THE SEMINAR WAS TITLED: THE THEORY AND PRACTICE OF DEGREENING OF CITRUS FRUIT BACK TO BASICS Held on 25 February 2002

Many packers are operating their degreening facilities without formal training of the staff involved. Management has expressed a desire to know more about the process in order to be aware of which critical aspects should be monitored. There is however little formal training available in the art/science of degreening to assist in this regard.

The program was as follows:

Colette le Roux	Fruit physiological aspects prior and during the degreening process and what happens to citrus fruit when degreening.
Gerhard Potgieter	Important aspects concerning the design of degreening rooms.
Christie Mostert	Degreening experience at Goede Hoop Citrus
Michael van Rensburg	Degreening experience at Patensie Citrus
Schalk van der Merwe	Degreening experience at Piketko
Nico Koch	Protocols for packing and grading degreened fruit and reasons therefore.
Dr Graham Barry	Fruit physiological changes which take place after degreening and packing and their relationship to that of the fruit prior to picking.

Unfortunately not all speakers' presentations are available. Click on the buttons below to view those that are.

Degreening methodology and citrus fruit physiology Colette le Roux
Degreening at Piketko Schalk van der Merwe
Kleur vs Raklewe: wie is die wenner Nico Koch
Design of Degreening Rooms Gerhard Potgieter
Degreening at GHS Christie Mostert
Rind Colour Management Dr Graham Barry

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