CHLOROPHYLL DEGRADATION IN WASE SATSUMA MANDARIN (CITRUS-UNSHIU MARC.) FRUIT WITH ON-TREE MATURATION AND ETHYLENE TREATMENT

Changes in chlorophylls content and their derivatives were determined to elucidate the differences in chlorophyll degradation of Wase satsum a mandarin (Citrus unshiu Marc. cv. Miyagawa-Wase) fruit with on-tree maturation or ethylene treatment. Chlorophylls content in the ethylene -treated fruit decreased markedly after 2 days of storage at 20 degree s C. 13(2)-hydroxychlorophyll a and pheophorbide a also decreased duri ng storage, whereas chlorophyllide a did not decrease for the first 5 days of storage. Chlorophylls, 13(2)-hydroxychlorophyll a, chlorophyll ide a and pheophorbide a in on-tree matured fruit decreased with degre ening. A small amount of py ropheophorbide a was detected in on-tree m atured fruit, but the content showed almost no change during on-tree m aturation. These results suggest that the acceleration of chlorophyll degradation by ethylene treatment could be due to the enhancement of c hlorophyllide a formation by chlorophyllase. (C) 1997 Elsevier Science B.V.