pineapples it will not continue to ripen
after the
[Music]
Harvest so how does it work for example
according to Citrus Australia an orange
is meant to be orange and people want to
buy a yellow lemon but at a certain time
of the year citrus fruit do not lose
their green skin color on the tree even
though the fruit is ready to
eat chlorophyll is the green color in
plants and is responsible for the green
color in Citrus fi The Greening of the
skin is a natural process of chlorophyll
degradation by Ethylene on the tree The
Greening of the peel happens when the
night temperature are cooler in late
Autumn although the fruit may be mature
inside and ready to eat the weather may
be too warm for natural Ren color
development meanwhile a similar process
but in Reverse can happen with mature
Valena oranges in summer where the fruit
can regreen to Coke with the
heat after a natural color has begun
only fruit that meets Australian Citrus
standards or ACS should be degreened in
the packing
shell and here are the things to
consider during the degreening process
for best outcome first ensure the fruit
is mature with more than 50% color fruit
with more than 50% color development the
green well
fruit with dark green blood shells will
not color well after harvest Branch the
fruit with an initial fungicide to
prevent post Harvest trat do not apply
walks fruit harvested within 6 weeks of
an oil spray are slower to
Green next is after the fungicide rench
let the fruit dry and load the fruit
Into The deg Greening
room after the drying add as
controlled doses of ethylene are
injected into the room to maintain 1 to
five parts per million fanss evenly
distributed the ethylene around the room
note that the higher doses of ethylene
do not speed up the degreening process
for example during the autumn in
Australia they maintain only a
temperature of 20 to 25° C up to 29° C
which is suitable for for The Greening
fruit from the humid subtropical
regions and next is Monitor carbon
dioxide in the room and regularly vent
harvested fruit is still breathing and
giving up carbon dioxide into the room
this carbon dioxide can inhibit the
degreening process and also reaching
unsafe levels for people entering the
room and the last is keep humidity
levels high at 95% relative humidity the
relative humidity in the degreening room
should be around 95 % fruit weight loss
is excessive when humidity levels are
lower than 90% after de Greening weight
for 12 hours to 24 hours and the fruit
can be run over the Ping line and graded
take note that The Greening process does
not improve the eating quality of a
fruit people may get confused about what
is familiar with us which is the calcium
carbide or curu and the ethylene gas
that is used in the process of De
Greening so what it's different from
each other calcium carbide or curu
reacts with the moisture to produce
ayline gas which mimic the action of
ethylene and is used as an artificial
ripening agent however acetylene is not
effective as ethylene a much larger
quantity must be used for the same
Effectiveness and that is all for our
topic The Greening thank you for
watching
[Music]
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