Question:
The optimum temperature for ripening and degreening of sweet oranges and mandarins is
The optimum temperature for ripening and degreening of sweet oranges and mandarins is
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Remember citrus degreening conditions:
- Temperature: 20-30°C
- Ethylene: 5-10 ppm
- RH: 90-95%
- Duration: 24-48 hours
- Used for: Sweet oranges, mandarins, grapefruits
Lower temperatures slow degreening, higher temperatures cause heat injury.
- Temperature: 20-30°C
- Ethylene: 5-10 ppm
- RH: 90-95%
- Duration: 24-48 hours
- Used for: Sweet oranges, mandarins, grapefruits
Lower temperatures slow degreening, higher temperatures cause heat injury.
Updated On: Aug 19, 2026
- 8-10°C
- 15-20°C
- 20-30°C
- 40-50°C
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The Correct Option is C
Solution and Explanation
Step 1: Understanding the Concept:
This question tests knowledge of postharvest ripening and degreening of citrus fruits.
Step 2: Detailed Explanation:
The optimum temperature for ripening and degreening of sweet oranges and mandarins is 20-30°C.
This temperature range promotes:
- Chlorophyll breakdown (degreening).
- Ethylene production for ripening.
- Sugar accumulation.
- Flavor development.
Other temperature ranges:
- 8-10°C (A): Too low for ripening and degreening.
- 15-20°C (B): May be used for slow ripening but not optimum.
- 40-50°C (D): Too high, may cause heat injury.
Ripening and degreening parameters:
- Ethylene concentration: 5-10 ppm
- Relative humidity: 90-95%
- Duration: 24-48 hours
- Used for: Sweet oranges, mandarins, grapefruits.
Step 3: Final Answer:
Thus, the optimum temperature for ripening and degreening is 20-30°C, which corresponds to option (C).
[0.5cm]
This question tests knowledge of postharvest ripening and degreening of citrus fruits.
Step 2: Detailed Explanation:
The optimum temperature for ripening and degreening of sweet oranges and mandarins is 20-30°C.
This temperature range promotes:
- Chlorophyll breakdown (degreening).
- Ethylene production for ripening.
- Sugar accumulation.
- Flavor development.
Other temperature ranges:
- 8-10°C (A): Too low for ripening and degreening.
- 15-20°C (B): May be used for slow ripening but not optimum.
- 40-50°C (D): Too high, may cause heat injury.
Ripening and degreening parameters:
- Ethylene concentration: 5-10 ppm
- Relative humidity: 90-95%
- Duration: 24-48 hours
- Used for: Sweet oranges, mandarins, grapefruits.
Step 3: Final Answer:
Thus, the optimum temperature for ripening and degreening is 20-30°C, which corresponds to option (C).
[0.5cm]
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