Question:
In trickle method of degreening, Mosambi can be completely degreened in 48 hrs at
In trickle method of degreening, Mosambi can be completely degreened in 48 hrs at
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Remember citrus degreening conditions:
- Temperature: 26-30°C
- Time: 24-48 hours
- Method: Trickle method (water + ethylene)
- Ethylene concentration: 5-10 ppm
- RH: 90-95%
- Common fruits: Mosambi, Orange, Kinnow
- Temperature: 26-30°C
- Time: 24-48 hours
- Method: Trickle method (water + ethylene)
- Ethylene concentration: 5-10 ppm
- RH: 90-95%
- Common fruits: Mosambi, Orange, Kinnow
Updated On: Aug 20, 2026
- 15-20°C
- 20-25°C
- 26-30°C
- 30-36°C
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Verified By Collegedunia
The Correct Option is C
Solution and Explanation
Step 1: Understanding the Concept:
This question tests knowledge of fruit degreening techniques in citrus fruits.
Step 2: Detailed Explanation:
Degreening is the process of removing green color from citrus fruits (especially sweet oranges) using ethylene gas or heat.
The trickle method is a technique where water is trickled over the fruit to accelerate degreening.
For Mosambi (sweet lime), complete degreening can be achieved in 48 hours at temperatures of 26-30°C.
This temperature range promotes chlorophyll breakdown while preventing heat injury.
Lower temperatures (15-25°C) are too slow for degreening.
Higher temperatures (30-36°C) may cause heat injury and reduce fruit quality.
Ethylene concentration and humidity also affect the degreening process.
Step 3: Final Answer:
Thus, Mosambi can be completely degreened in 48 hours at 26-30°C, which corresponds to option (C).
[0.5cm]
This question tests knowledge of fruit degreening techniques in citrus fruits.
Step 2: Detailed Explanation:
Degreening is the process of removing green color from citrus fruits (especially sweet oranges) using ethylene gas or heat.
The trickle method is a technique where water is trickled over the fruit to accelerate degreening.
For Mosambi (sweet lime), complete degreening can be achieved in 48 hours at temperatures of 26-30°C.
This temperature range promotes chlorophyll breakdown while preventing heat injury.
Lower temperatures (15-25°C) are too slow for degreening.
Higher temperatures (30-36°C) may cause heat injury and reduce fruit quality.
Ethylene concentration and humidity also affect the degreening process.
Step 3: Final Answer:
Thus, Mosambi can be completely degreened in 48 hours at 26-30°C, which corresponds to option (C).
[0.5cm]
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