Chilling Injury of Grapefruit and its Control: HS935/HS191, 7/2003

Mark A. Ritenour; Huating Dou; Greg T. McCollum

doi:10.32473/edis-hs191-2003

Vol. 2003 No. 13, Historical Fact Sheets

Vol. 2003 No. 13

Chilling Injury of Grapefruit and its Control: HS935/HS191, 7/2003

Historical Fact Sheets

https://doi.org/10.32473/edis-hs191-2003

Mark A. Ritenour⁺⁻
Huating Dou⁺⁻
Greg T. McCollum⁺⁻

Mark A. Ritenour

University of Florida

Huating Dou

University of Florida

Greg T. McCollum

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HS191

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Ritenour, Mark A., Huating Dou, and Greg T. McCollum. 2003. “Chilling Injury of Grapefruit and Its Control: HS935/HS191, 7/2003”. EDIS 2003 (13). Gainesville, FL. https://doi.org/10.32473/edis-hs191-2003.

Abstract

Chilling injury (CI) is a physiological disorder that is occasionally reported on fresh citrus shipments from Florida. It is most often characterized by areas of the peel that collapse and darken to form pits. Pitting is not targeted to the oil glands. Less severe symptoms may show up as circular or arched areas of discoloration or scalding. Packers and shippers should keep in mind several factors that influence if and to what degree grapefruit develop CI. This document is HS935, one of a series of the Horticultural Sciences Department, Florida Cooperative Extension Service, Institute of Food and Agricultural Sciences, University of Florida. Publication date: July 2003.

HS935/HS191: Chilling Injury of Grapefruit and its Control (ufl.edu)

https://doi.org/10.32473/edis-hs191-2003

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Chilling Injury of Grapefruit and its Control: HS935/HS191, 7/2003

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