Degreening

• Degreening is the process of decomposing the green pigments in fruits usually by applying C2H4 or other similar metabolic induces to give a fruit its characteristic color as preferred by consumers.
• In climacteric fruits the thresh hold level of ethylene is 0.2 to 1 ppm.
• Thresh hold concentration refers to the internal concentration inside fruit that can trigger the autocatalytic production of ethylene.
• In order to attain this, thresh hold level more than 100-fold concentration of ethylene should be applied from outside.
• The amount of ethylene to be applied depends on the type of cultivars, maturity stage, temperature and method of application.