GIBBERELLIN-TREATED CITRUS FRUIT AND METHOD FOR PRESERVING CITRUS FRUIT

摘要

PROBLEM TO BE SOLVED: To provide a method for preserving citrus fruits, in which pericarps hardly turn yellow when citrus fruits are harvested, shipped, transported and displayed storefront.

SOLUTION: The citrus fruits have pericarps treated with gibberellin. The gibberellin concentration of pericarps is 0.01-3 ppm. The method for preserving gibberellin-treated citrus fruits includes treating citrus fruit pericarps with gibberellin so that the pericarps can have a gibberellin concentration of 0.01-3 ppm and then preserving the gibberellin-treated citrus fruits.

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