H.T.Nº 46. Theory and practice of citrus greening.

Jimenez Cuesta Affiliation: Departamento de industrias agrarias. CRIDA 07.(Valencia) Instituto Nacional de Investigaciones Agrarias. Biography: Ingeniero Agrónomo J. Cuquerella Cayuela Affiliation: Departamento de industrias agrarias. CRIDA 07.(Valencia) Instituto Nacional de Investigaciones Agrarias. Biography: Licenciado en Ciencias Químicas J.Mª Martinez-Javega Affiliation: Departamento de industrias agrarias. CRIDA 07.(Valencia) Instituto Nacional de Investigaciones Agrarias. Biography: Ingeniero Agrónomo Cerrar

Jimenez Cuesta; J. Cuquerella Cayuela; J.Mª Martinez-Javega About the authors  Publication year: 1983 Language: Spanish Subjects: Forestry, Technologies Collection: INIA Technical Booklets Free eBook

Review:

De-greening is understood as the post-harvest technique by which the disappearance of the green color of the citrus peel is accelerated, manifesting the coloration provided by the carotenoid pigments whose synthesis, in turn, can also be accelerated by the process. The purpose of the greening is to be able to commercialize a fruit that has not reached the degree of coloration required by the consumer and that internally meets the appropriate maturity requirements for its consumption. Works carried out during 1983

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