Degreening

Degreening is the process of removing the green colour (chlorophyll) from the skin of fruit after harvest using ethylene gas treatment.

A Degreening Room provides citrus producers with the tools to get citrus with a colour break status to the correct colour palette within 72 hours of picking.

Degreening rooms require extensive control procedures to control room relative humidity, CO2 levels, Ethylene concentrations and temperatures. These facilities can also be used as holding rooms to keep pre-cooled perishable products at a desired temperature. An Engineering Solutions Degreening option offers you a complete and highly integrated solution that provides reliability, efficiency and quality. This solution provides you the peace of mind that comes from knowing your perishable products are monitored 24 hours a day.