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Reddish Color of Grapefruit: Influence of High Temperatures, without Exceeding 95°F

The reddish tone of grapefruits, attributable to lycopene, intensifies in conditions of high temperatures during fruit development and ripening if these do not exceed 95°F (35 °C).

Source: Ancillo, G., & Medina, A. (2014). The citrus. University of Valencia, Spain.



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