1 medium grapefruit = 10-12 sections
1 medium grapefruit = 2/3 cup juice
1 medium grapefruit = 3-4 tablespoons
grated peel
Receiving and Inspecting
Look for grapefruit with smooth, blemish-free skins. It should be heavy for its size and well shaped. Grapefruit may exhibit some regreening of the skin; this does not adversely affect internal fruit quality.
Storing and Handling
Temperature/humidity recommendations for short-term
storage of seven days or less:
50-60 degrees
85-90% relative humidity
Copyright & Disclaimer
PMA Fresh Produce Manual
Handling Tips
Keep cartons off the floor to prevent dampening from condensation of moisture in the room.
Troubleshooting
Pitting or browning of skin; watery breakdown of flesh:
These are indications of chill injury. To prevent chill injury, do not store grapefruit below 50 degrees F.
Skin deterioration; flesh decay:
Exposure to ethylene may accelerate skin deterioration and increase grapefruit’s susceptibility to decay. For best quality, keep grapefruit away from ethylene-producing fruits and ripening rooms.
Mold:
Grapefruit may show signs of mold if exposed to certain fungi and then stored at warm temperatures and high humidity. To prevent mold from spreading, remove affected fruit and handle grapefruit with care to avoid injury. Maintain short-term storage temperature of 50-60 degrees and a humidity level of 85-90%.
Common Packaging
20- and 40-lb. cartons
5-, 8-, 10-, and 18-lb. bags
Bins holding bulk or bagged fruit
