The objective of this experiment was to evaluate the effect of ethylene treatments upon cold storage of 'Siciliano' lemons. Fruit were treated with 0, 3, 6 or 12µL.L-1 of ethylene during 2,4 or 6 days at 20oC. After treatments, fruit were cold stored at 10oC and 90% RH during 35 days, and evaluated after 21, 28 and 35 days of storage. The degreening was more fasten so far as the ethylene concentration and duration of treatment were increased. However, treatment for 6 days and ethylene concentration of 12µL.L-1 caused decay in fruits after 35 days of cold storage. There was no effect of treatments in the soluble solids content, acidity total titratable, weight loss and juice percentage. Ethylene at 6µL.L-1 during 4 days is the recommendation to degreening of this cultivar.
Citrus lemon; degreening; colour; post-harvest
