Influence of maturity stages on postharvest physico-chemical properties of grapefruit (Citrus paradisi var. ‘Shamber Tarnab’) under different storage durations

The present study was conducted to evaluate the effect of maturity stages on physicochemical characteristics grapefruit (Citrus paradisi cv. ‘Shamber Tarnab’) under storage conditions for 60 days at ambient temperature (16±1 °C with 55-60% relative humidity). Grapefruits were harvested different stages, namely mature green (MG) and full ripe (FR). fruits both assessed physical quality parameters 15 interval. experimental results showed that ascorbic acid content, titratable acidity, fruit firmness, percent disease incidence higher FR stage. In contrast, weight loss, juice total soluble solid (TSS), TSS/acid ratio MG (mature green) lower than fruits. Regarding durations, content decreased significantly, whilst solid, TSS/Acid ratio, increased significantly extension duration from 0 days. As concerned its interactive effects, highest maximum firmness observed in fresh grapefruit, whereas incidence, recorded (FR) stage, stored room temperature. Similarly, Pearson’s Correlation Analysis (p> 0.05) positive most traits durations stages. It concluded could be stage sustaining attributes up